Japanese Hida A5 Wagyu Ribeye Steak ~200g


  • The ribeye is a beef steak from the rib section from ribs sixth to the twelfth. The center cut is the most common. It contains some of the fat cap along with a nice amount of marbling.
  • HK$278.0




"Hida-gyu" (Hida Beef)

"Hida-gyu" (Hida Beef) is the specific name given to beef from a black-haired Japanese cattle breed, that has been raised in Gifu Prefecture for at least 14 months.

The main differences of Hida beef from other wagyu can be found in its muscle and marbling. Hida beef has snowlike mesh of marbling not only permeates the tender steaks cut from the loin.

It is also woven throughout other cuts as well, including the shoulder (chuck), hindquarter (flank), and rear leg (round), which gives Hida beef its distinctive juiciness.



Hida A5 Wagyu Ribeye Steak (リブロース)

The ribeye is a beef steak from the rib section from ribs sixth to the twelfth.

The center cut is the most common. It contains some of the fat cap along with a nice amount of marbling.




*Origin: Japan
*This is a frozen food item. Image for reference only.

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