This beef is produced in Japan, in the Matsusaka region. The same breed of cows that are used for producing Kobe beef, are the source of this meat, but the conditions to producing it are much stricter. Only virgin female cows, at about the age of 3 and raised on free pasture, can be sold as Matsusaka beef. The animals’ diet consists of yeast drinks, they get a massage with soft rice brooms every day, and every evening classical music is played in their barns to help them sleep better. The meat is permeated with thin fat streaks that are so tender, the phrase “melts in the mouth” stops being a metaphor.