Have you had Japanese Wagyu beef before? If you’re not sure, well, that’s because you haven’t. It’s the Rolls-Royce of beef, and very rare. Even rarer is Olive Wagyu beef.
Raised on just a small number of farms in Shodoshima Island in Kagawa, these very happy cows are fed a strict diet of caramelized olive pulp leftover from olive oil production. Their unique diet results in meat that melts in your mouth due to its high levels of oleic acid. Hungry yet?
These beautifully marbled steaks, though rare, are being made available from the fine folks at Crowd Cow in limited amounts. For those stateside, you are able to sign up and make a purchase as soon as it becomes available before you start your summer grilling.