Matsusaka Beef – Overview Of Japan’s Premium Cut Of Meat

Matsusaka beef is a type of premium Japanese beef that comes from a specific breed of black-haired wagyu cattle that are raised in the Matsusaka region of Mie Prefecture in Japan.

The meat is known for its exceptional quality and marbling, which makes it incredibly tender and flavorful. Matsusaka beef is often considered to be one of the top three types of wagyu beef in Japan, along with Kobe beef and Omi beef.

The cattle are carefully raised under strict guidelines that include a special diet of high-quality feed, plenty of space to move around, and regular massages to improve their circulation and promote even marbling. As a result, this beef is considered a luxury item and is often very expensive.

The price of Matsusaka beef can vary depending on various factors such as the cut, the quality of the meat, and the location where it is sold. Generally, the beef can be quite expensive and is considered one of the most expensive types of beef in the world.

As of my knowledge cutoff date of September 2021, Matsusaka beef was typically priced at around $450-$500 per pound in Japan. In other countries, the price may be even higher due to import costs and other factors. It’s worth noting that this type of beef is considered a luxury item and is typically only available at high-end restaurants or specialty meat shops.

The black-haired wagyu cattle, also known as Kuroge Washu, is a breed of cattle native to Japan that is renowned for producing some of the highest-quality beef in the world. These cattle are characterized by their distinctive coat color, which is typically black or dark brown, and their muscular build. They are also known for their gentle temperament and ability to adapt well to different environments.

Black-haired wagyu cattle are raised throughout Japan, with the highest concentration found in the western part of the country. According to the Japan Livestock Industry Association, there were approximately 1.3 million head of wagyu cattle in Japan as of 2020, with the majority being of the black-haired wagyu breed.

It’s worth noting that while there are many wagyu cattle in Japan, only a small percentage of them meet the strict standards required to be classified as premium beef, such as Kobe beef, Matsusaka beef, or Omi beef. These standards include factors such as the animal’s breed, diet, and living conditions, which are carefully controlled to ensure the highest possible quality of meat.

It’s difficult to determine exactly how many of the 1.3 million wagyu cattle in Japan are raised primarily for Matsusaka beef cuts, as the Matsusaka region only accounts for a small portion of the total wagyu cattle population in Japan.

However, it is estimated that only a very small percentage of wagyu cattle meet the strict standards required to be classified as Matsusaka beef. According to the Matsusaka Beef Promotion Council, only about are slaughtered per year, which represents only about 0.2% of the total wagyu cattle population in Japan.

This low number is due to the strict regulations that govern the production of Matsusaka beef, which require the cattle to be raised in a specific area of Mie Prefecture and follow a strict diet and management plan. As a result, Matsusaka beef is considered a rare and highly prized delicacy, and only a limited quantity is available each year.

Yes, Matsusaka beef is considered a luxury item and is highly sought after by food enthusiasts, particularly those who are interested in trying unique and rare culinary experiences. Wealthy foreigners do come to Japan specifically to try Matsusaka beef at luxury restaurants, as it is often considered to be one of the top gourmet experiences in the world.

In addition to visiting Japan to try Matsusaka beef, there is also a growing export market for this type of beef, particularly in countries like the United States, where there is a strong demand for high-quality, luxury food items. However, due to the limited quantity of Matsusaka beef produced each year, it can be difficult to find and can be very expensive, even in countries outside of Japan.

Matsusaka beef is served at a limited number of high-end restaurants in the United States, typically in cities with a strong food culture and a high concentration of luxury dining establishments. Some of the restaurants that have offered Matsusaka beef on their menus in the past include Nobu in New York City and Beverly Hills, CUT by Wolfgang Puck in Las Vegas, and Urasawa in Beverly Hills.

As for the second part of your question, freezing this beef for the long transport process to the United States can affect the taste and experience of the beef to some extent.

While it is possible to maintain the quality of the beef by freezing it at very low temperatures and using specialized packaging techniques to prevent freezer burn and other forms of damage, the process of freezing and thawing can still affect the texture and taste of the meat.

For this reason, many high-end restaurants that serve Matsusaka beef in the United States prefer to use fresh, rather than frozen, meat whenever possible.

However, due to the limited supply of Matsusaka beef and the challenges associated with importing it from Japan, frozen meat is sometimes the only option available. In these cases, the restaurants take great care to ensure that the beef is prepared and served in a way that maximizes its flavor and texture, despite the challenges of transport.

Chefs who prepare Matsusaka beef typically have significant training and experience working with high-quality ingredients and specialized cooking techniques. Given the rarity and high value of Matsusaka beef, it is often considered to be a very demanding and prestigious ingredient to work with, and many chefs may spend years or even decades honing their skills before they are trusted to prepare it.

In Japan, chefs who specialize in this type of beef often undergo extensive training in the specific techniques required to prepare it, including how to properly marinate, grill, and slice the meat. They may also have experience working with other types of wagyu beef, which can help them develop a deep understanding of the unique characteristics and flavor profiles of these meats.

Similarly, in the United States and other countries where Matsusaka beef is served, chefs who work with this ingredient often have significant experience working with other luxury ingredients and may have trained in specialized cooking schools or apprenticeships.

They may also have experience working with wagyu beef from other regions or other high-end meats, which can help them develop the skills and knowledge needed to work with Matsusaka beef.

Ultimately, the level of training and experience required to prepare the beef will depend on the specific restaurant or establishment where it is being served and the expectations of its customers. However, it is generally considered to be a very demanding and specialized ingredient that requires significant skill and experience to prepare properly.

Sure, here are five restaurants in Japan and five restaurants in the United States where it is possible to order Matsusaka beef:

Restaurants in Japan:

1. Steakhouse Satou – This restaurant is located in Kobe, Japan and is known for serving high-quality Matsusaka beef steaks.
2. Aragawa – Located in Tokyo, Japan, this restaurant is famous for its Matsusaka beef steak, which is often cited as one of the most expensive in the world.
3. Ginza Ibuki – This restaurant in Tokyo specializes in Matsusaka beef and offers a variety of dishes featuring the prized meat.
4. Matsusaka Beef Yakiniku M – Located in Osaka, Japan, this restaurant offers a unique twist on Matsusaka beef by serving it as a type of Japanese barbecue called yakiniku.
5. Kanazawa Tomo – This restaurant, located in Kanazawa, Japan, serves a variety of dishes made with Matsusaka beef, including shabu-shabu and steak.

Restaurants in the United States:

1. CUT by Wolfgang Puck – This upscale steakhouse in Beverly Hills offers a tasting menu featuring Matsusaka beef.
2. Mastro’s Steakhouse – This restaurant, with locations in several US cities, offers a variety of wagyu beef, including Matsusaka.
3. Morimoto – Chef Masaharu Morimoto’s restaurant in New York City offers a Matsusaka beef dish on its tasting menu.
4. Urasawa – This restaurant in Beverly Hills is known for its omakase menu, which includes a Matsusaka beef course.
5. Nobu – This restaurant, with locations in several US cities, offers a Matsusaka beef dish on its omakase menu.