Raised in Japan’s Kagawa Prefecture, the cows are fed a special diet of Inawara rice straw, Italian ryegrass, and pressed olive pulp. Considered to be the rarest steak in the world, only about 2,200 heads of this specific cattle exist in the world. On top of that, just a few are harvested each month for their meat.
The taste of Olive Wagyu is also unsurpassed – not only because of the intensification of the incredible umami aromas and flavors coming through due to the olive diet. The lowered melting point of the delicate marbling, together with a higher intensity of marbling means the beef is astonishingly succulent and juicy, as the fats melt so quickly in the mouth. The eating experience is creamy and smooth, with a luxuriously sweet finish.
Olive Wagyu is in a class of its own – even among Wagyu, already one of the most expensive delicacies globally. There is no question that Olive Wagyu is quite simply the most exclusive and decadent of even Wagyu dining experiences. However, the exclusivity is heightened even further by the shortage of supply of this unusual meat.
There are only around two thousand heads of Olive Wagyu, so even in Japan, it is a treasured rarity. Only a few precious animals go to slaughter each year, meaning it is almost beyond the realms of possibility to source precious Olive Wagyu.
This steak is rich, juicy and full-flavored with generous marbling throughout. It's a boneless cut that is best cooked using high heat methods. That is, either in a screaming hot cast-iron skillet or over a grill.
PHP 13,999 PER KG.
SOLD PER CUT.
1 PC PER PACK