The first thing that sets a Sanuki Olive Wagyu Filet Mignon 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 a lean, juicy steak that is tender and delicious. Sanuki Olive Wagyu Filet Mignon 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 Filet and you'll understand why we've added this unique beef as part of our Holy Grail collection.
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