Olive A5+ Wagyu Tenderloin

Thickness : 1 to 1.25 inch thick cut
Yield and Quality Grade : A5+ BMS-11

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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.