foodbeast.com – Wagyu beef is considered to be the holy grail of steaks because of its marbling and incredible flavor. There’s a small subsection of wagyu that some consider to be the world’s rarest steak, with only a few cows slaughtered each year for meat. Called Sanuki Wagyu or “olive wagyu,” it’s coming to the United States for the first time ever, and the public has a chance to get their hands on it.
That oleic acid content turned the heads of the Japanese wagyu industry last year, when the Olive Wagyu beat out every other entrant in the Wagyu Olympics for fat quality. It also means that Sanuki Wagyuu has more anti-inflammatory properties than a typical Wagyu, thus giving it health benefits over a traditional piece of Wagyu steak.
Only 2,200 heads of these olive-fed cattle roam on Kagawa farms today. Three of those farms have been gracious enough to send portions of their beef out to the United States for the first time ever
I gotta find a way to get a hold of this steak (registers for Crowd Cow’s)
