MOST COVETEDA5 OLIVE WAGYU
Japanese A5 Olive Wagyu Ribeye Steak
The richest cut, with marbling that melts on contact. The centerpiece for a holiday table.
$257.9813oz
Olive Wagyu
Japanese A5 Olive Wagyu New York Strip Steak
$247.50
Born on Shodoshima Island in Japan's Seto Inland Sea, Olive Wagyu comes from a herd of fewer than 2,200 cattle finished on toasted olive pulp — a feed pioneered by farmer Masaki Ishii in 2006 that produces the highest oleic acid content of any beef on earth at 65.2%. The result in the striploin is extraordinary: the cut's naturally firm, full-bodied structure is transformed by fat that begins melting at just 77°F, delivering a buttery, clean finish with a distinctive nutty sweetness. Certified A5 by the Japanese Meat Grading Association, each steak carries layers of deep umami complexity that unfold bite after bite — richness without heaviness, and a flavor profile unlike any other Wagyu in the world.
Olive Wagyu
Olive Wagyu from Kagawa is the rarest beef in the world, finished on olives for a unique flavor.
Unmatched quality, taste & health benefits ― Olive Wagyu is almost mythical. Raised on upcycled olive pulp by a few farmers in remote Japan. With only 2000 cattle, it's hard to get & sells out fast. Rarely found even in Japan.
Cooking Instructions
Flavor Profile
About this cut
New York Strip Steak
You'd rather have a firm, even bite and clean beef flavor than a ribeye's richness and loose texture.
Moderate · Moderate marbling · Premium price
Read the full guide →
No written reviews yet.
Why We Sourced It
Our products are thoughtfully sourced with integrity and sustainability at the forefront.
We partner with trusted farms and producers to bring you premium quality meats that align with your values.
Every cut is selected to ensure a unique dining experience, providing top-tier flavor, craftsmanship,
and ethical standards you can feel good about.
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All of our meats are sourced from small, independent farms and fisheries that prioritize animal welfare and environmental sustainability. Enjoy high-quality cuts with a clear conscience.
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We provide full transparency about where your food comes from. Every product includes details about the farm, farmer, and sustainable practices, so you know exactly what you're serving.
Exclusive, Premium Quality
From Japanese A5 Wagyu to pasture-raised beef, our selection offers premium, restaurant-quality meats not found in grocery stores. Indulge in top-tier cuts that make every meal unforgettable.
オリーブ和牛 · Shodoshima Island, Japan
The Olive Wagyu holiday release is here.
The rarest Wagyu in the world.
Crowd Cow brought it to the U.S. first in 2018.
厳選カット · This season's release
Shop the holiday collection
Four cuts from a herd of fewer than 2,000 cattle, every one graded A5.
MOST COVETED
HOLIDAY PICKA5 OLIVE WAGYU
Japanese A5 Olive Wagyu New York Strip Steak
A touch more bite than the ribeye, with a clean, nutty-sweet finish. Built for slicing.
$247.5012oz
MOST TENDERA5 OLIVE WAGYU
Japanese A5 Olive Wagyu Filet Mignon Steak
The most tender cut on the animal, made richer by the olive finish.
$182.435oz
FIRST TASTEA5 OLIVE WAGYU
Japanese A5 Olive Wagyu Petite Striploin Steak
The easiest way to try Olive for the first time, or to gift it.
$85.924oz
希少 · Rare by nature
Why Olive tastes like nothing else
Fewer than 2,000 Olive Wagyu cattle exist, all raised on one small island in Japan's Seto Inland Sea. Their olive-rich diet changes the fat itself. Where most A5 can overwhelm with richness, Olive delivers deep umami, a clean sweetness and a finish that never feels heavy.
<2,000
Cattle in the entire herd
Every Olive Wagyu comes from this one small herd, which is why each release is limited.
77°F
Fat melting point
Below body temperature, so a thin slice softens the moment it touches your tongue.
65.2%
Oleic acid
The same monounsaturated fat found in olive oil, behind that buttery, melt-away texture.
A5
Top of the scale
The highest grade awarded by the Japan Meat Grading Association, for yield and quality.
贈り物 · The gift
The gift they won't forget
For the person who has had every steak: A5 Wagyu from one small island in Japan, finished on olives.
Order by Monday, Nov 23 at 10am ET for delivery by Thanksgiving.
分量 · Serving guide
How much Olive Wagyu do I need per person?
A5 Olive Wagyu is so rich that a little goes a long way. Plan on about 2 oz per guest when you slice it and share it.
→
A tasting for two
1 Petite Striploin
Sliced thin and seared. The best way to try Olive for the first time.
→
Dinner for 4 to 6
2 Ribeyes or New York Strips
Shared family-style alongside your other courses.
