Free Shipping on orders over $149 >>

Shodoshima Olive Wagyu

Almost mythical, intensely marbled, richly-umami flavored — the rarest steak on the planet is here.

SHOP NOW

A5 Olive Wagyu

A5 Olive Ribeye Steak

Olive Wagyu from Japan
Kuroge-washyu

(Approximately 1 lb 1 oz) One show-stopping, finely marbled A5 Olive Wagyu Ribeye, cut to 3/4-inch thickness. Learn more

A5 Olive New York Strip Steak

Olive Wagyu from Japan
Kuroge-washyu

(Approximately 1 lb) One unforgettable A5 Olive Wagyu Striploin Steak with texture, tenderness, and rich flavor in perfect balance. Cut in the Japanese style to 3/4 inch. Learn more

A4 Olive Wagyu

A4 Olive Tenderloin Steak

Olive Wagyu from Japan
Kuroge-washyu

(Approximately 5oz) One perfect A4 Olive Wagyu Tenderloin, more tender than any of its counterparts around the world. Learn more

A4 Olive Ribeye Steak

Olive Wagyu from Japan
Kuroge-washyu

(Approximately 12oz) One show-stopping, finely marbled A4 Olive Wagyu Ribeye, cut to 3/4-inch thickness. Learn more

A4 Olive New York Strip Steak Pair

Olive Wagyu from Japan
Kuroge-washyu

(Approximately 1.75 lbs) Also referred to as a New York Strip, Delmonico and other names, steaks from the striploin subprimal are popular and valued the world over. This share includes two 14oz A4 Wagyu Striploin Steaks. Learn more

A4 Olive New York Strip Steak

Olive Wagyu from Japan
Kuroge-washyu

(Approximately 12oz) One unforgettable A4 Olive Wagyu Striploin Steak with texture, tenderness, and rich flavor in perfect balance. Cut in the Japanese style to 3/4 inch. Learn more

A4 Olive Rib Cap Steaks

Olive Wagyu from Japan
Kuroge-washyu

(Approximately 12oz) Considered by many to be the best part of the rib, the rib cap has fantastic marbling and flavor. These steaks are the perfect individual portion size to savor the rich but delicate flavor of Olive Wagyu. This share includes two 6oz A4 Wagyu Rib Cap Steaks. Learn more

A4 Olive Filet Ends

Olive Wagyu from Japan
Kuroge-washyu

(Approximately 1.25 lbs) These A4 Olive Wagyu Filet Ends are also known as the "Tips and Tails" of the Tenderloin. With absolutely exceptional tenderness, they're simply a must-eat. Learn more

A4 Olive Striploin Ends

Olive Wagyu from Japan
Kuroge-washyu

(Approximately 10oz) These A4 Olive Wagyu Striploin Ends have the perfect balance of tenderness, texture, and flavor. Thinner pieces can be cut into strips, while thicker sections can be left whole and prepared as small steaks. This share includes 10oz of A4 Wagyu Striploin Ends. Learn more

A4 Olive Petite New York Strip Steaks

Olive Wagyu from Japan
Kuroge-washyu

(Approximately 8oz) Our petite New York strip steaks are a great way to get a taste of sublime, Olive Wagyu in a manageable portion size. This share includes two 4oz of A4 Wagyu Petite Striploin. Learn more

A3 Olive Wagyu

A3 Olive New York Strip Steak

Olive Wagyu from Japan
Kuroge-washyu

(Approximately 15oz) One unforgettable A3 Olive Wagyu Striploin Steak with texture, tenderness, and rich flavor in perfect balance. Cut in the Japanese style to 3/4 inch. Learn more

A3 Olive Ribeye Steak

Olive Wagyu from Japan
Kuroge-washyu

(Approximately 1 lb 1 oz) One show-stopping, finely marbled A3 Olive Wagyu Ribeye, cut to 3/4-inch thickness. Learn more

What is Olive Wagyu?

Olive Wagyu is raised on a handful of farms in and around Shodoshima Island in Japan's smallest prefecture, Kagawa. Olive Wagyu brings everything you've come to love about Wagyu, but is far, far rarer and packs a more powerful umami flavor.

Only a small amount of Olive Wagyu is harvested per month, because only a few farmers on the planet — all clustered in coastal Kagawa — raise it.

Crowd Cow travelled to the small cow-shaped island of Shodoshima to visit the farmers and learn the history.

Olive Eating Cattle

Crowd Cow sources from three small farms in Kagawa that upcycle wasted olive pulp from olive oil production as feed for their cows, which results in exceptionally high levels of oleic acid (that's the healthy fat that gives this beef its extraordinary softness and melt-in-your-mouth feel).

We met with Masaki Ishii, the olive beef creator to learn more.

Firsthand Experiences

"One of my dreams just came true. I ate some of my wagyu steak I thawed which came from you. It melts in your mouth for real. I could not imagine how that could happen but now I know. I like juicy steak and eat mine always very rare. But this steak was juicy not from blood but from fat which melts in your mouth. I knew I was eating beef but never had that texture before. I will make a few meals out of it. I am in heaven. It was sublime. The salt was awesome. I am so happy I found you guys."

“After tasting the A5 wagyu striploin, I am afraid to go back to anything else. It truly was an experience, and I want to thank Crowd Cow for making that possible.”

“That was such a delicious cut of wagyu, big ups guys! Please keep me informed on the next batch you guys get. Thanks for the unforgettable experience.”

Olive beef is so rare, it's hard to find even in Japan.

Crowd Cow travelled to the small cow-shaped island of Shodoshima to visit the farmers and learn the history.

Also, learn Why you should pay attention to A4 Wagyu

VIEW OUR MEDIA KIT

Olive Wagyu Press Kit

Email us at press@crowdcow.com for press inquiries and interview requests.

"Life changing. No joke."

SHOP NOW

Latest from Crowd Cow