How to Store, Freeze and Thaw Wagyu
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Your Wagyu is frozen quickly at its peak, vacuum-sealed, and sent to you frozen. Handled well, it will taste exactly as it should. Here is everything you need to know.
When your order arrives
- Open the box straight away.
- Check the packs are frozen or still very cold with ice crystals.
- Put them in your freezer, unopened, at -18°C or colder.
- If a pack has softened a little in transit but still feels fridge-cold with ice crystals, it is fine to refreeze straight away.
- If anything arrives warm, damaged or with a broken seal, keep it in the fridge, take a photo, and contact us within 24 hours at support@wagyureserve.co.uk.
How long does it keep?
| Where | How long | Notes |
|---|---|---|
| Freezer, -18°C or colder, sealed | Safe for many months. Best taste within 3 to 6 months | Wagyu is rich in fat, and fat slowly loses its fresh flavour in the freezer over time |
| Fridge, after thawing | Cook within 2 to 3 days | Keep sealed, on the bottom shelf |
| Cooked leftovers | Up to 2 days in the fridge | Cool quickly and cover |
Food kept constantly frozen stays safe. Freezer times are about quality, not safety. Always check the date on your pack too.
Freezer tips
- Keep the vacuum seal intact. If a seal breaks, wrap the meat tightly in cling film and a freezer bag, pressing out all the air.
- Store packs flat at the back of the freezer, where the temperature is steadiest.
- Avoid door shelves and freezers that are opened all day.
- If you see dry, pale or white patches (freezer burn), the meat is still safe, but trim those parts off before cooking.
How to thaw: the three safe ways
1. In the fridge (best)
Move the sealed pack to a plate on the bottom shelf of the fridge.
- Steaks and slices (200 to 400g): around 12 hours, or overnight.
- 600g to 1kg pieces: up to 24 hours.
Slow thawing keeps the juices in the meat. After fridge thawing, cook within 2 to 3 days.
2. In cold water (faster)
Keep the meat in its sealed pack and submerge it in a bowl of cold tap water. Change the water every 30 minutes so it stays cold. A steak takes about an hour; up to 2 hours for 1kg. Cook it straight away after thawing this way.
3. From frozen (for thin slices only)
Very thin shabu-shabu slices can go into simmering broth from frozen. For steaks, always thaw first. Cooking a frozen steak cooks the outside before the centre warms, and the fat won't soften evenly.
Never
- Thaw on the kitchen counter or in warm or hot water.
- Thaw Wagyu steak in the microwave. It cooks the fat unevenly.
Can I refreeze?
- Arrived softened but still cold with ice crystals: yes, refreeze straight away.
- Thawed in the fridge and still sealed: it is safe to refreeze, but each freeze and thaw loses some juice and texture. For the best result, cook it instead.
- Thawed in cold water: cook first. Don't refreeze raw.
- Cooked Wagyu: can be frozen once cooked. Use within 2 to 3 months.
Before cooking
Take the thawed meat out of the fridge 20 to 30 minutes before cooking and pat it dry. Then follow our steak guide or hotpot and barbecue guide.
