Indulge in the world’s rarest wagyu, Olive Wagyu from Shodoshima Island, Japan, first imported to the US by Crowd Cow. Custom-finished on olives, each cut of Olive Wagyu is a masterpiece, featuring unmatched quality, exquisite taste, and fine-grain marbling for an unparalleled culinary experience.
Japanese A5 Olive Wagyu Petite Striploin
Experience the extraordinary with our A5 Olive Wagyu Petite Striploin. Sourced exclusively from Kagawa, Japan, this culinary delight embodies excellence. Each bite offers legendary richness, a buttery mouthfeel, and delicate umami flavors. With a perfect portion size, savor every delectable moment. The cattle are fed on up-cycled, toasted olive pulp, adding an extra layer of flavor complexity. Embark on a journey of gastronomic pleasure, savoring a symphony of sensations with every bite.
- Cooking methods
- Wine pairings
- Cabernet Sauvignon, Pinot Noir, Syrah
The first to bring Olive Wagyu to the US
The One and Only Olive Wagyu
Raised on upcycled, toasted olive pulp on Shodoshima Island, Olive Wagyu is the world’s rarest Wagyu with just 2,000 cattle. Available in tightly limited quantities, Olive Wagyu is hard to find even in Japan. Renowned for its exquisite flavor and superior marbling, Olive Wagyu is rich in heart-healthy oleic acid, winning the top prize for "best fat" at Japan's Wagyu Olympics.
A5 vs. A4 Wagyu
In Japan, A4 and above define the luxury standard for Wagyu, including Kobe beef. A4, the choice of true connoisseurs, offers a balanced experience with deeper beefy flavors without overwhelming richness. A5, the pinnacle of Japanese Wagyu, boasts unmatched richness, satisfying with just a slice or two. It's a prized delicacy and a decadent treat for special occasions.
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.