Olive A5+ Sirloin

Also known as Hireshita or saroin ( サーロイン ) Sirloin, a cut leaner than the ribeye is finely marbled with a balanced texture. It is highly tender and rectangular in shape. One of the best cuts of steak you could ever have.It is served in high-end steakhouses or Omakase. Product: Olive, Kagawa Prefecture Origin: Japan

Thickness : 3/4 -1 inch thick cut
Yield and Quality Grade : A5+ BMS-11


--------------------------------------------------------------------------

Olive Prefecture

The rarest Wagyu and the most hard-to-get brand, produced in Kagawa, Japan. Native in Shodoshima Island, Kuroge washu are olive-fed therefore, it has the richest umami flavor with subtle hint of olives as it melts in your mouth.