Why Matsusaka Wagyu Is The Most Expensive Beef In The World | So Expensive
Grown exclusively in the Mie prefecture in Japan, Matsusaka cattle are raised so their fat achieves the lowest melting point possible. The finest cuts of Matsusaka wagyu have a melting point of 12 degrees Celsius, 8 degrees less than Kobe. These cows are so valuable that in 2002 one fetched 50 million yen, over $330,000, at auction. These high prices are not about just how the cows live, but how long. In the quest for the ultimate marbling, farmers in Matsusaka are gambling with fate as they try to extend cows' lives above their average lifespans, at the risk of killing them prematurely. So, is it worth raising cattle for too long? And why is Matsusaka wagyu so expensive?
00:00 - Intro
01:15 - Welcome to Ito Ranch
02:46 - The old practice of feeding cows with beer
04:12 - Fattening: what the cows eat
05:48 - The dangers of long-term fattening
06:29 - The Queen of Matsusaka
06:52 - Purifying cattle with an alcohol massage
07:36 - How Hiroki selects calves
08:43 - Matsusaka wagyu is sold abroad for the first time
10:11 - Restaurant exclusivity
10:52 - Outlook for the future
12:02 - Credits
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"No, a spray bottle will not do. Only me spitting at the cows will achieve a 12 degree melting point"!
😂😂😂😂😂😂
"Ancient practices" are always so ridiculous and rarely have any efficacy whatsoever.
12 degree melting point and a boner
Blud just wanna get drunk
@@thomas6963ify 😂😂
I love how the older dude is just chomping at the bit to give the cows alcohol😂😂
Champing. CHAMPING! Not "chomping"
Yeah old head went crazy with the bud light there😂😂😂😂😂
I am also going through a "fattening period" and use things such as beer, doughnuts & fries..
Your marbling must be fantastic, I bet you would melt in my mouth.
Then be ready for harvest
Rofl
@@rishirajair1096 ayo 😂😂😂😂💀💀💀💀
@@rishirajair1096 U sure bro? Human harvesting normally prefers the opposite. Less fatty, less disease, lower -kidnapping- logistic cost.
Feeding cows beer is crazy 💀
Lies again? Expensive Food AMWF Car
Tasty*
Makes sense, I get hungry when I drink beer.
Feeding cows to beer is crazy
Feeding cows to cows is mad
Someone get the old guy a spray bottle pls 🤣
it caught me off guard
😂
I was like aaaagh! haha
nah the secret is in his saliva
Inventions are hard he too should know that After how he conducted himself with Amber....
I've had Matsusaka beef in a restaurant called "What's Matsusaka" in Kyoto for honeymoon. It was exceedingly fatty & possibly the best meat my wife and I had in our entire lives.
Pause
Hol up
Ayo
U should said u r ur wife’s best meat 😉
Stop
Japanese add craftsmanship to everything they do and attention to details.
Not everything, Japan is a big country not every person there is an artisan. That’s like me saying that just because something is made in America it’s quality or Germany is the king of engineering.
@@dennisp8520 have you heard of stereotypes? they exist for a reason. and anyone with at least 2 working braincells know that not everyone fits the stereotype. ffs, Dennis.
@@dennisp8520not everything of course but from what I've seen when it comes to cars and electronics they are up there with the best in the world. I had a Honda for over 300 thousand miles and it never broke down. My Ford turned to 💩 after 100 thousand miles.
Yeah it's because they need something to do while they're not breeding or giving love to the few children they actually have lol. Them nukes really fucked them up. Generations later and they're still fucked up. We should have let them keep China.
He's feeding beer to and spitting at cow please take several seats 💀💀
This a great example of creating something based on the idea of “quality over quantity”….this is rare skill to master in today’s world
But sometimes people prefer the slight chew and leaner beefiness. Wagyu can be too rich and fatty that you can only eat a little bit in one sitting.
Unlike someone that says if we have more population we will have 10000000000000000 mozart We have now real 2b like 100+ times the time mozart was alive..... still no adition. Dont be decieve just cause they are wealthy people.
