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VIDEO: U.S. Debut of Olive Wagyu 4/16

Published

Olive Wagyu is raised on a handful of farms in and around Shodoshima Island in Japan's smallest prefecture, Kagawa. Olive Wagyu brings everything you've come to love about Wagyu, but is far, far rarer and packs a more powerful umami flavor. https://www.crowdcow.com/olivewagyu

Crowd Cow sources from three small farms in Kagawa that upcycle wasted olive pulp from olive oil production as feed for their cows, which results in exceptionally high levels of oleic acid (that's the healthy fat that gives this beef its extraordinary softness and melt-in-your-mouth feel).

Available now: Japanese A5 Wagyu

Crowd Cow works directly with some of the best Wagyu farms in Japan.

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A look at how Crowd Cow came to be the first direct to consumer source of olive-fed wagyu in the United States. Learn about our next Olive Wagyu event: https://www.crowdcow.com/olivewagyu
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Chef Thierry, the restauranteur and owner of Luc and Loulay in Seattle, tastes Crowd Cow's Olive Wagyu for the first time. Olive Wagyu is raised on a handful of farms in and around Shodoshima Island in Japan's smallest prefecture, Kagawa. Olive Wagyu brings everything you've come to love about Wagyu, but is far, far rarer and packs a more powerful umami flavor. Purchase Olive Wagyu here: http...

Origins of Olive Wagyu

about 5 years ago

Olive Wagyu is raised on a handful of farms in and around Shodoshima Island in Japan's smallest prefecture, Kagawa. Olive Wagyu brings everything you've come to love about Wagyu, but is far, far rarer and packs a more powerful umami flavor. Sign up to learn about our next Olive Wagyu event: https://www.crowdcow.com/olivewagyu

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