Wagyukami

KAGAWA OLIVE WAGYU STEAK

Sale price Price RM396.00 MYR Regular price Unit price  per 

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STEAK CUT ARE INDIVIDUAL PIECE. PLEASE DON'T ADJUST QUANTITY BEYOND 1. SELECT EACH PIECE AND ADD TO CART. THANKS.

Premium Exclusive Kagawa Olive Wagyu A5

Olive Wagyu is one of the rarest steaks on the planet, produced by only a handful of farmers in the Kawaga Prefecture of Japan. It brings together two of the region's most storied and delicious agricultural traditions -- beef and olives -- and marries them for stunning steak.

This produces the rich, tender texture of Olive Wagyu beef, which has higher levels of oleic acid and yellowed fat, creating a slightly nutty taste.

Cooking and Serving Instruction

Defrost overnight in the fridge.

Remove package from fridge 2 hours prior from cooking it. Do not remove the plastic from the skin packaging until you are ready to cook it. Meat should be close to room temperature.

Salt your steak prior to cooking.

Cook your wagyu steak on a high heat pan with no oil for 1 minutes on each side for a medium rare. 1.5 minutes each side for medium and 2 minutes on each side for medium well.

Temperature may vary based on burner.

Keep the access wagyu oil after cooking for pour over of a bowl of white rice or keep it to fried rice later.

You can serve it a side of yuzu koshu sauce with chopped garlic and some chopped ginger.

Sake pairing suggestion for Kagawa Olive Wagyu steak:

The amino acids in sake and the amino acid found in wagyu are synergistic.

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