Japanese A5 Olive Wagyu Filet Mignon

Olive Wagyu from Kagawa is the rarest beef in the world, finished on olives for a unique flavor.

Experience the pinnacle of luxury with our A5 Olive Wagyu Tenderloin, meticulously raised in the remote Kagawa prefecture of Japan. These exceptional cuts are sourced from cattle fed on up-cycled, toasted olive pulp, resulting in an unparalleled combination of tenderness and flavor. Prepare to be astounded as your knife effortlessly glides through the velvety texture, revealing a taste sensation that transcends all expectations. Each mouthwatering morsel invites you to indulge in the epitome of culinary indulgence, taking your dining experience to extraordinary heights. 

Cooking methods
Pan-Fry
Wine pairings
Pinot Noir, Cabernet Sauvignon, Syrah
Japanese A5 Wagyu is as much an experinece as it is a meal. To prepare this luxurious ingredient, first allow the meat to rest and come to room temperature before cooking. Lightly season with salt to help bring out the natural umami flavor. Alternatively, you can dip each bit in a fine sea salt of your choice before eating. Heat a smooth-surfaced pan such as a stainless steel pan to medium high heat. Place each piece on the pan without any cooking oil. A5 Wagyu has enough oil already to cook directly on a naked pan. Sear each size for approximately 2 to 3 minutes per side and remove. We recommend cooking each piece individually to share the experience with others. To elevate the experience, try a variety of fine sea salts, a high quality soy sauce or some wasabi. For a decadent experience, try a bite of A5 Wagyu together with a piece of raw uni or some fine caviar. The interplay of flavors is extraordinary.