Here’s a clue: It originates from Japanese black wagyu cattle farmed in a private reserve in Hokkaido, which enjoys six months of winter. Its marbling is so delicate, it’s been famously likened to snowflakes.
If you guessed Hokkaido Snow Beef, you’d be correct.
The exceptionally rare beef is now offered in a series of cuts — tenderloin, ribeye, sirloin — grilled over almond wood at where else but, premium steak spot CUT by Wolfgang Puck.
Said Joshua Brown, Executive Chef of the Marina Bay Sands celebrity chef restaurant, “We are continuously striving to deliver the best dining experience and to bring the finest ingredients to the table. The Hokkaido Snow Beef complements our extensive menu of premium beef sourced from different parts of Japan and around the world.”
This is the first time a restaurant outside of Japan is offering the Hokkaido Snow Beef.
CUT was also the first restaurant in Singapore to introduce the prestigious Kobe beef from the Hyogo Prefecture last year.
