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The first thing that sets a Sanuki Olive Wagyu Strip Steak apart from other beef breeds is its unique diet. Unlike other breeds of Japanese Wagyu Beef, Sanuki Olive Wagyu is exclusively fed a diet that is mixed with pressed olive pulp, Italian ryegrass, and Inawara rice straw. What does this mean for the meat?
The unique diet that is fed to Sanuki Olive Wagyu cows produces an incredibly juicy, tender and delicious steak. This Sanuki Olive Wagyu Strip Steak has a buttery, olive flavor and is known for having high levels of oleic acid, a type of omega-9 fatty acid that has been proven to have numerous health benefits.
Raised on Shodoshima Island in Kagawa, Shodoshima produces 99% of Japan's olive oil so, logically and in accordance with the Japanese principle of mottaini or "waste nothing", local enterprising farmer Masaka Ishii discovered a method of roasting olive pressings from the local artisanal olive oil production to make it attractive to the local cattle.
Recently, Sanuki Olive beef emerged from obscurity when, in 2017, it was awarded top honors for fat quality at Japan's Wagyu Olympics. Its also happens to have the highest concentration of Oleic acid of any beef on the planet.
Taste one bite of this Sanuki Olive A5 Wagyu Strip Steak and you'll understand why we've added this unique beef as part of our Holy Grail collection.
~13 oz steak
Standard Shipping (2-3 Business Days): $29
FREE Standard Shipping on orders $250+
Expedited Shipping - 1 Business Day: $99
SHIPPING SCHEDULE
Standard frozen orders ship Monday & Tuesday.
Expedited orders placed by 10:30 AM CT Monday-Thursday are eligible to ship the same day. Orders placed after Thursday's cutoff will ship the following Monday.
Transit times begin when your order ships, not when your order is placed.
Carrier Delays: Once an order is in transit, delivery times are subject to UPS operations and delays may occur outside of our control. If your order is delayed or arrives in unsatisfactory condition, please contact us so we can help.
Hand-Cut For You
Our steaks are hand-cut by skilled butchers. Because each cut is individually prepared and naturally unique, slight variations in weight, shape, and thickness are normal.
Upon Arrival
Your order is shipped frozen and carefully packed to maintain a safe temperature in transit. Place your meat in the refrigerator or freezer promptly upon arrival.
It is normal for products to arrive partially thawed or with some surface softness. If the meat is still cold to the touch, it can be safely refrigerated for use or returned to the freezer.
Thawing
For the best texture and flavor, thaw meat slowly in the refrigerator while it remains sealed in its original packaging. Most steaks will thaw within approximately 24 hours; larger cuts may require additional time.
For faster thawing, keep the product sealed and submerge in cold water. changing the water periodically. Do not thaw meat at room temperature and never place in warm or hot water.
Before Cooking
Remove the steak from its packaging and pat dry before cooking - very important for a nice crust! For the best sear, make sure the surface of the steak is dry before it hits the pan or grill.
