Wagyu Beef is known as the most flavorful beef in the world. Because it is so high quality, it costs more than other kinds of beef. It only comes from a few selected strains of cows in Japan. Wagyu were originally draft animals utilized in agriculture but were selected due to having high physical endurance. This favored the animals with more fat cells inside their muscles, which is what gives meat its famous marbling and one of its main flavors.
There are a few things you might want to know about how to store Wagyu beef if you bought it in bulk or have some leftovers. The information in this guide will help you handle and store your Wagyu beef in a way that keeps its great taste and high quality.
There is evidence of genetic separation into the Wagyu genetic strain as far back as 35,000 years ago. Modern Wagyu are a result of crossing native Japanese cattle with other imported breeds, which started in 1868. However, there are three major black strains – Tajiri or Tajima, Fujiyoshi (Shimane), and Kedaka (Tottori). These have continued to be bred, while there are also two red strains Kochi and Kumamoto.
Japan has strict rules about how Wagyu beef is made, and only the best genetics are kept for breeding. Living Wagyu may not be exported, and are considered a “national living treasure”.
Wagyu beef is prized for its exquisite marbling, tenderness and rich flavor. This premium Japanese beef commands a higher price tag than conventional beef, so you’ll want to store leftovers properly to extend shelf life. But how long does wagyu beef last in the refrigerator?
An Overview of Wagyu Beef
First, a quick primer on wagyu beef. The term “wagyu” refers to specific Japanese cattle breeds like Kuroge Washu, raised with meticulous care andbreeding. Their genetics and diet give wagyu beef distinctively high levels of marbling.
The Fine Food Specialist from the Japanese Meat Grading Association grades wagyu beef from a scale of A1 to A5, based onmarbling, color, firmness and texture. A5 is the highest grade, with extensive marbling and rich flavor. Outside Japan, American and Australian ranchers also raise fullblood wagyu cattle.
Compared to conventional beef, the copious marbling makes wagyu more tender and flavorful The fat melts at a lower temperature, keeping wagyu juicier when cooked No wonder it’s a luxury food item. Proper storage preserves these qualities.
How Long Does Raw Wagyu Last in the Fridge?
For raw wagyu steaks, roasts and other cuts, the refrigerator shelf life is:
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3 to 5 days: The general recommended fridge life for raw wagyu beef is 3 to 5 days. This applies to most standard cuts like ribeye, strip loin, tenderloin, etc.
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3 days only Organ meats like liver as well as ground wagyu have a shorter fridge life of just 1 to 3 days
As with all raw meats, it’s critical to store wagyu at 40°F or below to inhibit bacteria growth. The more marbling, the more susceptible to spoilage, so err on the cautious side. Also keep wagyu in the coldest part of the fridge, away from ready-to-eat foods.
Proper Storage for Maximum Freshness
Follow these tips for maximizing how long wagyu stays fresh in the refrigerator:
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Use original airtight packaging or wrap tightly in plastic wrap to prevent drying out.
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Place wagyu in clean, airtight containers or zipper bags to avoid cross-contamination.
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Organize fridge to keep wagyu on bottom shelf away from produce, ready-to-eat foods.
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Monitor fridge temperature and adjust to maintain consistent 40°F or below.
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Cook or freeze wagyu within recommended time frames for type of cut.
With proper refrigeration and storage, raw wagyu steaks and other cuts stay at peak quality for 3 to 5 days. If you don’t plan to use within that timeframe, freeze for longer storage.
Freezing Raw Wagyu Beef
Freezing is an excellent way to extend the shelf life of raw wagyu cuts for several months. To freeze:
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Double wrap cuts in plastic wrap or freezer paper to prevent freezer burn.
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Place wrapped meat in freezer bags or airtight containers, removing excess air.
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Label with contents and freeze-by date. Raw wagyu keeps well frozen for 4 to 6 months at 0°F.
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Freeze ground wagyu and organ meats for only 1 to 3 months for best flavor and texture.
Always thaw wagyu slowly in the fridge, never at room temp. Once thawed, use within 3 to 5 days. Freezing preserves freshness but quality may decline over longer storage.
How to Tell If Raw Wagyu Has Spoiled
RAW WAGYU – Visible signs of spoilage:
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Unpleasant odors, sliminess, or sticky residue on surface
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Discoloration or graying of fat
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Dull, faded red lean meat
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Dry, stiff texture
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Mold growth
Discard raw wagyu with any signs of spoilage. When in doubt, remember the old adage “when in doubt, throw it out.” Don’t risk eating spoiled raw meat.
Safely handling raw wagyu beef along with monitoring expiration dates minimizes contamination and spoilage. But remember raw meat spoils rapidly without cold temperatures.
Storing Thawed or Cooked Wagyu
For wagyu beef that’s been thawed or already cooked, the fridge shelf life is shorter:
- Cooked wagyu lasts 3 to 4 days
- Thawed raw wagyu, 1 to 2 days
The same storage guidelines apply. Refrigerate cooked or thawed wagyu right away in airtight containers. Keep at 40°F or colder and isolate from other foods to avoid cross-contamination from raw meat juices.
