Matsusaka beef facts for kids
Matsusaka loin for sale in Tokyo
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| Type | Beef |
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| Place of origin | Japan |
Matsusaka beef is a very special kind of beef from Japan. It comes from Japanese Black cows raised in the Matsusaka area of Mie. These cows are cared for under very strict rules.
This beef is known for having a lot of fat mixed into the meat. This gives it a unique, rich flavor. In Japan, Matsusaka beef is one of the "three big beefs," called Sandai Wagyū. The other two famous beefs are Kobe beef and Ōmi beef (or Yonezawa beef). Only about 2,500 cows are used for Matsusaka beef each year. Because it is so rare and special, this meat is very expensive.
A Look Back: History of Matsusaka Beef
Before the 1800s, most people in Japan did not eat beef. Farmers in the Mie Prefecture raised smaller, strong female cows. These cows were used for farm work, like pulling plows.
When people from Western countries came to Japan, they introduced the idea of eating beef. Because of this, farmers started raising cows differently. They began to focus on traits that made the meat better for eating.
In 1938, the "National Beef Exposition" gave Matsusaka beef a special award. This award helped make Matsusaka beef much more famous. It became known for its amazing marbling, which means the fat is spread evenly through the meat. People also loved its rich taste and how tender it was.
What Makes Matsusaka Beef Special?
For meat to be called Matsusaka beef, it must meet very strict rules. Only female cows that have never had calves can be sold as Matsusaka beef. Also, all the young cows must be registered with the Matsusaka Beef Management System. This system tracks their family history.
Most of this special meat is sold in stores owned by the Matsusaka Beef Cattle Association. To make sure no one sells fake Matsusaka beef, all real stores have an "Association Member's Certificate."
The Mie Prefecture Matsusaka Shokuniku Kosha, a public company, created a system to track the cows. This helps make sure the beef is real. Every cow gets a 10-digit ID number. You can use this ID on a website to find out important details. This includes the cow's birth date, where it was born, when it was processed, and its family tree.
How to Enjoy Matsusaka Beef
You can eat Matsusaka beef as a steak, but there are also traditional Japanese ways to cook it.
One popular method is called Shabu-shabu. For this, the meat is sliced very, very thin. These thin slices are quickly dipped into a hot broth made from kelp. After a quick dip, the meat is eaten right away.
Another traditional way is Sukiyaki. This involves simmering thin slices of meat in a pot. The pot contains a special sauce made from sugar, sake (rice wine), and soy sauce. Once the meat is cooked, it is taken out of the pot. Then, it is dipped into a raw egg before being eaten.
The amazing "melting in your mouth" feeling you get from Matsusaka beef comes from its special fats. These are unsaturated fatty acids, which are known for being very tender.
