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$139.99

Ribeye Olive Sanuki Wagyu | Japanese A5 wagyu

Rated 4.6 out of 5
Based on 5 reviews
$139.99 9-11 oz

Regular price $139.99

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. 

ABOUT A5

A5 Miyazaky beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.

In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.

A5 means this beef excels in every single factor.It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.

Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. 

NEVER HAD A5 BEEF BEFORE?

At first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. 

This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.

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. 

ABOUT A5

A5 Miyazaky beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.

In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.

A5 means this beef excels in every single factor.It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.

Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. 

NEVER HAD A5 BEEF BEFORE?

At first glance every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth. 

This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.

average rating 4.6 out of 5
Based on 5 reviews
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Rated 4 out of 5
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5 Reviews
Reviewed by Flash D.
Verified Buyer
I don't recommend this product
Rated 3 out of 5
Review posted

Good but not great.

All the hype over Olive Wagyu had me expecting great things. Honestly, I was a bit disappointed.

It was a really good steak, but I have had better.

In fact, I also ordered and ate the" 60+ Day Dry Aged Cowboy Steak infused with Magic City Gin " and I much preferred that as a flavor experience.

Of the two steaks, it is the one I would buy again.

Having said that, I ate dinner with two others and they both seemed suitably impressed with the Olive Wagyu.

I would eat it again myself if given the opportunity, but I wouldn't be willing to pay the price for it.

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Rated 3 out of 5
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Reviewed by Gabriel L.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

OLIVE FED A5 is ANOTHER level!

Been enjoying A5 for a while.. Amazing stuff. BUT this Sanuki Olive Fed A5 Wagyu Ribeye was just an incredible boost in taste and tenderness! A MUST try!

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Rated 5 out of 5
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Reviewed by Edgar
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I recommend this product
Rated 5 out of 5
Review posted

Just ruined steak for me

Amazing flavor. Extremely tender texture. Just some fancy sea salt it's all that's needed for seasoning. I can't imagine how this cut can be improved. Got it for my wife for Saint Valentine and it was a huge success.

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Rated 5 out of 5
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