About Matsusaka beef
Introduced calves with excellent bloodline from the whole country, fattened in the Matsusaka beef production area (formerly 22 municipalities mainly in Matsusaka city), registered in the Matsusaka cattle individual identification management system, we call the cow "Matsusaka beef".*
Beef, barley, wheat bran, soybean meal etc. are fattened while giving it mainly, massage with beer or shochu given for bovine appetite promotion is famous.
Matsusaka beef is recognized as the best beef cattle in Japan by excellent qualities and well-maintained feeding management, and the wonder of taste is praised nationwide from the world as a "art of meat".
*Introduced into the Matsusaka beef production area by 12 months of age (applied to cattle introduced after April 1, 28), fattened only in the production area, the longest and lasting fattening period in the production area
About special product Matsusaka beef cattle
The highest achievement point of traditional fattening technology
Among Matsusaka beef cattle that have been fattened over 900 days from calves introduced from Hyogo prefecture, including the Tajima district, are called "specialties Matsusaka beef".
Special products Matsusaka beef need to be fattened for about 10 months longer on average than average Matsusaka beef.
It is long-term fattening which is generally costly and risky.
In the specialties Matsusaka cattle fattening, skilled farmers carefully select cows suitable for long-term fattening from the introduction stage of calves.
After going through a fattening stage such as "belly creation period" that creates a strong digestive system that withstands prolonged fattening with advanced fattening technology and "finishing period" which creates a clean marbling stage, the highest grade referred to as "meat art" we will raise one.
In March 2017, it was registered in the national Geographical Indication Protection System (GI) with recognition of the specialization and the method probability of meat quality exploration by such long-term fattening.
