*Limited Time Promotion at near 50% off*
What is better than Wagyu? Snow-aged Wagyu!
What makes the Snow-Aged Wagyu stand out is the process behind it. The ancient 200-year-old method of yukimuro, which uses snow as natural refrigeration, was perfected by Mr. Uono Takashi and utilized it to store and age beef in specially constructed buildings designed to hold large amounts of snow.
What results from this method is constant humidity and temperature ranging between 0 and 5 degrees celsius, allowing the meat to retain its moisture as it ages for 30 days. In this state, called seichi, the produce retains more than 90 percent of the surrounding humidity.
As a result, the snow-aged produce tends to be crisper in texture and sweeter in taste on top of its rich marbling, tender texture, and deep flavour.
Snow-aging has a number of advantages over electric refrigeration:
- A Yukimuro maintains a stable low-temperature, high humidity condition that’s optimal for aging produce.
- A Yukimuro allows for stress-free ripening that is not affected by vibrations caused by electricity and motors, or changes in light and temperature when fridge doors are opened and closed.
- Snow is a very sustainable source of natural energy. Using 1 tonne of snow is equivalent to 10 litres of oil and 30kg of carbon dioxide emissions. Annually, Yukimuro uses about 400 to 700 tonnes of snow.
Cook it the way you want it. Shangrila was offering this piece at $168 for 200g. We are sticking with our motto, fresh and no frills.
Your piece will be delivered frozen due as Yukimuro wagyu has a very low melting point.
The Japanese cut for 200g is thinner than the American cuts (< 0.5 inches).