Coming Soon: Olive Wagyu
One of the rarest steaks in the world, raised on a handful of farms in Japan's Kagawa Prefecture.
Stories from the farm and the kitchen.
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.
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 Kobe beef specialist in Osaka breaks down how Japan grades its Wagyu, and why it matters.
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.