Matsusaka beef

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Matsusaka beef (also "Matsuzaka beef") is wagyu (Japanese beef) originating in the Matsusaka region of Mie, Japan. It is one of the most famous kinds of beef within Japan and internationally, containing a high meat-fat ratio.

[edit] Breeding

Matsusaka beef is produced from virgin female cows born in Hyogo Prefecture chiefly^[1], The cows are raised in the quiet, serene area surrounding Matsusaka between the Kumozu River to the north and Miyagawa River to the south^[2]. Only female wagyu are raised in Matsusaka, where they are fed plenty of fodder, as well as tofu lees and ground wheat. When they have no appetite, they are fed beer to stimulate their eating, and they also receive regular massages with straw brushes after being sprayed with shōchū and are taken for daily afternoon walks. ^[3] Matsusaka beef is considered by many in Japan to be superior to other Japanese wagyu beef, including the more internationally famous Kobe beef.