Tokusan Matsusaka Ushi

Tokusan Matsusaka Ushi
※提供元:松阪牛連絡協議会

Registration Number 25
Name of the GI Tokusan Matsusaka Ushi、TOKUSAN MATSUSAKA USHI
Class Meat
Date of Protection 2017/03/03
Producing Area Mie Prefecture
22 municipalities of Mie Prefecture (names of administrative areas as of 1 November, 2004); Matsusaka City, Tsu City, Ise City, Hisai City, Karasu Town, Ichishi Town, Hakusan Town, Ureshino Town, Misugi Village, Mikumo Town, Iinan Town, Iitaka Town, Taki
Applicant – Name and Address

Matsusaka Ushi Liaison Association

1340-1 Tonomachi, Matsusaka City, Mie Prefecture, 515-8515 Japan

http://www.matsusakaushi.jp/

Producing Area

 TOKUSAN MATSUSAKA USHI refers only to carefully select Hyogo Prefecture-born Japanese black-haired virgin female cattle with an age of at most 12 months, and are raised in the area of Matsusaka City and other designated municipalities in Mie Prefecture for more than 900 days. Its meat has a finely marbled appearance, a sweet elegant fragrance, and a soft melting texture. Analysis of the fat component confirmed that the proportion of components with low melting temperature is significantly higher than that of other Japanese black cattle species, which is the reason for the mellow, melting texture of TOKUSAN MATSUSAKA USHI.

 Until the age of 13 months, the focus of the breeding calves is on "belly development" so that they can withstand long-term fattening of more than 900 days. To make the rumen, first stomach, as large and strong as possible, a feed with high fiber content is supplied so that chewing time will be longer. Such feeds lengthen retention in the rumen, promote the growth of microorganisms inside the rumen, and provide good fermentation conditions.

 Next, until the age of 22 months, in order to develop the muscles, a diet with a high crude protein content of about 17% is given extensively. Also, to produce marbled meat, the amount of vitamin A is suppressed to keep the blood concentration of vitamin A low.

 Upon shipping, the cows have an average age of 41 months. To enlarge the fat cells in the muscle and finish it into beautiful marbled meat, a feed with low protein content and high starch is then given.

 With rich water resources, fertile land and temperate climate, this area had a rich agricultural culture centered on paddy fields since ancient times. Many cows from Hyogo Prefecture, which were easy to use as working cattle, were introduced to the region. These working cattle were gradually fattened, and laid the foundation for the TOKUSAN MATSUSAKA USHI that is known today.

 Although it is inefficient to increase the body weight of Hyogo cattle and disadvantageous from a business viewpoint, the technique of raising TOKUSAN MATSUSAKA USHI has been passed down in search of a fine marbled quality and taste that surpasses the rest.

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