Seattle chef Ethan Stowell grills Kagoshima A5 Wagyu and builds a dish around A3 Olive Wagyu at his Ballard restaurant.
Joe Heitzeberg and former Alinea executive chef Mike Bagale tour Kagawa's Olive Wagyu producers, on Japanese television.
A hot stone, a pinch of salt, and the rarest beef in the world. Nothing else required.
The world's rarest beef, raised on pressed olive peels in Japan's Kagawa Prefecture, and how it first reached American tables.
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.
A first look at Aomine Farm, one of the handful of producers raising A5 Olive-fed Wagyu in Kagawa Prefecture.
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.
The fat is the point. Olive Wagyu carries the highest levels of oleic acid in beef, and it tastes like it.
