[Shipping included] [Okayama Prefecture] Fermented and aged beef Kuroge Wagyu and US beef tasting set

Fermented and aged meat is meat that has been aged using an "aging sheet" jointly developed by Meiji University and Meat Epoch. Fermented and aged meat is prepared in a special aging chamber, and excess water (drip) is removed, and the moisture containing umami is trapped in the meat, bringing out its tenderness, rich flavor, umami, and original juiciness. It is safer and juicier than conventional dry aging. The cut used is shoulder loin meat, which has a good balance of lean meat and fat. Please try the concentrated umami of Kuroge Wagyu beef and the taste of authentic American aged meat. Two types of rock salt and a cooking recipe are also included.

＜Recommended for these people＞

For those interested in fermented foods: Recommended for those who want to enjoy the unique flavor and umami of fermented aged meat.
For those who want to enjoy a taste comparison: Perfect for those who want to taste the difference between Kuroge Wagyu and US beef.
For those who value safety: Fermented and aged meat is safer than traditional dry aging, so you can rest assured.
For those who like juicy meat: You can enjoy the juiciness of aged meat while retaining its natural moisture.
For those who want to increase the variety of their dishes: Rock salt and grilling recipes are included, so you can enjoy a variety of dishes.

<Recommended way to eat>

Steak: We recommend simply grilling the pork loin and serving it with rock salt. This brings out the flavor of the meat.
Roast beef: Roast slowly at a low temperature and enjoy thinly sliced ​​to bring out the juiciness of fermented and aged meat.
On the grill: Grilling together the vegetables creates an exquisite combination of the savory meat and sweetness of the vegetables.
Shabu-shabu: Thinly slice and shabu-shabu for a soft and juicy texture.
Seared: The surface is lightly seared and then enjoyed with ponzu sauce and condiments for a refreshing taste.