Japanese A5 Olive Wagyu

     Japanese A5 Olive Wagyu cattle are raised on a small Japanese island called Shodoshima, which is famous for its olive oil industry. Their diet consists of toasted olive peels, which give the steak a distinctive hint of olive oil taste and illuminates the umami flavor. Japanese A5 Olive Wagyu has won the top prize for the “best fat” at the Wagyu Olympics. Widely considered the rarest Wagyu in the world, only about 2,000 Olive Wagyu cows are harvested every year, and only a tiny fraction of that number is exported outside of Japan.