Inventions are hard he too should know that After how he conducted himself with Amber....
What quality? If the cows get sick of the fattening process,what do you think it will do to us eating it?
@@maghel4911this - plus it seems cruel to farm something to the point of sickness, it's like cow foie gras
Super interesting and its amazing how different farmers do things as some believe its partly to do with how happy the cows are more than farming them in mass to just eat, but even listening to this you can tell he has a care factor for the cows are treated while still trying to maintain production. (personally not a big fan of keeping cows or any animal in small enclosures but being around farms an such lots of my life i get why it is done an if they aren't maltreated its more an emotional thing that logic) I would love to try this even raw
5:17 the guy revolutionized economics
I know the importer to the USA. He has an amazing business and only sells the best quality stuff. He just started releasing the Matsusaka cuts this past week.
Funny how outside Japan it's all about Kobe beef but in Japan when you talk about expensive wagyu Matsusaka is the one and pretty much only.
Indeed. The way I see it is marketing that promoted Kobe outside of Japan. Matsusaka beef did not really need to market itself within Japan as it was and still is the best beef in Japan. Kobe turned their eyes to the world when beef export was made possible in the late 80s. Matsusaka never bothered. I guess this is the main reason Kobe is more well known overseas. Also the term Kobe was short enough for westerners to remember, and the Kobe quake that made the headlines in those days may have helped to make the name stick. And sure enough, the fame of the late Kobe Bryant might have helped as well.
So you pay extra for fat to melt quicker? Bro is hooked on that marketing traps 🐁
@@mtn4140have you ever tried it ?
@@mtn4140the point of the fat melting at cooler temperatures is that the fat literally melts in the temperature of your mouth, which is what gives this meat the literal “melt in your mouth” experience it is known and sought out for.
@@mrgonzo2139I guess his non response is your answer....lol Always has to be chumps like this who act like they're being all critical when they're really just ignorant.
I’ve had A5 wagyu several times and it’s heavenly so I can only imagine what that tastes like
My man getting drunk with the cows. Hegot on the piss one day with the cows and never looked baxk. Now my man can drink everyday without question. God Bless him.
We had Kobe beef in Kyoto in October. My son said it was the best meal he’s ever had. I’d put it in the top 5, but I’ve traveled a lot more than he. It was also $450 for the two of us. But it was Kobe Beef. This sounds even more insane. Would love to try someday.
@@pab26120 For 100 € it's probably just a good meltique beef.
Hi from Japan. Matsusaka is the absolute pinnacle of Japanese beef. But be warned. The difference between Kobe may seem to be very subtle for those not accustomed to Wagyu generally. Matsusaka will test you. Though if you pass this test, you are in for a once in a lifetime experience. Enjoy.
what is the top 1 then?
@@sonny9054 I won't enjoy this animal cruelty, no thank you very much.
The old man is wholesome 😂
Unlike someone that says if we have more population we will have 10000000000000000 mozart We have now real 2b like 100+ times the time mozart was alive..... still no adition. Dont be decieve just cause they are wealthy people.
Yeah he force feeds his cows beer even though there's no evidence it's actually doing anything, real wholesome
Its only wagyu if a old japanese man spits on it
Do any of these animals ever get to graze in open pasture? This method obviously involves more animal care but it does seem similar to battery farming...
Yes. Similar to foie gras farming
the only thing that is different it's the type of animal. it's not grass feed neither in open spaces.
There are ranches in the US with 100% Wagyu genetics that are pasture raised or free ranged.
Of course the meat doesn’t come out as marbled as these methods, but they are still significantly more marbled than our usual black angus cattle.
Regarding open pasture - it would defeat the purpose because the whole idea is to get as much marbling as possible. If the cows run around they will burn fat and become naturally leaner (as you would the more you work out).
This is fascinating!
Ah yes feed the cows beer. Wtf people. This is cruel.
