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Hokkaido Certified Japanese A5 Snow-Aged Wagyu Beef Filet

Hokkaido Certified Japanese A5 Snow-Aged Wagyu Beef Filet

SKU JAP-HOKKAIDOTEN-8
by The Standard Meat Club
$234.60
$234.60 - $234.60
$234.60
$152.52
$152.52 - $152.52
$152.52
Availability:
in stock, ready to be shipped
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What sets A5 Wagyu beef apart is its extraordinary marbling—fine intermuscular fat that create a melt-in-your-mouth texture and deep, rich flavor. Graded by the Japanese Meat Grading Association (JMGA), A5 Wagyu is the only beef awarded an A-plus rating. This level of marbling is exceptionally rare, found in less than 1% of all Japanese steaks, which adds to its exclusivity and exceptional flavor.  

Renowned for its bold flavor and buttery tenderness, A5 Wagyu is highly prized by chefs and food connoisseurs. It comes from select Japanese cattle breeds like the Japanese Black, raised under strict standards to guarantee premium quality. Free from defects and held to rigorous grading criteria, A5 Wagyu is the epitome of luxury beef.

Hokkaido Snow Aged Japanese Wagyu stands out for its distinctive aging method known as yukimuro, a centuries-old technique in Japan that dates back over 200 years. This process involves storing the beef in chambers insulated with natural snow and rice, creating a consistently cold and humid environment that stays between 1–2°C for most of the year.

The result is Wagyu with a remarkably tender texture and a sweet, mellow flavor that sets it apart as one of the most exclusive beef varieties in the world. The unique climate of Hokkaido—cold with high humidity—naturally enhances the beef’s marbling and softness through this slow-aging process. The yukimuro method not only preserves the meat but elevates its taste and texture to exceptional levels, making Hokkaido Snow Aged Wagyu a true culinary rarity.

  • Hokkaido A5 Wagyu Tenderloin Filet:  8oz
DESCRIPTION

What sets A5 Wagyu beef apart is its extraordinary marbling—fine intermuscular fat that create a melt-in-your-mouth texture and deep, rich flavor. Graded by the Japanese Meat Grading Association (JMGA), A5 Wagyu is the only beef awarded an A-plus rating. This level of marbling is exceptionally rare, found in less than 1% of all Japanese steaks, which adds to its exclusivity and exceptional flavor.  

Renowned for its bold flavor and buttery tenderness, A5 Wagyu is highly prized by chefs and food connoisseurs. It comes from select Japanese cattle breeds like the Japanese Black, raised under strict standards to guarantee premium quality. Free from defects and held to rigorous grading criteria, A5 Wagyu is the epitome of luxury beef.

Hokkaido Snow Aged Japanese Wagyu stands out for its distinctive aging method known as yukimuro, a centuries-old technique in Japan that dates back over 200 years. This process involves storing the beef in chambers insulated with natural snow and rice, creating a consistently cold and humid environment that stays between 1–2°C for most of the year.

The result is Wagyu with a remarkably tender texture and a sweet, mellow flavor that sets it apart as one of the most exclusive beef varieties in the world. The unique climate of Hokkaido—cold with high humidity—naturally enhances the beef’s marbling and softness through this slow-aging process. The yukimuro method not only preserves the meat but elevates its taste and texture to exceptional levels, making Hokkaido Snow Aged Wagyu a true culinary rarity.

  • Hokkaido A5 Wagyu Tenderloin Filet:  8oz