熟成和牛ステーキグリルドエイジング・ビーフ横浜店

Wagyu beef specialists carefully select and purchase it from Shibaura Market, and offer Kuroge Wagyu beef that is delicious even without the meat, with the added spice of aging.When meat is aged, the enzymes in the meat break down the proteins and convert them into amino acids, which are the components that give the meat its umami flavor.This is a method of aging called dry aging, in which large cuts of meat are left attached to the bone, kept at a temperature of 1 to 3 degrees Celsius and a humidity of 60 to 80 percent, allowing air to constantly move around the meat.