Hokkaido A5+ Wagyu Ribeye

The most coveted cut of meat, the Rib Shin (リブ芯). It's shape is rounded, with fat in between its cap and eye hence the one of a kind flavor in every bite. The favorite of wagyu lovers and it is being served in high-end steakhouses or Omakase.Product: Hokkaido, Hokkaido Prefecture Origin: Japan

Thickness : 3/4 -1 inch thick cut
Yield and Quality Grade : A5+ BMS-11

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Hokkaido Prefecture

The cold climate in Hokkaido yields the most impeccable quality, sweet buttery taste, and  exquisite marbling of the Hokkaido Beef. They rear their cattles up to 10 months and Hokkaido is known to be the birth place of Japanese Wagyu