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The majority of renowned Japanese Wagyu brands come from Hokkaido, such as Kobe, Matsusaka and Tajima. Hokkaido has fairly low temperatures, the proper climate for raising calves. Rich in nature, Hokkaido provides fresh water and clean air.
The Wagyu calves (approximately 10 months after birth) are sent to specialized farms to be taken cared of with high quality feed and nutrients. Hokkaido Brand Wagyu lovingly fatten each calf individually at the production centers ensuring the world that the beef from Hokkaido is of the highest quality.
Wagyu fat melts at a temperature of 26 degrees Celsius so to ensure the best quality please give the meat ample time to thaw in the chiller before cooking to prevent the fat from melting. To preserve the natural flavor of the Wagyu Beef please use its own fat provided in the pack to line the pan, griddle or grill you will be using. In the case of steak cuts that do not include a portion of fat in the package you may cut off a small piece of fat from the steak to use to line your cooking vessel should it be necessary.
Hamachi is Japanese Amberjack or Yellowtail which is also called Buri once it reaches the adult stage and weighs an average of five to six kilograms. A prized fish because of its fatty and flavorful meat making it a wonderfully delicious fish for sashimi or sushi. This product is a sashimi grade fillet with the bone and skin on that weighs an average of three kilograms each. A product of Japan’s best farms processed, last Frozen and vacuum sealed to retain its quality. Weighs and average of 3kgs per fillet.
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