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Experience the pinnacle of luxury with our A5 Olive Wagyu Tenderloin, meticulously raised in the remote Kagawa prefecture of Japan. These exceptional cuts are sourced from cattle fed on up-cycled, toasted olive pulp, resulting in an unparalleled combination of tenderness and flavor. Prepare to be astounded as your knife effortlessly glides through the velvety texture, revealing a taste sensation that transcends all expectations. Each mouthwatering morsel invites you to indulge in the epitome of culinary indulgence, taking your dining experience to extraordinary heights. 

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. 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 to 3 minutes per side 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
This Japanese A5 Wagyu Tenderloin Steak is a luxurious and indulgent experience. The flavor profile is rich and intense, with a buttery, melt-in-your-mouth mouthfeel. 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

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, extending to Kobe beef.

A4 Wagyu, preferred by true connoisseurs, offers a nuanced experience with deeper beefy flavors, carefully balanced to avoid overwhelming richness.

A5 Wagyu, the pinnacle of Japanese beef, provides unparalleled richness, achieving satisfaction with just a slice or two. This prized delicacy is a decadent treat reserved for the most special occasions.

Pioneering Olive Wagyu in the US

In our unwavering quest for exceptional Wagyu, we discovered a micro-batch of Olive Wagyu, a rare beef from Japan's smallest prefecture. Raised on olives toasted using the Seto Inland Sea method, this Wagyu boasts the highest levels of healthy fats with a remarkable 65.2% oleic acid content. This delivers 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.

Olive Wagyu Blog Posts
The Story Behind Olive Wagyu

Discover the Extraordinary Tale of Olive Wagyu, Japan's Hidden Culinary Marvel.

Read More >

Comparing A5, A4, A3 Olive Wagyu

Explore the Japanese beef grading artistry as we delve into A3, A4, and A5 Olive Wagyu.

Read More >

What's written on the Olive Wagyu seal?

We're delving into the Olive Wagyu seal, unveiling the secrets of this rare culinary gem.

Read More >

We believe in creating a meaningful connection between you and the food you eat. Taste, transparency and convenience shouldn’t be mutually exclusive. This has been our founding belief since we started in 2015, and it continues to be the force that drives us.
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