Japanese Wagyu Olive Beef A5 New York Strip

CERTIFIED JAPANESE A5 WAGYU

Olive Wagyu has earned an almost-mythical status due to its unmatched quality, taste and health benefits. The Kuroge Washu breed, exclusively used for Olive Wagyu, produces an intense, fine-flecked marbling. This combined with their diet of toasted olive pulp results in beef with exceptionally high levels of oleic acid (a heart-healthy fat), plus a finish so rich and luscious, it literally melts in your mouth. The Olive Wagyu from Kagawa prefecture won the top prize for "best fat" at Japan's 2017 Wagyu Olympics, a six-day contest that takes place every five years. 

Kuroge Washu cattle are raised on the tiny, remote island of Shodoshima, Japan. After local olive oil is produced, the leftover olive pulp is toasted and included in the diet of these cattle, giving the meat not only its name, but the unique quality of its fat! With only 2000 cattle in existence and only a few harvested per month, Olive Wagyu is nearly impossible to get – and when available it sells out quickly.

With only BMS 10-12 being available, Olive beef is so rare, it’s hard to find even in Japan!