On a recent trip to Japan, Crowd Cow's founder, Joe Heitzeberg learned how the inawara rice straw and corn grown to feed the wagyu cattle are grown using fertilizer produced by those same animals.
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I spent days getting to know our small farms in Japan, including Aomine-san, one of the elite producers of the rarest beef on the planet: Olive Wagyu of Kagawa Prefecture, Japan.
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Ethan Stowell grills up some Crowd Cow A5 Wagyu steaks from Kagoshima. He also creates a special dish with the A3 Olive Wagyu. Try Crowd Cow Wagyu beef: https://www.crowdcow.com/wagyu
Ethan Stowell owns several restaurants in Seattle including Bramling Cross in Ballard where this was filmed. He suggests it's important to know where your meat comes from. Learn more about Ethan: http://www.ethan...
"Ishiyaki" means stone grill and what better way to cook the world's rarest beef -- Olive Wagyu rated A5 from Kagawa, Japan than to cook it over a hot stone. A pinch of salt, a hot rock and this magnificent beef with it's incredibly high concentration of fine-grained umami-laden fat it all that's needed. Superb.
Real Olive Wagyu from Japan, only on Crowd Cow: