Matsusaka beef (æ¾é˜ªç‰›, Matsusaka-gyÅ«, also "Matsuzaka beef") is black-haired WagyÅ« (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 ÅŒmi beef or Yonezawa beef. Only 2,500 cows that meet the strict standards are slaughtered each year, making it difficult to find.
History
Before the 19th century, beef was not typically a part of the average Japanese diet. Farmers in the Mie Prefecture would raise smaller and more muscular, female cows to do agricultural work. When westerners introduced them to eating beef, farmers began to raise the cows to have traits that were more favorable for eating. The "National Beef Exposition" awarded Matsusaka with the medal of high honor in 1938. The award helped make Matsusaka more well known. The beef became famous for its marbling, rich flavor, and tenderness.
Original standards
The cows take roughly three years mature. In order for the meat to be sold under the Matsusaka name, it must meet strict standards. 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. Most of the meat is sold through stores owned by the Matsusaka Beef Cattle Association. To prevent cheap meat from being sold under the Matsusaka name, all authentic stores have an "Association Member's Certificate". The Mie Prefecture Matsusaka Shokuniku Kosha public corporation implemented a system for tracking the cows to ensure authenticity. All cattle are given a 10-digit ID. 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.
- Marbling ratio (level of 12 stages), called BMS, of all levels
- Meat quality score (score of 5 stages) of 1, 2, 3, 4, and 5
Breeding
The cows take roughly three years mature. In order for the meat to be sold under the Matsusaka name, it must meet strict standards. 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. Most of the meat is sold through stores owned by the Matsusaka Beef Cattle Association. To prevent cheap meat from being sold under the Matsusaka name, all authentic stores have an "Association Member's Certificate". The Mie Prefecture Matsusaka Shokuniku Kosha public corporation implemented a system for tracking the cows to ensure authenticity. All cattle are given a 10-digit ID. 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.
Cooking
While Matsusaka beef can be eaten as a steak, there are more traditional methods of cooking the meat. Shabu-shabu is prepared with very thin slices of meat which are quickly dipped in a kelp broth and then eaten. Sukiyaki is a method that involves simmering thin slices of meat in a pot with a sauce of sugar, sake and soy sauce. After the meat has been cooked, it is removed from the pot, dipped in a raw egg and eaten. The melting in your mouth sensation comes from the unsaturated fatty acids in the beef.
References
Further reading
- Stephanie Strom. "In Japan, A Steak Secret To Rival Kobe". The New York Times, July 18, 2001. Accessed 16 June 2008.