Demystifying the World's Rarest Beef: Olive Wagyu

Pioneered by a Farmer, Perfected by Nature — Discover Olive Wagyu

There’s rare, and then there’s Olive Wagyu rare — a beef so exclusive that fewer than 2,200 cattle exist, with only a handful harvested each year. If you’ve never heard of it, you’re not alone. Even in Japan, the birthplace of Wagyu, this ultra-limited delicacy remains a well-kept secret. But what makes it so special, and why is it just now gaining recognition? Let’s pull back the curtain on the rarest beef on the planet.

A New Chapter in Wagyu History

For centuries, Japan has been perfecting the art of Wagyu beef, developing regional varieties like Kobe, Matsusaka, and Omi. But Olive Wagyu is a modern revelation, an innovation that began just over a decade ago on Shodoshima Island — a small, picturesque region in Japan’s Seto Inland Sea known for its olive production.

In 2006, a visionary cattle farmer named Masaki Ishii had an idea: what if the very olives that defined Shodoshima could be used to enhance Wagyu? He began experimenting with feeding his cattle the byproduct of olive oil production — pressed olive pulp. After three years of trial and error, Ishii perfected a process of slow-toasting the olives, transforming them into a nutrient-dense, flavorful feed that his cattle not only loved but that also dramatically improved the quality of their beef.

Why So Few?

Unlike mass-produced beef, Olive Wagyu is painstakingly exclusive. Only a small number of farmers in Kagawa Prefecture (which includes Shodoshima) are licensed to raise these cattle, adhering to a strict, labor-intensive feeding regimen that ensures the highest possible quality. The result? An astoundingly rare, intensely marbled beef with a uniquely rich, umami-packed flavor.

The Science Behind the Flavor

What sets Olive Wagyu apart isn’t just its scarcity — it’s the way the olive-rich diet transforms the meat itself. The cattle develop a higher concentration of healthy monounsaturated fats and oleic acid, giving the beef an almost buttery texture and nutty-sweet finish unlike any other Wagyu variety. It’s a flavor profile so distinct that even seasoned Wagyu aficionados are blown away by its depth and complexity.

A Once-in-a-Lifetime Indulgence

Crowd Cow was the first to bring this extraordinary beef to the U.S. in 2018, forging a direct relationship with Masaki Ishii. While we’re no longer the only importer of A5 Olive Wagyu, we remain the most trusted, and committed to doing right by both the farmer and the customer.

It’s only once or twice a year that we have the honor to bring this elusive beef from Shodoshima’s serene shores straight to your table. Our availability depends completely on the date and frequency of harvest for that year, ensuring peak flavor and freshness. Each bite is a journey through centuries of tradition and a testament to modern culinary innovation. This is your chance to taste the world’s rarest beef — before it disappears again.

Book Your Tastebuds a Ticket to Kagawa

Now’s your chance to experience A5 Olive Wagyu for yourself with our ultra-limited drop (just 40 boxes available) in collaboration with Saltery. This exclusive release pairs world-class Olive Wagyu with premium hand-harvested sea salt and wild Italian truffle to enhance the deep umami and delicate sweetness of your steak.

These bundles are set to go live on Thursday, March 13th 2025. Priced below retail and limited to only 40 boxes, they’ll be gone before you can say "olive'. Sign up to be first in line.