Use cooked wagyu within 3 to 4 days and thawed raw wagyu within 1 to 2 days for safety and best quality. Discard if you notice an off smell or appearance. Freezing cooked wagyu in portion sizes prolongs shelf life significantly.
Safe Handling of Wagyu Beef
When dealing with a premium product like wagyu beef, safe handling practices are important:
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Refrigerate at 40°F or below immediately after purchasing.
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Freeze for long-term storage if not using within recommended fridge timelines.
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Thaw frozen cuts slowly and completely in the refrigerator.
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Marinate wagyu in the refrigerator, not on the counter. Discard used marinade.
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Cook wagyu thoroughly to an internal temperature of at least 145°F. Use a meat thermometer.
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Avoid cross-contaminating ready-to-eat foods with raw meat juices.
Following safe handling, storage and thawing methods will retain the quality of your wagyu investment and prevent foodborne illnesses.
Frequently Asked Questions
Still have questions about wagyu beef storage? Here are some commonly asked questions:
How can you tell if raw wagyu in the fridge has gone bad?
Look for unpleasant odors, slimy texture, discoloration and dull or faded fat and meat. Mold or dry stiff texture are also signs raw wagyu has spoiled.
Is it safe to keep raw wagyu 7 days or longer sealed in a vacuum pack?
No, raw wagyu shouldn’t be kept past 5 days, even vacuum sealed. The anaerobic environment can still allow bacteria to proliferate over extended fridge times.
Can you refreeze raw wagyu beef after thawing?
It’s not recommended. Refreezing creates moisture loss and affects texture. Cook raw wagyu within 1 to 2 days after thawing.
What’s the best way to thaw frozen wagyu beef cuts?
Always thaw frozen wagyu slowly in the refrigerator. This retains moisture and prevents bacteria growth. Thawing may take 24 to 48 hours depending on cuts.
Can you freeze cooked wagyu beef?
Yes, freezing cooked wagyu in portion sizes is a great way to preserve leftovers for 2 to 3 months. Reheat fully when ready to eat.
Storing Your Wagyu Investment
One of the keys to getting your money’s worth from wagyu beef is proper storage. Follow these fridge and freezer guidelines to ensure your precious wagyu stays fresh, delicious and safe to enjoy. With the right techniques, you can make this premium meat last.
Wagyu Beef Handling and Storage
No matter if you bought Wagyu on sale or are ready to eat it as soon as it gets there, there are right and wrong ways to handle and store it so that it stays tender.
If you plan to eat your Wagyu in the next couple of days, then it can be stored in the refrigerator. Ensure that the packaging is airtight before you store it. Then you should make sure it is placed in the coldest part of the fridge. Typically, you should place raw meat on the bottom shelf which helps prevent contamination with other foods.
Contrary to popular opinion, due to its higher marbled fat content, you can effectively freeze Wagyu beef. It is in fact, one of the best meats to freeze. The fat keeps the meat’s quality even after it’s been frozen, which happens a lot with other kinds of meat.
There is less than a month of frozen Wagyu that can be kept if you don’t plan to eat it in the next two days. There are however a few things you can do to keep your meat fresh while in the freezer:
- Ensure you are using airtight packaging.
- You could put it in a plastic bag that you can seal again or an airtight container.
- Since the bottom shelf is the coldest, that’s where you should put your beef.
Wagyu can stay fresh for up to a year after being frozen, which may come as a surprise. According to the United States Department of Agriculture, “frozen foods remain safe indefinitely” in the freezer. This means that the Wagyu should still be safe to eat after more than a year. The only thing you may notice is a change in taste.
It is safe to say, though, that you should eat your frozen Wagyu beef as soon as possible if you can. It may even be too tempting to hold wagyu in your freezer for that long.
Once you decide to thaw the wagyu, you will want to do so over 48 hours. This should be done in the refrigerator, so as not to do so too quickly. This is important so that the meat will retain all of its natural juices.
- Thaw slowly
- Take it out of the freezer and put it in a package that won’t let air in.
- To thaw Wagyu beef, never use a microwave or hot water.
When handling your Wagyu, you need to ensure that you are cutting it correctly. Before cutting Wagyu, let it sit at room temperature for at least one hour. This should be done before any type of cutting or cooking.
A5 Japanese Wagyu steaks are almost always cut thinner than you would with traditional American beef. Sometimes it is even cut into thin slices or cubes. If you want to grill or roast Australian or American Wagyu, you might use a thicker cut, but most of the time, it is done thin.
Why is Wagyu Beef More Expensive?
The intensive process of breeding, feeding, and raising cattle for meat makes Wagyu beef more expensive. It can take up to three to four years before they are ready to be harvested, while it only takes twelve to eighteen months for other breeds.
A lot of people want to save their Wagyu beef to eat later because it costs more and tastes better. It is very important to know how to handle and store Wagyu so that it keeps the qualities that make it better than other meats.