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Japanese Olive Wagyu Beef Carpaccio | A5 Sanuki
$29.99
What happens when you take the richest wagyu beef in the world and make beef carpaccio? Awesome happens. We make this wagyu beef carpaccio with Sanuki Olive Wagyu from Sodoshima Island. You either love beef carpaccio or you have not tried it. But it is not the easiest thing to...
What happens when you take the richest wagyu beef in the world and make beef carpaccio? Awesome happens. We make this wagyu beef carpaccio with Sanuki Olive Wagyu from Sodoshima Island.
You either love beef carpaccio or you have not tried it. But it is not the easiest thing to make. Moreover, most restaurants use extremely cheap beef to make carpaccio. We have used our high end Domestic Wagyu steaks and sliced it VERY thinly so that you can enjoy Beef Carpaccio at the comfort of your home!
This beef carpaccio comes vacuum sealed and frozen (thaws out in less than 15 minutes). So it's VERY convenient to buy as an appetizer or dinner; you can even take them to the park!
WAGYU BEEF CARPACCIO?
Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularized during the second half of the twentieth century.
SANUKI OLIVE WAGYU
Japanese Olive Wagyu is the rarest beef in the world. It comes from Shodoshima island in the prefecture of Kagawa. This island is known for two things: Beef (cattle breeding dates back over 1,000 years ago) and Olives (99% of Japan's olive oil is made there). Combine the two and you get authentic Olive Wagyu.
Olive-Fed Wagyu comes from steers raised on a special feed of dehydrated and roasted mulch of olives, this Wagyu has become famous for its higher levels of oleic acid, yellowed fat, and nutty taste. This rich flavor profile was awarded for fat quality in the 2017 Wagyu Olympics.
The province of Kagawa used to go by the name of Sanuki, as an ode to the regions rich history the beef was named "Sanuki Olive Wagyu". The texture is soft and buttery and the fat is sweet and very digestible, without any heaviness in the mouth.
THAWING INSTRUCTIONS
Keep frozen until ready to use. Thaw slowly under refrigeration. It will thaw out quickly as it is cut very thinly.
SHIPPING ORDERS
When shipping carpaccio may oxidize in transit, the meat will turn slightly darker/greyish, this only changes the appearance, not the flavor. This only happens because of the carpaccio touching other items inside the box. We try to limit this as much as possible, but if you are ordering outside of our delivery area please bear in mind this is a possibility.
