When you think about steak, the first thing that probably comes to your mind is the American version, slowly cooked, super juicy, medium-rare beef. However, if you think the more expensive steak is made in the US, you’re wrong.
The most expansive piece of meet in the world is the Matsusaka beef and it is actually a Japanese specialty. It can cost more than $500.
The Matsusaka beef is made of virgin cows with excellent pedigree who receive special treatment: they are fed beer and they even receive a message with Japanese sake. The process of feeding begins when they are only 7-8 months old and it can last up to 3 years.
Although Matsusaka beef can be eaten as a steak, there are 3 delicious ways of cooking the meat.
Shabu-Shabu
The Shabu-shabu was first served in Japan in the 20th century. It is a thinly sliced meat and vegetables, mostly cabbage, boiled in water and consumed with sesame and ponzu, citrus-based vinegar.
Sukiyaki
This winter dish, commonly eaten on Japanese year-end parties, is a slowly simmered dish cooked in an iron pan. Sukiyaki contains thinly sliced beef, vegetables and other ingredients such as green onions, mushrooms, and grilled tofu. It is seasoned with the traditional warishita Japanese sauce, a mixture of salt, sugar and soy sauce, consumed with a raw egg.
Yakiniku
Yakiniku is the method of cooking the Matsasuka beef on at extremely high temperatures. When the crust changes its color that’s the perfect time to eat it.