Forcing animal to drink beer, I am out of words. Crazy
I always had respect for farmers. I have no problem with people that eat meat. I eat meat and I hunt for my own food sometimes. But shit like this is why I completely understand why somebody wouldn't want to eat meat
killing farm animals for meat is not as inhumane as killing wild animal for meat. what a bafoon.
Those cows are so cute. Treated better than than the ones in the US food supply. Too bad they aren't allowed to graze in a pasture. But that would probably reduce the marbling if they were able to exercise. Still, they seem happy enough.
My daughter and I had this at Gordon Ramseys restaurant in A.C it was amazing, soon as it touches your mouth it melts 😊
That was one thing i always found interesting living in japan was how a lot of the beef was not only american, but proudly american and extremely cheap considering. There was ofter labeling to say it was from the US like a marketing tool etc
most definitely a marketing tactic. still living here after 6 years. Might seem weird at first, but if you think about the larger picture and how the farming industry works in Japan, saying "this is " is basically saying, "were inferior to the local variety, and we need to make this distinction very apparent." the same is true for pork, Japan prides itself on its black pigs, but most of the pork ive seen on market shelves are from Canada. even with the japanese branding of SanGenTon, this imported canadian pork is heaps cheaper than the locally raised ones.
@HitomiNee I'll agree the Japanese culture can be weird but deliberately degrading your product doesn't sound like sound marketing. A lot of the average consumers there like things from America (I'm not american), I would imagine there is actually some sort of value based on average cuts of beef being imported from the US, otherwise the brand itself wouldn't market it that way.
@@inertiaMS maybe because Japan has stricter laws in labels unlike in america where they can lable it grass fed even if 80% of it's life it only ate corn and was only finished with grass in the remaining 20% or labeling things wagyu even if it's not wagyu.
@@inertiaMSNo value, Japan has strict food importation laws. Food being imported has to be clearly label where it comes from.
Iirc it's also that Japanese beef, wagyu, is very different from beef like Angus, and they are good for different things. For example, wagyu is great when thinly sliced, or otherwise cut into small pieces and seared, but it does not work very well if you want to eat something like a thick steak, filet, or burgers. And so, Japan imports a lot of regular beef to cover the demand for that
i love these videos! it is super interesting to hear about niche food stuff that a lot of people dont know about!
How would you like your steak? Melting at room temperature lol
only if there was a way to like this video twice ... the other like specifically dedicated to the old man ... such a rare genius ...
such big animal living in small space. i understand it is to prevent muscle grow, and they are very well treated but still... i prefer seeing them free eating fresh grass Plato's Allegory of the cave
It is similar to feeding duck fatty stuffs to make foie gras, it’s inhumane.
it's just genetics. You can take any cow from Europe, give the same treatment and you would still end up with "basic" beef. I's mainly marketing to give a nicer story of why the hell it costs so much.
Then breed them yourselves.😂😂😂
@@azzurikayvo There are small numbers of Wagyu being bred in Germany
you've never had it before have you?
I literally had my eyes wide enough when I heard their cows drinks beer lmfao
1:01 🧐 he is spitting on the one thats going to France...thats cold bludded 😂
i had wagyu for the first time and i remember the volume in the restaurant i was in felt like it had lowered for the few seconds i took my first bite. this beef truly is a different experience especially when it's paired with some black truffle.
no, how can chewing on a fat rubbery meat is a truly different experience, i mean it might be different, but for worse
@@trader2137 so you havent tried it, but already attacking someone that has and had a good experience? are you just envious?
@@trader2137 its definetly not rubbery like the kind of steak fat you're reffering to, the fat tastes like part of the meat and just makes it incredibly tender. I thought the same thing before I tried it so maybe grab a cut, this is the most expensive kind but you can find many for under a hundred bucks
@@trader2137lol Kobe A5 is nothing like red neck murica beef you’ve always tasted. Soft fragrant buttery on any cut from any body part
@@monkeBeastTitanI had Wagyu beef barbeque before in a touristy stall, the ones Japanese would say "YOU PAID WHAT!?". It's easily the best serving of meat I've ever had in my life. It's easy to eat, not rubbery at all. So much beef flavor, and it is unfortunately gone before you know it. Probably so far below Matsusaka beef, so I can guarantee you that the Marbling thing the Japanese are doing has it's own appeal and merrit. If you ever go to Japan, you just have to try it, and it will change your mind.
