Japanese Wagyu

Iwate A5 Wagyu brings the pinnacle of Japanese beef to your plate—eleven-time national champion, born-to-finish on the same farm, and part of a sustainable cycle fueled by local rice straw and organic farming traditions.

Indulge in rare Olive Wagyu from Shodoshima Island, Japan, via Crowd Cow. Custom-finished on olives, it's a culinary masterpiece with unmatched quality and exquisite taste.

Hokkaido Wagyu's snowy marbling mirrors the pristine winter landscape of Hokkaido, making it a perfect choice for impressing guests with a visually stunning and delicious eating experience.

Miyazaki Gyu, a US Wagyu pioneer, offers a distinctive blend of quality and marbling from Kyushu Island, featuring beautifully red beef and a rich, natural flavor.

All Kobe Beef cattle are born and raised in Japan's Hyogo prefecture under the strictest breeding guidelines. Kobe Beef earns its reputation with each delicate, velvety, umami-packed bite.

We're excited to announce that Crowd Cow is now offering the exquisite and award-winning Shinshu Wagyu (信州和牛) from the beautiful Nagano Prefecture (長野県) in Japan. This is a beef that's been praised for its exceptional quality, tenderness, and flavor. Click through to learn more about what makes this A5 variety the hidden gem of Nagano Prefecture

The rating system consists of a letter and a number. The letter represents yield quality, which essentially means how much usable meat was on the animal. “A” is superior, “B” is average, and “C” is inferior. Or in plain English, our “A” here means that our cow gave an exceptionally high yield of usable meat. The digit, between 1 and 5, represents where the quality falls on a number of characteristics, including marbling level.

One thing that’s become increasingly evident in the course of our research and travels to Japan is the fact that there’s a scary amount of myths out there about A5 Wagyu from Japan. So we thought we’d do some mythbusting.