Matsusaka Beef: Where to Eat Japan's Most Expensive Wagyu
Matsusaka Beef: Where to Eat Japan's Most Expensive Wagyu
7 months ago
byfood.com
505K views · 13K reactions | Matsusaka Gyu Topside at...
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505K views · 13K reactions | Matsusaka Gyu Topside at...
821K views2 weeks ago
FacebookHumans of Wagyu
【MATSUSAKA GYU BY NAKAO SAN】 This was a Matasusaka Gyu Rump, also known as Top Sirloin. It came from a heifer raised by Nakao San’s, the leading producer of Matsusaka Gyu in Japan. Nakao San raises the animals for at least 900 days, averaging between 30-32 months. Resulting in mature, tender, and incredibly flavorful beef. Matsusaka Gyu is considered one of the top three brands of Wagyu in Japan. It is known for having a beefy flavor. It also has an intricate marbling distribution throughout the
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【MATSUSAKA GYU BY NAKAO SAN】 This was a Matasusaka Gy…
56 views7 months ago
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Criado exclusivamente en la prefectura de Mie, en Japón, el ganado de Matsusaka se cría para que su grasa alcance el punto de fusión más bajo posible. Los cortes más finos de la carne de Matsusaka Wagyu tienen un punto de fusión de 12 grados Celsius, 8 grados menos que la carne de Kobe. Estas vacas son tan valiosas, que en una subasta en 2002, una se vendió por 50 millones de yenes, que son más de 330.000 dólares. Estos precios elevados no solo se deben a cómo viven las vacas, sino también al ti
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Matsusaka wagyu is the most expensive beef in the world. It had never been sold outside of Japan — until now.
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