Ora King Salmon Fillet

Ora King Salmon FilletOra King Salmon isn't just a marketing nickname it's a registered breed, the only salmon in the world with that distinction. Raised in the glacial fed waters of New Zealand's South Island, these fish are selectively bred over generations for an exceptionally high fat to muscle ratio, which is exactly why people call it the "Wagyu of Salmon." That marbling isn't cosmetic it translates directly to a richer, silkier texture and a flavor that's buttery

the same heart-healthy monounsaturated fat found in olive oil

The shoulders have twill tape for improved durability

The result is a $130 steak that overcooks before the fat renders

Most 'Australian Wagyu' you'll encounter is crossbred — typically 50% to 75% Wagyu genetics mixed with Angus or Holstein

Most Australian Wagyu on the market is crossbred (typically F1 through F4)

The outside skirt is the diaphragm muscle — it works hard

That biology

The I Love Wagyu Unisex Softstyle Tee is our way of letting the obsession go public

The Rib Cap has a looser

bold cut into something almost impossibly silky

USDA Choice is a distinguished grade that ensures a premium level of marbling

You'll see fat woven through the muscle in a way that bastes the meat from the inside as it cooks