Matsusaka beef (松阪牛 Matsusaka-ushi?, also "Matsuzaka beef") is black-haired Wagyū (Japanese beef), also known as Kuroge Washu or "Japanese Black", the cattle come from the Matsusaka region of Mie, Japan. It is one of the most famous beef types within Japan and internationally, with a high fat-to-meat ratio. Within Japan, Matsusaka beef is generally considered one of the three top brands (known as Sandai Wagyuu, "the three big beefs"), along with Kobe beef and Ōmi beef or Yonezawa beef.
Original Matsusaka beef
- Marbling ratio (level of 12 stages), called BMS, of all levels
- Meat quality score (score of 5 stages) of 1, 2, 3, 4, and 5
Matsusaka beef is produced from Tajima-ushi heifers chiefly born in Hyōgo Prefecture. They are raised in the quiet, serene area surrounding Matsusaka between the Kumozu River to the north and Miyagawa River to the south. Only female Wagyu are raised in Matsusaka, where they are fed plenty of fodder, as well as tofu lees and ground wheat. When they have no appetite, they are fed beer to stimulate their eating, and receive regular massages. 
- (Japanese) Matsusaka-Ushi Meeting
- "Mie Prefecture". Kansai Window. Kansai International Public Relations Promotion Office. 2002. Retrieved 2008-06-17.
- Matsusaka beef, Mie Tourism Guide, 2005. Accessed 17 June 2008.
- "Mad cow outbreak spoils market for Japan's fine beef", Utusan Express, 28 October 2001. Accessed 17 June 2008.
- Stephanie Strom. "In Japan, A Steak Secret To Rival Kobe". The New York Times, July 18, 2001. Accessed 16 June 2008.
|This meat-related article is a stub. You can help Wikipedia by expanding it.|
|This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it.|