~Aging while Raising~

While wagyu is alive, they are also under aging process. Not just “dry aging” and “wet aging” when wagyu are raised longer, the meat gets matured inside their body. By refattening keisan-gyu (mother wagyu), the meat quality changes and the meat becomes aged with umami components like amino acids gets condensed. As the aged in month increases, the percentage of unsaturated fatty acids gets higher and the fat melting point gets lower. This will also give the meat more flavor. “Sustainable Wagyu JUKU” is the wagyu beef that was refed taking long period of time and has a different taste and flavor from young wagyu beef.