How is the top brand meat “Matsusaka Beef” raised? I saw, heard, touched, and learned at a fattening farm! [Masashi Asada x Sara Dosho] Advertisement
Masashi Asada, a photographer from Mie Prefecture, and Sara Dosho, a gold medalist in the women's wrestling 69 kg category at the 2016 Rio Olympics and currently in charge of sports promotion at MatsusakaCity, are two of MatsusakaCity 's top athletes. I actually learned about the raising method and characteristics of the branded meat ``Matsusaka Beef'' at a fattening farm. This time I will report on the situation!
Click here for the profile of photographer Masashi Asada!
Sara Dosho, who has become an employee of the Sports Division MatsusakaCity Mie Prefecture, currently has a program on MatsusakaCity official YouTube channel called "Sara Dosho's Sports Power Cheering Channel" (access here) and Instagram (access here) It is also operated, so please take a look ♪
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How is Matsusaka beef raised? Learn from a fattening farmer
Matsusaka beef is the highest quality Japanese black beef and is also known as a piece of meat art.
This time, Mr. Asada and Mr. Dosei visited a Matsusaka beef fattening farm in Iinan-cho, MatsusakaCity, and learned about the characteristics of Matsusaka beef and how to raise it!
What is Matsusaka beef?
Actually, Matsusaka beef has a definition.
Definition of Matsusaka beef
・Japanese black breed
・Heifer
・Registered in the Matsusaka Beef Individual Identification Management System
・Start fattening in the Matsusaka beef production area by 12 months of age, and the fattening period is the longest and final
Only beef that fits these definitions can be called "Matsusaka beef."
There are detailed conditions attached, such as being limited to heifers and the start of growth period.
A fattening farmer who raises the ultra-rare "special Matsusaka beef"
Takeharu Morimoto runs a Matsusaka beef fattening farm in the Fukano district of Iinan-cho, MatsusakaCity.
Mr. Morimoto is particular about "special Matsusaka beef," which accounts for only 3.7% of all Matsusaka beef (as of 2020), and is fattening it.
What is special Matsusaka beef?
Among Matsusaka beef, calves from the Tajima region (Hyogo prefecture) are introduced and fattened for over 900 days in the Matsusaka beef production area.
Skilled farmers use secret craftsmanship techniques to carefully raise each cow over a long period of time.
Matsusaka beef is characterized by its fine marbling, meat so soft that it can easily be cut with chopsticks, and its concentrated flavor, making it unique among Matsusaka beef.
Due to the time-consuming and costly fattening method, each farmer can only raise a few to 10 cows, making them highly valuable.
I am the third generation of this farmer. When I was little, the room right next to the entrance of my house was a shed, and I kept my cows there. I have lived with cows like family for a long time.
Mr. Morimoto's deep love for cows can be felt from the way he speaks while gently touching Matsusaka beef.
“Iinan-cho Fukano district” is ideal for fattening Matsusaka beef
It's a beautiful rural landscape that makes you want to take a deep breath just by looking at the photo.
The Fukano district of Iinan Town is located in a mountainous area at an altitude of approximately 200 to 250 meters, so the climate is relatively cool even in summer, making it comfortable for cows.
In addition, the Fukano area of Iinan Town is located in the Kushida River basin, a first-class river, and the cows drink clean, nutritious water every day, which is why Matsusaka beef is raised with good quality meat.
Fukano, the birthplace of Matsusaka beef
In the Matsusaka region, young female cows from the Tajima region (Hyogo Prefecture) and raised in Kishu have been raised as draft cattle for farming and cargo transportation since ancient times.
After the civilization and enlightenment of the Meiji era, when beef became a staple of the common people, people in the Matsusaka region began shipping their fattened cattle to Tokyo.
The Fukano district of Iinan Town is known as the ``birthplace of Matsusaka beef'' because of its early efforts to fatten Wagyu beef and expand sales channels.
At the specialty Matsusaka beef fattening farm, each cow is raised with care like family for over 900 days.
When the cows came to my house, they would just run away at the sight of people, but if you talk to them and pet them every day, and take time to care for them, they will gradually become accustomed to people.
When the cows in the cowshed saw Mr. Morimoto, they approached with calm expressions, and I was impressed by how friendly they seemed!
Try brushing!
Mr. Dosho takes on the challenge of brushing a cow♪
Use three types of brushes with different bristles and brush slowly as if massaging.
Brushing promotes blood circulation and improves the quality of the meat.
My first experience with Matsusaka beef! Is the skin and hair tough? That's what I thought, but it turns out to be very soft.
Are there any other measures taken to improve the quality and health of Matsusaka beef?
We provide an environment where they can sunbathe and relax.
Cows are most relaxed when they are lying down with all four legs folded. Relaxation also has the effect of helping your child digest the food you eat and eat more food.
...The cow was being brushed while they were interacting.
She was holding out her back to me, looking comfortable ♪
We are particular about the formulation! Feeding experience
Next, we will experience feeding!
The feed is mixed with rice straw, soybean meal, barley, bran (wheat hull), etc. depending on the age of the cow.
Mr. Dosei and Mr. Asada prepare the food while learning the proportions from Mr. Morimoto♪
By the way, each farmer's particularity and ingenuity is applied to the ratio of the mixture and the type of feed.
At Morimoto's farm, rice straw is harvested from the rice fields grown using the nourishing water that flows from the mountains, dried in the sun, and mixed into food.
When I gave the mixed feed to the cows, they ate it right away!
I've heard that they give beer to Matsusaka beef, is that true?
It differs from farmer to farmer, but at our house, we give beer to the birds to increase their appetite when they reach a mature state, which is about 2 to 2 and a half years after we started raising them. I give it in a large bottle once in the morning and once in the evening.
Cows weigh about 230 kg when they first arrive at the barn at around 18 months old, but eventually grow to around 650 kg.
They eat a lot and grow fast!
Mr. Morimoto has been raising the specialty Matsusaka beef with passion.
We have been raising Matsusaka beef for three generations, and unless you really love cows, you won't be able to continue this job. In particular, the specialty Matsusaka beef is expensive to raise and takes a long time of 900 days. What's more, you'll be working 24/7.
Still, I think raising the specialty Matsusaka beef is a really fun job. Thanks to all of you, we have received high praise nationwide, and it is also rewarding, which is why I am able to continue doing it.
In addition to Mr. Morimoto's valuable talk, the two of them were able to learn a lot about Matsusaka beef through brushing, feeding, and other experiences.
It was a valuable experience to listen to the stories of experienced Matsusaka beef fattening farmers!
It was easy to see how carefully Matsusaka beef is fattened. It was my first experience and I learned a lot!
This time, we heard valuable stories about Matsusaka beef fattening from Mr. Morimoto, a specialty Matsusaka beef fattening farmer, about how Matsusaka beef is raised, the fattening environment, and carefully formulated feed.
I really learned a lot from learning about the farmers' thoughts on Matsusaka beef, how hard it is to raise it, and the secret behind the deliciousness of Matsusaka beef!
Through this interview, I was able to learn more about the charm of Matsusaka!
I was very happy that I was able to not only touch Matsusaka beef for the first time, but also have the opportunity to brush it and feed it, which is something I don't normally experience.
We will continue to do our best to liven up Matsusaka!
This is all about how Matsusaka beef is raised and its characteristics with Masashi Asada and Sara Dosho!
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