Matsusaka beef

Overview of Matsusaka beef:

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Matsusaka Beef

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Alternative names	Matsuzaka Beef
Type
Course	Main
Place of origin	Japan
Region or state	Matsusaka, Mie
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature	Hot
Main ingredients	Cattle
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Matsusaka beef (松阪牛, Matsusaka Ushi) is a type of beef from the Matsusaka region of Japan. It is one of the most famous beef types in Japan, alongside Kobe beef and Yonezawa beef.

History

Matsusaka beef has a long history in Japan. The Matsusaka region has been raising cattle since the Edo period, and the beef has been popular in Japan for centuries.

Characteristics

Matsusaka beef is known for its high fat content and marbling. The cattle are raised in a unique way, with a diet of barley, corn, and soybean meal, and are often given beer to stimulate appetite. The cattle are also massaged daily to promote fat distribution and tenderness.

Culinary Uses

Matsusaka beef is often served as sukiyaki, shabu-shabu, or steak. It is also used in sushi and sashimi.

See Also

• Wagyu
• Kobe beef
• Yonezawa beef
• Japanese cuisine

References

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External Links

• Official website of Matsusaka Beef Association

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