熟成的方式一般分為「乾式熟成」和「濕式熟成」，而熟豊和牛採用「可持續的和牛熟成」，將產後母牛重新育肥，改變肉質和凝結氨基酸等鮮味成分。和牛隨著年齡的增長，不飽和脂肪酸含量增加，脂肪熔點降低，脂肪含量增加，風味更加濃郁。此外，由於氨基酸的濃度也增加，肉質具有濃郁的鮮味。您可以感受到脂肪和牛肉的平衡和原汁原味。這是一種您可以吃而不會厭倦的和牛牛肉。

japanese juku a4 aged wagyu beef rib eye is finally arrived! one of the top beef in japan! excellent marbling, with a richer and delicate flavour than the average wagyu beef. it melts in your mouth. the unique sweetness of wagyu beef that will make your taste buds burst with joy. special offer hk$650/kg while stock last!

while wagyu is alive, they are also under aging process. not just “dry aging” and “wet aging” when wagyu are raised longer, the meat gets matured inside their body. by refattening keisan-gyu (mother wagyu), the meat quality changes and the meat becomes aged with umami components like amino acids gets condensed. as the aged in month increases, the percentage of unsaturated fatty acids gets higher and the fat melting point gets lower. this will also give the meat more flavor. “sustainable wagyu juku” is the wagyu beef that was refed taking long period of time and has a different taste and flavor from young wagyu beef.

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