Poroshiri wagyu steaks comes from the slopes of Mount Poroshiri in Hokkaido Prefecture, where cattle are raised on small, family-run farms with careful attention to every aspect of their environment and diet. Hokkaido’s cool, temperate climate provides ideal conditions year-round, helping these cattle develop the signature marbling and rich flavor that Wagyu is celebrated for.

• Ribeye: Known for its decadent flavor and buttery texture, the ribeye is generously marbled, ensuring each cut finishes juicy and tender—perfect for those seeking indulgence in every bite.

• Striploin: Offering a slightly firmer texture with moderate tenderness, the striploin delivers robust beef flavor with good marbling, making it a versatile choice for grilling or pan-searing.