What is Matsusaka beef?
Matsusaka or Matsuzaka Beef is a form of beef Wagyu, which is produced in Japan Matsusaka in MIE prefecture. This beef is known for its tender texture, complex flavor and beautifully marbled appearance and usually commands very high prices when offered for sale. Some people feel that Matsusaka beef has much better than Kobe beef, another famous type of Japanese beef; Matsusaka beef certainly tends to have a stronger taste. Matsusaka beef comes from Japanese blacks and according to tradition, only heifers are raised in this area and they never take place because it is said that this affects the taste of beef. Cows can live until they are three years old, creating much more pronounced, beef; On the other hand, most cattle in other regions of the world are defeated around 18 months or sometime in two years old.
While the cows are raised, PosIt guesses them a rich and diverse diet to increase marbling in their meat. The cows are also offered beer to stimulate their appetite and receive frequent massages. Unlike fantasy news reports, cows do not listen to music in their barn, but they are certainly treated well. Everything that pamper, greatly increases the final price of meat, which can be tremendously expensive, and the fact that only about 25,000 cows are killed every year, this rare meat is even more expensive.
Most beef meat Matsusak is sold to hoof at auctions and prices are sold for nearly $ 100,000 (USD) and sometimes much more, while others load around $ 10,000, which is still an extremely high price for killing. After auctioning and killing, the meat may be sold by Restaurants, in which case it will become a valuable offer of offer, or can be sold through butchers and wholesalers.
Because beef Matsusaka is so expensive, people usually like to enjoy itThey say when they have the opportunity to taste it. This rare meat should also be carefully prepared to cause the best of taste. Many restaurants offer Matsusaka Tartare using raw beef and people should certainly avoid strong cooking beef because it will destroy most of the complex, gentle taste.