Tottori Beef Oleic Acid 55

Tottori boasts a history of producing wagyuu, or Japanese beef, since the Edo period. The Tottori pedigree is known for its richness in oleic acid, named for its primary source, olive oil. Oleic acid in beef is responsible for its melt-in-your-mouth flavour. The fat in Tottori wagyuu is over 55% oleic acid, such that it has become a trademark. This tender, succulent, and juicy beef is a taste not to be missed by any visitor to Tottori.

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Food

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  • Dining
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