Talk:Matsusaka beef

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Perhaps this article should be renamed "Matsusaka beef" instead of "Matsuzaka beef". While "matsuzaka" is an accepted alternate spelling of 松阪, the beef dervies it's name from the city of Matsusaka in Mie Prefecture, and this city is most definitely refered to as "Matsusaka" and not "Matsuzaka", and the beef in Matsusaka, when spoken of or written, clearly uses the name "Matsusaka". I know it seems a trivial point, but it will bring the article more in line with the city that gave it its name. Ka-ru 14:04, 13 March 2007 (UTC)[reply]

Surely, "Matsusaka (ushi)" is official in Japanese. (see: ja:松阪牛, History of Matsusaka ushi etc.)--Mujaki 18:55, 24 March 2007 (UTC)[reply]

The article states that this beef has a "high meat-fat ratio." That means it's leaner than beef from other sources (more meat, less fat). Is this correct, or is it backwards? Fg2 09:49, 25 March 2007 (UTC)[reply]

No idea. That was part of the original article posted last December that I haven't touched. I do remember reading something about it being leaner, which surprised me, though I don't remember where or if it were a trustworthy source. Ka-ru 11:42, 25 March 2007 (UTC)[reply]

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Two of the cited references contradict each other: http://www.jphpk.gov.my/English/Okt2001%2028.htm

Cows were massaged in their barns to the sounds of Mozart and fattened up on a diet of, among other things, beer.

http://query.nytimes.com/gst/fullpage.html?res=9903E4D71E3BF93BA25754C0A9679C8B63&sec=&spon=&pagewanted=1

For instance, before I arrived in Japan four years ago, I had heard that Matsuzaka cows not only received massages and tippled beer, but also listened to Mozart piped into their barns. The music turned out to be a tall tale, but one that continues to circulate nevertheless.

I'm inclined to believe the latter source. At the very least, waffle language should be added to suggest the business about Mozart may be urban legend. Anyone agree? —Preceding unsigned comment added by Tafinucane (talk • contribs) 07:44, 22 August 2008 (UTC)[reply]

In reference to the source: http://www.maff.go.jp/tokai/seisan/chikusan/c_matusaka.html . This source does not say that the quality of Matsusaka Beef has dropped since August 19, 2002. It says that on that date, they moved from a rating system of A-5 and B-5 to Gold (for A-5), Silver (for A-4) or Special. The quality of "A-5" and "Gold" remain the same, it is simply a different way of classifying. Ka-ru (talk) 14:22, 3 April 2009 (UTC)[reply]

The WikiProject classification for

I have again removed this information. First, it is listed without any sort of explanation as to why it is placed where it is. More importantly, it is a vague, incomplete summary of wagyu beef scoring, not specific to Matsusaka beef -- so it doesn't even belong in this article. --Larry/Traveling_Man (talk) 09:03, 21 March 2018 (UTC)[reply]

Of the two sources provided suggesting that Matsusaka cattle are given beer and massaged, one (https://www.nytimes.com/2001/07/18/dining/in-japan-a-steak-secret-to-rival-kobe.html) states that this is an urban legend and was disproved when the writer went to Japan, and the other appeared to be a dead link. As such, I have removed the claim. 92.26.109.179 (talk) 12:54, 18 March 2019 (UTC)[reply]