"Some of the best steak I ever had..."
— Andy Wang, Food & Wine Magazine
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.
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 >>