I am grateful for your help.
PR in charge of Pound, the first mature meat store in Kyoto.
This time, “aged meat” made by Wagyu beef was said to be difficult with “aged meat”.
It is a story about “Grand Mother Beef”.
Speaking of Japanese beef, it is marbling. The beef with the best sashimi
The better the sashimi is added, the higher the grade will be, and the more delicious it will be.
On the other hand, the dry aging method 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, the general marbled meat that is useful in Japan,
It has been said that modern Japanese beef with improved breeds is not suitable for aged meat.
Still, Tokuyama representatives said, “I want to make aged meat that takes advantage of the unique umami of Japanese beef”
In cooperation with Hiramatsu Ranch, we have raised the first-class pedigree cows using our original breeding method.
As a result, we succeeded in lowering the melting point of beef fat,
A special wagyu beef that can be made into a whole steak with aged meat is completed.
That is the “Grand Mother Beef” of Hiramatsu Ranch, which no one can imitate.
Using a special aging refrigerator, thoroughly aged for 45 days or more with the dry aging method that thoroughly controls temperature, humidity, and wind, to “super-aged meat”.
The only thing that can be enjoyed on a charcoal steak is “Aged Meat” of this “Grand Mother Beef”.
Should the Japanese beef’s delicious beef be called “Aged Meat”?
Please appreciate the taste once.
Next time, we will introduce how to bake to taste “super-aged meat”