Unboxing

Your order arrives frozen, packed in dry ice in an insulated box. When it arrives, bring it home and peek inside (cat not included)!

You'll find Takemitsu-chan's Certificate of Authenticity and an accompanying stand on top: please enjoy displaying it in your home, especially when sharing Peak Wagyu at the table.

In the insulated box will be some dry ice, followed by your vacuum-sealed meat: don't handle either with bare hands, they're very cold! Use oven mitts or a towel.

With oven mitts or a towel, simply place the dry ice outside where it will turn straight into carbon dioxide gas over the next day, after which you can recycle the plastic wrappers.

The meat will also be quite cold, so continue using the oven mitts or towel to place the still-frozen packs into your freezer. If a pack has softened (still cold to the touch is fine) move that one to the fridge and cook it within a couple of days rather than refreezing it.

When you're ready, thaw it slowly, in the vacuum pack, in the fridge overnight, then let it come to room temperature for 20–30 minutes before cooking. Our cooking guide covers the rest, including what to do with the fat we deliberately left on.

In the unlikely event that your shipment arrives thawed, please document its state with photos and contact us immediately at moo@peakwagyu.com, and we'll handle the rest.