Food Picks: Yukimuro snow-aged wagyu beef at La Brasserie, One-Ninety's new menu, il Cielo's spring offerings, expanded menu at Pince & Pints

La Brasserie's snow-aged beef menu. The Yukimuro snow-aged wagyu beef came on the market in 2012 and has been available in Singapore since last year.
La Brasserie's snow-aged beef menu. The Yukimuro snow-aged wagyu beef came on the market in 2012 and has been available in Singapore since last year.PHOTO: FULLERTON BAY HOTEL

Employing the 200-year-old Yukimuro method of using snow to preserve food, a Japanese meat producer from Niigata Prefecture found that beef aged this way becomes tender and more flavourful.

The Yukimuro snow-aged wagyu beef came on the market in 2012 and has been available in Singapore since last year.

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