Why Matsusaka Wagyu Is The Most Expensive Beef In The World | So Expensive

The fat in this Matsu Saka wagu is so soft that it melts as soon as you touch it. The finest cuts of

matsusaka

wagu have a melting point of 12°C, 8°C lower than Corb, and although prices for Tokyo's best restaurants have never been low. For the first time this meat is sold outside of Japan, in Paris, where only 100 G are sold for $530. These cows are so valuable that in 2002 one was sold for 50 million yen and more than $330,000 at auction to reach that low melting point. Matsusaka farmers raise them carefully. cows and keep them alive longer than their average life expectancy with modern and ancient practices.

So how is the

world

's

most

expensive

beef

raised and why is

matsusaka

so

expensive

? Wu is a third generation Matsu Saka wagi. Farmer on his farm in M. prefecture only virgin cows are found, it is the main requirement for any of the 0 Matsu Saka wagu farms here in Mi prefecture. Matsusaka

beef

has long been praised for its extremely low melting point, which is half that of other types of wagu, meaning that when cooking the fat melts in a shorter time to reach this intense veining. Old generations of farmers like hi hii's father used to feed cows with beer, although there is no evidence that this practice increases the cows' appetite, many associate Matsu Saka Waki ​​with the fact that Matsu Saka has kept A relatively low profile at the international level has al

most

transformed this practice into a legend.

Hiroi no longer practices this. Instead, he has perfected the food and practices circular agriculture. The cost of feed is an important factor that drives prices up to that smooth marbling. Matsusaka cows need to eat a lot and they also need to eat for much longer than other cows. Matsusaka cows are raised for 30 to 32 months. 6 months longer than other Japanese black cows. It all adds up over time for Hiroi. Food costs. Temperature control. air circulation and regular cleaning of the enclosures to avoid flies. Farmers here call this breeding period fattening. For the first 3 to 4 months, cattle eat grass to develop a strong digestive system.

This is called the belly building period, then comes the finishing period where the cattle gradually switch to concentrated feet and rice straw for fattening. The hoki are now experimenting with even longer fattening periods by raising their cattle from 35 to 40 months, but raising cows for so long can also be dangerous for the hoki, as a cow could get sick and die. The cow at the end of its fattening period is a real treasure. Every year matsusaka cows are auctioned and one is crowned queen of matsusaka, while the highest price ever achieved for one of these cows was 50 million yen in 2002.

This auction has never seen such a low price. average price of around 20 million yen. Events like the auction have also fostered another legend that Matsu Saka farmers massage their cows with alcohol this time not to improve their appetite but their appearance. Isn't it just adult cows that cost a lot? be very expensive Hioki does not raise his cattle from birth at 10 months The carvings are also sold at auctions throughout Japan Hioki spends almost half of his time at work buying carvings and is very demanding for BMS 12 is the degree of marbling higher for Wu In Japan, the more intense the marbling, the higher the price for customers in Tokyo. 100 G of sirloin costs 10,000 yen, but that's still much less than what Parisians pay at Maria G, where the same cut sells for €360, the most premium cut sirloin.

It sells for €5,000 a kilo The Paris restaurant was the first to successfully export the Matsu Saka

world

outside of Japan and include it on its menu Its most expensive tasting menu costs 520 matsusaka wagu is heavily regulated to include matsusaka meat in the menu the restaurant had to follow strict rules the Paris restaurant needed to apply for a license which took a year to be accredited to maintain the restaurant must have a high rating on Google and there cannot be another restaurant serving Matsu Saka wagu within a 840 radius As of 2023, Hiroi has sent only three cows to Maria May due to this limited supply.

Ethor Ranch Premium Tenderloin Menu 520 is served to only one table per day. This exclusivity will become a little more flexible in the last 10 years. Japan has been a major importer of American beef importing an average of $1.83 billion a year, meanwhile, millions of dollars in Wu made the opposite journey as he rose to international fame. A decline in tourism after the Covid-19 outbreak and a shift in consumer behavior towards cheaper meats exacerbated this and now Japanese farmers are looking outside the country's borders, the export quote for matsusaka has risen from 24 in 2022 to 700 in 2024, of which most premium cuts are exported to high-end restaurants like Maria Cana in Paris, which is pushing farmers. who want to ship abroad to bet on those lucrative but dangerous long periods of fattening did what m