Olive Wagyu Striploin scallops and perfect for a quick

and perfect for a quick sear in a hot pan

buttery essence traditionally associated with beluga

An impressive 40oz prime ribeye on the bone — as much a centerpiece as a meal

mild white flesh considered a delicacy in many cuisines

Great marbling means a juicy result every time — perfect for that long

Olive Wagyu Striploin scallops and perfect for a quickRaised on Shodoshima Island in the mild Seto Inland Sea climate, Olive Wagyu cattle are finished on pressed olive pulp left over from local olive oil production one of the rarest feeding programs in the world, with only a few hundred head certified each year. The result is a striploin with a uniquely nutty, savory depth and exceptional marbling. Sear hot and fast, then rest before slicing.