=2 oz
The holiday table
2 oz per guest
Serve Olive as a first course before the roast. One 13 oz steak covers about six guests.
“One steak is enough for 2–3 people because the rich umami flavor is that intense.” Doc S.
料理 · Cooking it right
Three steps. No sauce required.
01
Slice thin
Cut into strips or cubes about ½ inch thick while still cold from the fridge.
02
Sear fast
Very hot pan, no oil: the fat renders on its own. Seconds per side, not minutes.
03
Finish simply
A pinch of flaky salt. Serve right away and let the beef do the rest.
小豆島の物語 · The story
A farmer, an island and a new chapter in Wagyu
Japan has raised Wagyu for centuries. Olive Wagyu is only about 20 years old. It began in 2006, when Shodoshima cattle farmer Masaki Ishii wondered whether the olives that define his island could make Wagyu even better.
Shodoshima is Japan's olive island, and pressing olives for oil leaves the pulp behind. Ishii borrowed an old technique for air-drying persimmons in the Seto Inland Sea breeze and spent three years turning that leftover pulp into a toasted feed his cattle loved. The island's best-known crop now shapes the flavor of its beef.
In 2018, Crowd Cow founder Joe Heitzeberg traveled to Shodoshima to meet the farmers, and Crowd Cow became the first company to bring Olive Wagyu to the United States. When beef is this rare, provenance is everything.
From people who've had every steak
★★★★★
“I've had American Wagyu, Australian Wagyu, Japanese Wagyu, Kobe, you name it. This was probably the best cut I've ever experienced.”
★★★★★
“Olive Wagyu is the best Wagyu I have ever had. It does not compare to the others.”
★★★★★
“I’m mean what can you say about Olive Wagyu beef besides it’s the rarest and by far the best you’ll have when your palette meets. If you never had; it’s well worth the buy at least once for the try….but I’ll warn you that once you do; you’ll never look at beef the same and most definitely will not be the last time you buy it!!!! Complete 5 star package”
コレクション · The full collection
Every Olive cut in this harvest
Japanese A5 Olive Wagyu Ribeye Steak
13oz ·$257.98
Japanese A5 Olive Wagyu New York Strip Steak
12oz ·$247.50
Japanese A5 Olive Wagyu Filet Mignon Steak
5oz ·$182.43
Japanese A5 Olive Wagyu Petite Striploin Steak
4oz ·$85.92
Japanese A5 Olive Wagyu Striploin Ends
10oz ·$140.62
Olive & Hokkaido: Japan's Finest Duo
1.06 lbs ·$269
Questions
When do I need to order for Thanksgiving?
Order by Monday, Nov 23 at 10am ET for delivery by Thanksgiving. Everything ships frozen in an insulated box with dry ice.
How should I cook Olive Wagyu?
Keep it simple. Thaw it overnight in the fridge, then slice it into strips or cubes about ½ inch thick while it's still cold. Sear it in a very hot pan with no oil, since the fat renders on its own, for just seconds per side. Finish with flaky salt and serve right away. Read the full Olive Wagyu guide.
How is it different from a regular steak?
A5 Wagyu carries far more marbling than even the best American beef, and Olive's fat melts at about 77°F, below body temperature. It's so rich that you serve it in thin slices, not a full steak per person. About 2 oz per guest is plenty.
How is Olive different from other A5 Wagyu?
Every A5 Wagyu shares the same top grade. Olive is the only one finished on toasted olive pulp, which gives its fat more oleic acid and a lower melting point. The result is a cleaner, nuttier finish that never feels heavy, where other A5 can overwhelm with richness.
Why is Olive Wagyu so rare?
Fewer than 2,000 Olive Wagyu cattle exist, all raised by a small group of farmers on Shodoshima Island, Japan. The breed is also new: farmer Masaki Ishii first fed his cattle olive pulp in 2006. Only a limited amount reaches the U.S., so each harvest tends to sell out.
How did Crowd Cow start selling it?
In 2018, Crowd Cow founder Joe Heitzeberg traveled to Shodoshima to meet the farmers raising Olive Wagyu. Those relationships made Crowd Cow the first company to bring Olive Wagyu to the United States.
一口で、わかる。
One bite is all it takes. This harvest is limited: when it's gone, it's gone.
Shop Olive Wagyu
Olive Wagyu
$85.92
Japanese A5 Olive Wagyu Petite Striploin Steak
Olive Wagyu
$182.43
Japanese A5 Olive Wagyu Filet Mignon Steak
Olive Wagyu
$247.50
Japanese A5 Olive Wagyu New York Strip Steak
Sold Out!
Olive Wagyu
$235.12
Japanese A5 Olive Wagyu Ribeye Ends
Sold Out!
Olive Wagyu
$90.72
