I am always grateful for your help.
PR in charge of Pound, the first mature meat store in Kyoto.
Here we focus on matters related to “aged meat”
Various information and information on recommended dishes will be provided.
First of all, “aged meat” should be touched first.
As a company, you can’t help but touch the main content, “aged meat”.
There was also a boom for some time, and the word “aged meat” itself has spread throughout Japan.
Meat that has been aged for a certain period of time and condensed with umami, sweetness, and aroma. What is commonly called aged meat is a product of dry aging beef,
In the US, this is called dry aging beef.
However, there are actually several other aging methods
The so-called aged meat currently being offered in Japan is “aged” in four major ways.
The first is “dry aging”, which landed from the United States.
The second is the traditional Japanese technique “withering and aging.
The third is “wet aging,” which is stored in a vacuum package.
The fourth is ripening lactic acid bacteria, such as cheese and yogurt, and aging. Lactic acid bacteria aging. It is also said that the taste is different because of the different techniques.
Pound uses the first dry aging technique to make “aged meat”.
Dry aging is a ripening method that works on lean protein-rich lean. It is known as a technique to enhance the so-called “red taste”
In some cases, the fat content of beef can interfere with ripening. Therefore, it is said that general marbled meat, which is useful in Japan, and modern Japanese beef with improved breeds are not suitable for aged meat.
In fact, our founder Tokuyama always went to a steakhouse in New York whenever he went to the United States to sell Wagyu beef.
The steak I was eating there was exactly dry aging beef.
I was very impressed with the taste of American beef and I was talking with others.
On the other hand, I have been paying attention to this aged meat for a long time.
Tokuyama has fulfilled that dream, and it was the “Grand Mother Beef” of Hiramatsu Farm, a cow that no one can imitate.