Our own Olive fed Wagyu is reared in Yorkshire, England, and creates an equilibrium between the traditional buttery long-lasting finish of Japanese Wagyu beef and the more beefy, iron flavours of Grass Fed UK beef. The olive feed creates an umami taste to the beef, resulting in a slightly lighter finish.
An absolute gem of a cut we have ever found! Not only does it moonlight as a desired cut to make tartare it also makes a pretty mean steak!
Pretty similar to a Striploin, just without the cap of fat on top, this provides a cost effective and minimal wastage cut.
Unctuous amounts of marbling run through the muscle, giving a fabulous depth of flavour adding to the creamy, buttery flavour of the Wagyu. The nature of the muscle means it has more of a "bite" to it, so works phenomenally raw or cooked! Perfection!