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

⭐ A5 Hida NY Strip — 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 NY Strip (Striploin) — a single muscle with a firmer grain and a defined fat cap. It is the A5 cut that still eats like a steak: you get the marbling and the melt, but with real texture and a clean beef flavor underneath instead of pure richness.

Flavor Profile

• Firm, satisfying chew — the most steak-like A5 cut
• Fine alpine-raised marbling with a clean finish
• Beefier and less fatty on the palate than ribeye
• The best A5 starting point if ribeye feels too rich

How to cook it: hot cast iron, no added fat, roughly 60-90 seconds per side. Salt only. Render the fat cap on its edge first. Rest briefly, then slice against the grain.

If you love our Takamori or Namiki NY Strip, 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.