Matsusaka beef
- Tongue! Cheeks! Sukiyaki of the highest quality meat to please
- Matsusaka beef is known as a ``work of meat art,'' and it goes without saying that it is the highest quality meat. Aromatic, fine-grained marbling, meat so soft you can cut it with chopsticks, sweet fat that melts in your mouth, and rich flavor...Actually, a few days ago, I had sukiyaki at a famous restaurant that represents Matsusaka, but now... But I had such a great time that I could remember the deliciousness of the meat.
- Fine marbling is the true value of Matsusaka beef
- This is just my personal opinion, but Matsusaka beef is different from other brands of beef in the way it marbles. If the lean meat is not delicious, the essential fat will also be overwhelming, but Matsusaka beef has the perfect balance. Furthermore, because the fat has a low melting point, it goes well with dishes and has a smooth texture.
Since the early Meiji era, Matsusaka beef has been shipped to Tokyo, where meat-eating culture was booming due to civilization and enlightenment, and from that time until now, Matsusaka beef has always been a branded beef.
- Pay close attention to the mix of feed and the timing of feeding.
- What makes Matsusaka beef a brand is the way it is raised.
Matsusaka has long introduced young cows born in the Tajima region and raised in Kishu. Once a calf with a certain identity is brought to Matsusaka, the long process of training it into a fine cow begins.
- First, by feeding them large amounts of rice straw and grass, their stomachs become as large as possible and their digestive functions develop.
Once they are ready, feed them lots of grains such as barley and corn in addition to grass. By feeding nutritious grains, marbling is achieved.
Therefore, determining what, how much, and in what proportion to feed Matsusaka beef is extremely important in raising Matsusaka beef, and is a craftsmanship that has been cultivated over a long history.
Today, the fattening techniques have been passed down, and Matsusaka beef with high quality meat is raised.In particular, Matsusaka beef, which is a female calf born in Hyogo prefecture and fattened for over 900 days, is called ``Special Matsusaka beef.''
- Give beer to relieve loss of appetite
- I want you to eat a lot, but don't eat too much. This time, he suffers from a loss of appetite, and all his efforts go to waste. ``That's why I'm making you drink beer,'' said the waitress who took care of my sukiyaki.
- A cow's stomach absorbs nutrients by fermenting the feed, and it seems that the yeast in beer improves the functioning of the bacteria in the stomach and aids in digestion.
When I asked him if he didn't get drunk after drinking beer in the middle of the day, he laughed and said, ``I'm sure those cows lying around are feeling pretty drunk.''
- Realize that love dwells in the flesh
- Other than that, I spray shochu on them and brush them to improve blood circulation, and I nudge them and talk to them. It is grown with great care by farmers and then brought to the table in various places.
Looking at the beautiful red and white meat that resembles textiles, I felt that love dwells in the flesh...That's what I experienced during my ``Matsuzaka Beef Night.''
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Discover "Matsusaka Beef Gelato"! You can purchase it at ``Garden Cafe Loubel'' in Matsusaka Agricultural Park `` BellFarm Farm.'' It contains minced Matsusaka beef that has been boiled in a sweet and spicy manner and is surprisingly delicious. -
The Matsusaka Beef Festival holds events such as the Matsusaka Beef Beef Exhibition, where this year's queen will be chosen from among the specialty Matsusaka beef that has survived the preliminary rounds. There is also a yakiniku corner, which you must check out! ! ! -
The Matsusaka Beef Beef Exhibition, held once a year in November, is a major event in which only specialty Matsusaka beef can participate, and the best Matsusaka beef of the year is decided. Starting in 1949, a historic joint exhibition and public auction are held, and the cows selected for the top prize are said to fetch tens of millions of yen. -
MatsusakaCity Iinan Washi Wagyu Center is located in Fukano, Iinan Town, which is said to be home to many Matsusaka Beef experts. You can get a glimpse of the life of a cowherd in the past.
The town of Matsusaka is lined with long-established stores that are famous nationwide for sukiyaki, shabu-shabu, steak, and yakiniku, and is crowded with tourists from outside the prefecture who say, ``If you come to Matsusaka, you want to try authentic Matsusaka beef at least once.'' Masu.
If you're trying it for the first time, we recommend the classic sukiyaki. Matsusaka's sukiyaki is a Kansai-style dish in which the beef is grilled with soy sauce and sugar, and the sweetness and mellowness of the fatty meat stand out. Every restaurant has its own special taste and competes with each other, so please refer to the website of MatsusakaCity Tourism Association and enjoy the authentic taste at the right restaurant.
MatsusakaCity Tourism Association
Wadakin
| address | 1878 Nakamachi MatsusakaCity |
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| TEL | 0598-21-1188 |
| Business hours / Closed | 11:30~20:00 (11:00~ on Saturdays, Sundays, and holidays) / 4th Tuesday (varies depending on the month) January 1st and 2nd, August 16th |
Matsusaka Maruyoshi
| address | 239-2 Kamatacho MatsusakaCity |
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| TEL | 0598-51-2240 |
| Business hours / Closed | 10:00-21:30 (LO20:30) / Wednesday (open on public holidays) |
Matsusaka beef with taste and aroma Kameya
| address | 508-4 Kyomachi MatsusakaCity |
|---|---|
| TEL | 0598-21-0109 |
| Business hours / Closed | 11:30-20:00 (In preparation, may end once sold out) / Open every day (open during New Year's and Obon holidays, temporary closures may occur) |