Product information
[History of Matsusaka beef of meat] In the Matsusaka region, in the era when agriculture had not been mechanized since ancient times, it was born in Tajima (Hyogo Prefecture), which is an excellent cattle (Hyogo Prefecture), and 1 in Kishu (Wakayama Prefecture). It is said that he liked the old cows that he had gone. Cows gradually gained weight after three or four years for agriculture, and were finished in a fine thing called "thick beef", and were sold as high -quality beef during the Russo -Japanese War. Later, due to the efforts of fattening farmers and stakeholders, the cows in the Matsusaka region gradually increased, making the highest honor of the National Meat Beef Livestock Expo, which was held in the Tokyo Shibaura Market in 1935 (Showa 10). It is said that it has acquired and spread its reputation as the finest cow cow "Matsusaka beef" nationwide. Matsusaka beef, also known as "meat art", is supported by fattening farmers in the Matsusaka region, and is currently introduced carefully selected from all over the country, an average of three years. We continue to take care of them, and we are building a brand called "Matsusaka beef" while devising each farmer while protecting the tradition. [About the deliciousness of Matsusaka beef] There are individual differences regarding "deliciousness", but there are "melting taste" or "smooth texture". It is thought that the quality of fat affects one factor related to these deliciousness. Fat has "saturated fatty acids" and "unsaturated fatty acids", and in Japanese beef, the ratio of unsaturated fatty acids for saturated fatty acids is larger than other varieties for imported cows and domestic beef. Unsaturated fatty acids are said to have cholsterol reduced and carcinable suppression, and moderate intake is effective for hypercolesterol and cancer control. In addition to these health aspects, unsaturated fatty acids have a melting point (temperature of fat melting), and thus containing Japanese beef in the mouth, the fat melts and has a better mouthfeel, compared to imported beef. It feels delicious. In addition, this unsaturated fatty acid is abundant in cows. For these reasons, Matsusaka beef is said to be "unemployment cows." In addition, Matsusaka beef is traded at a high price, so it can be said that it is great to be able to introduce excellent pedigree cows from Miyazaki and Tajima. Therefore, it can be said that it is in a virtuous environment where you can continue to produce Matsusaka beef, which has high quality meat quality. [Producer commitment] We offer Matsuzaka beef raised by Ocean Farm, which is a number of 1800 fatigue of Matsusaka beef "1800" and 900 ships. If you think that Matsusaka beef is 10,11,80 (FY27), the number of heads, which accounts for about 16 % of the total, is fattened by ocean fum. Matsusaka beef, which is raised by "Ocean Farm", is simply a modern Matsusaka beef. There is a tendency to seek delicious and easy to eat beef (eat), rather than a time when a lot of sashimi enters and greasy beef is delicious. This is because the needs of "I want to eat high -quality beef, but the amount is ..." has increased. At Ocean Farm, "Let's produce a really delicious Matsusaka beef that you can eat a lot! Matsusaka beef is born every day with the goal. This is Ocean Farm's unique fattening method, short -term fattening. Branded beef is often said to have good long -term fattening, but the longer the fattened fattening, the aging the cows. Ocean Farm is shipped in 27-28 months, the most active Matsusaka beef life activity. Because it is full of the stomach during the growth period, it becomes a delicious Matsusaka beef unique to the ocean fan, which is easy to eat even if it contains fat and sashimi, because it is healthy and fresh and fresh.
Spec
Category | Farm-Direct Gourmet: Meat |
---|---|
Standard | 2 sirloin steaks (total 300g) |
Temperature zone | frozen |
Matsusaka beef sirloin steak 150g × 2
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