British Olive-Fed Wagyu Misuji (Oyster Blade) for Japanese BBQ by Fumiya Kase (a Michelin-Starred Chef-owner) 150-160g

This exceptional cut of British Wagyu Misuji (Oyster Blade) is perfectly suited for Yakiniku (Japanese BBQ) and has been hand-selected by Michelin-starred chef Fumiya Kase, who earned one star for seven consecutive years at his renowned restaurant L’orgueil in Tokyo’s Minami-Aoyama. Misuji is a rare cut, taken in extremely limited quantities per head of cattle. Known for its balance of lean meat and fine marbling, it offers a silky mouthfeel and flavour that deepens with every bite—particularly when grilled. Cooked over a hot iron plate or open flame, the surface becomes beautifully charred while the middle stays juicy and meltingly tender. The flavour is satisfying yet never heavy, making it a perfect choice for Yakiniku. Sourced from Freedown Hills, a prestigious farm nestled in Yorkshire, these Wagyu crossbreeds—born from Japanese Wagyu and British cattle—have been carefully reared on open pasture using a unique feeding method. During the final fattening stage, their diet is enriched with olives to further enhance the quality and flavour of the meat. This olive-feeding concept was inspired by practices originating on Shodoshima Island in Japan. At Freedown Hills, it has been faithfully adapted to produce beef with a refined aroma, a delicate depth of flavour, and a remarkably clean finish. The excellence of this beef has gained global recognition, earning a Gold Medal at the World Steak Challenge 2024. Unlike the richly marbled A5-grade Japanese Wagyu, Freedown Hills Wagyu is distinguished by its deep, savoury flavour, elegant lightness, and superb tenderness. Enjoy it as the centrepiece of a home barbecue or as a memorable gift for someone special.