Japanese Wagyu Olive Beef A5 New York Strip| Write A Review
|Breed:||Japanese Fullblood Wagyu|
|Grade:||A5 and BMS 10+|
|Aging:||Wet-Aged 25+ Day|
|Processing:||Hand Cut by Artisan Butchers|
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!
This beef literally brought a tear to my eye. I’m worried about anything I eat in the future because it won’t stack up.
This strip just melts in your mouth. The marbling on it was insane and was a very special treat to enjoy with some close friends.