During a “blind tasting” of our Miyazaki-gyu Wagyu in Denmark in 2017 with top chefs, butchers, food technicians and restaurant critics, NO difference between fresh and shock-frozen Wagyu could be determined.

Trust us and forget everything you thought about frozen products.

How does this technology work and why does it make a difference?

Shock freezing is used for the gentle preservation of food. Within a very short time (usually only minutes) the temperature of the food to be frozen is lowered to the desired storage and core temperature (-18 °C or lower). The process was only developed by Clarence Birdseye at the beginning of the 20th century and represents an enormous improvement in the quality of our food.

This is due to the fact that, unlike the considerably slower conventional freezing in the domestic freezer, the cell liquid forms only very small ice crystals during rapid cooling. Thus cell walls and membranes are not destroyed by organelles. Even during thawing, the cell structure is largely retained, the cells do not leak and certain constituents (e.g. enzymes) remain separated from the remaining cell fluid in the organelles; cell water and nutrients remain enclosed, the internal pressure of the cell is maintained. Therefore, the food does not lose its consistency. Other properties, e.g. aroma development, are also not affected.

Here is an overview of the most important advantages:

The formation of ice microcrystals enables the preservation of food structure, thus avoiding unnecessary loss of meat juice during thawing or preparation.

The process allows long-term storage in a freezer or chest without loss of quality

Our Miyazaki Wagyu is a very limited product that has been bred with great passion for many generations. It is a natural product and therefore not always available in the appropriate quantities when customer demand is very high. Shock freezing allows us to meet the needs of our customers without compromising quality 365 days a year.

Umai Wagyu determines the perfect time to ripen and records this moment for you with the help of the shock freezing process until you decide to prepare and enjoy your piece of Wagyu.

Umai Wagyu is important for sustainability. The shock freezing prolongs the

minimum shelf life and thus allows to reduce food waste

The food cells keep the membrane structure unchanged and avoid the loss of liquids and valuable vitamins

Categories: Allgemein

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