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.
Rated
4.454545454545454
/ 5
based on
11
customer ratings
91.47
USD
<p>Experience our unforgettable Japanese A5 Wagyu Petite Ribeye—a culinary delight that embodies excellence. Sourced exclusively from Kagawa, Japan, each bite offers a legendary richness and buttery mouthfeel, complemented by delicate umami flavors. What sets this A5 Ribeye apart is not just its exceptional taste, but also its manageable portion size, allowing you to savor every delectable moment. The cattle responsible for this remarkable cut are fed on up-cycled, toasted olive pulp, adding an extra layer of flavor complexity. Prepare to embark on a journey of gastronomic pleasure as you savor a symphony of sensations with every bite.</p>
Japanese A5 Olive Wagyu Petite Ribeye
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$91.47
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$91.47
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Variety:
Olive Wagyu
Experience our unforgettable Japanese A5 Wagyu Petite Ribeye—a culinary delight that embodies excellence. Sourced exclusively from Kagawa, Japan, each bite offers a legendary richness and buttery mouthfeel, complemented by delicate umami flavors. What sets this A5 Ribeye apart is not just its exceptional taste, but also its manageable portion size, allowing you to savor every delectable moment. The cattle responsible for this remarkable cut are fed on up-cycled, toasted olive pulp, adding an extra layer of flavor complexity. Prepare to embark on a journey of gastronomic pleasure as you savor a symphony of sensations with every bite.
Reviews
Cooking Instructions
- Cooking methods
- Grill, Pan-Fry
- Wine pairings
- Pinot Noir, Cabernet Sauvignon, Malbec
Flavor Profile
This Japanese A5 Wagyu Petite Ribeye Steak is incredibly tender, with a buttery, melt-in-your-mouth texture and a rich, umami-packed flavor profile. The marbling throughout the steak adds a depth of flavor and a delicious richness that is simply incomparable. It's a delicious and indulgent steak that is sure to impress.
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.
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.
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.
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.
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.
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.
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.
