Matsusaka Gyu, prized as “the art of meat,” is a celebrated Japanese Wagyu brand that originates from Matsusaka-shi and surrounding towns in Mie Prefecture. Exclusive to carefully raised heifers (female cattle that have not had children), Matsusaka Gyu stands out for its remarkable marbling, traceability, and rich culinary history.
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Raised in Matsusaka and 22 Surrounding Towns
Matsusaka-shi, along with the 22 surrounding municipalities in Mie Prefecture, offers an environment conducive to producing high-quality beef. The region’s clean water, fertile land, and temperate climate help maintain the health and comfort of these meticulously raised heifers.
- Heifers Only: Matsusaka Gyu comes exclusively from female cattle, a practice believed to contribute to its smoother texture and pronounced flavor.
- Annual Production: Approximately 4,055 Matsusaka Gyu cattle are produced each year, ensuring its continued status as an exclusive, premium Wagyu offering.
Robust Traceability and DNA Testing
One of the hallmarks of Matsusaka Gyu is its advanced traceability system. Each animal has 36 data points recorded, enabling comprehensive insights into its lineage, health, and upbringing:
- 36-Item Database: This database covers everything from cattle origin to feed details.
- DNA Sampling: Before slaughter, samples are collected for potential DNA verification in the future, offering an added layer of quality assurance.
Such oversight shows the commitment to maintaining Matsusaka Gyu’s authenticity and pedigree—vital for both consumer trust and brand integrity.
Exceptional Monounsaturated Fat Content
Matsusaka Gyu is celebrated for its beautiful marbling and high levels of monounsaturated fatty acids (MUFAs). MUFAs give the fat a distinctly low melting temperature.
- Low Melting Point: Matsusaka Gyu fat averages 17.4°C, significantly lower than the average 25.9°C in other Wagyu brands.
- Melt-in-Your-Mouth Texture: The lower melting temperature translates to an unparalleled velvety mouthfeel, delivering a rich, buttery experience with every bite.
Vintage and Finishing Periods
Average Vintage
Most Matsusaka Gyu heifers are raised for 31–32 months on average, providing ample time to develop the signature marbling that enthusiasts revere.
Premium (Tokusan) Matsusaka Vintage
- 40 Months: Tokusan-level Matsusaka Gyu undergoes a finishing period exceeding 900 days—that’s over 36 months—resulting in even more refined marbling and deeper, fuller flavors.
By allowing a longer rearing period, farmers ensure the meat develops the rich intramuscular fat and concentrated flavor Matsusaka Gyu is known for worldwide.
Culinary Applications
From high-end Japanese steakhouses to specialty restaurants, Matsusaka Gyu is praised for its ability to shine in a wide range of dishes:
- Sukiyaki: Thinly sliced beef simmered in a sweet-savory sauce, highlighting the meat’s natural sweetness.
- Shabu-Shabu: Quick-dipped in hot broth, Matsusaka Gyu’s melt-in-your-mouth texture takes center stage.
- Steak: Light seasoning and brief cooking are often enough to reveal its distinct buttery flavor and tenderness.
Final Thoughts
Celebrated as the “art of meat,” Matsusaka Gyu from Mie Prefecture offers a great Wagyu experience marked by rigorous traceability, a heifers-only policy, and a uniquely low melting point of its fat. Its prolonged finishing process ensures a flavor profile and texture unmatched in the culinary world. Whether you’re seeking a delicate sukiyaki or a premium Wagyu steak, Matsusaka Gyu’s combination of tender bite, rich mouthfeel, and distinctive marbling makes it a top choice.