Olive Wagyu Striploin scallops mild white flesh considered a

mild white flesh considered a delicacy in many cuisines

Wild-caught lobster from the cold waters of Canada

quickly seared portions

fall-apart roast

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

Olive Wagyu Striploin scallops mild white flesh considered aRaised 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.