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

⭐ A5 Hida Ribeye — Champion Wagyu From the Japanese Alps

Hida-gyu comes from Gifu Prefecture, deep in the mountains of central Japan — and it carries one of the most decorated records in Wagyu. Hida took top honors at Japan's Wagyu Olympics, the national competition held once every five years, and repeated for best carcass at the following games. Cattle are raised a minimum of 14 months in Gifu's alpine climate, where cold winters and clean mountain water build slow, even marbling.

This is the Ribeye — two muscles in one steak. The longissimus eye gives you structure and beefy depth; the spinalis cap riding along the outside is the richest, most marbled bite on the animal. On Hida, that cap turns almost custard-like while the eye stays firm enough to chew.

Flavor Profile

• Deep, layered richness — the most decadent A5 cut
• Fine alpine-raised marbling, evenly distributed
• Spinalis cap melts; the eye holds its bite
• Rich enough that 4 to 6 oz per person satisfies

How to cook it: hot cast iron, no added fat, roughly 60-90 seconds per side. Salt only. Rest briefly, then slice against the grain into strips — A5 ribeye eats better shared than plated whole.

If you love our Takamori or Omi Emperor Ribeye, Hida belongs on the same shortlist. Each order comes with a certificate of authenticity. Steaks sold individually.

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.