Matsusaka is a type of wagyu or Japanese beef, originating from the town of Matsusaka in Mie Prefecture. The cattle must be raised from at least 12 months within the Prefecture and it‘s fed on a diet of wheat, rice, barley, and soy. This diet increases the weight of the animals, and the result is a great amount of marbling (intramuscular fat).
Some cows are even fed beer and massaged with liquor, but it’s not mandatory. It takes about 3 years for the beef to reach maturity. Matsusaka beef is highly prized for its richness, flavor, and marbling. The beef is enjoyed as steaks in teppanyaki restaurants, and it’s also often prepared as sukiyaki (thinly sliced beef, eggs, and vegetables) or shabu shabu (thinly sliced beef that’s broiled in a hotpot).