I am always grateful for your help. PR in charge of Pound, the first mature meat store in Kyoto.
This time, after a trial and error, “Aged meat” by “Wagyu” that was finally realized
I will tell you how to bake from “Grand Mother Beef” to prepare delicious food.
In our store, we use aged meat made by aging the Japanese beef of Hiramatsu Farm, which was raised only for aged meat, in the highest-class aging chamber in Japan. We provide customers with the best taste of aged meat.
In addition, hygiene management and quality control of the aged meat are also complete. We are striving to provide safe aged meat such as testing all samples of aging cows.
The meat that arrives at the store is in the aging store inside
Aged for another 10 days to become the ultimate “super-aged beef”.
And at “Pound”, the aged meat is brought back to room temperature over 15 minutes from the first order (order) and baked for over 15 minutes so that you can enjoy a really delicious steak. .
If you just bake the meat just out of the aging box, it takes time for the fire to go inside.
If it takes time for the fire to enter, it means that there is too much fire on the outside of the meat.
If you want to leave redness, such as beef, you will have less redness
How to bake is “Black & Blue” which is most suitable for aged meat.
Black & Blue is a New York-style steak baking method that burns black to the surface and burns it to black, and finishes it to a rare blue.
You can enjoy the finest domestic aged meat that is grilled deliciously with a crunchy outside and a laer (cold and warm) inside.
Please fully enjoy the aged meat that you can only find in a specialty store.