SNOW BEEF

• The ribeye contains two distinct muscles: the spinalis dorsi (ribeye cap) and the eye of the ribeye. The spinalis dorsi is widely regarded as the most flavourful and tender part of the animal, sitting along the outer edge and characterised by heavy marbling and a buttery, yielding texture. The eye of the ribeye delivers a deeper, more concentrated flavour with a firmer and more satisfying bite.
• In Snow Beef at BMS11–12, the intramuscular fat within both muscles reaches a level of density rarely encountered outside Japan. The fat is distributed as fine, consistent threads rather than coarse pockets — a result of the highland feeding program and the low-stress, slow-growth environment of the Furano Basin.
• Together, the two muscles offer two distinct eating experiences within a single cut — the yielding richness of the cap alongside the depth and structure of the eye. This contrast is one of the characteristics that sets the ribeye apart from other primal cuts at the same grade.
• Each portion weighs between 200–250g. One portion comfortably serves two people.

Each piece is precisely hand-cut and trimmed by our in-house butchers, removing any unnecessary and excess fat, connective tissue and sinew. Every portion weighs between 200–250g and is individually vacuum sealed. Orders are packed in a Styrofoam-insulated box with ice packs and dispatched via Pack & Send.

Every consignment includes an official Beef Carcass Grading Certificate issued by the Japanese Meat Grading Association, confirming the animal's breed, gender, and Yield-Quality Grade.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness. One portion (200–250g) serves 2 people.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

For best results, bring to room temperature for 30–45 minutes before cooking. Sear on a very hot cast iron pan — no oil needed given the fat content. Target an internal temperature of 54–56°C for medium–rare. Rest for at least 5 minutes before slicing against the grain.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below

• The striploin — known as the sirloin in Japan — is a single-muscle cut taken from the short loin, sitting adjacent to the ribeye but structurally distinct. Unlike the ribeye, which contains two separate muscles with varying fat content and texture, the striploin is a single, uniform muscle that delivers a consistent eating experience from edge to edge.
• This consistency makes it more predictable than the ribeye: every bite offers the same marbling density, the same texture, and the same clean flavour profile. There is less wastage, a higher usable yield per kilogram, and no textural variation between bites — qualities that make it the preferred cut for restaurant service.
• At Snow Beef's A5 BMS11–12 level, the striploin carries a fat distribution that is finer and more evenly threaded than lower grades, producing a richness that melts cleanly on the palate without the heaviness associated with coarser marbling. The flavour is deep and savoury with a clean, lingering finish.
• Each portion weighs between 200–250g. One portion comfortably serves two people.

Each piece is precisely hand-cut and trimmed by our in-house butchers, removing any unnecessary and excess fat, connective tissue and sinew. Every portion weighs between 200–250g and is individually vacuum sealed. Orders are packed in a Styrofoam-insulated box with ice packs and dispatched via Pack & Send.

Every consignment includes an official Beef Carcass Grading Certificate issued by the Japanese Meat Grading Association, confirming the animal's breed, gender, and Yield-Quality Grade.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness. One portion (200–250g) serves 2 people.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

For best results, bring to room temperature for 30–45 minutes before cooking. Sear on a very hot cast iron pan — no oil needed given the fat content. Target an internal temperature of 54–56°C for medium–rare. Rest for at least 5 minutes before slicing against the grain.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below

Each piece is precisely hand-cut and trimmed by our in-house butchers, removing any unnecessary and excess fat, connective tissue and sinew. Every portion weighs between 200–250g and is individually vacuum sealed. Orders are packed in a Styrofoam-insulated box with ice packs and dispatched via Pack & Send.

Every consignment includes an official Beef Carcass Grading Certificate issued by the Japanese Meat Grading Association, confirming the animal's breed, gender, and Yield-Quality Grade.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness. One portion (200–250g) serves 2 people.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

For best results, bring to room temperature for 30–45 minutes before cooking. Sear on a very hot cast iron pan — no oil needed given the fat content. Target an internal temperature of 54–56°C for medium–rare. Rest for at least 5 minutes before slicing against the grain.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below