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Grown exclusively in the Mie prefecture in Japan, Matsusaka cattle are raised so their fat achieves the lowest melting point possible. The finest cuts of Matsusaka wagyu have a melting point of 12 degrees Celsius, 8 degrees less than Kobe. These cows are so valuable that in 2002 one fetched 50 million yen, over $330,000, at auction. These high prices are not about just how the cows live, but how long. In the quest for the ultimate marbling, farmers in Matsusaka are gambling with fate as they try to extend cows' lives above their average lifespans, at the risk of killing them prematurely. So, is it worth raising cattle for too long? And why is Matsusaka wagyu so expensive? 00:00 - Intro 01:15 - Welcome to Ito Ranch 02:46 - The old practice of feeding cows with beer 04:12 - Fattening: what the cows eat 05:48 - The dangers of long-term fattening 06:29 - The Queen of Matsusaka 06:52 - Purifying cattle with an alcohol massage 07:36 - How Hiroki selects calves 08:43 - Matsusaka wagyu is sold abroad for the first time 10:11 - Restaurant exclusivity 10:52 - Outlook for the future 12:02 - Credits MORE SO EXPENSIVE VIDEOS: Why Huitlacoche (Corn Smut) is So Expensive How Farmers In One Indian Village Crafted The Most Expensive Nutmeg and Mace 10 Of The Most Expensive Items Made In India ------------------------------------------------------ Business Insider tells you all you need to know about business, finance, tech, retail, and more. Visit our homepage for the top stories of the day: Insider Business on Facebook: Insider Business on Instagram: Insider Business on Twitter: Insider Business on Snapchat: Insider Business on TikTok: @businessinsider
