All About Wagyu beef
Your complete guide to wagyu beef - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Wagyu beef Last?
Storage times and freshness tips for wagyu beef in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
cooked in fridge3-4 days
Signs of Spoilage
Off-odor (sour, rancid); slimy texture; visible mold growth (fuzzy spots of various colors); dry or hardened edges.
How to Check
Visually inspect for any mold growth or unusual dryness. Smell for any sour, rancid, or unpleasant odor. Touch for sliminess or unusual stickiness.
Storage Tips
Cool cooked wagyu quickly (within 2 hours) and store in shallow, airtight containers to prevent bacterial growth and absorption of fridge odors. Reheat thoroughly to an internal temperature of 74°C (165°F).
raw, opened or unwrapped in fridge2-3 days
Signs of Spoilage
Significant dulling or browning/graying of color; a distinct sour, 'off,' or putrid odor; slimy or sticky texture.
How to Check
Visually check for any significant change from its fresh, vibrant color. A strong, unpleasant sour, 'off,' or ammonia-like smell is a clear indicator of spoilage. Touch the surface; if it feels slimy, sticky, or unusually tacky, it's bad.
Storage Tips
Re-wrap tightly in plastic wrap, then aluminum foil, or place in an airtight container to minimize air exposure and prevent cross-contamination. Store on the lowest shelf. Use as soon as possible for best quality.
raw, unopened (vacuum-sealed) in fridge5-7 days
Signs of Spoilage
Dull, grayish-brown color; strong, sour, or putrid 'off' odor that does not dissipate after opening; slimy or sticky texture on the surface.
How to Check
Visually inspect for discoloration beyond a normal deeper red/purple hue. Open the package and allow it to 'breathe' for a few minutes; a slight 'gamy' or sulfuric smell is common with vacuum-sealed beef but should dissipate. If a strong, sour, or ammonia-like smell persists, discard. Touch test for sliminess.
Storage Tips
Store on the lowest shelf of the refrigerator to prevent any potential drips from contaminating other foods. Maintain refrigerator temperature between 0-4°C (32-39°F). The initial slight odor from vacuum-sealed beef is due to lack of oxygen and should air out quickly.
raw in freezer6-12 months (for optimal quality)
Signs of Spoilage
Extensive freezer burn (dry, discolored, grayish-brown patches on the surface); strong off-odor after thawing; unusual texture after thawing (e.g., mushy).
How to Check
Visually check for signs of freezer burn. While safe to eat, freezer burn significantly degrades quality. After thawing, smell for any off-odors. The texture should still be relatively firm, not overly soft or mushy.
Storage Tips
For best quality and to prevent freezer burn, wrap tightly in plastic wrap, then heavy-duty aluminum foil, or use vacuum-seal bags. Label with the date of freezing. Thaw slowly in the refrigerator, never at room temperature, and cook within 1-2 days after thawing.
cooked in freezer2-3 months (for optimal quality)
Signs of Spoilage
Freezer burn; off-odor after thawing; significant changes in texture (can become mushy or dry) or flavor degradation.
How to Check
Visually inspect for freezer burn. After thawing, smell for any off-odors. While safe, quality can decrease significantly beyond this duration.
Storage Tips
Cool completely before freezing. Store in airtight, freezer-safe containers or vacuum-seal bags to prevent freezer burn and maintain quality. Label with the date of freezing. Thaw in the refrigerator and reheat thoroughly to 74°C (165°F).