Hokkaido Wagyu Beef
As the rarest regional variant of Wagyu, Hokkaido beef is considered one of the higher categories of Wagyu for its tenderness, unique marbling and award-winning texture.
It may seem counterintuitive to raise cattle on an island skiers have christened the powder capital of the world. However, there is delicious magic/it is the perfect formula even in the 50 feet of snow that falls every skiing season.
The Mystique of Snowflake Beef
The northernmost island in Japan is where the majority Wagyu beef is cared for and processed to the strictest standards. One of Hokkaido beef’s defining features is its exceptional firmness and intricate marbling that is milder than Kobe selections. And it is so juicy and surprisingly healthy – it contains a great deal of proteins, minerals, vitamins, iron, and other nutrients. Hokkaido beef is often called ‘snowflake beef’ for how it melts on the tongue with its lauded delicacy and can be cut with a fork.
Environmental Factors for Eexclusive Beef Quality
With bitter temperatures, calves thrive and cows also grow a thicker coat. The black Wagyu cattle are raised on a heavy of the sweet corn the island is famous for, as well as fresh grass from the farm’s pastures and water from the cold mountain range. Both factors contribute to the variation in fat dispersion that results in less internal marbling and a far more exterior fat cap. The cap keeps the meat tender as it cooks and melts into the meat.
Snowflake beef is so rare on Honshu, the largest of the four main islands and home to most of the population, that even the tourists cannot find it on the menu.
Health Benefits of Hokkaido Wagyu Beef
Wagyu beef has distinct advantages over other kinds of red meat. For starters, the fat content provides omega-6 and omega-9 fatty acids. Omega-6 maintains bone health, regulates metabolism and stimulates hair and nail growth. Omega-9 helps decrease inflammation. Wagyu beef can potentially lower LDL cholesterol with its oleic acid, the same monounsaturated fat found in olive oil.
Hokkaido Wagyu from Grand Western Steaks
Hokkaido beef is a delicacy that some of its native islanders have never even tasted. It is one of the hardest to harvest in the entire world, as only one or two cows earn this classification each month. Grand Western Steaks provides you and your loved ones with the finest Wagyu in the world to turn your kitchen into a high-end Japanese steakhouse or a Michelin-starred restaurant.
Impress guests with the taste and textures of our burgers, ground beef, tomahawks, and even filets from our exclusive Hokkaido selections. Our exclusive wet-aged and dry-aged Wagyu cuts have certificates of authenticity to show we have met the seven standards of qualification.
Our stellar customer service and fast shipping ensure you get to experience this culinary delight in its most premium form.
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