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$29.99

Japanese Olive Wagyu Beef Carpaccio | A5 Sanuki

Rated 4.8 out of 5
Based on 4 reviews
$29.99 Aprox 3 oz of beef

Regular price $29.99

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

Japanese Olive Wagyu is the rarest beef in the world. It comes from Shodoshima island in the prefecture of Kagawa. This island is known for two things: Beef (cattle breeding dates back over 1,000 years ago) and Olives (99% of Japan's olive oil is made there). Combine the two and you get authentic Olive Wagyu.

Olive-Fed Wagyu comes from steers raised on a special feed of dehydrated and roasted mulch of olives, this Wagyu has become famous for its higher levels of oleic acid, yellowed fat, and nutty taste. This rich flavor profile was awarded for fat quality in the 2017 Wagyu Olympics.

The province of Kagawa used to go by the name of Sanuki, as an ode to the regions rich history the beef was named "Sanuki Olive Wagyu". The texture is soft and buttery and the fat is sweet and very digestible, without any heaviness in the mouth. 

 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. 

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

Japanese Olive Wagyu is the rarest beef in the world. It comes from Shodoshima island in the prefecture of Kagawa. This island is known for two things: Beef (cattle breeding dates back over 1,000 years ago) and Olives (99% of Japan's olive oil is made there). Combine the two and you get authentic Olive Wagyu.

Olive-Fed Wagyu comes from steers raised on a special feed of dehydrated and roasted mulch of olives, this Wagyu has become famous for its higher levels of oleic acid, yellowed fat, and nutty taste. This rich flavor profile was awarded for fat quality in the 2017 Wagyu Olympics.

The province of Kagawa used to go by the name of Sanuki, as an ode to the regions rich history the beef was named "Sanuki Olive Wagyu". The texture is soft and buttery and the fat is sweet and very digestible, without any heaviness in the mouth. 

 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. 

average rating 4.8 out of 5
Based on 4 reviews
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Rated 5 out of 5
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4 Reviews
Reviewed by Debbie P.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Soooo good

Delicious, perfect flavor and texture. Wonderful no matter how you prepare it. So good we got more the next day.

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Reviewed by Lance H.
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I recommend this product
Rated 5 out of 5
Review posted

Outstanding!

Great service, and equally great product!

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Rated 5 out of 5
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Reviewed by Gabriel L.
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I recommend this product
Rated 5 out of 5
Review posted

BEST CARPACCIO

A5 is one thing... Japanese Wagyu A5 OLIVE FED is definitely a STEP UP! This is definitely one of a kind product, and its taste is so unique. I highly recommend this Japanese Sanuki Olive Wagyu Beef Carpaccio!

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