presents
A5 SNOW-AGED WAGYU
From olden days in Niigata, a Yukimuro, a hole dug in the ground, filled with snow and then covered with straw, has been used for the refrigeration of fresh food in the winter. This wisdom in the snow country has been handed down for generations. A Yukimuro maintains a stable "low-temperature, high humidity" condition, with the temperature of between 1 to 2 °C and approximately 90% humidity. This allows meat to age, bringing out delicious sweetness and mellowness. Meat in a Yukimuro is snow-aged for 30 days and becomes tender and moist as oxygen breaks down fibers. Proteins are also broken down and the content of free amino acid in meat increases, which gives it a mellow, rich, and melt-in-your-mouth taste.
THE YUKIMURO STRUCTURE
RICE HUSKS SNOW INSIDE
The natural refrigeration is created by covering the storehouse with snow, then with rice husks
PASSAGE
for insulation.
PREORDER UNTIL SEPTEMBER 25TH Product arrives week of December 16th
Striploin: 1 per case / cut in half – 2 pcs total, 1 per cryo / 26-31 lb avg. case weight Ribeyes: 1 per case / cut in half – 2 pcs total, 1 per cryo / 15-18 lb avg. case weight Tenderloin: 2 per case / 1 per cryo / 20-24 lb avg. case weight
Distributed by The Chefs’ Warehouse. Please contact your local sales rep for more information.
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