The wonderful marbling adds a dimension of taste to the flavor of the cooking. This is a secondary cut, a heifer short-horned, from Matsuzaka, a region near Kobe, everyone associates with the finest possible cattle and cote du boeuf. This meat was later colored with aged mirin, shoyu and spices. Then cooked under pressure in a dashi konbu-broth and red wine reduction for 0h40 at a maximum pressure. The cooking time softens the meat to a golden color.