Slaughtering and packing at certified USA export factories in Japan maintains the highest quality of Wagyu. Using a special film to pack the beef inhibits bacteria growth. Quick-freezing below -22°C/-30°F on the same day of packing the beef ensure freshness without aging.
HOW TO THAW
It is recommended to defrost the beef slowly in a refrigerator (0.5-2°C/33-33.3°F ) taking 2 to 3 days (for whole cut) and 1 to 2 days (for steak cut) in order to maintain the same freshness as fresh beef. The required thawing time depends on the season and/or size of the product.
DIRECTION AND CARE
The amount of drip depends on each loin and does not affect the quality. We DO NOT recommend rapid defrosting (for example at temperatures higher than 5°C/41°F ) in order to prevent “meat purge” which significantly affects the taste and quality. Meat purge includes water soluble myoglobin and amino acid.