These cows livin' a better life than me. Not to mention the appreciation they get post mortem
Unless you are willing to get slaughtered at 20 yrs old, can't really compare
Thanks for another great documentary. And I like meat myself, really do, but the Co2 per kilogram must be off the charts for this one...not even looking at the bite you take in Paris.
Thw way the Farmer is force feeding the beer, just looks wrong.....
Insane prices ....😮
Japan has the best beef in the world. It’s pricy but the wagyu is not eaten on a regular basis it’s a special occasion meal because of the price.
Actually, wagyu is eaten all the time in Japan, but premium ones like matsusaka are indeed rarely consumed outside of the region/high end restaurants. Matsuaka beef is about fat, whereas other countries tend to prize the flavor of the red meat. They are almost completely different products, and hard to say that Japan has the best "beef", in my (Japanese) opinion.
@@pab26120 wa in wagyu means "Japanese", so technically all Japanese domestic beef are wagyu. Imported beef are sometimes cheaper than domestic beef, but OP is correct in that wagyu is eaten regularly (usually called kuroge wagyu). What's known as wagyu in the west is called Brand beef: eg. matsuzaka beef, Kobe beef, etc. These have their own names, and are the really expensive ones and are not eaten regularly, unless you live in the area where they are from as it's a bit cheaper.
@@kennypuI spent a lot of time in Japan and you can get 150g for 800 yen ($5.25) some people eat it every time they have yakiniku.
Iirc it's also a thing that wagyu is also not very good for things like steak, burgers, and stews. So whilst it is extremely good, it's not all-purpose
You can tell how well those cows are treated by the happy fella swishing he's doing.
I think what a lot of westerners get wrong about this beef is they approach it from a western perspective of a big slab of meat on a plate. So if they don't get it in a Japanese restaurant but buy it in a store and take it home and make a steak out of it and then think it's gross because it's too fatty, then they think it's over rated. Plus I think westerners are expecting the ultimate "beef flavor" when they eat it. I know I was, and the first time I had it I was a bit disappointed. Like the first time you have an expensive Japanese strawberry or tomato it's just bursting with the very essence of that flavor you know. It's not like that with the beef. It's more like eating butter with a subtle beef flavor. But it's that melty buttery texture that IS the point more than the beef flavor itself. It's more of a mind reset to not view it as a steak. It's its own thing.
It tastes amazing. I had some in 1997. Not tasted better since.
What would you compare it with ? (closest for sure, not equal) .. Thanks for your time..
@@csb9372I've been to Japan a few times and have had really good beef. Not sure if I ever had that but I've had really nice Kobe. It's very very buttery. Really rich. It's a bit like eating really nice fatty blue fin Tuna belly. Honestly there's not a lot of "beef" flavor to it. It's there but it's very subtle. There is another type called Yonezawa which has a bit more beefy flavor and is a little nicer in my opinion. But again...the difference is very subtle. I think for me I was expecting the most amazing "beef flavor" ever but it's not like that. Those are the wrong expectations to have. It's more of an amazing melt in your mouth texture with subtle flavor.
Rules for making anything expensive. 1) make the product gestation period longer. 2) use manual labour for production 3) use rare or difficult to obtain raw materials. 4) claim the quality of that product is dependent on using some absurd technique during production known only to you. Follow the above steps & you'll have yourselves an expensive product. Good luck! Will be seeing you in the millionaires club 😎😎
1) right...what's wrong with that? 2) right...what's wrong with that? 3) right...rare things cost more...so? 4) illogical assumption/generalization to create your illogical strawman. Follow this stupid reasoning and you'll be an ignorant a hole who feels the need to be this type of commenter on a youtube video. See you in the troll club!
That's absolutely crazy 😮
This is how the concept of beer shampoo became known.😂
I'd like to compare Matsuzaka wagyu to Olive wagyu.
