Japanese A5 Wagyu | Sanuki Olive Wagyu
Sanuki Olive Wagyu
New York Strip I BMS 11
12oz
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Origin: Japan
Prefecture: Kagawa
Weight: 12oz
BMS : 11
Quantity: 1x 12oz New York Strip
By now you know The Meatery's mission is to bring you the finest beef in the world. While this is a subjective decision and our motto is "the best is your best", there are certain types of Wagyu that do stand out amongst the crowd.
If you're seeking an extravagant piece fit for kings, please consider this Olive-Fed Wagyu from the Kagawa (Sanuki) prefecture of Japan. The cattle are raised on a strict diet consisting of dehydrated and roasted olive mulch, giving it a nuttier taste with elevated oleic acid levels.
All Japanese A5 Wagyu comes with a complete Certificate of Authenticity, including the nose print from the cattle that provided your meat.
Sanuki Olive Wagyu
New York Strip I BMS 11
12oz
Cooking Tip:
The easiest and most predictable way to cook Japanese A5 Wagyu is to sear vertically-cut strips in a stainless steel or cast iron pan at medium-high heat. Trim a piece of fat from the edges of your steak and use it to pre-grease your pan. Cut the steak into 2 finger width strips and lay your first strip into your hot pan. Sear this piece for 15-20 seconds per side (depending on thickness) for a Medium Rare temperature. Examine your first cooked strip and make any necessary adjustments for personal preference. Season lightly with salt and enjoy!
Pairs well with...
- Younger Burgundy
- High-tannin Cabernet
- Japanese Whisky
- Highball
- Club Soda with a splash of Cranberry Juice