Beef piece 500 USD

Because of the limited quantity and special farming method, olive wagyu is currently the rarest beef in the world.

Wagyu in Japanese is Japanese beef. Wagyu was bred and bred to have more stamina and add more fat. Among them, wagyu olive is the rarest meat, raised by Masaki Ishii, a Japanese farmer by adding crushed olive peels to the food. Follow Business Insider By 2018, only 2,200 cows of special breed were raised by this method for meat. They all live on Shodoshima Island, Kagawa Prefecture, the oldest olive growing region in Japan.

Mr. Masaki Ishii with his herd of olive wagyu cows.  Photo: Robbie Swinnerton

Mr. Masaki Ishii with his olive-fed black wagyu cows. Photo: Robbie Swinnerton/Japantimes

Masaki Ishii realized that olive peels, after crushing to get the oil, still had a lot of nutrients but were wasted. While growing olives and raising wagyu cows, he thought of a way to mix the crushed olives into feed for the cows. The bitter taste of fresh olives made the cows not like, but Mr. Masaki still did not give up the plan and found many other ways. After many failed experiments, Mr. Masaki discovered that roasting, drying and pressing the excess olives would make them naturally sweeter and easier to eat.

Not only succeeding in creating new fodder for cattle, Mr. Masaki later found out that he was also the creator of a revolution in the wagyu beef production industry. Adding olives to a cow’s diet also changes the flavor of the meat, and the nutrients from olives increase the taste, sweetness and tenderness of the beef. In addition, olive also affects the grain of meat. Wagyu beef is famous for having layers of lean fat like rock veins, but wagyu olives also have deeper, thicker fat veins, so the meat is also smoother.

Wagyu olive beef has thicker layers of fat.  Photo: Mediterrance Store

Wagyu olive beef has thicker layers of fat. Photo: Mediterrance Store

Also because olives are rich in oleic acid, which is one of the sources of healthy fats, olive wagyu beef is also healthier than other types of wagyu or beef.

It is true that olive wagyu is a premium meat, but sadly, very few diners have the opportunity to enjoy it. Because of the limited production of only about 2,200 olive-fed wagyu cows worldwide, it is difficult to enjoy wagyu olives in Japan, let alone elsewhere. Because it’s so rare on the market, many restaurant owners even in Japan haven’t even heard of it. While wagyu beef raised in the world is increasing, in Japan the number is decreasing significantly. In 2017, Japan was the largest beef importer from the US.

It is this rarity that makes meat expensive. Follow Odditycentral, Crowd Cow, the only company that supplies wagyu olives in the US, sells a beef loin for $240. If the restaurant can find it on the menu, the steak will cost about 500 USD per piece.

The grilled meat will be softer and diners will feel the meat melt in their mouths.  Photo: Nate Skid/CNBC

The grilled meat will be softer and diners will feel the meat melt in their mouths. Photo: Nate Skid/CNBC

Khanh Tran (Follow Odditycentral)

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