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Aged Wagyu
Dry Aged Wagyu Beef
A New Era in Fine Dining; The Introduction of A5 Japanese Wagyu Dry Aging in the U.S., a Masterpiece by WAGYUMAN and Pat LaFrieda!
First in the United States! A5 Japanese Wagyu Dry Aging! Made possible through a collaboration with Pat LaFrieda, the legend of Dry Aging!!
The carefully selected A5 Japanese Wagyu by WAGYUMAN has been aged in Pat LaFrieda's meticulously controlled Dry Aging Room. The meat has been further enriched with the flavors of Dry Aging, intensifying the deliciousness of Japanese Wagyu and creating a melt-in-your-mouth sensation. This new product goes far beyond everyone's imagination.
After many tests together, we have finally reached the perfect product. We would like to introduce the 30 days of Dry Aging A5 STRIPLOIN and RIBEYE!!
Japanese Wagyu Dry Aging in the U.S., a Collaboration with Dry Aging Legend Pat LaFrieda!
First in the United States! Japanese Wagyu Dry Aging! Made possible through a collaboration with Pat LaFrieda, the legend of Dry Aging!! The carefully selected Japanese Wagyu by WAGYUMAN has been aged in Pat LaFrieda's meticulously controlled Dry Aging Room. The meat has been further enriched with the flavors of Dry Aging, intensifying the deliciousness of Japanese Wagyu and creating a melt-in-your-mouth sensation. This new product goes far beyond everyone's imagination.
About Pat LaFrieda
Pat LaFrieda is a renowned figure in the meat industry, particularly known for his expertise in aged beef. His company, Pat LaFrieda Meat Purveyors, has been a family-owned and operated business for over a century, supplying premium meats to some of the finest restaurants in the United States.
Aged beef is one of the specialties of Pat LaFrieda. The aging process is a method used to enhance the flavor and tenderness of meats, and Pat LaFrieda has perfected this art. There are two types of aging processes: dry aging and wet aging. Dry aging is a process where the beef is stored in a controlled, open-air environment for several weeks. This process allows the beef to develop a richer, more robust flavor as it loses moisture and the natural enzymes break down the muscle tissue. Wet aging, on the other hand, involves vacuum-sealing the beef and letting it age in its own juices, which also tenderizes the meat and enhances its flavor.
Pat LaFrieda's dry-aged beef is particularly sought after. The beef is aged in a meticulously controlled environment to ensure the best quality and flavor. The result is a product that is incredibly tender, with a deep, concentrated flavor that is truly unique. This expertise in dry aging has made Pat LaFrieda a legend in the industry and a go-to source for top-quality aged beef.