U.S. Debut of Olive Wagyu 4/16
Raised on spent olive pulp on a single Japanese island, Olive Wagyu is rarer than A5 and built on a deeper, richer umami.
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Olive Wagyu is raised on a handful of farms on and around Shodoshima Island in Kagawa, Japan's smallest prefecture. It has everything you love about Wagyu and then some: far rarer, with a more powerful umami.
Crowd Cow sources from three small farms in Kagawa that upcycle spent olive pulp from olive oil production as cattle feed. The result is exceptionally high levels of oleic acid, the healthy fat behind the beef's extraordinary softness and melt-in-the-mouth texture.
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