How to Store Truffles, Caviar, and A5 Wagyu

Every dollar spent on luxury ingredients can be lost in the walk-in. Truffles, caviar, and A5 Wagyu are perishable at a rate that standard refrigerator storage protocols don't account for. Here's exactly what to do with each when it arrives — and how to extend its window without compromising quality.

White Truffle Storage

Temperature: 34–38°F. Coldest part of your walk-in, away from the door and compressor.
Container: Airtight glass or ceramic only. Never plastic — plastic holds moisture against the truffle.
Wrapping: Wrap each truffle individually in a dry paper towel. The truffle respires; the paper absorbs the moisture it releases. A wet environment accelerates mold and aroma loss.
Paper change: Daily. This is non-negotiable. A wet paper towel left in contact with a truffle overnight degrades it measurably.
Expected window: 5–7 days from receipt, assuming proper storage. Quality begins declining meaningfully after day 5.
What not to do: Do not store truffles adjacent to eggs or dairy unless you intend to infuse them — the aroma penetrates everything in proximity, which can be useful or ruinous depending on context.

Black Truffle Storage

Same protocol as white truffle — individual paper wrapping, airtight glass container, 34–38°F, daily paper change. Black truffle is more forgiving than white and will hold quality for 7–10 days under proper conditions. Canned or jarred black truffle, once opened, should be covered in its own liquid and used within 5–7 days.

Caviar Storage

Temperature: 34–38°F. Caviar is more temperature-sensitive than most walk-in products — it should be at the coldest part of your refrigeration, as close to 34°F as possible without freezing.
Position: Flat. Tins should be stored and transported flat to maintain even brine distribution over the roe.
Unopened shelf life: 4–6 weeks from packing date, in proper cold storage.
Once opened: Consume within 24–48 hours. There is no meaningful way to preserve opened caviar beyond this window.
Never freeze: Freezing ruptures the bead membrane irreversibly. Even a brief freeze-thaw cycle turns firm, distinct pearls into a soft, undifferentiated mass. Caviar that has been frozen cannot be recovered.
On arrival: Verify the tin is cold to the touch. Check the packing date on the lid. Smell before service — clean oceanic is correct; any sour, sulfurous, or ammonia note means the product has been compromised.

A5 Wagyu Storage

Temperature: 34–38°F. Standard refrigeration is appropriate; the critical rule is no temperature fluctuation, which creates condensation cycles that accelerate surface bacterial growth.
Packaging: Keep in original vacuum packaging until ready to prep. The vacuum environment significantly extends quality window and prevents oxidation of the fat.
Expected window: 3–5 days from delivery for optimal quality. The product can be held longer but quality begins to degrade after day 5.
Freezing: A5 Wagyu can be frozen but should not be if avoidable — freezing and thawing introduces moisture loss and textural change in the intramuscular fat. If you must freeze, do so on day of delivery before any quality degradation begins.
Tempering: Allow 20–30 minutes at room temperature before cooking. A5 fat has an extremely low melting point — cooking directly from refrigeration temperature can create an uneven result where the exterior overcooks before the fat has properly rendered.

TBGC Delivery Protocol

Every TBGC delivery includes a temperature indicator that gives you a visual record of the thermal history from pack to delivery. If anything arrives with evidence of temperature excursion, contact us within 24 hours. We address concerns on receipt immediately — replacement, credit, or full refund. Our goal is that you never have to use this process, but it's there if you need it. Learn more about our cold chain standards in our cold chain article, or apply for wholesale access.