Perfection
It is without doubt that all Matsusaka Ushi are of a high degree of quality. However, just as the phrase goes, "No two are the same", thus lies the same between regular Matsusaka Ushi and ITO Matsusaka Ushi 'Private Label'.
Relentless in our pursuit for perfection, only the highest quality Matsusaka Ushi in all of Japan, are hand selected and placed under the ITO Matsusaka Ushi 'Private Label' brand. Matsusaka Ushi under this label are min.
35 months of age and above, and have to have been awarded the highest quality grade of between A5 BMS 10 to A5 BMS 12 (Please refer to Table 2. and Table 3.). The Matsusaka Ushi in this category are in simple words, out of this world!
Matsusaka Ushi of this quality makes up less than 0.25 percent of all Japanese wagyu produced annually. It is so rare that it is not available to the general domestic market and can only be enjoyed at the finest restaurants in Japan.
Product Differentiation
Saturated Fats vs Unsaturated Fats
In the past few years, there has been a drive towards healthier eating and consumers tend to avoid consuming excessive fat. However, it is important to note that the 'fat' that consumers are trying to avoid is Saturated Fat.
Whereas long feeding period Japanese wagyu like ITO Matsusaka Ushi (min. 35 mths old), contains largely Unsaturated Fatty Acids!
Studies have shown that, unlike the negative effects from Saturated Fats, Unsaturated Fatty Acids has the effect of lowering bad cholesterol and smoothens blood flow. Furthermore, Unsaturated Fatty Acids have antioxidant effects,
that with proper intake, can optimise blood cholesterol or even prevent cancerous and lifestyle related diseases.
This means that ITO Matsusaka Ushi which is rich in Unsaturated Fatty Acids, is actually healthy meat!
Melting Point
In addition to its health benefits, Unsaturated Fatty Acids have a lower melting point than Saturated Fatty Acids.
Beef Melting Point - Table 1
This is why ITO Matsusaka Ushi which has a high proportion of Unsaturated Fatty Acids, has a much lower fat melting point than other Japanese wagyu and any other types of beef/breeds. This characteristic is a critical differentiation
that greatly improves the eating quality of ITO Matsusaka beef over other wagyu brands. The melting point of fat for general Matsusaka beef is around 17°C (Pls refer to Table 1.), with ITO Matsusaka beef fat melting at as low as 14°C - 16°C.
Just holding ITO Matsusaka beef in your hand, will cause its fat to melt.
Beef Marbling - Table 2
Beef Grade - Table 3
This allows ITO Matsusaka beef to truly achieve that 'melt in your mouth' feel, where its fat literally melts in the mouth, releasing an explosion of sweet developed flavours. Eating ITO Matsusaka beef delivers extreme umami, without the
heaviness or greasy mouthfeel commonly associated with other wagyu brands.
Authenticity
At Mitsu Boshi, authenticity isn’t just a promise; it’s our hallmark. Every cut of our Ito Matsusaka Ushi 'private label' wagyu bears the distinguished mark of uncompromised quality, underscored by our commitment to transparency and provenance.
Our rigorous selection process ensures that each Matsusaka Ushi heifer, exclusively sourced from the esteemed Ito Ranch, comes with verifiable credentials. This meticulous attention to detail guarantees that our clients receive not just a product,
but a piece of culinary artistry, steeped in the rich heritage and unparalleled standards of Japan’s finest wagyu.
To assure customers of authenticity and quality, every ITO Matsusaka Ushi 'Private Label' heifer that we supply comes with:
-
Official Matsusaka Beef Council issued certification (Includes birth certificate, unique Matsusaka heifer ID, pedigree lineage, etc.)
-
Beef Carcass Grading Certification issued by Japan Meat Grading Association
-
Official Matsusaka Beef Council issued sticker labels that indicates the corresponding Individual Matsusaka heifer ID No.
-
Unique Serial No. issued official Ito Ranch plaque
