If you have tried our Yume No Daichi Pork Collar Shabu Slices and loved them, this is the same premium pork, just in a different cut. The Hokkaido Snow Pork Collar Steak is cut thicker, great for those who prefer a more substantial piece of meat on the plate.

This is no ordinary pork. Yume No Daichi is a special cross-breed of 4 different kinds of pigs, raised in a stress-free environment and fed exclusively on quality wheat and sweet potatoes. This careful upbringing is what gives the meat its silky smooth texture, with fats that are clean and umami in taste.

The numbers back it up too. Based on data by the Japan Food Research Laboratories, Yume No Daichi has a higher count of Oleic Acid at 42% compared to ordinary pork at 40.3%, and higher Vitamin B1 at 1.3mg compared to ordinary pork at 0.69mg. The pork is then aged for 7 to 14 days to bring out its true flavours, resulting in meat with a low fat melting temperature that gives you that melt-in-your-mouth experience with every bite.

This cut also has a great fat-to-meat ratio, which is one of the things that makes collar cuts so well suited for steaks. The fat is distributed evenly through the meat, keeping it juicy and flavourful all the way through during cooking.

Product Details

• Product of Japan
• Cross-breed of 4 kinds of pigs
• Fed on quality wheat and sweet potatoes
• Aged 7 to 14 days
• Higher Oleic Acid and Vitamin B1 compared to ordinary pork
• Available in 141G to 160G or 100G to 140G per piece

How to Store

Due to the premium quality of this product, it is best consumed within 3 days once opened or thawed. To get the most out of it, keep it frozen until you are ready to cook and thaw only what you need.

FAQs

Which size should I choose?

It depends on your portion preference. The 141G to 160G option is a fuller, more generous cut, while the 100G to 140G is slightly smaller and lighter.

How is this different from the Yume No Daichi Pork Collar Shabu Slices?

It is the same premium Yume No Daichi pork, just cut differently. The shabu slices are thinly cut for quick cooking in steamboats and sukiyaki, while this steak cut is thicker for a more substantial serving.