Japanese Wagyu Beef is one of the most tender steaks in the world, A5 ranked Kobe Beef may be the most famous Wagyu brand in the world, this Snow-aged Wagyu Beef from Niigata may have it beat. There are 350 Wagyu beef brands through Japan's 47 prefectures and this time we'll focus on another aspect of Wagyu that impacts the eating experience - aging. There's Wet aging which is the most popular in Japan. There's dry aging which is rare with Wagyu because it requires cutting away a good percentage of the meat which is already quite tender. Then there's snow aging which aged in a Yukimuro - Japanese Snow Cellar - for a month. High humidity, constant 1℃ / 34°F even in the height of summer. The snow packed around the storage unit is preserved until the next packing in March.

How does Snow-aged Wagyu Beef taste? How do you cook it? Is it really better?

Other WAGYU stories from Japan:
Japanese Wagyu Ōmi Beef farm to table story
▶︎    • Japanese Wagyu Farm to Table | Omi Be...  
How Japanese Wagyu Beef is Graded | Yonezawa Beef Story:    • How Japanese Wagyu Beef is Graded | F...  


URL: Snow aged Wagyu Beef company:
🥩 https://www.uoshoku.co.jp/en_ybeef/
Restaurant Tsubamesanjo Bit:
📍 https://goo.gl/maps/U4wWJ6eAhEVE4zhT7
Thank you for Chef Akiyama and Uoshoku for the help to make this episode.

00:00 Overview
01:18 Where Wagyu is Snow-aged
02:07 Inside Japanese Snow Cellar "Yukimuro"
03:19 How long Wagyu ages
04:56 How Japanese Yukimuro work
06:13 Wet vs Dry Aging Wagyu Beef
07:21 Cooking Snow-aged Wagyu Beef
09:22 Kobe Beef vs Snow-aged Wagyu Beef
10:02 Eating Snow-aged Wagyu Beef

#onlyinjapan #snowaged #wagyu