Matsusaka Gyu

Heifers only. Using its own tractability system to provide information on 36 items. Samples of each heifer is collected and stored before slaughtering to enable DNA testing on a later date. The very high level of monounsaturated fatty acid gives the fat a very low melting temperature (average 17.4 C; average of other Wagyu is 25.9 C). Prized as the "art of meat." This brand has an average vintage of 31-32 months. The average vintage for Premium (Tokusan) Matsusaka is 40 months as it requires over 900 days of finishing.