Kagawa Olive Wagyu - Japanese - Denver Steak. A5 (MB8-9+) Grain-Fed [ Taste Of Japan Promotion ]

Zabuton — the best muscle in the chuck (250g steak)

Genuine A5 Japanese Black (Kuroge Washu) from Kagawa Prefecture, finished on toasted olive pulp. This is authentic Sanuki Olive Wagyu — one of the rarest commercial Wagyu brands in Japan.
Why Denver (Zabuton) is the cut to know
The Denver — called zabuton in Japan — is the flat, cushion-shaped muscle inside the chuck roll. In high-grade Wagyu it develops fine, even marbling that can rival loin cuts, with a deeper beef flavour and a more approachable price.
Olive Wagyu cattle are finished on toasted local olive pulp, which raises the oleic acid in the fat. That gives a lower melting point and a cleaner, lighter finish than most standard A5. In 2017, Olive Beef won the special Fat Quality Award at the National Wagyu Show for this fat profile.
We import the whole frozen chuck rolls and cut the Denver steaks in-house from the best-marbled section of each block.
Cooking
High heat, short time. Sear in a hot dry pan or on a grill — the natural A5 fat renders quickly, so no oil is needed. A few seconds per side is enough. Rest briefly, then slice across the grain. Excellent as a steak or cut into thick yakiniku slices.
The standout piece from the chuck: rich, even marbling, clean Olive Wagyu melt, and better value than ribeye or striploin.