In Japan names of all the sorts of meat occur from names of places. The most popular beef course in Japan is gyudon. Also there are popular dishes with beef, like sukiyaki, shyabu-shyabu, tonkatsu etc.

This is a famous type of cows, which are born in prefecture Hiogo. But they are transferred and breed in Matsuzaka region in prefecture Miae. Beef that is made from these cows is the most expensive one. And it has the highest appraisal in order of merit and taste. It is considered to be the best in Japan and it is widely known all over the world as "Japanese marmoreal meat". Cows that give such meat are rubbed-down with syochu (type of Japanese sake). And also it is added beer into food. Cows are bred three years in such a way. Meat has a beautiful look and delicate taste. And fat that is contained by meat is sweet. Such beef is considered to a real work of art in Japan. It is used in the clip joint for preparing such popular dishes as shyabu-shyabu, sukiyaki etc.

Matsuzaka gyu

Matsuzaka gyu

Matsuzaka gyu

Matsuzaka gyu

During Edo epoch (XVII century), there were less meat-eaters. But in Meyji epoch (XIX century) one Englishman has brought a cow of this type to the town called Yonezawa (Yamagata prefecture). So now this type is called Yonezawa gyu. In the beginning the manufacture of these cows has been located in Yokogama. All the foreigners in Japan used to live there. The first auctions have opened there. These auctions used to sell this meat. The weight of newborn calf is about 280 kg. In a 32 months it should weight 650 kg. Yonezawa gyu is good for cooking sukiyaki. Tasty dish called yakiniku is very widespread and served in hotels, for example.

Yonezawa gyu

Yonezawa gyu

Yonezawa gyu

Kobe gyu is another famous sort of beef. It is manufactured in the town called Kobe in Hiogo prefecture. In the ancient times foreigners have been eating beef from mountains in Kobe. They liked it very much. Now it is famous as "Kobe beef". Beef of this type is quite same with matsuzaka gyu. During frying its fat melts and softens surrounded muscles. It makes meat tastier. The original merge of muscle taste and fat aroma promotes it.

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