British Olive-Fed Wagyu Kainomi (Bavette d'Aloyau) for Japanese BBQ by Fumiya Kase (a Michelin-Starred Chef-owner) 150-160g

This exceptional cut of Kainomi (Bavette d'Aloyau) has been carefully selected by Chef Fumiya Kase, whose Tokyo restaurant L’orgueil has held a Michelin star for seven consecutive years. The kainomi is a rare and prized cut, known for its exceptional balance of lean meat and fat. Bold, savoury umami from the beef melds beautifully with the gentle sweetness of the fat, delivering a refined and satisfying flavour that fills the palate with every bite. When grilled over an open flame or on a hotplate, the exterior becomes deliciously crisp while the inside remains juicy and tender. The flavour is light and elegant, making each mouthful a pleasure — right through to the very last slice. When grilled over a flame or cooked on a hotplate, the outside crisps beautifully while the inside remains succulent. The resulting flavour is light yet satisfying, with a finish that never overwhelms. The beef is sourced from Freedown Hills, a distinguished farm located in Yorkshire, England. The cattle are a rare crossbreed of Japanese Wagyu and traditional British cow, raised on lush pastures in a free-range environment. In their finishing stage, they are fed a bespoke diet that includes olives, enhancing the depth and aroma of the meat. Whereas A5-grade Japanese Wagyu is renowned for its heavy marbling, Freedown Hills Wagyu is characterised by its deep, savoury flavour and clean aftertaste — a balance that appeals to discerning palates. This Wagyu was awarded Gold at the 2024 World Steak Challenge, affirming its status as a product of global excellence. Highly regarded by professional chefs, it is perfect for an elevated home barbecue or as a premium gift for someone special.