Why Matsusaka Wagyu Is The Most Expensive Beef In The World | So Expensive
Business Insider・2 minutes read
Matsusaka wagyu beef, with a 12°C melting point, is sold in Paris for $530 per 100g, thanks to farmers like Hiroi who raise cows with special diets and longer fattening periods for intense marbling, making it exclusive to high-end restaurants.
Insights
- Matsusaka wagyu beef has a lower melting point compared to Kobe beef, attributed to the unique farming practices in Matsusaka that involve feeding cows for an extended period, resulting in intense marbling and exclusivity in high-end establishments.
- Hiroi, a Matsusaka wagyu farmer, pushes the boundaries by experimenting with even longer fattening periods, reaching up to 40 months, which not only increases prices but also elevates the beef's desirability among discerning consumers and prestigious restaurants like Maria Cana in Paris.
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Recent questions
What is the melting point of Matsusaka wagyu beef?
12°C
How long are Matsusaka cows fed before being harvested?
30 to 32 months
What is the price of Matsusaka wagyu beef in Paris?
$530 per 100g
How does Hiroi, a Matsusaka wagyu farmer, differentiate his beef?
Longer fattening periods up to 40 months
What farming practices are used to raise Matsusaka cows?
Modern and ancient practices
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Summary
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"Matsusaka Wagyu: Luxurious Beef, Exclusive Price"
- Matsusaka wagyu beef has a melting point of 12°C, 8°C lower than Kobe beef, and is now being sold in Paris for $530 per 100g.
- Farmers in Matsusaka raise cows with modern and ancient practices, keeping them alive longer than average to achieve the low melting point.
- Matsusaka cows are fed for 30 to 32 months, 6 months longer than other Japanese black cattle, with a special diet to achieve intense marbling.
- Hiroi, a Matsusaka wagyu farmer, experiments with longer fattening periods up to 40 months, leading to higher prices and exclusivity in high-end restaurants like Maria Cana in Paris.
