Experience the rarest Olive Wagyu from Shodoshima Island, Japan, exclusively imported by Crowd Cow to the US. Custom-finished on olives, each cut offers unmatched quality, exquisite taste, and fine-grain marbling for an unparalleled culinary delight.
Featured Products
A5 Olive Wagyu
A4 Olive Wagyu
A5 vs. A4 Wagyu
In the realm of Japanese Wagyu, A4 and above set the gold standard for luxury, a benchmark that extends to Kobe beef. A4, a preference among true connoisseurs, provides a nuanced experience with deeper beefy flavors, carefully balanced to avoid overwhelming richness. A5, representing the pinnacle of Japanese Wagyu, introduces unparalleled richness, a satisfaction achievable with just a slice or two. This prized delicacy stands as a decadent treat reserved for the most special of occasions."
Pioneering Olive Wagyu in the US
In our unwavering quest for exceptional Wagyu, we found a micro-batch of Olive Wagyu, a rare beef originating from a coastal corner in Japan's smallest prefecture. Raised on olives toasted in the Seto Inland Sea method, it boasts the highest levels of healthy fats, a remarkable 65.2% oleic acid content, delivering a melt-in-your-mouth texture and bold umami flavor. With only 2200 Olive Wagyu animals and a minimal monthly harvest, it stands as potentially the smallest-batch steak on the planet.
The Story Behind Olive Wagyu
Discover the Extraordinary Tale of Olive Wagyu, Japan's Hidden Culinary Marvel.
Comparing A5, A4, A3 Olive Wagyu
Explore the Japanese beef grading artistry as we delve into A3, A4, and A5 Olive Wagyu.
What's written on the Olive Wagyu seal?
We're delving into the Olive Wagyu seal, unveiling the secrets of this rare culinary gem.
Japanese Wagyu Prefectures > Olive Wagyu
