MANILA, Philippines – Japan isn’t just known for its A5 wagyu — there’s much more to meat from the Land of the Rising Sun.
Considered a culinary rarity, Matsusaka beef is one of the most coveted cuts in Japan. It comes from Japanese Black cattle reared under strict, traditional conditions in the Matsusaka region of Mie Prefecture. Production is limited; only around 7,000 cows are slaughtered for Matsusaka beef every year, which contributes to its exclusivity and premium pricing.
The key is maintaining an ideal, stress-free, and controlled environment for raising Matsusaka cattle. According to Japanese farmers, this helps “placate the spirits of the cattle,” producing healthier, higher-quality beef, prized for its high fat-to-meat ratio (BMS), tenderness, rich flavor profile, and exquisite marbling.
Because of these, Matsusaka is often referred to as the “Queen of Wagyu.” It has a very low melting point — around 12°C — which allows its fat to dissolve quickly and easily, resulting in a cuts-like-butter consistency.
Within Japan, Matsusaka forms part of the Sandai Wagyū, the “three major Wagyu” alongside Kobe and Ōmi (or Yonezawa) beef.
(Medium) rarely made
Only a handful of farms produce the rare beef, and Ito Ranch is considered one of the first-tier farms in Japan. The family-owned ranch established in 1953 in Mie Prefecture maintains an impressive 90% A5-grade ratio among the cattle it supplies. For perspective, the Japan Meat Grading Association cites that only about 12% of all genuine Japanese Black (Wagyu) cattle achieve an A5 grade.
Although it has the capacity to breed 1,400 cattle, the ranch intentionally limits its herd to 700 to maintain its strict standards. With over 70 years of experience, the ranch remains one of Japan’s most trusted and awarded Matsusaka producers.
Because Matsusaka beef is rarely exported, its recent arrival in the Philippines is celebrated by the country’s F&B industry. Prime Cuts by Doubleday, a local importer of luxury meats from Japan, has partnered with Ito Ranch to bring limited quantities to the Philippine market.
The strategic partnership is strongly supported by Hiroki Ito himself, the third-generation head of Ito Ranch in Mie Prefecture. “This isn’t just about introducing our beef to a new market. It’s about sharing the care, patience, and generations of tradition that go into every step of raising our cattle,” he said.
Customers — from chefs to home cooks to business owners — can purchase cuts directly from the Prime Cuts by Doubleday website, with nationwide shipping available.
Because of the rarity of the meats, premium prices are to be expected for the four kinds of Matsusuka beef cuts available for purchase.
There’s the Tenderloin (P22,990/kg), cut from the least-worked muscle. The A5 tenderloin is extremely fine-textured and delicate, delivering clean, pure beef flavor ideal for refined dining.
The Striploin (P17,990/kg) has a balance of lean beef and delicate intramuscular fat for a firm yet tender classic steak experience, while the Top Sirloin (P11,990/kg) has a robust beef flavor complemented by fine streaks of fat, typically used in premium Japanese cuisine.
The Short Plate (P5,990/kg) is the most accessible cut, which still has Matsusaka’s signature marbling and richness.
The beef is currently available via different dishes in Prime Cuts’ partner restaurants like Teppanya and Sicilian Roast, with more establishments to be announced soon.
Matsusaka beef is prepared as purely as possible, with minimal seasonings, flavorings, and extra ingredients. Many restaurants use the beef for sukiyaki, yakiniku, or shabu-shabu, while chefs and home cooks like to enjoy it at its prime — just salted and then seared over very high heat for a short time for a tender, buttery, and luxurious steak experience. – Rappler.com