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Experience the pinnacle of Japanese beef with the Hokkaido A5 Wagyu Strip Steak, a luxurious cut renowned for its perfect balance of tenderness, beef flavor, and world‑class marbling. Raised on the northern Japanese island of Hokkaido—known for its pristine climate, pure water, and exceptional Wagyu genetics—this strip steak showcases true A5 quality, the highest grade awarded by the Japanese Meat Grading Association.

A5 is the highest possible grade awarded by the Japanese Meat Grading Association, representing the elite tier of Wagyu quality. With its intensely marbled texture and deep, savory umami flavor, the Hokkaido A5 Strip delivers a world‑class dining experience in every bite.

With its signature snowflake marbling, delicate texture, and rich umami, the Hokkaido A5 Strip Steak melts beautifully when cooked, delivering an indulgent, steakhouse‑level experience at home. Whether seared on cast iron, sliced into teppanyaki-style bites, or prepared sous vide, this steak brings out the very best that Japanese Wagyu has to offer.

This Strip Steak stands out for its clean flavor, subtle sweetness, and perfect balance of richness and beef intensity. Wagyu beef is the most luxurious, exquisite, and highly sought-after beef in the world. This is why when you buy Hokkaido, you know you are getting one of the best Wagyu from Japan.

Grade: A5
Marbeling Score: 8-12.
Breed: Japanese Black "Kuroge".
Weight 1/2" Thick: 10 - 14 oz Each avg.
Weight 1" Thick: 20 - 24 oz Each avg.
Weight Whole: 12-14 LB avg.
Cattle Origin: Hokkaido, Japan.
Packaging: Individually wrapped & vacuum sealed.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Cast-Iron Sear for Hokkaido A5 Strip Steak (½"–1" Thick)

Bring Steak to Room Temperature
Let the Hokkaido A5 strip steak rest at room temperature for 20–30 minutes. This ensures even cooking and prevents the center from staying cold.
Portion for Proper Richness
Slice the steak into 3–4 oz (85–113 g) portions. A5 is extremely rich and best enjoyed in smaller servings.
Season Very Lightly
Pat dry and lightly season with salt only. Hokkaido Wagyu has clean, sweet fat — heavy seasoning will mask its flavor.
Heat the Cast-Iron Skillet
Preheat skillet on medium heat. Do not add oil — A5 fat renders instantly.
Sear the Steak
Sear each side until a golden crust forms.
Timing by Thickness:
- ½" Steak: 30–45 seconds per side
- 1" Steak: 45–90 seconds per side
Internal Temperature Guide:
- Rare: 120–125°F (49–52°C)
- Medium-Rare (Preferred): 130–135°F (54–57°C)
Avoid exceeding medium — A5 loses tenderness above 135°F.
Crisp the Fat Strip
Use tongs to press the fat edge into the pan for 10–20 seconds until sizzling and slightly browned.
Rest Briefly
Rest the steaks for 2–3 minutes. A5 does not need long resting due to its high marbling.
Slice & Serve
Slice thinly and serve immediately for the perfect buttery melt-in-your-mouth texture.

Method 2: Yakiniku-Style Quick Grill (Ideal for ½"–1" Cuts)

Preheat Grill or Griddle
Heat a yakiniku grill, flat-top, or shichirin to 450–500°F (232–260°C).
Slice for Yakiniku (Optional)
Cut the steak into ½–1" strips for optimal control and fast grilling.
Season Only with Salt
Traditional technique uses only salt to enhance the natural sweetness of Hokkaido Wagyu.
Grill Extremely Quickly
Cook directly over high heat.
Timing:
- ½" Steak or Strips: 20–30 seconds per side
- 1" Steak: 35–50 seconds per side
The fat melts rapidly — remove as soon as the exterior browns.
Check Internal Temperature
Aim for:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
Do not exceed medium.
Serve Immediately
Enjoy hot and sliced thin with minimal sauces to highlight its purity.

Serving Suggestions:

Serve Hokkaido A5 Strip Steak with light, refreshing sides such as steamed rice, sautéed mushrooms, pickled vegetables, or ponzu sauce. Avoid heavy, creamy sides — bright acidity or citrus helps balance the luxurious marbling. A sprinkle of flaky salt or a hint of yuzu enhances the natural sweetness of Hokkaido Wagyu.