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A field of tea plants with Mt. Fuji in the background.
  1. Land Reform in Postwar Japan
  2. Why Japan's Land Reform Succeeded
  3. Wet Rice Agriculture
  4. Transplanting Rice Seedlings
  5. Early Mechanization of Agriculture
  6. Reorganization of Farm Land
  7. Innovations in Fruit and Vegetable Farming
  8. Rice Rationing and Subsidies
  9. Japan’s Shrinking Farm Population
  10. Farm Household Size and the Problem of Succession
  11. Who Farms in Japanese Farm Households?
  12. San-Chan Nōgyō
  13. The Changing Japanese Diet
  14. Dairy Farming in Japan
  15. What Dairy Products Do Japanese Eat?
  16. Beef Cattle in Japan
  17. The Changing Income of Farm Households
  18. Raising Silkworms in Japan
  19. Food Self-Sufficiency in Japan
  20. Food Self-Sufficiency in Rice
  21. Organic Farming in Japan
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A Matsuzaka cow strains against having beer poured into its mouth.
A carefully tended Matsuzaka cow being hand-fed beer.
Photo Courtesy of Matsusaka City Tourist Information Center.
Beef Cattle in Japan
Raising cattle for beef has become a significant part of Japanese agriculture since the 1960s. Most Japanese beef cattle are not raised on large ranches and do not graze in pastures or open grasslands. Instead, they are raised in small pens and individual stalls, and fed a diet of grain. In 2001, there were 110,000 households raising 2,806,000 head of beef cattle in Japan. As with other crops, producing cattle for beef has shifted toward larger commercial operations and small farmers no longer raise a few beef cattle on the side. Matsuzaka, in Mie, is Japan’s most famous beef-raising area. It produces the heavily fat-marbled beef that Japanese consumers prefer. Matsuzaka cattle are raised in small stalls where they lead a pampered life. They are fed grain and beer, and their bodies are massaged every day to produce the desired texture in the meat. Matsuzaka beef is very expensive. Click on CHARTS, below, to learn more about beef cattle in Japan.
Special Terms: commercial  |  fat-marbled beef

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