I 've always enjoyed a nice scotch fillet. Or when served with a bone, ribeye.
I guess growing up I've always just eaten Australian beef, and it was only in the last few years when I had the privilege of being exposed to Japanese beef. Holy cow, no pun intended. My whole life has since changed. Don't get me wrong, I'm not a complete beef/cow snob. I still eat Australian beef because, ya I'm living in Adelaide, if I were to go out for a steak, it's gonna be Australian beef and not Japanese beef unless when I do my yearly pilgrimage out to Mayura Station ( click here) in Millicent .
In case you're aren't familiar with Japanese cows, they are called Wagyu. There are 4 breeds of wagyu - Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled.
Within these types, the highest grade of Wagyu is cattle born and raised in Japan. Raising cattle carefully using special methods produces a delicious Wagyu flavor.
One of the characteristic features of Japanese Wagyu is its texture. The meat quality of Wagyu is such that fat is woven finely like a net throughout the muscle. This is called "marbling." It creates a tender texture that feels like each bite is melting in your mouth. Another characteristic feature is the aroma. Beef from Japanese Wagyu raised in an environment abundant in natural elements condenses its sweet and full, mellow aroma. It is thought that cooking styles unique to Japan using thinly sliced meat strips like sukiyaki and shabu-shabu were created in order to get the most enjoyment from these features.
The "Japan top three Wagyu" title refers to Matsusaka Ushi, Kobe Beef, and Ohmi Beef cattle raised in the Kansai region of Japan. All three of these Wagyu types start out as Tajima Beef cattle born in Hyogo Prefecture, but are taken in as calves by commercial cattle farmers in other regions. They take on the names of Matsusaka Ushi, Kobe Beef, or Ohmi Beef depending on the region of the commercial cattle farm where they are raised.
Today I shall blog about Matsusaka beef!
This is a brand of Wagyu raised in and around Matsusaka City in Mie Prefecture. Only cows that haven't given birth can be Matsusaka Wagyu. Because the marbling starts melting immediately even at around human body temperature, a mellow flavor is set alive with the start of every bite. The cows are fed beer to increase their appetites and raised with intense care, sometimes even receiving individual massages.
Heh heh heh just before you start seeing me in a different light ( all knowledgable and intelligent lol), I actually copied off the above 3 paragraphs from Japan National Tourism Organisation #playcheatone
It's really fortunate that we are able to get Matsusaka beef in Osaka, saves me a trip all the way to Mie to try one of the top beef.
We had our matsusaka beef meal at Matsusakagyu yakiniku M. There's a number of branches all over Osaka so yeah, just google them and it'll come up. We went to the branch in dotonbori just because it was the most conveniently located for us.
Started off with a salad dish to prep our colon for the protein that's about to come hahaha
JUST LOOK AT THIS. Matsusaka beef deluxe platter for two - 13800yen
Matsusaka marbled beef sushi - 1160yen for 2 pieces
and my plum wine 480yen
The fat melting in my mouth was so glorious !
I couldn't get enough, so I ordered an ala carte serve of prime shoulder - 3000yen
Some veg again to help with the fibre lol
garlic fried rice 780yen
If you're not willing to pay so much for ala carte, they also serve set menus ( click)
I really truly enjoyed myself so much this night, all thanks to Nick for indulging my greediness !
Matsusakagyu Yakiniku M ( click to view location and reservations)
open 7 days a week 12 noon - 12midnight
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