The "rarest steak on the planet" is even more exclusive when it comes to brisket. Less than 20 have ever been imported to the US, and we have all of them. If you truly want to join the exclusive ranks of pitmasters and have a legendary story to go along with a legendary piece of meat, this is your once in a lifetime chance. Learn more about this unique cut, which is very different from a traditional American brisket. Because we have so few of these briskets, we don't want to leave anything to chance, so we ask that you contact us at email@example.com if you're interested in purchasing one.
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.
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.
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.