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  • A5 Hokkaido Ribeye — BMS 8-12 Japanese A5 Wagyu, Hokkaido
  • A5 Hokkaido Ribeye — BMS 8-12 Japanese A5 Wagyu, Hokkaido — marbling detail
  • A5 Hokkaido Ribeye — BMS 8-12 Japanese A5 Wagyu, Hokkaido — cooked and sliced
  • A5 Hokkaido Ribeye — BMS 8-12 Japanese A5 Wagyu, Hokkaido — vacuum-sealed package
  • A5 Hokkaido Ribeye — BMS 8-12 Japanese A5 Wagyu, Hokkaido — additional view
  • A5 Hokkaido Ribeye — BMS 8-12 Japanese A5 Wagyu, Hokkaido — close-up texture
  • A5 Hokkaido Ribeye — BMS 8-12 Japanese A5 Wagyu, Hokkaido — gallery image
  • A5 Hokkaido Ribeye — BMS 8-12 Japanese A5 Wagyu, Hokkaido
  • A5 Hokkaido Ribeye — BMS 8-12 Japanese A5 Wagyu, Hokkaido — marbling detail
  • A5 Hokkaido Ribeye — BMS 8-12 Japanese A5 Wagyu, Hokkaido — cooked and sliced
  • A5 Hokkaido Ribeye — BMS 8-12 Japanese A5 Wagyu, Hokkaido — vacuum-sealed package
  • A5 Hokkaido Ribeye — BMS 8-12 Japanese A5 Wagyu, Hokkaido — additional view
  • A5 Hokkaido Ribeye — BMS 8-12 Japanese A5 Wagyu, Hokkaido — close-up texture
  • A5 Hokkaido Ribeye — BMS 8-12 Japanese A5 Wagyu, Hokkaido — gallery image

A5 Hokkaido Ribeye

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(5)
$64.99
$64.99 $84.99
Shipping calculated at checkout.
Portion Size

Description
  • Origin: Hokkaido Prefecture, Japan
  • Grade: A5
  • Marble Score: 10-12
  • Lineage: Japanese Black (Kuroge)
  • Certificate Included

Hokkaido is located in the northernmost part of Japan, the climate is typically cold. The region is known for its snow and fresh water. These subtle environmental characteristics have added to it’s distinguished taste.

Tokachi Poroshiri Farm is located on the Daisetsu plain in the shadow of the still active volcano, Mount Tokachi. The poor soils here produce small but intense grasses that produce some of Japan's best dairy and beef cattle.

Click here to learn more about marble scores.

Each portioned piece is individually packaged and vacuum sealed. In order to maximize freshness during delivery, we blast freeze our cuts and ship them with dry ice in a reusable insulated box. Thawing is natural and may occur.

To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.

All sales are final.

shipping

Shipping Monday through Wednesday

• We cut and vacuum-seal each steak in our USDA-approved facility (No 3rd Party)

• Ships frozen with insulated foam container with dry ice. Thawing is natural during transit.

• Refrigerate in the coolest part of your fridge if you intend to enjoy your beef within 48 hours.

• Freeze if you plan on eating on a future date - we recommend consuming within 1 month for freshness. Thaw in the coldest part of your refrigerator 24 hours before cooking.

To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.

Customer Reviews

5.0
★★★★★
Based on 5 reviews
5 ★ 5
4 ★ 0
3 ★ 0
2 ★ 0
1 ★ 0
★★★★★✓ Verified BuyerNovember 23, 2024

Heavenly

This ribeye is the BEST steak I've ever had. I feel like I'm addicted to it now lol
Customer photo
Steven K.
★★★★★✓ Verified BuyerSeptember 19, 2024

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Marek W.
★★★★★✓ Verified BuyerJuly 8, 2024
Awesome looks better in person. The texture is even different feels expensive.
Joshua M.
★★★★★✓ Verified BuyerJune 21, 2023

So far I have purchased

So far I have purchased the A5 HOKKAIDO ribeyes, the Australian F4 silver Wagyu ribeyes, the A5 Satsuma-gyu Wagyu ribeyes, Aussie F4 Wagyu silver Zabuton steaks and Aussie Wagyu Burgers. Everything came frozen solid in dry ice as advertised.
Everything I have eaten was wonderful. As for my personal taste I prefer the Aussie Wagyu for it's meatier steak flavor although still very buttery. The burger patties are the bomb too and make great smash burgers.
In my humble opinion you couldn't ask for better product quality, value, service, communication, shipping and handling.
I give Ligma 5 Stars
Thanks Josh & all
Tom G.
Thomas G.
★★★★★✓ Verified BuyerMay 6, 2023

Ordered Hokkaido A5 and Australian

Ordered Hokkaido A5 and Australian wagyu silver label rib-eyes. They were delicious!
Yoshinobu M.