"Some of the best steak I ever had..."
— Andy Wang, Food & Wine Magazine
A4 Olive Wagyu
In our travels to Japan we have yet to encounter a chef or farmer who doesn’t prefer A4 on their own plate. A4 has the same unique melts-in-your-mouth and umami qualities as A5, but carries a more beefy flavor profile -- and you can eat more of it!
A5 Olive Wagyu
The best of the best, the rarest of the rare, A5 Olive Wagyu is the most exquisite tasting and amazingly marbled beef you'll ever find, unlike anything you've ever tried.
THE ONE & ONLY
Raised on upcycled, toasted olive pulp by a handful of farmers in a tiny, remote area of Japan. With only 2000 cattle in existence, Olive Wagyu is nearly impossible to get ― and when available it sells out quickly. So rare, it’s hard to find even in Japan.
UMAMI UNLIKE ANY OTHER
Unmatched quality, taste and health benefits ― Olive Wagyu has earned an almost-mythical status. The Kuroge Washu breed, exclusively used for Olive Wagyu, produces an intense, fine-grained marbling and the spent olive diet results in beef with exceptionally high levels of oleic acid (a heart-healthy fat), plus a finish so rich and luscious, it literally melts in your mouth. The Olive Wagyu from Kagawa prefecture won the top prize for “best fat” at Japan’s famous Wagyu Olympics.
BRINGING OLIVE WAGYU TO THE USA
Our co-founder, Joe Heitzeberg worked directly with Masaki Ishii, the farmer who pioneered Olive Wagyu, and the governor of Kagawa Prefecture to bring the legendary beef to America for the first time. Through our unique relationships and close ties in Japan, we are proud to work directly with Olive Wagyu’s top farmers and handpick the cattle from an extremely limited production.
The Silver Bough, acclaimed 8-seat gem in Santa Barbara, plates a limited quantity of our Olive Wagyu in their elaborate $550 tasting menu. Top Chef alum and owner Phillip Frankland Lee focuses exclusively on using the “world’s best ingredients” ― our luxurious, unreal Olive Wagyu was the perfect fit.
Our Journey to Japan for Olive Wagyu
A5 may be the most extreme, but A4 might be the one you’ll enjoy the most. The same level of marbling as Kobe Beef in Japan, A4 contains slightly less fat overall, leaving you with an exquisite steak that you can enjoy more of in one sitting.
Uncover all there is to know about this enchanting beef and the Japanese beef rating system. Why you should put A4 Wagyu at the top of your list >>
Olive Wagyu Videos
