Japanese Olive Wagyu Beef Carpaccio | A5 Sanuki

What happens when you grab the richest beef in the world and make beef carpaccio? Awesome happens. We make this carpaccio with Sanuki Olive Wagyu from Sodoshima Island. You either love beef carpaccio or you have not tried it. But it is not the easiest thing to make. Moreover most restaurants use extremely cheap beef to make carpaccio. We have used our high end Domestic Wagyu steaks and sliced it VERY thinly so that you can enjoy Beef Carpaccio at the comfort of your home! This carpaccio comes Vacuum sealed and frozen (thaws out in less than 15 minutes). So its VERY convenient to buy as an appetizer or dinner, you can even take them to the park! CARPACCIO?  Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularized during the second half of the twentieth century. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. It