Better Practices - Better Beef
Our regenerative farming practices play a crucial role in producing superior quality Akayushi beef by focusing on sustainable land management and animal welfare. By using holistic grazing methods, we enhance soil health, promoting nutrient-rich pastures that provide optimal feed for our cattle. This natural diet improves the marbling and flavor of the beef, while reducing the need for synthetic inputs like fertilizers and pesticides. Additionally, by allowing the cattle to roam freely in a stress-free environment, we promote their well-being, resulting in tender, high-quality meat with enhanced flavor and nutrition. This approach not only benefits the land and livestock but also ensures a premium product for consumers.
Dry Aging - What Does It Mean To You?
Dry aging beef for 28 days enhances both the flavor and tenderness through a controlled, natural process. During aging, the meat is kept in a temperature- and humidity-controlled environment, where moisture slowly evaporates from the muscle, concentrating the beef’s flavor. At the same time, natural enzymes break down connective tissues, making the meat more tender. This results in a rich, robust flavor profile with a buttery texture that is distinct from fresh beef. The 28-day period strikes an ideal balance between depth of flavor and tenderness, making the beef exceptionally succulent and flavorful.