Matsusaka beef
Overview of Matsusaka beef:
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| [[File:|frameless|alt=]] | |
| Alternative names | Matsuzaka Beef |
| Type | |
| Course | Main |
| Place of origin | Japan |
| Region or state | Matsusaka, Mie |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | Hot |
| Main ingredients | Cattle |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Matsusaka beef (松阪牛, Matsusaka Ushi) is a type of beef from the Matsusaka region of Japan. It is one of the most famous beef types in Japan, alongside Kobe beef and Yonezawa beef.
History[edit | edit source]
Matsusaka beef has a long history in Japan. The Matsusaka region has been raising cattle since the Edo period, and the beef has been popular in Japan for centuries.
Characteristics[edit | edit source]
Matsusaka beef is known for its high fat content and marbling. The cattle are raised in a unique way, with a diet of barley, corn, and soybean meal, and are often given beer to stimulate appetite. The cattle are also massaged daily to promote fat distribution and tenderness.
Culinary Uses[edit | edit source]
Matsusaka beef is often served as sukiyaki, shabu-shabu, or steak. It is also used in sushi and sashimi.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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Contributors: Prab R. Tumpati, MD
