Tastemaker Nelson Yong joins co-founder Joe Heitzeberg for a first bite of Olive Wagyu — the rarest beef in the world.
The chef behind John Howie Steak on cooking Olive Wagyu and why provenance is the whole story.
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.
One of the rarest steaks in the world, raised on a handful of farms in Japan's Kagawa Prefecture.
The story of how Olive Wagyu came to be — from a small island in Kagawa to the most decorated beef in Japan.
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.
Crowd Cow founder Joe Heitzeberg meets with Kagawa's governor on the path that brought Olive Wagyu to the US.
Joe Heitzeberg addresses Kagawa's Governor on the long road from a Hokkaido farm homestay to bringing Olive Wagyu to America.
A closed loop on Shodoshima: the cattle eat the rice straw and corn, and the fields feed on what the cattle return.
Time with Aomine-san in Kagawa Prefecture, one of the few producers raising Olive Wagyu, the rarest beef in the world.
