Japanese A5 Olive Wagyu New York Strip Steak

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

Experience our unforgettable A5 Olive Wagyu Striploin Steak—a perfect balance of texture, tenderness, and rich flavor. Cut in the Japanese style to 3/4 inch, it delivers an extraordinary dining experience. Meticulously raised in remote Kagawa, Japan, our exceptional steaks come from cattle fed on up-cycled, toasted olive pulp. Indulge in culinary bliss and elevate your senses with our A5 Olive Wagyu Striploin Steak today.

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 experience, try a bite of A5 Wagyu together with a piece of raw uni or some fine caviar. The interplay of flavors is extraordinary.