Tastemaker Nelson Yong joins co-founder Joe Heitzeberg for a first bite of Olive Wagyu — the rarest beef in the world.
Chef Thierry tastes Olive Wagyu for the first time and lets the sear speak for itself.
Raised on spent olive pulp on a single Japanese island, Olive Wagyu is rarer than A5 and built on a deeper, richer umami.
The story of how Olive Wagyu came to be — from a small island in Kagawa to the most decorated beef in Japan.
The fat is the point. Olive Wagyu carries the highest levels of oleic acid in beef, and it tastes like it.
Scenes from the 2017 sourcing trip to Kagawa, where the relationships behind our Olive Wagyu program began.
Raised on a handful of farms off Shodoshima Island, in Japan's smallest prefecture — rarer than A5, and more deeply flavored.
A Shinto shrine on Shodoshima marks the spot where, 1,300 years ago, an emperor decreed this island ideal for raising cattle.
Crowd Cow founder Joe Heitzeberg meets with Kagawa's governor on the path that brought Olive Wagyu to the US.
Inside Ichigo, the only steakhouse in the world built around Olive Wagyu.
The rarest beef in the world began with one farmer, one island, and the idea of feeding cattle pressed olive peels.
How Crowd Cow became the first direct-to-consumer source of olive-fed Wagyu in the United States.
