How to Prepare
Legendary Certified OLIVE FED A5 WAGYU BEEF from Shodoshima Island, Kagawa Prefecture, Japan.
A-5 graded in Japan, BMS 12, Olive-Fed Wagyu Ribeye Steak.
Our A5 certified Olive Fed Wagyu comes with a certification of authenticity. This means you’ll know the exact farm our Wagyu is coming from so that you will never have to worry about the quality of the beef.
Beef is sourced from the Japanese Black Cattle (Kuroge).
Our product is shipped with dry ice guaranteeing it is still cold upon delivery. This means the product is fresh, enabling you to truly experience the flavorful beef.
Shipping days are Mon - Thu, excluding holidays.
Delivery within 2 business days (from shipping date).
Olive Fed Wagyu is some of the rarest beef in the world.
Supplies are limited.
Product of Japan.
Olive Wagyu is a specialty of Shodoshima Japan, the rare black cattle is ONLY found in the Kagawa prefecture.
A brief history: A farmer from Shodoshima started feeding his cows fruits after squeezing olive oil on them. It appeared that the cattle fattened up quicker and produced even tastier meat. The "Sanuki beef" is raised eating olives in the warm climate of Shodoshima. This is crème de la crème of beef, a rare cut as the cattle can only be raised in the Kagawa prefecture of Japan.
The secret to this cow’s deliciousness is the olives it’s fed. Olives contain oleic acid and antioxidants which help with the fattening of the cattle. Additionally, this enhances the taste of the beef. Oleic acid augments the original taste “beefing” it up by giving the cow fatty acids it would not normally be able to obtain. The antioxidants create a soft and healthy quality of meat.
Authenticity & Transparency
Every A5 Wagyu beef product comes with a certification of authenticity along with the cattle's birth certificate. When you buy from Fine Wagyu you know you are getting the real deal. Your unique 10-digit cattle ID number allows you to see exactly where your beef is coming from.
You will know the origin of the meat, who the farmer is, and where the meat was processed. Because we value transparency, we spend the extra time and effort to ensure that you know exactly the kind of beef you are getting. When you buy wagyu online, you should not have to worry about where it is coming from.
We recommend defrosting your Wagyu in the refrigerator for 24 hours to fully thawed before you cook it.
It will allow the Wagyu to retain all of its natural juices for exceptional flavor,
NEVER defrost Wagyu in a sink with water
NEVER defrost Wagyu by leaving it on the countertop
NEVER use the microwave to thaw your Wagyu
We recommend light seasoning (salt and pepper) with your Wagyu steak in order to enjoy the exceptional natural flavor of the meat itself.
When it comes to A5 Japanese Wagyu, less is more.
We recommend cooking your A5 Japanese Wagyu no more than medium; a well-done wagyu will lose its exceptional flavor and tenderness.
The heat should penetrate through all marbling seams of the Wagyu steak for it to reach the optimum flavor point.
It is best to have the pan or grill heated to high before adding the steak. Sear both sides for 2 minutes each, and then reduce heat to medium-low.
BMS (Beef Marbling Standard)
The BMS basically looks at the distribution of intramuscular fats to determine the quality of beef.
By worst BMS 1: Complete fat separation from red meat.
To best BMS12 : Perfect for even distribution of Intramuscular fat with red meat.
BMS 7 above is the so-called high grade beef, BMS 12 is what we call the perfect marbled beef.
As a reference, USDA Prime, the highest quality beef in the US, which the High-end Steakhouses in the US are offering, only get 4-4.5 BMS score.