Fermented and aged meat is meat that has been aged using a method that uses an "aging sheet" developed by Meiji University and Meat Epoch in an industry-academia collaboration. This meat is prepared in a special aging chamber, and by evaporating a lot of moisture while trapping the binding water, it has a variety of "tenderness," "special rich flavor," "umami," and "original moisture." It is characterized by a safer and juicier finish than conventional dry aging. The cut used is kata-loin meat, which has a good balance of lean meat and fat, so you can enjoy the authentic American taste of aged meat at home. It comes with two types of rock salt and a cooking recipe, so even beginners can cook with confidence. Please try the deliciousness of aged fermented meat.

＜Recommended for these people ＞

For those who want to enjoy high-quality meat dishes at home : You can easily cook at home and enjoy professional-quality flavors.
For those interested in fermented foods: You can experience the unique flavor and umami of fermented and aged meat.
For health-conscious people: It removes excess moisture while trapping bound water, allowing you to enjoy juicy, satisfying meals.
For those who like meat dishes: A balance of lean meat and fat
For those who like American-style steaks: This is perfect for a special dinner as it recreates the authentic American taste of aged meat.

<Recommended way to eat>

Seasoned simply with salt and pepper: Seasoned simply with salt and pepper and cooked to medium rare, this brings out the natural flavor of the meat.
Serve with lick-gar butter or herb butter: Great for adding extra flavour.
You can also top it off with red wine sauce or demi-glace sauce for a luxurious finish.
As a steak sandwich: It is also delicious with bread. With a salad or grilled vegetables: Served with a salad or grilled vegetables for a balanced meal.

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