Matsusaka beef

Matsusaka Beef
Alternative names	Matsuzaka Beef
Course	Main
Place of origin	Japan
Region or state	Matsusaka, Mie
Serving temperature	Hot
Main ingredients	Cattle
	Cookbook: Matsusaka Beef; Media: Matsusaka Beef;

Overview of Matsusaka beef:

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Matsusaka beef (松阪牛, Matsusaka Ushi) is a type of beef from the Matsusaka region of Japan. It is one of the most famous beef types in Japan, alongside Kobe beef and Yonezawa beef.

History[edit | edit source]

Matsusaka beef has a long history in Japan. The Matsusaka region has been raising cattle since the Edo period, and the beef has been popular in Japan for centuries.

Characteristics[edit | edit source]

Matsusaka beef is known for its high fat content and marbling. The cattle are raised in a unique way, with a diet of barley, corn, and soybean meal, and are often given beer to stimulate appetite. The cattle are also massaged daily to promote fat distribution and tenderness.

Culinary Uses[edit | edit source]

Matsusaka beef is often served as sukiyaki, shabu-shabu, or steak. It is also used in sushi and sashimi.

References[edit | edit source]

External Links[edit | edit source]

Official website of Matsusaka Beef Association

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