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.
Joe Heitzeberg addresses Kagawa's Governor on the long road from a Hokkaido farm homestay to bringing Olive Wagyu to America.
Inside Ichigo, the only steakhouse in the world built around Olive Wagyu.
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.
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.
