From olden days in Niigata, a Yukimuro, a hole dug in the ground, \ufb01lled with snow and then covered with straw, has been used for the refrigeration of fresh food in the winter. This wisdom in the snow country has been handed down for generations.<\/p>\n
Today, it is possible to construct a Yukimuro by storing a large amount of snow in a building, and this enables the preservation of a large volume of food for extended periods. A Yukimuro maintains a stable “low-temperature, high humidity” condition, with the temperature of between 1 to 2 \u00b0C and approximately 90% humidity. This allows meat to age, bringing out delicious sweetness and mellowness. Meat aged in a Yukimuro becomes tender and moist as oxygen breaks down \ufb01bers. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Incredibly tender cut generating a sweet buttery flavor with all the distinct ribeye flavors. A crowd-pleasing cut, easy to cook to consistent perfection. Our Japanese A5 is all certified and is shipped with a certificate of authentication.<\/p>\n
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