Matsusaka Beef

Matsusaka beef (松阪牛) is one of the "Big Three" Japanese Wagyu brands, alongside Kobe and Omi. It's produced in Mie Prefecture on the Kii Peninsula and has a reputation as the most luxurious — and most expensive — Wagyu in Japan.

What makes Matsusaka unique: - Virgin heifers only: Matsusaka beef comes exclusively from female cattle that have never been bred. The belief (supported by producer experience) is that unbred heifers produce finer, more delicate marbling than steers. - Beer and massage: The famous stories about Wagyu cattle drinking beer and receiving massages originate from Matsusaka. While not universal, some traditional Matsusaka producers do feed beer to stimulate appetite during summer and massage cattle to distribute subcutaneous fat. These practices are cultural traditions, not industry standards. - Feeding period: Matsusaka cattle are typically fed for an exceptionally long period — 900+ days (about 30 months in the feeding phase alone), compared to 600-700 days for many other programs. The extended feeding allows maximum fat deposition.

The certification: Matsusaka Beef must be: - Japanese Black cattle - Unbred female - Raised in the designated Matsusaka production area - Fed for a minimum period in the production area

Price: Matsusaka beef is typically the most expensive Japanese Wagyu, sometimes 2-3x the price of comparable-grade Miyazaki or Kagoshima product. At annual Matsusaka beef auctions, champion cattle have sold for over $400,000. The limited supply and prestigious reputation drive extraordinary premiums.

The eating experience is distinctive — Matsusaka beef has an extraordinarily soft, almost pudding-like texture when cooked, with a sweetness that's unique among Japanese Wagyu. Whether the premium is justified over other A5 sources is debatable, but the experience is undeniably memorable.