鳥取県·特産品
Tottori Wagyu Olein 55
When grilled, the meat juices burst forth, and it melts effortlessly on your tongue. The secret to this melt-in-your-mouth sensation is the high concentration of oleic acid in the fat. As the main component of olive oil, its low melting point creates an incredibly smooth texture. Only Tottori Wagyu that meets the strict criteria of having 55% or more oleic acid in its fat can bear the name "Olein 55." Only about 20% of the annual shipment is certified, making it a truly selected breed. This is a black wagyu beef that Tottori is proud of, carrying the lineage of the legendary bull "Kidaka." The fat, which has a mellow sweetness, melts with just light grilling. Despite its rich marbling, the aftertaste is clean. A single bite spreads the happiness of "true premium meat" throughout your entire mouth.
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