Japanese Olive Wagyu Beef Carpaccio | A5 Sanuki

What happens when you grab the richest beef in the world and make beef carpaccio? Awesome happens. We make this carpaccio with Sanuki Olive Wagyu from Sodoshima Island.

You either love beef carpaccio or you have not tried it. But it is not the easiest thing to make. Moreover, most restaurants use extremely cheap beef to make carpaccio. We have used our high end Domestic Wagyu steaks and sliced it VERY thinly so that you can enjoy Beef Carpaccio at the comfort of your home!

This carpaccio comes Vacuum sealed and frozen (thaws out in less than 15 minutes). So its VERY convenient to buy as an appetizer or dinner, you can even take them to the park!

CARPACCIO? 

Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularized during the second half of the twentieth century.

THAWING INSTRUCTIONS

Keep frozen until ready to use. Thaw slowly under refrigeration. It will thaw out quickly as it is cut very thinly. 

SANUKI OLIVE WAGYU

SHIPPING ORDERS

When shipping carpaccio may oxidize in transit, the meat will turn slightly darker/greyish, this only changes the appearance, not the flavor. This only happens because of the carpaccio touching other items inside the box. We try to limit this as much as possible, but if you are ordering outside of our delivery area please bear in mind this is a possibility.