Matsusaka Beef

Matsusaka beef (松阪牛) is recognized in Japan as one of the country’s top three wagyu brands, alongside Kobe and Ōmi. Produced exclusively in Mie Prefecture and in extremely limited quantities, it has long been regarded as an ultra-premium benchmark within the global wagyu trade and among elite chefs. While historically rare in the U.S., Matsusaka has held international prestige for decades.

Matsusaka’s origins date back to the Meiji period, when Tajima cattle were raised outside Hyōgo Prefecture in Mie. Though modern certification clearly separates Matsusaka from Kobe Beef, their shared Tajima bloodline places Matsusaka among Japan’s most prestigious wagyu. For chefs seeking Kobe-level quality, Matsusaka offers a natural and highly respected alternative.

Matsusaka is produced exclusively from virgin female cattle, earning it the nickname “Queen of Wagyu.” These heifers develop finer muscle fibers, exceptional tenderness, and a natural sweetness with a clean, delicate aroma. Farmers raise each animal with individualized care, emphasizing low-stress environments through gentle handling, brushing, washing, massages, and precisely managed feeding programs. In some cases, beer is used to help stimulate appetite during critical feeding periods.

The Matsusaka Beef Council strictly oversees production standards, ensuring consistency without the prohibitive retailer costs seen in some other wagyu brands. The result is exceptionally fine marbling with fat melting points as low as 13–14°C. In the kitchen, this fat melts rapidly and evenly, delivering a clean, buttery mouthfeel. Rare in the U.S. and highly refined, Matsusaka represents one of the most elegant expressions of Japanese wagyu available today.

The Matsuzaka Beef Council was created to protect the integrity of Matsuzaka beef, preserve strict production standards, and promote the brand both domestically and internationally. It serves a similar role to the Kobe Beef Marketing & Distribution Promotion Association in safeguarding authenticity, traceability, and reputation. One key difference is accessibility. Unlike the Kobe association, which requires a large initiation fee and ongoing annual dues, the Matsuzaka Beef Council is easier for qualified retailers to join. This gives buyers a more straightforward path to offering top-tier Wagyu while positioning Matsuzaka as a premium, compelling alternative to Kobe.

Learn more here.