A5 Wagyu: Why Frozen and How to Maintain Quality

Freezing is a great way to preserve the quality of premium A5 Japanese wagyu. Although it’s often believed that fresh delivery is superior to frozen delivery, this is not the case with wagyu. Whole cuts of Wagyu are typically not sold all at once, and freezing the rest of the meat is necessary to maintain its quality. However, the process of freezing and defrosting can lead to a decline in the overall quality of the meat. To ensure that your wagyu maintains its quality and to prevent discoloration, follow these tips for freezing, packaging, and defrosting your meat. By doing so, you can extend the shelf life of your wagyu inventory and maximize your investment.

Freezing

Quickly freeze your wagyu to preserve its quality. If it arrives frozen, defrost the primal cut in the refrigerator before cutting and refreezing it. Divide it into smaller portions before freezing to prevent waste. Raw meat begins oxidizing when exposed to oxygen, causing discoloration. If the subdivision process takes too long, it will be difficult to replicate the color vibrancy.

Packaging

Vacuum-sealing is the best way to package your subdivided wagyu. This will prevent freezer burn and maintain color quality.

Defrosting

Defrosting is crucial in maintaining the quality of your wagyu. Remove the wagyu from the vacuum-sealed package and double wrap it with a meat absorbent material and plastic wrap. Allow it to thaw in the refrigerator gradually to maintain its quality and achieve full coloring.

Conclusion

The pandemic has made it challenging to purchase and preserve high-priced and highly-valued Japanese A5 Wagyu. Follow these tips to maintain your inventory for a longer period and get the most out of your investment.