Matsusaka beef

Matsusaka beef

Matsusaka loin for sale in Tokyo
Type Beef
Place of origin Japan
Cookbook: Matsusaka beef  Media: Matsusaka beef

Matsusaka beef (松阪牛, Matsusaka-gyū, also "Matsuzaka beef") is black-haired Wagyū (Japanese beef), also known as Kuroge Washu or "Japanese Black", the cattle come from the Matsusaka region of Mie, Japan. It is one of the most famous beef types within Japan and internationally, with a high fat-to-meat ratio. Within Japan, Matsusaka beef is generally considered one of the three top brands (known as Sandai Wagyuu, "the three big beefs"), along with Kobe beef and Ōmi beef or Yonezawa beef. Only 2,500 cows that meet the strict standards are slaughtered each year, making it difficult to find.[1]

History

Before the 19th century, beef was not typically a part of the average Japanese diet.[2] Farmers in the Mie Prefecture would raise smaller and more muscular, female cows to do agricultural work.[2] When westerners introduced them to eating beef, farmers began to raise the cows to have traits that were more favorable for eating.[2] The "National Beef Exposition" awarded Matsusaka with the medal of high honor in 1938.[2] The award helped make Matsusaka more well known.[2] The beef became famous for its marbling, rich flavor, and tenderness.[3]

Original standards

The cows take roughly three years mature.[4] In order for the meat to be sold under the Matsusaka name, it must meet strict standards.[4] Only virgin female cows can be sold as Matsusaka beef and all calves must be of a breed registered by the Matsusaka Beef Management System.[4] Most of the meat is sold through stores owned by the Matsusaka Beef Cattle Association.[5] To prevent cheap meat from being sold under the Matsusaka name, all authentic stores have an "Association Member's Certificate".[5] The Mie Prefecture Matsusaka Shokuniku Kosha public corporation implemented a system for tracking the cows to ensure authenticity.[5] All cattle are given a 10-digit ID.[5] The date of birth, location of birth, date it was slaughtered, shipping information, and the bloodline of each cow can be found by entering the ID on a website.[5]

Breeding

A map showing where Matsusaka beef is raised

The cows take roughly three years mature.[6] In order for the meat to be sold under the Matsusaka name, it must meet strict standards.[6] Only virgin female cows can be sold as Matsusaka beef and all calves must be of a breed registered by the Matsusaka Beef Management System.[6] Most of the meat is sold through stores owned by the Matsusaka Beef Cattle Association.[5] To prevent cheap meat from being sold under the Matsusaka name, all authentic stores have an "Association Member's Certificate".[5] The Mie Prefecture Matsusaka Shokuniku Kosha public corporation implemented a system for tracking the cows to ensure authenticity.[5] All cattle are given a 10-digit ID.[5] The date of birth, location of birth, date it was slaughtered, shipping information, and the bloodline of each cow can be found by entering the ID on a website.[5]

Cooking

A Shabu-shabu meal

While Matsusaka beef can be eaten as a steak, there are more traditional methods of cooking the meat.[7] Shabu-shabu is prepared with very thin slices of meat which are quickly dipped in a kelp broth and then eaten.[7] Sukiyaki is a method that involves simmering thin slices of meat in a pot with a sauce of sugar, sake and soy sauce.[7] After the meat has been cooked, it is removed from the pot, dipped in a raw egg and eaten.[7] The melting in your mouth sensation comes from the unsaturated fatty acids in the beef.[5]

References

  1. ↑ Strom, Stephanie (2001-07-18). "In Japan, A Steak Secret To Rival Kobe". The New York Times. ISSN 0362-4331. Retrieved 2017-02-13.
  2. 1 2 3 4 5 "Matsusaka Beef | Authentic Japanese product". japan-brand.jnto.go.jp. Retrieved 2017-01-29.
  3. ↑ "Matsusaka Beef - Mie - Japan Travel - Tourism Guide, Japan Map and Trip Planner". JapanTravel. Retrieved 2017-01-29.
  4. 1 2 3 "Matsusaka Beef | Authentic Japanese product". japan-brand.jnto.go.jp. Retrieved 2017-01-29.
  5. 1 2 3 4 5 6 7 8 9 10 11 "Matsusaka Beef, the Ultimate Wagyu: a Visually-Arresting and Delicious Work of Art - JAPAN QUALITY REVIEW". JAPAN QUALITY REVIEW. 2016-06-29. Retrieved 2017-01-30.
  6. 1 2 3 "Matsusaka Beef | Authentic Japanese product". japan-brand.jnto.go.jp. Retrieved 2017-01-29.
  7. 1 2 3 4 CNN, Brandi Goode, for. "Ultimate Japan Wagyu beef guide". CNN. Retrieved 2017-02-03.

Further reading


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