[限時優惠] 日本 a4 熟豊和牛牛柳
[promotion] japanese juku a4 aged wagyu beef tenderloin
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.
tenderloin is the most delicate wagyu cut. the outstandingly rich, yet mellow, boneless cut comes from the short loin where succulent taste and an abundant amount of marbling are found. you will experience an unbelievably tender, intense flavour and mellifluous, “melt-in-your-mouth” texture.
* photo for reference only
** supply while stocks last