Introduction to the World's Rarest Beef: Olive Wagyu

If you think you know all about premium beef, then it’s time to meet the rarest steak in the world – Olive Wagyu. Derived from a unique and innovative breeding program, this cattle originates from the Kagawa Prefecture of Japan and has a story all its own. Very limited in number, only about 2200 heads of these cattle exist, with only a few select matches of their meat harvested each month. Now, for the first time, Olive Wagyu is being sold directly to consumers in the United States, making it an exclusive delicacy for meat enthusiasts.

The Rarity and Cattle Heritage of Olive Wagyu

Why is Olive Wagyu considered so rare? The key factor is the population of these cattle. Just like gemstones are cherished for their rarity, in the world of beef, Olive Wagyu stands out. Only a select few are grown in Japan, and fewer still are chosen for their meat. The journey of these cattle is as fascinating as the meat they produce. Raised in the Kagawa Prefecture, a region known for its carefully controlled farming practices, these cattle are nurtured with unique feeding methods that enhance their quality.

The Unique Diet and Feeding Process

The feeding process for Olive Wagyu is as much a part of its exclusivity as the cattle themselves. These cattle are fed a special diet that includes Inawara rice straw, Italian ryegrass, and pressed olive pulp. Now, why olive pulp? This unique diet has its roots in the history of Shodoshima, an island famed for its olive production. Dating back to 1908, the idea behind using olive pulp was born out of the concept of sustainability and waste reduction. Cattle farmer Masaki Ishii sought to repurpose olive lees, a byproduct of olive oil production, and turn it into a nutritious supplement for the cattle. This innovative approach has created a high-quality steak with a bold umami flavor and a unique texture.

The Impact of Olive Pulp on Olive Wagyu

The olive pulp's role in the feeding process is crucial. The taste profiles of the meat are significantly influenced by the unique diet. Increased amounts of peptides and glutamic acid contribute to the distinctive, deep umami flavor. Perhaps most importantly, the monounsaturated fat content in olive wagyu is a record 65.2%, surpassing any other beef varieties. This high-fat content is credited for the soft, melt-in-your-mouth texture, which makes Olive Wagyu a coveted delicacy. This remarkable level of marbling is what led to this variety of beef winning the award for the best fat quality at the 2017 Wagyu Olympics, outshining 182 other competitors.

Marketing and Accessibility: Olive Wagyu in the U.S.

For the first time ever, Olive Wagyu will be sold directly to American consumers via Crowd Cow, a platform that connects customers with small farms, offering pasture-raised, hormone-free meat and highlighting the best of independent ranches. Crowd Cow's success is a result of its appealing practices, which include supporting sustainable breeders, providing transparency in where the meat comes from, and offering the convenience of online ordering. Shoppers can choose exactly which cuts and quantities they prefer and enjoy quality delivery straight to their doors, with prices competitive to local butcher shops. Since its launch, Crowd Cow has expanded its offerings to include chicken and pork, meeting the diverse needs of its customers and establishing itself as a leading brand in the premium meat market.

Conclusion

The world of premium beef is full of surprises, and Olive Wagyu takes the cake as the rarest and most luxurious variety to grace our tables. From its unique diet to its patented feeding method, Olive Wagyu is a testament to innovation and exclusivity. Avail yourself now to savor this unparalleled delicacy that is becoming increasingly available to American consumers. Join the ranks of connoisseurs and experience the unparalleled succulence of Olive Wagyu for yourself.