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 worldwide for its exquisite marbling, tender texture, and incredibly rich flavor However, like any fresh meat, proper storage is key to preserving the quality and freshness of this top-tier beef So how long does Wagyu beef last in the fridge?
The shelf life of Wagyu beef depends on a few factors:
- Type of cut – Whole subprimals can last over 2 weeks, while steaks and ground meat only last 3-5 days
- Packaging – Vacuum sealing or airtight wrapping extends shelf life
- Temperature – Storage at 32-34°F is ideal, with higher temps shortening duration
- Freezer time – Frozen Wagyu lasts 6-12+ months
Follow these Wagyu beef storage tips to enjoy your luxury beef at peak freshness and flavor.
Factors Affecting Wagyu Beef’s Fridge Life
Multiple elements influence how long Wagyu beef stays fresh in refrigerated conditions
Type of Cut
- Whole subprimals – These large, intact cuts like whole ribeyes or tenderloins last the longest at 2+ weeks when properly stored.
- Individual steaks – Pre-cut steaks typically retain optimal quality for 3-5 days in the fridge.
- Ground wagyu – Due to more surface area exposure, ground meat only lasts 1-3 days refrigerated.
Packaging
- Vacuum-sealed – An airtight commercial vacuum seal extends fridge life dramatically, especially for subprimals.
- Plastic wrap – Meat tightly wrapped in plastic cling wrap or butcher paper lasts moderately long.
- No wrap – Unwrapped cuts or meats stored on plates deteriorate fastest from exposure.
Storage Temperature
- 32-34°F – Storing Wagyu beef at the ideal fridge temp of 32-34°F maximizes shelf life.
- 36-40°F – Meat left in a warmer fridge temperature only lasts 75% as long.
- Above 40°F – Beef kept above 40°F can develop bacteria in just 1-2 days.
Prior Freezer Time
- Never frozen – Fresh, never-frozen Wagyu has the longest fridge life.
- Previously frozen – Thawed Wagyu beef has a shorter fridge shelf life than fresh.
How Long Does Wagyu Beef Last Refrigerated?
Here are the approximate fridge shelf lives for different types of Wagyu beef:
- Whole subprimals – 2+ weeks
- Individual steaks – 3-5 days
- Ground wagyu – 1-3 days
For maximum freshness, cook or freeze Wagyu cuts by these timelines. Proper packaging and ideal fridge temperatures extend these durations.
Storing Wagyu Beef in the Fridge
Follow these tips for optimally storing your Wagyu beef in the refrigerator:
- Place Wagyu in the coldest part of your fridge, which is the bottom shelf or meat drawer.
- Ensure your fridge temperature is set between 32-34°F. Consider getting a fridge thermometer.
- Wrap cuts securely in plastic wrap or vacuum seal if possible. Eliminate air exposure.
- Store Wagyu away from other foods to prevent cross-contamination. Place on plates or containers.
- Use within 5 days for maximum flavor and texture, regardless of other timelines.
- Monitor for discoloration, odor, or sliminess indicating spoiled beef. Discard if present.
- Don’t refreeze thawed beef more than once, as quality declines. Cook thawed meat within 3-5 days.
Freezing Wagyu Beef for Long-Term Storage
For long-term storage, freezing is ideal for preserving Wagyu beef quality for 6-12+ months. Here are some freezing tips:
- Vacuum seal or wrap tightly in multiple layers of plastic wrap, eliminating air pockets.
- Portion cuts into usable sizes so you don’t repeatedly thaw/refreeze.
- Label with cut, quantity, and freeze date for easy identification.
- Freeze immediately after purchasing for best texture and moisture retention.
- Store Wagyu at 0°F or below, ideally at -10° to -20°F. Place in coldest part of freezer.
- Avoid freezer burn by using airtight, heavy-duty freezer bags if not vacuum sealing.
- Thaw slowly in the fridge, not at room temperature to prevent bacterial growth.
Wagyu Beef Refrigeration FAQs
Does Wagyu beef need to be cooked quickly or can it be stored?
While it’s best to cook Wagyu within 5 days for peak freshness, whole subprimals can last 2+ weeks refrigerated. Steaks and ground Wagyu have shorter fridge lives around 3-5 days before quality loss occurs.
How can you tell when Wagyu beef has gone bad?
Signs of spoiled Wagyu include unpleasant odors, slimy texture, discoloration to shades of brown, yellow, or green, and mold growth. Discard Wagyu immediately if any of these changes are present.
Is it OK to freeze thawed Wagyu beef again?
It’s not recommended to refreeze thawed Wagyu more than once, as the texture quality declines with each thaw. Cook thawed beef within 3-5 days and either eat or toss leftovers. Only refreeze uncooked portions once.
Does vacuum sealing extend the shelf life of fresh Wagyu beef?
Yes, vacuum sealing substantially extends the fridge life of Wagyu beef by preventing exposure to air and bacteria. Whole subprimals can last over 2 weeks when vacuum sealed at optimal temps compared to just 5-7 days unwrapped.
Can you freeze Wagyu steaks without vacuum sealing?
While vacuum sealing is ideal, you can freeze Wagyu steaks individually wrapped in plastic wrap or freezer bags with the air pressed out. Place in freezer immediately after wrapping for best results. Wagyu wrapped this way may get freezer burn after 2-3 months.
How long does frozen Wagyu beef last in the freezer?
When stored properly at 0°F, frozen Wagyu beef retains optimal quality for 6-12 months in the freezer according to USDA guidelines. Some fat quality decline may happen after 12 months, but it remains safe to eat.
Enjoy Premium Wagyu at Its Best
When stored properly, the unique richness and tender mouthfeel of high-quality Wagyu beef can be preserved to enjoy for weeks refrigerated or many months frozen. Follow these fridge and freezer guidelines to keep your Wagyu in optimal condition. Portioning cuts, monitoring temps, minimizing air exposure, and freezing for long-term storage are all key for maximum freshness and flavor.
Handled properly, spectacular Wagyu beef can grace your table with decadent marbling and buttery texture just as if it was freshly cut. With proper care in your fridge or freezer, your precious Wagyu investment will yield delicious dividends.
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.