Bahan bakuBahan makanan

Matsusaka Beef (Wagyu GI)

松阪牛 (松阪牛)

Mengapa memilih Jepang

Mie's Matsusaka GI; female-only top grade; 30+ month fattening cycle distinct from typical 24-28 month wagyu.

Spesifikasi utama

BMS ≥8 (often 10-12); melting point 22-27°C (lower than Kobe / Omi); top-grade BMS 12 commands ¥5,000+/100g.

Produk akhir tipikal

Ultra-premium fine-dining export, gift-economy boxes, hospitality VIP cuisine.

At a glance

Pemasok terdaftar
2 pemasok
MOQ tipikal
1–10 kg cuts; 100 g – 1 kg specialty grades
Waktu tunggu tipikal
8–14 weeks (allocation-controlled)
Daerah asal
Mie (Matsusaka district, exclusively female heifers)
Kategori
Bahan makanan
Musim panen
Year-round (30+ month aging)
Status regulasi Jepang
Matsusaka Beef GI; cooperative-managed; strict Mie cooperative standards
Nama Jepang
松阪牛
Romaji
松阪牛

Tentang bahan ini

Matsusaka Beef from Mie Prefecture — one of Japan's three most-prestigious wagyu brands (along with Kobe and Omi). Distinguished by extended fattening period (often 30+ months on a high-quality fodder) and exclusively female (virgin heifer) cattle for the top grade. The 'Tokusan Matsusaka Ushi' (Premium Matsusaka Beef) sub-label is the most-prized; some prized cattle command per-head prices over $30,000 at auction.

Status regulasi

JepangMatsusaka Beef GI; cooperative-managed; strict Mie cooperative standards
Uni EropaBeef import; GI under EU-Japan EPA
Amerika SerikatUSDA FSIS approved Japanese facilities; FDA Prior Notice
TiongkokGACC; meat-import licensing

Pemasok Jepang

Tanya tentang Matsusaka Beef (Wagyu GI)