Matsusaka Beef tops the podium of the ‘Sandai Wagyū,’ the three most prestigious Japanese beef brands: Matsusaka Beef, Kobe Beef, and Ōmi Beef. A true treasure of Japanese cuisine.

Cows that receive massages, drink beer, and listen to classical music. A myth that, until a few years ago, was true. Today, the Matsusaka Beef cattle are still made up exclusively of females that have never calved. Before 12 months of age, they must enter one of the 83 Matsusaka Beef farms, where they are raised for an average of 30 to 32 months—slightly longer than Kobe Beef.

The Matsusaka Beef Association maintains a fixed number of 450 members. Akaneya is the first non-Japanese company to be part of this exclusive network, a milestone that has made the export of Matsusaka Beef to Europe possible.