#Minato Ward #National Azabu #Certified Angus Beef #Dry-Aged Beef

National Azabu Unveils Limited Edition Dry-Aged Certified Angus Beef®

National Azabu, an international supermarket located in Minato Ward, Tokyo, is set to launch its exclusive Dry-Aged Certified Angus Beef® on December 5th. This meat will be sold in limited quantities, showcasing the commitment of National Azabu to provide authentic flavors from around the world.

Project Overview

The Dry-Aged Beef project is a collaboration with Kenichi Kato, a pioneer of aged meat in Japan. The aim is to elevate the taste and aroma of real meat using dry aging techniques. Following the success of the first release, featuring Japanese Wagyu, National Azabu aims to continue delivering extraordinary flavors with this second offering.

Product Features

This time, the choice of using Certified Angus Beef® stems from its distinguished qualities, selected for its stable meat quality and perfect compatibility with the aging process. The meticulous selection ensures the beef stands out for its rich, umami flavor, which is amplified through a unique aging technique called Dual Aging.

What is Certified Angus Beef®?

Certified Angus Beef® is a mark given to high-quality Angus cattle that meet ten strict quality standards. Only about 30% of Angus cattle in the U.S. receive this certification, which guarantees exceptional flavor, juiciness, and tenderness with every bite.

Understanding Dual Aging

The Dual Aging process combines wet aging and dry aging. The beef undergoes approximately four weeks of wet aging during the refrigerated transport to Japan, followed by another four weeks of dry aging in a natural convection aging chamber developed by Kato. This two-step process results in an unparalleled flavor that harmonizes the intense umami of red meat with the rich, complex aroma typical of dry-aged beef.

Product Lineup and Release Plan

On December 5th, the following products will be available in limited quantities:

Bone-In Ribeye Steak

The bone-in ribeye steak features a robust aroma and concentrated flavors from its prime cut, alongside tender and delicate meat from the rare part called