What an insane world this is.
Smoke a blunt and watch it intensify
WDYM? Humans have been raising cattle for their meat and leather for thousands of years, nothing insane about it.
@@rofrepilon force feeding them beer is a little out there
I mean beer gives me an appetite for that 2am pizza 🤣🤣
So it’s basically just fat with a bit of meat
If they get the cows stoned, they would definitely eat a lot more.
Good for them. I love they have a different culture than what I have in the states. I want to try some one day.
Does the states even have culture
what a delicious video
You’re not a real steak lover until you try that 😊 Greetings from San Diego California 🇺🇸
pick a normal 90% meat steak, and add a brick of fat and there you go, wagyu for 5% of the price
You can love steak without eating this dumb shit.
Too much fat for me, feel more fatty than meat
That looks Soo good 😍
its like 60% fat
PETA's gonna have a field day with this video
why is some of the video mirrored? like, the text on the beer labels is sometimes backward and the farm's logo switches sides on the front of hideyo's shirt lol
Great! The quality of Wagyu beef makes it expensive
If the melting point of the cow's fat is 12 degrees, how does the cow even live? Its body temperature would melt its own fat. That can't be the case.
Same question, lol!
so after a research, the fat isnide the body is indeed liquid. but when its alive the cells and tissues will hold whem together. when cut opened and aged, the cells and tissues breaks down and the aft will leak out. interesting.
I had matsusaka from Ito Ranch in Carlota Akaneya in Barcelona a couple months back, best meat i ever ate.
Some guy in ancient Japan: aye gang this cow taste good asf let’s name it wagyu
Find it amusing that they're angry about force-feeding geese to make foie gras, but they're okay with force-feeding alcohol to cows to make fatty beef. :D
Quality over quantity, one day we may not be able to eat beef with every meal but having something this good a couple times a month would be enough for me.
One day people would not be able to eat beef everyday? Why?
environmental impact of current cattle industry is unsustainable long term@@mangopudding5979
U got that wrong - lack of wild fish is where the (1) problem lies ...
*Hits pause * runs to the store and grabs 6 pack
€5000 per kg also: staff lunch
I would make the most expensive fajitas ever 😂
or ropa vieja too 🤣👌
They would ruin the beef. It would be a waste. The taste of this beef is so delicious, that even seasoning with salt and pepper, is the same as throwing it out. Only an idiot would pay, what you'd have to charge. And rest assured, even an idiot won't do it twice.
Bro likes Wagyu
Only to end up down the flash!
Title should be, how to grow sick cows and get most expenaive beef. Worlds poor judgment of value makes the sickest beef most expensive 😂
Imagine eating this beef roast with porotta 🤤🤤
I've been eating Wagyu for a few months now during my work trips and there really is too much of a good thing. Can only handle 5 slices before the fatty taste becomes too overwhelming
what kind of wagyu have you been eating?
Thats a low quality wagyu probably an 5 graded meat 😂
@@animebeast2797 you've clearly never tried wagyu
@0:30 was he boiling beef? Maybe it is great, he knows way more about this than I do. But still...boiling beef? What am I missing?
The cows got the munchies!😅
imagine if all beef was like this
That would be awful ngl. This is a once in a while kind of food.
@@Bestow3000 I disagree, I will probably taste this 0 times in my life 🤣
I still prefer american wagyu than japanese to be honest. I like it to be like 60% beef and 40% fat.
@@CensoredMercy I'd rather take a juicy medium rare steak at the end lol
please post more of videos like this, so interesting and relaxing to watch!
Feeding cattle 🐄 AMF cocktails 🍹 is crazy…
Who narrates these. Voice so soothing
Im not a huge fan of wagyu ive tried alot of different ones in my girlfriends resteraunt but man that looks good
is the fat molten when they are alive? i dont understand
Once again showing that Japan>everyone. 👏🏽 Wish we took care of cattle’s out here in the States with the same quality. I mean look at the facility - so clean. And don’t come for me regarding the beer and over feeding the cows. We in the States do worse things
Wagyu is delicious but if you eat too much, you're running into the bathroom. 😂
Had it , it was okay. Wasn't blown away. Cool experience but i wouldn't do it a second time for what it cost.
