Japanese A5 Olive Wagyu Petite Striploin

Experience the extraordinary with our A5 Olive Wagyu Petite Striploin. Sourced exclusively from Kagawa, Japan, this culinary delight embodies excellence. Each bite offers legendary richness, a buttery mouthfeel, and delicate umami flavors. With a perfect portion size, savor every delectable moment. The cattle are fed on up-cycled, toasted olive pulp, adding an extra layer of flavor complexity. Embark on a journey of gastronomic pleasure, savoring a symphony of sensations with every bite.

Cooking methods
Pan-Fry
Wine pairings
Cabernet Sauvignon, Pinot Noir, Syrah

Japanese A5 Wagyu is as much an experience 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. Thin slice the A5 Wagyu into individual, bite-sized portions. 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 minutes 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 expreince, try a bite of A5 Wagyu together with a piece of raw uni or some fine caviar. The interplay of flavors is extraordinary.