The Finest A5 Wagyu from Japan's Snowy North: Introducing Hokkaido Wagyu

Today, Crowd Cow is proud to offer a limited supply of Japanese A5 Wagyu from Japan’s most pristine, remote and untouched island -- Hokkaido Wagyu.

To anyone who's been lucky enough to experience it, Hokkaido Wagyu represents the future of Wagyu in Japan. Cattle raised there enjoy superior grasses, unique ingredients such as locally-grown fermented pineapple and corn and abundant open space, leading to a more delicate mouthfeel and the perfect balance of sweetness and umami distinct from Wagyu from more well-known regions from the far south of Japan such as Miyazaki and Kagoshima.

Hokkaido A5 Wagyu Striploin Steak from Crowd Cow

Located in the far north of Japan, towards the Sea of Okhotsk, far from the dense urban areas that characterize modern Japan, Hokkaido is a land revered for its wide-open spaces, pristine natural beauty, hot springs, volcanoes, rugged mountains and abundant snowfall. For winter sports enthusiasts, it is a mecca for skiing and snowboarding. For Wagyu lovers, Hokkaido Wagyu offers a “snowflake-like marbling” to create a melts-in-your-mouth experience that is unrivaled and which is earning Hokkaido the distinction of being “the future of Wagyu in Japan.”

For me, Hokkaido is a place of personal significance because it is where, nearly 25 years ago, I spent 6 months as a homestay student in a rural Nanae-cho, and where, on what was coincidentally my 20th birthday, I experienced Japanese Wagyu for the first time, when a neighboring farm roasted an entire steer as part of a festival for the farm communities I was living with during my time in Japan.

Crowd Cow co-founder Joe Heitzeberg working on a farm in Hokkaido, Japan.

We’re honored to introduce this wonderful delicacy of Hokkaido Wagyu to you and hope you share the unforgettable eating experience with your family and closest friends. Supply is highly limited, and we are excited for you to try some before it sells out.