[Shipping included] [Okayama Prefecture] Fermented and aged Japanese black beef steak 300g

Fermented aged meat is meat that is aged in a special aging chamber using "aging sheets" developed through an industry-academia collaboration between Meiji University and Meat Epoch. This method allows excess moisture (drip) to escape while trapping the binding water with condensed umami in the meat. As a result, four characteristics are created: "tenderness (softness)," "flavor (unique rich flavor)," "tasty (umami)," and "juiciness (original moisture)." It is safer than conventional dry aging, and you can enjoy juicy meat. The cut used is shoulder loin meat, which has a good balance of lean meat and fat. Please try the condensed original umami of Japanese black beef. Two types of rock salt and a grilling recipe are included.

＜Recommended for these people＞

Those who care about meat quality Those who are interested in the manufacturing process and effects of fermented and aged meat:
For those who want to enjoy the original flavor of Japanese Black Beef:
Those who want to enjoy authentic steak at home
Those looking for safe and juicy meat

<Recommended way to eat>

Season simply with salt and pepper: Season simply with salt and pepper and grill over high heat.
Cook at low temperature in the oven: Cook at low temperature in the oven, then finish by crisping the outside in a frying pan.
On the barbecue: Grill on charcoal on the barbecue.
Serve with red wine sauce: Enjoy with red wine sauce.
Use in salads and carpaccio: Slice thinly and use in salads and carpaccio.

<Set contents>
300g Wagyu beef kata-loin (150g x 2), 1g pink rock salt, 1g rock salt