Speaking of beef, one cannot fail to mention Japan’s world-famous wagyu. The deliciousness and high price of Japanese Wagyu beef is obvious to all. As the three top Japanese Wagyu beef, Kobe Beef, Matsusaka Beef, and Omi Beef, what are the characteristics of where they come from? Let me introduce you to everyone.
1. Kobe beef
Speaking of Kobe beef, one cannot fail to mention a place in the northern part of Hyogo Prefecture, Japan-Tajima. Tajima has a famous cow that has been handed down from ancient times-Tajima cow. Tajima beef is a kind of black beef with very delicious meat. Almost all the well-known breeds in Japan have a part of Tajima beef blood. Kobe beef is a carefully selected purebred Tajima cow. After the strictest selection and certification standards, only the best Tajima cow can be certified as Kobe cow.
2. Matsusaka beef
Matsusaka beef produced in Matsusaka City, Mie Prefecture is also one of the Japanese wagyu nobles. It is said that every Matsusaka beef must be raised for a full three years before being eaten. In the past three years, the farmers used barley and beans as the main feed, and they also fed Matsusaka beef beer, and massaged Matsusaka beef. Only when these conditions were met, can they raise a qualified and delicious head. Matsusaka beef.
3. Omi cattle
Omi cattle is produced in Shiga Prefecture. It is a cattle that grew up drinking water from Lake Biwa, the largest lake in Japan, located in Shiga Prefecture. Omi cattle also have the pedigree of Tajima cattle, and the best Omi cattle are bred from purebred Tajima cows. Omi cattle grew up eating rice bran and wheat-based feed, and sometimes drank glutinous rice wine to promote appetite. Only the cattle raised in this way can be called the best Omi cattle.
