My CartSnow-Aged Wagyu A5 Japanese Beef Tenderloin Medallions
Experience the mellow, rich, and melt-in-your-mouth taste of this 200-year-old aging method
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Premium Packaging for Secure Delivery
Products are shrink-wrapped, flash frozen for freshness and packed in a heavy-duty corrugated box with insulated liner and sufficient dry ice for safe delivery.
Storage & ThawingAbout the Product
Experience a tenderloin medallion more delicately marbled and buttery than any you have ever had. This snow-aged A5, the the top grade of genuine Japanese Wagyu, comes from cattle raised exclusively in the Japanese prefecture of Niigata or "Snow Country", where meat is aged in a harmonious balance of low-temperature, high-humidity environment, resulting in a delicate yet rich mouthfeel and a sweet, mellow taste.
A Yukimuro, or a snow-covered room, is a traditional technique used for the preservation of fresh food in the winter. This snow-aging, maintains a stable "low-temperature, high humidity" condition. Over time meat in the Yukimuro-style becomes tender and moist as oxygen breaks down fibers. Proteins are also broken down and the content of free amino acid in meat increases, which gives it a mellow, rich, and melt-in-your-mouth taste. The result is sweet, full of beefy flavor, with tenderness that has to be experienced at least once in your life.
Experience a tenderloin medallion more delicately marbled and buttery than any you have ever had. This snow-aged A5, the the top grade of genuine Japanese Wagyu, comes from cattle raised exclusively in the Japanese prefecture of Niigata or "Snow Country", where meat is aged in a harmonious balance of low-temperature, high-humidity environment, resulting in a delicate yet rich mouthfeel and a sweet, mellow taste.
A Yukimuro, or a snow-covered room, is a traditional technique used for the preservation of fresh food in the winter. This snow-aging, maintains a stable "low-temperature, high humidity" condition. Over time meat in the Yukimuro-style becomes tender and moist as oxygen breaks down fibers. Proteins are also broken down and the content of free amino acid in meat increases, which gives it a mellow, rich, and melt-in-your-mouth taste. The result is sweet, full of beefy flavor, with tenderness that has to be experienced at least once in your life.