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$169.00

Product Description

The cold northern climate of Hokkaido features weather and soil extremes that create challenging growing conditions and extremely high quality local forages. Tokachi Farm is located on the Daisetsu plain in the shadow of still active volcano, Mount Tokachi. The poor soils here produce small but intense grasses that produce some of Japan's best dairy and beef cattle.

Our A5 grade Wagyu Ribeye is features a superb flavor and texture with an ethereal flavor profile balanced against rich, buttery lushness. This is the insiders Wagyu.

Serving Suggestions

Defrost your ribeye the night before for best results, or allow to thaw in an ice bath before cooking. We recommend a cast iron or stainless steal pan, as the ideal temperature to cook A5 wagyu fat is about 75 degrees Fahrenheit.  

A typical serving size is about one to two ounces per person. If you are unfamiliar with cooking wagyu steak, we recommend cutting into ¾ inch to 1 inch strips before cooking.

Cook:

  • Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.   
  • Season the meat with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
  • Optional: Add a small amount of neutral oil (Canola, grape seed, or safflower) or fat trimmed during prep.
  • Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  
  • Rest for twice as long as you cook it.

Product Details

Weight: 13-15oz.

Cut: Ribeye

Region: Hokkaido

Lineage: Japanese Black   (黒毛和種, Kuroge Washu)

Product Description

The cold northern climate of Hokkaido features weather and soil extremes that create challenging growing conditions and extremely high quality local forages. Tokachi Farm is located on the Daisetsu plain in the shadow of still active volcano, Mount Tokachi. The poor soils here produce small but intense grasses that produce some of Japan's best dairy and beef cattle.

Our A5 grade Wagyu Ribeye is features a superb flavor and texture with an ethereal flavor profile balanced against rich, buttery lushness. This is the insiders Wagyu.

Serving Suggestions

Defrost your ribeye the night before for best results, or allow to thaw in an ice bath before cooking. We recommend a cast iron or stainless steal pan, as the ideal temperature to cook A5 wagyu fat is about 75 degrees Fahrenheit.  

A typical serving size is about one to two ounces per person. If you are unfamiliar with cooking wagyu steak, we recommend cutting into ¾ inch to 1 inch strips before cooking.

Cook:

  • Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.   
  • Season the meat with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
  • Optional: Add a small amount of neutral oil (Canola, grape seed, or safflower) or fat trimmed during prep.
  • Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  
  • Rest for twice as long as you cook it.

Product Details

Weight: 13-15oz.

Cut: Ribeye

Region: Hokkaido

Lineage: Japanese Black   (黒毛和種, Kuroge Washu)

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