SINGAPORE — Few types of foods are more audaciously indulgent than a fine cut of wagyu — that famously pampered breed of Japanese beef cattle feted for its intense marbling. And Singapore’s CUT by Wolfgang Puck might top your list with the new-to-Singapore Hokkaido Snow Beef.

This rare premium wagyu boasts a delicate texture and a marbling score of above 10 — it’s so fine, it is said to resemble snowflakes. Top grades (A5 refers to the finest) of the Japanese Black wagyu easily boast a marbling score of above 8, shared CUT’s executive chef Joshua Brown.

The snow beef is rare for two reasons: The cattle are raised on a private reserve, the Uenae Farm, which harvests only two heads a month. CUT at Marina Bay Sands receives one head and is the only restaurant outside Hokkaido to purvey this beef. “We are continuously striving to deliver the best dining experience and bring the finest ingredients to the table,” said Brown. “The Hokkaido Snow Beef complements our extensive menu of premium beef sourced from around the world.”

Diners can choose between the sirloin, ribeye and tenderloin, all grilled over almond wood. While rich in flavour and texture, the Snow Beef sirloin (S$230, 170g) was lush yet not overly fatty/oily in the mouth. Cooked medium rare, it was tender but not mushy. Sharing is not frowned upon, assured the chef. Call 6688 8517 to enquire or make a reservation. DON MENDOZA