Matsusaka beef is a highly prized type of wagyu beef from Japan, known for its tender texture, complex flavor, and marbled appearance. It comes from Japanese black cattle, is traditionally only heifers, and is raised with a rich diet, beer, and massages. It is auctioned off and can sell for up to $100,000 USD. It should be prepared with care to bring out its delicate flavor.
Matsusaka beef or Matsuzaka is a form of wagyu beef produced in Matsusaka, Mie Prefecture, Japan. This beef is famed for its tender texture, complex flavor, and beautifully marbled appearance, and typically commands a hefty price tag when it goes on sale. Some people find Matsusaka beef to be of much higher quality than Kobe beef, another popular type of Japanese beef; Matsusaka beef certainly tends to have a more strongly developed flavor.
The term “wagyu” is used generically to describe different breeds of cattle raised in Japan. Matsusaka meat comes from Japanese blacks, and traditionally only heifers are grown in the area and never farmed, as it is said they affect the flavor of the meat. Cows can live to be three years old, making for a much more distinctive and robust beef; in contrast, most cattle in other regions of the world are slaughtered at around 18 months of age, or sometimes two years of age.
As the cows are raised, they are fed a rich and varied diet which is supposed to increase the marbling in their meat. The cows are also offered beer, which is supposed to whet their appetite, and are given frequent massages. Contrary to fanciful reports, the cows don’t listen to music in their barns, but they are certainly well treated. All of this pampering adds considerably to the final price of the meat, which can be incredibly expensive, and the fact that only around 25,000 cows are slaughtered each year makes this rare meat even more expensive.
Most Matsusaka beef is auctioned off, and prize cows have sold for around $100,000 United States Dollars (USD) and sometimes much more, while others fetch around $10,000 USD, which is still an extremely high price for cattle. cattle intended for slaughter. Once auctioned off and butchered, the meat can be sold directly to restaurants, in which case it becomes a prized menu item, or it can be sold through butchers and wholesalers.
Because Matsusaka beef is so expensive, people like to savor it when they get the opportunity to taste it. This rare meat should also be prepared with care, to bring out the best in flavour. Many restaurants offer Matsusaka tartare, using raw meat, and people should certainly avoid heavily cooking the meat, as this will destroy much of the complex and delicate flavor.
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