Product Summary (Registration No.25)
Registration No.25 特産松阪牛
Registered name (Transcription) : 特産松阪牛 (TOKUSAN MATSUSAKA USHI)Reference information : Special Grade Matsusaka Beef
Category of Product
Class 6: Fresh Meat (Beef)Production Area
22 municipalities (including Matsusaka City) of Mie Prefecture as of 11月01日/2004(Names of administrative areas as of 1 November, 2004; Matsusaka City, Tsu City, Ise City, Hisai City, Karasu Town, Ichishi Town, Hakusan Town, Ureshinomachi, Misugi Village, Mikumo Town, Iinan Town, Iitaka Town, Taki Town, Meiwa Town, Oodai Town, Seiwa Village, Miyagawa Village, Tamaki Town, Obata Town, Oomiya Town, Misono Village, Watarai Town)
Registered Group
Matsusaka Ushi Liaison AssociationCharacteristics
TOKUSAN MATSUSAKA USHI is a beef of Japanese Black (known as “Kuroge Washu”). Nulliparous cattle before 12 months are brought from Hyogo Prefecture and fattened for more than 900 days in the production area. TOKUSAN MATSUSAKA USHI has fine marblings and sweet yet refined flavor due to the high content of unsaturated fatty acid. The fat in the meat melts at a low temperature. This results in tender and melting like texture.Link with the Production Area
The production area has engaged to the long-term fattening of nulliparous cattle born in Hyogo prefecture from the early times. Producers have passed down their production techniques from generation to generation, which helped develop high production technique that withstands the long-term fattening. These efforts has created “the Art of Beef”, and helped establish a firm reputation of TOKUSAN MATSUSAKA USHI.Contact
Intellectual Property Division, Food Industry Affairs Bureau,
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki, Chiyoda-ku, Tokyo 100-8950, Japan
Tel: +81-3-6744-2062