Richly marbled with a soft, tender texture, A4 is right up there with extra-decadent A5 cuts.
Don’t be fooled, A3 Olive Wagyu is still more marbled than USDA Prime, and it’s packed with Olive Wagyu’s unique healthy fats and umami flavor.
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.
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.
The pairing of olive feed and Kuroge Wagyu’s unique genetics create a Wagyu tasting experience that is packed with more oleic acid than any other type of beef. Produced purely from Japanese Wagyu Chuck Roll, this ground Wagyu is a heart-healthy option for burger lovers looking for better flavors; a buttery and bold umami, melt-in-your-mouth explosion for your palate.
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.
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.