You will receive notification from our system once FedEx/UPS picks up the package and their system populates data back to us. The high marbling, buttery texture and exquisite flavor of Australian Wagyu make this ground beef a great addition to any gathering, or the perfect choice for a simple weeknight dinner.
#Meat artisan australian wagyu professional#
Our method requires a little more time and care, but it is one of the biggest reasons professional chefs and consumers come to us for their high-end rare proteins! Processing: Hand Cut by Artisan Butchers. Most online providers have pre-cut meats in a frozen fulfillment center for long periods waiting to be picked and shipped with dry ice. Breed: Australian Wagyu Weight: 5-6lbs Grade: Score 8-9 Aging: Wet-Aged 25+ Day Origin: Australia Processing: Hand Cut by Artisan Butchers Our Artisan Gold Label is reserved only for the finest and most rare Wagyu available. We understand this is a little different than other online meat companies, but most of our items are fresh and never frozen. We do not ship on Fridays because the carriers have a very high delay rate with Saturday deliveries and the product would then sit in a warehouse and have a higher chance go bad over the weekend. There was a banner on the checkout screen explaining shipping and when you could expect your order based on when you placed your order.
We only offer overnight shipping currently because almost all of our meats are cut fresh per order and we need a day to cut, pack, and ship your order. You can’t leave them in the freezer too long or they become watery, limp, and tasteless, as you’ve probably experienced, that’s the dreaded “freezer burn” which makes meats taste bland and unappetizing. What’s more, you need to closely monitor frozen meats for spoilage. Plus, defrosting frozen meats takes time, energy and know-how.Īnd there’s no way you can tell how old meat is when you buy it. *Thawing makes juices seep out because ice crystals rupture cell walls. *Frozen meat can become burned so you have to keep an eye on them. *Freezing changes protein texture because ice crystals tear apart cell walls *Freezing harms meat flavor by altering protein’s tissue structure *Most grocers freeze meat, robbing it of flavor, texture and juices When you freeze meats, ice crystals form, tearing apart cell walls, this is especially true during slow freezing.įreezing damages the meat’s texture, reduces its flavor profile, and destroys natural juices, which leak out during the thawing process from damaged cellular walls inside the meat.
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