Highest grade beef is Matsusaka-gyu with more fat marbling and the best flavor.
you never get a fatty texture in your mouth…
only the pleasure of beef so juicy and tender that it literally dissolves on the palate.
It is, in fact, a grade higher than Kobe.
Matsusaka is widely acknowledged as the finest beef Japan has to offer.
It is produced from the Tajima-ushi cows, female only, from the Hyogo Prefecture.
When they have no appetite, they are fed beer to stimulate hunger and then are
fed a combination of tofu lees and ground wheat. These are the famous cows that
receive massages and are played often soothing music to calm the heifers’ mood
as it is believed that this leads to better quality beef