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Pick up to three beef, jidori or pork brands to line up the rules each name requires. Every cell is the same text as the definition table on the brand's own page. “Not set” means the source does not state it as a requirement.

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Brands to compare	Matsusaka Ushi	Kobe Beef	Omi Beef
Type	Beef brands	Beef brands	Beef brands
Prefecture	Mie	Hyogo	Shiga
Geographical Indication (GI)	Not registered	Registered No.3	Registered No.56
Breed	Japanese Black Sex / type: heifers (never calved)	Japanese Black Calves of the Tajima strain Sex / type: heifers (never calved), steers	Japanese Black
Where it must be raised	Brought into the Matsusaka production area (22 former municipalities) by 12 months of age and fattened longest and last there	Fattened in Hyogo Prefecture	Raised longest in, and finished in, Shiga Prefecture
Age	Not set (no such requirement in the source)	28 months of age or older; 60 months or younger	Not set (no such requirement in the source)
Grading	Not set (no such requirement in the source)	Meat quality grade 4 or higher; yield grade A or B; BMS No. 6 or higher	Not set (no such requirement in the source)
How it is housed	—	—	—
Feed	—	—	—
Other conditions	Registered in the Matsusaka Ushi individual identification system	Carcass weight: heifers 270–499.9 kg, steers 300–499.9 kg Slaughtered at the same six meat centers in Hyogo as Tajima Beef	Fattened according to the Omi Beef feeding manual; rice straw as the main roughage from mid-fattening
Full definition and sources	Full definition and sources →	Full definition and sources →	Full definition and sources →

Each cell is copied automatically from the brand page's definition table. Source numbers and links to the original documents are on each brand page. A dash (—) marks a row that does not apply to that type of meat.

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