Old Brea Chop House is not new, but their new limited-time entrée special is not only new, it’s extremely rare.
According to Old Brea Chop House owner Tony Fasulo, his restaurant is one of only a handful in the United States to acquire Hokkaido Snow Wagyu, an exceptionally rare cut of wagyu beef, which guests can enjoy in 8 oz. portions for $235.
The Japanese Black Wagyu cattle are raised at Chateau Uenae Lake Farm, a private reserve in Hokkaido in the northernmost part of Japan. The cold climate allows the wagyu beef to become delicate and creates a marbling pattern that resembles a snow crystal, hence the name Snow Beef. The cold also lowers the melting point of the beef fat, which produces an intense, sweet flavor.
Only one to two heads of cattle are harvested each month to ensure the highest quality of beef, making it extremely hard to find. The Hokkaido Snow Beef will be available at Old Brea Chop House through January, or until supplies last.
“We’re always looking to find things that are unique and put us in a different light than anybody else,” Fasulo said. “When this came across my desk, I have only seen it in Las Vegas or New York. This is a craft wagyu. It’s less than two tenths of a percentage of the best prime that meets the craft criteria.”
According to Fasulo, his chef was able to get a 20-pound piece of the Snow Beef in December, which sold so fast that they scrambled to find more, which they did.
“It’s so very delicate and flavorful, it’s not overwhelming,” Fasulo said. “The response is incredible. We have had wagyu before but not this one. This is so rich, it’s like foie gras or caviar. You can enjoy it as an appetizer for two to four people. We don’t do much to it, just pan sear to caramelize it. Our chef bastes it in its own juice. It’s been a big hit.”
The OCBJ Review
Tony Fasulo was kind enough to let me try several pieces of the Snow Wagyu. It was perfectly seared, the red meat begging to be thrust upon my palate. I took a chunk of the wagyu and cut it into smaller pieces, then gingerly placed one in my mouth. It was warm, with juice slipping onto my tongue. I chewed, then swallowed, eyes closed to fully savor the experience. I took another bite than another. I smiled, then opened my eyes.
“That’s damn good beef,” I told Fasulo. He smiled and nodded.
“It’s pretty sensational,” he agreed.
Old Brea Chop House: 180 S. Brea Blvd., Brea, (714) 592-3122, oldbreachophouse.com
