I am always grateful for your help. PR in charge of Pound, the first mature meat store in Kyoto.
This time, to mature “Kobe beef”.
Let’s touch on making so-called “aged Kobe beef”.
First about “Kobe beef”.
“Kobe beef / Kobe beef” is a Tajima beef produced in Hyogo Prefecture, and registered members (producers) of the “Kobe meat distribution promotion council”
Of the heifers and steers that have been shipped to the meat center in this prefecture, they are strictly examined by carcass rating.
The number of shipments is about 3,000 heads a year, and is the most rare Japanese beef breed with only about 0.16% of Japanese beef consumption distribution.
Even among “Wagyu”, which is highly appreciated in the world
“Kobe beef / Kobe beef” is particularly well-received, and one of the purposes of traveling in Japan
Some people come to Japan to eat “Kobe beef”.
Instagram’s #kobebeef has quite a few posts, some of which were taken at our shop.
Exporting overseas sells higher than consuming in Japan,
It is getting scarce every year in Japan.
At Pound, we buy one such Kobe beef and offer it after aging (dry aging).
Aging Kobe beef is very time consuming, time consuming and rare. Please enjoy the unique meat quality in various parts.
I am convinced that you will be able to dance with the excitement and surprises that match the price. Please confirm the meaning and taste of “Kobe beef is aged”.
Our shop is a specialty store for “dry aging” of “buy one” in Japan.
The Kobe beef we bought is thoroughly managed in “Temperature, Humidity and Wind Power” in a custom-made aging warehouse. To customers,
We want you to fully enjoy the umami of aged meat, and we will cook it with all your heart.