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This flight features ribeyes from two of our hardest to come by A5 programs, Takamori Drunken Wagyu and Sanuki Olive Wagyu. You will receive one each of these magnificent cuts in this flight.
Takamori Drunken Wagyu cattle are raised on a sake mash made from the leftover rice from the Dassai Sake Brewery, the makers of one of Japan’s top-quality sake. This is an important step in raising the cattle as it allows the cattle to get the most out of the mash and develop the flavor and tenderness that is so prized in the breed. The cattle are then moved to a pasture and allowed to graze for the rest of their lives. The grazing allows the cattle to develop their unique flavor and tenderness.
Takamori Drunken Wagyu is one of the most highly prized beef breeds in the world, known for its substantial and marbled fat deposits. This Takamori Drunken Ribeye is extremely tender and has flavor you'll want to savor in each bite.
Sanuki Olive Wagyu Ribeye is set apart from other beef breeds thanks to 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. This Sanuki Olive Wagyu Ribeye 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 Wagyu Ribeye and you'll understand why we've added this unique beef as part of our Holy Grail collection.
Learn more about Japanese Wagyu here
Weight: ~14 ounces
Cut: Ribeye, ¾-inch thick
:: SHIPPING RATES ::
• Standard Shipping (Ground) : $29 or FREE(on orders over $199)
• Overnight Shipping (1-Day Air) : $99
To ensure your steaks arrive in perfect condition, we are able to ship your steaks for delivery Tuesday through Saturday. Tuesday delivery requires the additional overnight fee as it must be sent Monday and not be delayed in transit over the weekend. We cannot deliver on Sundays and we are not able to process shipments on either Saturday or Sunday.
At this time we are unable to ship to PO Boxes, or the states of Hawaii or Alaska.
The total time in transit depends on which option suits your needs best. All orders take 1-3 days to process and arrive.
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:: OVERNIGHT SHIPPING ::
In order to receive your order the day after it is placed, we must receive it no later than 8:45 am PST (11:45 am EST) in order to process and ship in one day. Any orders received after the deadline will be processed the next day. If that happens to be on a Friday, your order will be processed the following Monday and you will receive it on Tuesday.
We deliver to the lower 48 states only. We cannot deliver to PO and APO/FPO Boxes. Special shipping arrangements can be requested at customercare@holygrailprovisions.com and we'll do everything in our power to accommodate your request.
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:: IMPORTANT SHIPPING INFO ::
Our master butchers perfectly age, cut, and immediately vacuum seal our steaks before blast freezing them to -30F. This method completely protects and preserves the quality of the steaks for transit. To help ensure your steak delivery arrives in excellent condition, each order is shipped frozen in a state-of-the-art shipping unit with dry ice. The outer shipper is recyclable and the interior insulation, made from corn starch, is biodegradable and can be dissolved in your sink (make sure to rinse it thoroughly so it doesn't stick in the p-trap).
An ice- or cold-water bath is recommended for a quick thaw but the best way is to allow your steaks to defrost in your refrigerator 24-48 hours. Never defrost steaks in warm or hot water.
