A5 Japanese OLIVE Wagyu ribeye "BMS 12"
Unmatched quality, taste and health benefits ― Olive Wagyu has earned an almost-mythical status. The Kuroge Washu breed, exclusively used for Olive Wagyu, produces an intense, fine-grained marbling and the spent olive diet results in beef with exceptionally high levels of oleic acid (a heart-healthy fat), plus a finish so rich and luscious, it literally melts in your mouth. The Olive Wagyu from Kagawa prefecture won the top prize for “best fat” at Japan’s famous Wagyu Olympics.
*There is only 2000 olive wagyu cows in the world, with only few cows harvested per month.
*Olive wagyu has a bolder umami flavor than Kobe beef or A5 beef thanks to giutamic acid and peptides
*Olive wagyu has a higher levels of the healthy fat oleic acid than any other type of A5 beef, at 65.2% of its fat content
Unmatched quality, taste and health benefits ― Olive Wagyu has earned an almost-mythical status. The Kuroge Washu breed, exclusively used for Olive Wagyu, produces an intense, fine-grained marbling and the spent olive diet results in beef with exceptionally high levels of oleic acid (a heart-healthy fat), plus a finish so rich and luscious, it literally melts in your mouth. The Olive Wagyu from Kagawa prefecture won the top prize for “best fat” at Japan’s famous Wagyu Olympics.
*There is only 2000 olive wagyu cows in the world, with only few cows harvested per month.
*Olive wagyu has a bolder umami flavor than Kobe beef or A5 beef thanks to giutamic acid and peptides
*Olive wagyu has a higher levels of the healthy fat oleic acid than any other type of A5 beef, at 65.2% of its fat content
Unmatched quality, taste and health benefits ― Olive Wagyu has earned an almost-mythical status. The Kuroge Washu breed, exclusively used for Olive Wagyu, produces an intense, fine-grained marbling and the spent olive diet results in beef with exceptionally high levels of oleic acid (a heart-healthy fat), plus a finish so rich and luscious, it literally melts in your mouth. The Olive Wagyu from Kagawa prefecture won the top prize for “best fat” at Japan’s famous Wagyu Olympics.
*There is only 2000 olive wagyu cows in the world, with only few cows harvested per month.
*Olive wagyu has a bolder umami flavor than Kobe beef or A5 beef thanks to giutamic acid and peptides
*Olive wagyu has a higher levels of the healthy fat oleic acid than any other type of A5 beef, at 65.2% of its fat content