Today, we explore the famous Matsusaka beef, which comes from the big, black, super cattle of Japan. It's name is derived from the Matsusaka region of Mie, Japan. Imagine a normal cow. It might be slightly skinny, white (with black spots) or brown in color. It doesn't move too much so it's got a fat belly. There's not a lot of quality in that. Now, imagine a buff, dark knight of a cow. This is the Batman of cows. Dark, rich, and jacked. These female- HALT. FUN FACT: The use of female, virgin Tajima cows makes the meat distinct from the male bulls used for Kobe beef. RESUME. These female cows are raised for several years with an all-you-can-eat-diet that revolves around soybeans and wheat. Naturally, they would lose their appetite so they're given BEER to stimulate hunger. Who knew drunk cows could make such great meat. They are often treated to massages and romantic strolls in the afternoon. In addition, the cows listen to soothing music to calm them down whenever they have cow problems. All of this is done to create a greater level of marbling.
|Matsusaka. Source: Link|
|Look at the marbling! Source: hirotomo t [(link)]|
Matsusaka is sometimes served sashimi or tataki to preserve the intricate taste bombs. Other times, it's served as cooked to create these insane bursts of rich and meaty flavors. Market prices are about $50 for a 100 grams of this slice of heaven. Bad news. Most of the top A5 grade meats don't leave Japan. So if you live outside of Japan, you'd have to go somewhere fancy to get this stuff but it's definitely worth tracking down. Check out the video below if you're interested!
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