Japanese A5 Olive Wagyu New York Strip Steak
Experience our unforgettable A5 Olive Wagyu Striploin Steak—a perfect balance of texture, tenderness, and rich flavor. Cut in the Japanese style to 3/4 inch, it delivers an extraordinary dining experience. Meticulously raised in remote Kagawa, Japan, our exceptional steaks come from cattle fed on up-cycled, toasted olive pulp. Indulge in culinary bliss and elevate your senses with our A5 Olive Wagyu Striploin Steak today.
- Cooking methods
- Pan-Fry
- Wine pairings
- Cabernet Sauvignon, Syrah, Pinot Noir
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.
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.
Discover the Extraordinary Tale of Olive Wagyu, Japan's Hidden Culinary Marvel.
Explore the Japanese beef grading artistry as we delve into A3, A4, and A5 Olive Wagyu.
We're delving into the Olive Wagyu seal, unveiling the secrets of this rare culinary gem.
Japanese Wagyu Prefectures > Olive Wagyu