There are two types of quality standards for Matsusaka beef:
and "A to C - 1 to 5" (rating).
Tajima, Hyogo prefecture cows produced mainly from Awaji, are listed as "Specialties" only when the Matsusaka cattle fattening farmer puts it on top of it and fattened over 900 days in the area.
Matsusaka beef, which has grown backwork originating from Hyogo prefecture, received high evaluation that the overall taste of the appearance, texture, and fragrance is particularly delicious for the following reasons, and as a representative Matsusaka cow "special product"Is displayed.
Beef rating is determined by yield grade and meat quality grade
Calculate and determine the values of the four items of short sirloin core area, rose thickness, subcutaneous fat thickness and semicircular carcass weight
Distinction of yield grade is determined to 3 grade of "A", "B", "C" in the following table.
Meat quality grades are determined by four items: marbling, meat coloration, meat tightness, texture, and fat color and quality.
It is represented by the degree of marbling. It is determined by the criteria of B.M.S.
The meat color is judged on the basis of beef color standards, and the gloss is determined with the naked eye, then the grade is determined.
Tightness and texture are judged with the naked eye, and the grade is determined.
Fat color is judged by cattle fat color standards, gloss and quality are judged with the naked eye. Then the grade is determined.
The meat quality grade is rated as the lowest grade among the four items of marbling, meat coloration, meat tightness and texture, and fat color and quality.
Grade displays yield classification and meat quality grade in a continuous manner according to the following display classification.
The grade to the production area certification sticker is displayed as "quality standard".