Matsusaka Beef Chateaubriand Steak in Nagoya! Since its establishment in 1970, the restaurant has been serving thick-cut fillet steak, focusing on Matsusaka beef! We had the Chateaubriand lump steak, which was the thickest Chateaubriand I have ever had and a one-of-a-kind experience! "Kitchen Ribbon" 📍4-24 Kikuen-cho, Showa-ku, Nagoya, Aichi, Japan 💸20,000-30,000JPY ───・─── ・─── ・─── ・ 超厚切りのシャトーブリアンステーキ！ 「ステーキハウス キッチンリボン」 📍愛知県名古屋市昭和区菊園町4-24 💸20,000円-30,000円 ───・─── ・─── ・─── ・ #japanesefood

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

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