This is the perfect share to host an A4 Olive Wagyu tasting with friends, while still having a steak or two to keep for yourself. Well-marbled and tender, this cut is a favorite among chefs.
Olive Wagyu is raised on a handful of farms in and around Shodoshima Island in Japan's smallest prefecture, Kagawa. Olive Wagyu brings everything you've come to love about Wagyu, but is far, far rarer and packs a more powerful umami flavor.
Only a small amount of Olive Wagyu is harvested per month, because only a few farmers on the planet — all clustered in coastal Kagawa — raise it.
I'm so happy that you guys created this and that I found it. It is such an easy way to get amazing quality beef and the prices are great. Plus I'm trying some cuts that I never would have otherwise.