Who We Are
KING OF WAGYU, THE MATSUSAKA BEEF
Is the meat of Japanese Black cattle reared under strict conditions in the Matsusaka region of Mie in Japan. It has a high fat-to-meat ratio. Within Japan, it is one of the three Sandai Wagyū, the “three BEST beefs”; the others are Kobe beef and Ōmi beef or Yonezawa beef. About 2500 cows are slaughtered for Matsusaka beef each year; the meat commands high prices.
KING OF WAGYU, THE MATSUSAKA BEEF
02. WAGYU GRADES
Tender, marbled Japanese wagyu beef is recognized world-round for its extremely high quality, which must meet stringent industry standards for marble content, smell, color and brightness, texture and firmness of the meat, and quality of the fat. The beef is graded on two scales, one for the amount of meat yielded (from A-class to C-class), and one for the quality of marbled fat (from 1 to 5). The very best wagyu beef is grade A-4 or A-5.
03. Love
Matsusaka calves are unique because they are massaged and fed beer six to eight months before being processed in order to increase their appetite. Interestingly, in contrast with the beer-drinking cows, Mie Prefecture has the highest percentage of non-drinkers and non-smokers pop in Japan. In fact, 53% of the population does not drink alcohol.
HISTORY OF MATSUSAKA BEEF
It came a long way BUT
We will be able to serve you this Matsusaka Beef at your preferred location.
Look out for this Plate
Only Registered Member can have this
as a sign of Genuine Matsusaka Beef Desitributor
How do you enjoy Matsusaka Beef
YAKINIKU
The Favorite of All time
SUKIYAKI
The Favorite of All time
Gyunabe
Traditional Taste
