3 3oz portions, individually packaged

100% Japanese Beef, Niigata Prefecture, A5 Highest Level Marbling Score

From olden days in Niigata, a Yukimuro, a hole dug in the ground, filled 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.

A Yukimuro maintains a stable "low-temperature, high humidity" condition, with the temperature of between 1 to 2 ‚°C and approximately 90% humidity. This allows meat to age, bringing out delicious sweetness and mellowness. Meat in a Yukimuro is snow-aged for 30 days and 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 dates on beef, chicken and other protein products are the day they were produced and frozen, not expiration dates.