Dry-aging Kobe beef speciality restaurant "Pound"
Dry-aging beef that maximizes the taste of meat.
You can taste it to the world-class Kobe beef.
Please come when you visit to Kyoto
01.Raising the best Wagyu for dry-aging beef
01.Raising the best Wagyu for dry-aging beef
Generally, Aged beef is made from protein-rich red meat.Wagyu(Japanese beef) is’nt suitable for maturing because of its high fat. However, we wanted to make the most of the delicious taste of Wagyu, so we succeeded in making the most suitable variety for mature meat in cooperation with Hiramatsu ranch. Just for our restaurant, they gave our first-class cow’s mother original feed and kept original breeding methods for 10 months. As the result, it has become a Wagyu fat of a low melting point, and it’s now possible to provide a delicious Wagyu suitable for Aged meat.
02.Beef maturing fridge
At our restaurant only offer Wagyu maturing by dry aging method, in the largest beef-maturing fridge in Japan, under Mr. Sawa super vision who is a "Matured beef meister". That which has been fermented for a long time by the latest equipment with high-level sanitation control, can be eaten in the best condition by scraping off discolored spots, streaks and fats.
03.Dry-aging Kobe beef
03.Dry-aging Kobe beef
Kobe beef is the most rare type of Japanese beef, with only about 0.16 percent of beef consumed in Japan. We buy whole of Kobe beef and offering it to you after aging (dry aging). Matureing Kobe beef takes a lot of time and effort, so it's a rare and valuable food.Enjoy the one and only meat quality in various parts. Many customers said ,they are moved, surprised and able to dance.Please check the meaning and taste of Kobe beef matured.
If you want to taste Pound's maturing beef and Kobe beef with steak
If you enjoy Pound's matured beef and Kobe beef with teppanyaki by professional
If you want to taste Pound's maturing beef and Kobe beef with Yakiniku
If you enjoy casually Pound's maturing beef and Kobe beef
If you enjoy Wagyu as much as you want
If you enjoy popular Kobe beef Gyoza and Takoyaki with champagne
Aging Kobe beef

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.

How to enjoy steak in a Pound ④

I am always grateful for your help. PR in charge of Pound, the first mature meat store in Kyoto.
This time, we will continue to explain how to enjoy aged meat steaks at Steak House Pound.
This is another review up to the previous time.
There are 2 ways to order.

(1) From the menu, tell the staff about your favorite part and the desired number of pounds.

(2) You can select from the aged meat cellar at the store entrance after carefully examining the aging and the condition of the parts.

The baking is provided in black and blue.
Order in pounds.
[Aim of pound]
1/4 pound = 120 g
1/2 pound = 225 g
1 pound = 450 g
2 pounds = 900 g
3 pounds = 1,350 g

This is the last introduction to the steakhouse menu.

We have prepared various parts so that you can enjoy eating and comparing.

It looks like the shape of a bamboo leaf, so it has its name.
It is a healthy meat with a moderate balance of red and fat in a rare part of rose meat.

The fleshy meat has muscles, but the texture is fine, soft and elastic with a smooth texture.
It’s easy to eat because it doesn’t taste and fat is not persistent.

Of the meat on the upper part of the butt called a lamp, this is a meat that is cut out from the soft part of the lower side.
Fat is not good because of repeated exercise, but it is soft red meat.

The part wrapped around the femur of the cow.
Although there are streaks, if you carefully remove the streaks, you can enjoy a soft and wild taste.
Soft part of red meat.

This is the introduction of the steakhouse sushi aged menu.

  1. 1
  2. 2
  3. 3
  4. 5