A5 Wagyu New York Steak Sampler // Set of 3

From the 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 foods 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 and 2 degrees Celsius 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 acids increases, which gives it a mellow, rich, and melt-in-your-mouth taste.

Short-term storage: All products are shipped in peak condition and ready to use. Each piece is vacuum packed in cryovac, a superior packing process that removes air from the container. You can safely store meat in the bottom shelf of your fridge for 5-6 days.

Long-term storage: Meats are sealed in cryovac which means you can put them directly into the freezer. If you need to freeze unwrapped meat, tightly wrap and seal your meat in wax-lined butcher paper or freezer paper and tape it shut. Cover with aluminum foil. Can be stored safely for up to 8 months.

Defrosting: The safest way to thaw meat is overnight in the fridge, but you can leave meat out for a few hours on the countertop. Never use a microwave to defrost meat.