That's marketing for you. A guy bought a €2.50 and scammed a whole international wine competition, shows to you how a clever background story can inflate the price of an object.
Man i wish we have that good stuff in the states
I've travelled to Japan and ate these stuff before and loved it. Because of this I want to go to America so I could compare the experience with how you guys do steaks. The Philippines (where I'm from) have a few good steak places, but I can imagine none can compare from a specialty place in the US.
well,you guys have 2 clown already,trump and biden😂🎉
U have a lot of good produce I guess however a lot of GM goods
@@hurricaneb6243 the US can probably do steaks in a million ways - its what makes them the US
@@hurricaneb6243honestly, just source good meat and do sous vide, it's like a cheat code for perfect steak
bro the one guy in blue has mastered being a spray bottle
Cow getting buzz for free lol
"Must have high rewives on Google" lol Basically 10% quality, 90% hype.
Nah, the quality is superb istg, when japanese takes care of their sht, they mean luxury care. This is why their fruits are expensive af imagine a melon that costs a hundred dollars?
@@keith26162 well but that hundred dolllar melon are shit it tastes like average melon
uh you did taste it right? right?@@ge2565
I deal with Oita Ken Kuroge breed and this was an informative video. However there was something confusing about what was stated. Early on it's mentioned that Matsusaka are all virgin cow because the meat is softer. Later it is then mentioned that calves are sold. How is he producing calves if the cows are not being bred being that virgin meat is sold?
I reckon it’s all calves that are fattened to be butchered are virgins, a portion of the other calves are raised to become mothers.
He buys the calves at auction
Buys heifer calves, never get bred
It's known as the mother Mary syndrome my friend!
MATTSHEAR SHEAR... MEANS I can farm here and thanks for the ADVICE in MATTAWAN MICH
I have a feeling these guys came up with the idea at a bar
I love how other countries take Japanese beef that is worth like $50/lbs and make it with $1000s by just cooking it.
learn about tariffs my guy.
I feel like at some point, too much fat is just gonna taste like butter. 99% fat, 1% meat. You're pretty much paying for unprocessed butter at that point. I guess France and Japan would love that since their cuisines revolves around loads of butter and fats for umami.
@@tidus7081 I commented about that. 100g of this meat is like a weeks worth of fat.
@@nueat6 I’m aware, doesn’t make it less bullshit.
@@Gwallacec2it’s the cost of transportation and making sure the cows survive the journey with all of temperature and food control too. Then add the rest of the restaurant fee with chefs and butcher and the 1000 isn’t too far fetched
Is this not abuse of animals to force them alcohol?
also the excessive feeding of food and extending life span artificially, world is cruel
@@johnny1897 definitely report this video. Animals don't deserve this forced intoxication
The last thing I expected was a traditionally dressed Asian woman speaking flawless French. Humanity is beautiful and surprising.
this world is a hell for any living being that are tasty to human. What a madness and everyone is sleep walking not seeing how mad the reality is
You are aware that animal domestication is an extremely ancient and integral part of human evolutionary history right?
The title of this should be “The Rise of Obese Cows” 😂
Basically you stick them in pens like with veal and then force feed them.
“Well I fed this cow straw and beer and then spit sake at it for a couple hours so… yeah… this one is worth like $30mil.”
What wld be the nutrition facts for a 12 oz cut of Wagyu?
12oz of saturated fat. 😂
Nice to know the French have their grubby little hands on such a delicacy, and manage to still upsell it
Do these cows roam around or walk around or are they raised in that small pen ?
Rearing them in a wide and broad enclosure would significantly lengthen the fattening process because they'd have plenty of spaces to move and run around and that's a good way to burn fat
Ill stick to angus im poor.😂
Amazing
I swear I'm not a vegan but those buls are just too adorable to be served on dishes
Do these cows ever get to roam? Or does that affect marbling effect?
Nope