Feel free to enjoy! Matsusaka beef hormone

Typical dishes include sukiyaki and steak, and Matsusaka beef has a strong image of being a bit difficult to enter.
However, Matsusaka beef yakiniku overturns this image and allows you to enjoy it without putting too much effort into it.

Yakiniku, which is enjoyed lively by everyone around a grill, is popular among locals and tourists alike, and there are many restaurants in MatsusakaCity, but the price is still a bit high for branded beef...
Same price as regular Yakiniku! It's not easy to do that.

However, ``Matsuzaka Beef Hormone'' is far from that high-class image and can be enjoyed at an affordable price!


This time, we asked Mr. Hashimoto, the owner of Kadoya, a yakiniku restaurant in MatsusakaCity City, which has been involved in Matsusaka beef as a butcher and yakiniku restaurant since its establishment in 1958, to tell us about Matsusaka beef hormones. !

At Matsusaka, when we think of “hormones,” we think of the small intestine!

Hormone is a term that generally refers to parts of the internal organs. There are various types such as minnow, senmai, and shimacho.
Yakiniku restaurants sometimes offer a mix of these on their menus, and because various cuts are mixed in, it has long been popularly known as ``komi.''

However, at Matsusaka, when we say "hormone" we mean "small intestine (white giblets)"!
The white, plump texture and the flavor of the fat that overflows with every bite go perfectly with rice or beer.

Matsusaka beef hormone is delicious and reasonably priced!

One of the characteristics of Matsusaka beef's taste is the sweetness of its fat.
Matsusaka beef fat has a lower melting point and is easier to dissolve than other types of beef, and is rich in unsaturated fatty acids, the same as those found in fish, giving it a smooth and unique sweet taste.
Matsusaka beef offal is also full of sweetness from this fatty meat!
Although it is juicy, it is not heavy and you can eat as many as you like.


What's more, the price is reasonable!
At Kadoya, one serving of Matsusaka beef sirloin costs 3,960 yen, while the top offal costs 825 yen per serving!
Matsusaka beef offal is said to be more familiar to the locals, as they can enjoy the luxury of Matsusaka beef at an affordable price without hesitation.

A classic in Matsusaka! Miso sauce that goes perfectly with it

And the miso sauce goes perfectly with the fatty and juicy taste!
``Ever since I was a child, when it comes to yakiniku, it has always been miso sauce, so when I was asked why it was made with miso sauce... (lol) I had never thought about it,'' Hashimoto said.


Customers from the Kanto region are apparently surprised, but miso sauce has been rooted in the Matsusaka area for a long time.
The rich sweet-salty red miso-based sauce mixes with the fat of the Matsusaka beef offal, making it extremely delicious.
Many Yakiniku restaurants in MatsusakaCity have their own original sauces, so you can enjoy the different flavors of each restaurant.

Matsusaka beef offal, where freshness is the key, is best eaten in Matsusaka!

The term aged meat is often used, but there are certain parts of Matsusaka beef that become more flavorful and delicious when aged.
However, on the contrary, freshness is the key to Matsusaka beef offal! Hormones are internal organs, so over time they will lose their odor and taste.
In other words, the fresher the Matsusaka beef offal, the tastier it is!


After Matsusaka beef undergoes BSE and other inspections at the Matsusaka Meat Distribution Center in MatsusakaCity, it is delivered as meat from the wholesaler to each store the next day.

That's why Matsusaka beef offal is said to be the freshest and most delicious when eaten locally in Matsusaka!


Mr. Hashimoto says that he once heard from a customer, ``You can eat Matsusaka beef in Tokyo, but Matsusaka beef offal is hard to find.''


Matsusaka beef offal, which emphasizes freshness, is not only difficult to distribute far away, but also has little distribution locally, and Mr. Hashimoto says, ``I can only buy it because I have a long-standing relationship with a butcher.'' It's a rare item!


When you visit Matsusaka, you'll definitely want to try the fresh Matsusaka beef offal, which is unique to the local area.

Lastly, Mr. Hashimoto answered the question that everyone has felt when enjoying yakiniku with offal: ``How long should I grill it?''

``What we think is ``just enough to get a nice brown mark on the fat.'' Even if it's sweet when cooked, or if you've lost too much of the delicious fat, a little bit of brown is still delicious.''

Once you stuff your mouth with the browned Matsusaka beef offal mixed with the miso sauce you have on hand, you'll be hooked on the rice and beer!



Why not come and enjoy the fresh and delicious Matsusaka Beef Hormone that only Matsusaka can offer?

This is the store that taught me about Matsusaka Beef Hormone!

Check out the restaurants where you can eat Matsusaka beef here!
“Meat Town Matsusaka” campaign site

Article production: MSLP & Senmaki Printing Industry Co., Ltd.