The Story

This ribeye begins on the wide agricultural plains of Tokachi — a region in eastern Hokkaido known across Japan for its vast farmland, its cold winters, and the scale of what it produces. It is one of the few parts of Japan where the landscape feels genuinely expansive.

This Japanese Black was born in October 2023 at Urahoro Dairy Farm in Urahoro-cho, a small farming town on the Pacific coast of Hokkaido. From there it moved through the established raising operations of Nobels Co. — one of Hokkaido's most experienced livestock businesses — spending time in both Kamishihoro-cho and Makubetsu-cho before the next chapter of its journey began.

In July 2024, the animal made the journey south — from the cold northern island of Hokkaido to Ibusuki City in Kagoshima, at the very tip of Kyushu. Ibusuki is warm, coastal, and volcanic. As a contrast to Hokkaido, it could not be more complete. Mizusako Farm in Ibusuki took over for the finishing period, raising the animal through to March 2026.

From one end of Japan to the other. Nearly 2,000 kilometres. Graded A5.

Why This Was Selected

The ribeye is the most expressive cut on the animal. Rich, deeply marbled, and built for flavour. From this particular carcass — born in Hokkaido, finished in Kagoshima — it carries a character that reflects the full length of the journey.

What stood out during selection was the consistency of marbling throughout the rib section, and the quality of the fat — white, fine, and evenly distributed. A ribeye that performs at the level A5 demands.

At the Table

The ribeye rewards simple cooking. The fat does the work — there is no need for sauces or elaborate preparation. High heat, a short cook, and a proper rest are all it takes.

Suggested preparation:

Bring to room temperature. Season with salt only. Sear over high heat for a strong crust on each side. Finish to medium-rare. Rest for at least five minutes before slicing. Serve as it is. 

Traceability