Today, Shodoshima Island produces 90 percent of Japan’s olive oil. It’s also home to what is often considered the world’s rarest Wagyu: Olive Wagyu . In 1908, the olive was first introduced to the island. It quickly flourished, and farmer-innovator Masaki Ishii eventually discovered that his cattle loved to munch on toasted olive pulp. Now, with just 2,000 head of cattle raised on the island, Shodoshima has become the small hub for olive-fed Wagyu beef. What does a diet of toasted olive pulp do for the meat’s flavor? Well, it provides the ‘Kuroge Washu’ with an intense, fine-grained marbling. The beef also boasts exceptionally high levels of the heart-healthy fat oleic acid, plus a finish so rich and luscious, it literally melts in your mouth. In 2017, Crowd Cow partnered with locals to bring olive-fed Wagyu to shoppers all over the globe. Now, fans can shop a wide range of grade A5 and A4 Olive Wagyu cuts, including ribeyes, New York strips, filet mignons, plus tenderloin cubes and ‘petite’ cuts. SHOP NOW