While most people will rant about Kobe beef, I am rather keen towards Matsuzaka’s.
And prefer slightly leaner meat than the most expensive stuff that is very marbled (and tastes very greasy).
That said, a choice piece can be cut with a butter knife and it was so tasty you can eat it without salt or sauce.
Side note: 和wa (Japanese) 牛gyuu (beef).
While most people will rant about Kobe beef, I am rather keen towards Matsuzaka’s. And prefer slightly leaner meat than the most expensive stuff that is very marbled (and tastes very greasy).
That said, a choice piece can be cut with a butter knife and it was so tasty you can eat it without salt or sauce.
Yep. I don’t eat beef much anymore, but Maesawagyuu from Oshu city in Iwate is tasty and probably the most famous one close to us.
Oh, to be fortunate enough to get some through the furusato nozei program…