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Olive Wagyu

Indulge in the exceptional A5 Olive Wagyu Striploin Ends—a culinary masterpiece marbled to perfection. These exquisite cuts offer unparalleled versatility in preparation. Slice the smaller pieces into strips for a delightful cooking experience. Alternatively, relish the thicker sections as small individual steaks, savoring their distinct character. Each package may contain one or multiple steak ends, providing a range of culinary possibilities. Experience the extraordinary with our A5 Olive Wagyu Striploin Ends, an indulgence that will captivate discerning palates.

Rating of 4.6 out of 5 stars
Cooking Instructions
Cooking methods
Wine pairings
Pinot Noir, Cabernet Sauvignon, Syrah
Japanese A5 Wagyu is as much an experinece as it is a meal. To prepare this luxurious ingredient, first allow the meat to rest and come to room temperature before cooking. Lightly season with salt to help bring out the natural umami flavor. Alternatively, you can dip each bit in a fine sea salt of your choice before eating. Heat a smooth-surfaced pan such as a stainless steel pan to medium high heat. Thin slice the A5 Wagy into individual, bite-sized portions. Place each piece on the pan without any cooking oil. A5 Wagyu has enough oil already to cook directly on a naked pan. Sear each size for approximately 2 minutes and remove. We recommend cooking each piece individually to share the exprience with others. To elevate the experinece, try a variety of fine sea salts, a high quality soy sauce or some wasabi. For a decadent expreince, try a bite of A5 Wagyu together with a piece of raw uni or some fine caviar. The interplay of flavors is extraodinary.
Flavor Profile
These delicious Japanese A5 Wagyu Striploin Ends have a rich and buttery flavor, with a tender, juicy texture. It's a perfect choice for an intimate dinner party or a special occasion. The overall eating experience is one of pure luxury and sophistication.
Chef's Serving Suggestions
When it comes to side dishes to pair with Japanese A5 Wagyu, think leafy greens and robust vegetable flavors. Try serving roasted brussels sprouts, carrots or sauteed spinach. Or how about placing a thin slice of fried garlic or laying out a variety of sea salts, fine soy sauces and even wasabi for dipping, as they do in Japan? Whatever you do, remember: Japanese A5 Wagyu is as much an experience as it is a meal.
Olive Wagyu - Our Largest A5 Launch Ever
Unmatched quality, taste, and fine-grain marbling - Olive Wagyu is the rarest steak on the planet earning itself an almost-mythical status.

The first to bring Olive Wagyu to the US

Our co-founder, Joe Heitzeberg worked directly with Masaki Ishii, the farmer who pioneered Olive Wagyu, and the governor of Kagawa Prefecture to bring the legendary beef to America for the first time. Through our unique relationships and close ties in Japan, we are proud to work directly with Olive Wagyu’s top farmers and handpick the cattle from an extremely limited production.

Olive Wagyu

The One and Only Olive Wagyu

Olive Wagyu is raised on upcycled, toasted olive pulp by a handful of farmers in a tiny, remote area of Japan. With only 2000 cattle in existence, Olive Wagyu is nearly impossible to get ― and when available it sells out quickly. So rare, it’s hard to find even in Japan.

Umami Unlike Any Other

Unmatched quality, taste and health benefits ― Olive Wagyu has earned an almost-mythical status. The Kuroge Washu breed, exclusively used for Olive Wagyu, produces an intense, fine-grained marbling and the spent olive diet results in beef with exceptionally high levels of oleic acid (a heart-healthy fat), plus a finish so rich and luscious, it literally melts in your mouth. The Olive Wagyu from Kagawa prefecture won the top prize for “best fat” at Japan’s famous Wagyu Olympics.

Wagyu Debuts

Since 2017, Crowd Cow has been the leading purveyor of some of the world's rarest and most delectable Japanese Wagyu. From pristine Kagoshima Wagyu to the ultra-rare Olive, our Wagyu beef is sourced directly from Japan's highest quality Wagyu farms, ensuring an unrivaled culinary experience with every bite.

A4 vs. A5 Wagyu

In Japan, A4 and above marks the incredibly high standard by which luxury grade Wagyu in Japan is qualified, including Kobe beef. A4, in particular, is what true steak connoisseurs gravitate toward and is, simply put, the Wagyu lover’s Wagyu. Without compromising the umami-packed, melt-in-your-mouth experience for which Japanese Wagyu is famous, A4 offers a more balanced eating experience with a slightly deeper beefy flavor and less overwhelmingly rich profile. You can enjoy more of it in one sitting. A5, on the other hand, will leave you satisfied with just a slice or two because of its incredible richness. A5 is the highest grade of Japanese Wagyu with the greatest amount of marbling — a prized delicacy and extra decadent, special occasion treat everyone should try at least once.

A5 vs. A4
Wagyu Blog Posts
How to achieve "A5" status

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.

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Myths & Facts: Wagyu

Myth: Wagyu is banned in the U.S.

Fact: It's true that Wagyu DNA and live animals are permanently banned for export from Japan, but the meat is not. Sometimes there’s confusion because there was a ban on the meat for a while, too, but it ended in 2012 when exports resumed.

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What Is Tajima Wagyu?

When it comes to Wagyu, there's a lot of confusion and misinformation online. Luckily, through our extensive work directly with producers in Japan, and my background in Japanese language, we've learned a lot and have been able to bring some of the rarest and best Japanese Wagyu to the USA for the first time.

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Japanese Cut Etiquette

The typical cuts you'll find in Japan differ from the American cuts. Japanese cuts are adopted to suit the richness as well as the high price-point of the beef, both of which encourage smaller portions than you might be used to. Japanese cuts also highlight the beef's distinct qualities.

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