The Steak that is better than Kobe, Matsuzaka
The Steak that is better than Kobe
This beef does not come from any cows, it is Matsuzaka cattle, what some consider to be the finest beef in Japan and perhaps the world.
No, it is not Kobe beef, which in the minds of most Americans is the best in Japan. Cattle from Kobe, Americans have heard, are carefully bred, raised on special feed, even given massages; Kobe steaks are sold for astonishing prices.
In Japan, Kobe has a rival: Matsuzaka beef, one of this country’s best-kept secrets and I just learned about it today.
Japanese cattlemen raise their highly prized cattle in this small town, just inland from one of the more spectacular wrinkles in Japan’s glorious Pacific coastline, under conditions that a Park Avenue Poodle would envy.
And the meat, densely marbled and butter-tender, is difficult to come by, even in Tokyo, because only 2,500 Matsuzaka cows are slaughtered each year.
It commands prices as high as Kobe’s, up to $100 a pound in a meat market, if you can find it. I am told not to look for Matsuzaka in the United States, where Japanese Beef has been banned since March 2000, after an outbreak of hoof-and-mouth disease in Southern Japan.
Just Thursday, the 1st shipment of Kobe beef was shipped to 2 steakhouses in San Francisco.
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