Beautifully marbled, true Japanese Wagyu beef is hard enough to find as it is. Olive Wagyu Beef is even rarer. Raised on a small number of farms in and around Shodoshima Island in Kagawa, these cows are fed a diet of caramelized olive pulp leftover from olive oil production, resulting in high levels of oleic acid and an unbelievable softness that melts in your mouth. Crowd Cow is now bringing highly limited amounts of this prized meat stateside. For your chance at the next shipment, sign up and make a purchase before it goes on sale this summer.