Gold medalist of Japan's Wagyu beef Olympics to arrive in U.S.

Illustration for article titled Gold medalist of Japan's Wagyu beef Olympics to arrive in U.S.
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You’re telling us there is a six-day Wagyu beef Olympics held in Japan, and we didn’t attend? That’s a gross oversight on our part. We could have tasted some of the most prized beef in the entire world and watched as judges crowned the creme de la cow: the world’s tastiest version of wagyu, a term for the beef from four species of cows genetically bred for intense marbling and high levels of deliciousness.


But we still have a (narrow) shot at tasting that meat, as the winner of the competition—Sanuki, or “olive wagyu”—will arrive stateside soon. Tasting Table reports online meat retail website Crowd Cow will offer a small amount of the beef to existing customers on April 16; any quantities not sold will be opened up to orders the following day.

What makes this wagyu so sought-after? The cows are fed a diet of olives, specifically the olives left over from olive-oil pressing, which is packed with oleic acid and renders their beef more umami-intense than traditional wagyu. Only a few of these cattle are slaughtered each month, leading Crowd Cow to call Sanuki wagyu “the rarest steak on the planet.” When a 5-ounce Sanuki filet appeared on the menu at Seattle’s Metropolitan Grill last year, it sold for $135.

We hadn’t exactly budgeted that into our food plan for the month, so if anyone wants to invite us over for a Wagyu Wednesday dinner party, we’ll clear our schedules.

Kate Bernot is a freelance writer and a certified beer judge. She was previously managing editor at The Takeout.



I’ve had wagyu before; and while tasty; i’ll take a less-fatty, more meaty steak nearly any day of the week. Yeah, it’s rich, melty, and delicious...but in that same sort of way that you can only really enjoy one cadburry cream egg per year....

Throw a grass-fed Angus Ribeye on my plate anyday....