What is Tottori Wagyu Olein 55?
It has a blood relationship with the legendary Japanese beef "Ketaka", and it is a Japanese black beef with an oleic acid content of 55% or more, and a high-quality DNA and fat quality.

Many of the brand beef and wagyu beef called brand beef in various parts of Japan can be traced back to "Ketaka".
"Ketaka" won the championship at the 1st National Wagyu Talent Exhibition (Wagyu Olympics) held in 1966.
This famous cattle, which has good growth and quality, is large and has excellent meat-producing ability, has left more than 9,000 descendants in its lifetime, and has left an immortal name in the history of the wagyu world as the originator of the current brand cattle.
"Tottori Wagyu Olein 55" is a traditional high-quality wagyu beef that inherits the blood of "Ketaka" locally. It has been proven that the higher the kinship of "Ketaka", the higher the content of oleic acid.

The secret of high-quality fat is the content of oleic acid.
The moment you put the meat in your mouth, it has a delicate texture that melts in your mouth and the original flavor of the meat that pierces through.
The secret is the rich and exquisite "oleic acid". Oleic acid, which is also the main component of olive oil, enhances the flavor of meat and achieves an amazing melting point with a low melting point of 16 degrees.

"Tottori Wagyu Beef Olein 55" is a title given only to Tottori Wagyu beef that has cleared the strict conditions of having an oleic acid content of 55% or more in the fat. will make an unforgettable impact.
Even after swallowing, you can feel the afterglow of umami that lasts for a while.