After visiting a farm somewhere in Japan — about which all present unanimously agreed never to speak — the group headed to Matsusaka, near the iconic city of Kobe. Matsusaka beef is considered part of the so-called “Sandai Wagyu” – the three most prestigious wagyu breeds in Japan, alongside Kobe and Ōmi.
In the city, we met with Matsumoto-san – a fifth-generation farmer whose farm specializes in finishing (fattening). With remarkable openness, he shared how his family achieves one of the most coveted characteristics of wagyu: fat with the lowest melting point in all of Japan – 17.4°C. For reference, that means the fat literally melts at body temperature – on the cool spring day we visited, it had the consistency of olive oil.
The secret? Genetics are just the beginning. True mastery lies in the carefully tracked, individualized fattening process – lasting between 600 and 1100 days per animal. The family applies generational knowledge to ensure extraordinary qualities such as:
- ultra-low melting point,
- nearly transparent fat,
- unparalleled tenderness,
- a rich and intense umami flavor.
We asked whether such results could be achieved in Bulgaria. With a smile, Matsumoto-san—who, by the way, eats Bulgarian yogurt for breakfast every day—replied:
“Of course. No problem at all.”
