A5 Japanese Olive Wagyu Tenderloin Steak

The top tenderloin

With an unmatched flavor, the A5 Japanese Olive Wagyu is on a whole other level to any other steak with its buttery texture and uniqueness.

What to know
Storage Instructions


The tenderloin is a very tender cut of beef, and is found beneath the ribs and next to the backbone. This one is trimmed to the classic filet mignon cut, and is ready to cook.

If you thought A5 Japanese Wagyu was already the best you could have, let us introduce you to Olive Wagyu. It’s made exclusively from the unique Kuroge Washu (Japanese Black) breed of cattle, which metabolize fat internally, integrating it into the muscle and creating a unique marbling. They’re fed upcycled, toasted olive pulp. This olive-fed cattle are raised in Shodoshima, a small island in the Kagawa Prefecture in Japan.

Both olive oil and beef fat contain oleic acid, a compound that is good for heart health. The oleic acid gives the gorgeously marbled fat a slightly light-yellow color, and what gives it its unique and unparalleled umami flavor. Its texture is buttery and soft, and literally melts in your mouth.


The best way to prepare A5 Japanese Olive Wagyu Tenderloin Steak is as simply as you could. The steak is already so buttery and filled with flavor, that it honestly needs no frills or fancy trimmings. Just salt for seasoning, and no oil needed. A simple pan sear is all the technique you require. It’s not advisable to grill this high-fat steak. Grilling might result in dangerous flare-ups on your grill, and you can end up with a sad pool of melted fat.

Because of its high fat content, the A5 Japanese Olive Wagyu Tenderloin Steak will need a little more time to work the salt in. Season it at least an hour before cooking. Keep it refrigerated until the moment it hits the pan. Leaving it out at room temperature will soften the fat too much and will give you a puddle of melted fat when you cook it.

Preheating your skillet in an oven is a good idea. What you want is a nice even heat, and a cool pan on a hot burner will create hotspots. Once everything is ready, place your skillet onto the burner at high heat, and sear your steak. Keep its doneness rare to medium rare.

Let it rest, and cut it into thin strips before serving. Why? Because the A5 Japanese Olive Wagyu is so rich and decadent, that you’ll only really get to eat a bit at a time.

Pair it with something light, like a salad, grilled asparagus, roasted broccoli, or sauteed spinach. You don’t want to pair it with something heavy, like potatoes, pasta, or rice.


Olive Wagyu was invented in 2006 by Masaki Ishii, a cattle farmer in Shodoshima Island. The island was the only place olive seedlings thrived after being planted in three locations in Japan in 1908, and thus, is currently famous for its olive oil industry. Masaki Ishii wanted to make use of the olive oil production by-products from the olive oil makers, and use it as feed for his cattle. He took the olive peels and toasted them. This made them sweeter, and he mixed them with barley, grains, and rice straw; the cows loved it. He then shared this recipe with other farmers in the area, and thus, Olive Wagyu was born.

It is a very rare type of Wagyu, though, and is even difficult to get ahold of in Japan. It won Best Fat Quality against 182 other competitors in the 2017 Wagyu Olympics, which is held every five years.

Your cut of A5 Japanese Olive Wagyu comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.

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