Embark on an extraordinary culinary adventure with legendary Olive Wagyu. Raised on upcycled, toasted olive pulp by a select few farmers in a remote region of Japan, this breed has achieved an almost-mythical status. With only 2000 cattle in existence, Olive Wagyu is a rare gem nearly impossible to obtain. Sourced from Kagawa Prefecture, these cuts showcase unrivaled marbling, tenderness, and heavenly umami flavor.
Elevate your culinary journey with the Essential Olive Wagyu Bundle and experience an exceptional dining experience. Order now and transform your meals with the finest Wagyu Japan has to offer.
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.
Verified • 9 orders
Olive Wagyu is the best Wagyu I have ever had. It does not compare to the others. Full of flavor with no seasonings. Make sure to rub down with salt to keep all the flavor in before cooking. Shout out to Crowd Cow to have given me the experience I will never forget.
Verified • 2 orders
A great and unbelievable ribeye but in my opinion little to no difference between A5 Olive Japanese Wagyu and A5 Japanese Wagyu.
Verified • 23 orders
Compared to the snow cow A5 we had last month this wasnt as good despite being pricier. We found this cut to be flavorful but cooked the same way as the snow cow we found it to be a little less tender.
Verified • 51 orders
Most amazing, tender and flavorful steak I have ever eaten.
Verified • 73 orders
Literally melts away in your mouth like cotton candy! People ask me is it worth it???? Down to the very last cent worth it!!! Only downfall is there’s not enough to go year round!!!
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.
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.
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.
A herd of just 2,200 cattle. A monthly harvest measured in dozens, not thousands. Finished on toasted olive pulp from groves along the Seto Inland Sea, Olive Wagyu has an extraordinarily low fat-melting point of just 77°F — well below body temperature. The result: beef that literally melts on your tongue, with bold umami depth that no other cut can match. Crowd Cow was the first to bring it to the U.S. in 2018 and remains one of the most trusted sources.
Hand-selected A5 Olive Wagyu — the cuts our customers come back for, again and again.
For centuries, Japan perfected the art of Wagyu — developing regional varieties like Kobe, Matsusaka, and Omi. But Olive Wagyu is a modern revelation, born on Shodoshima Island in Japan's Seto Inland Sea.
In 2006, cattle farmer Masaki Ishii had an idea: what if the very olives that defined Shodoshima could enhance Wagyu? He drew upon an old technique of drying persimmons by air in the Seto Inland Sea breezes — laying olive pulp out on rocks by the shore. Three years of trial and error produced a toasted, nutrient-dense feed his cattle loved.
In 2018, Crowd Cow founder Joe Heitzeberg traveled to Shodoshima to meet the farmers firsthand — forging the relationships that made Crowd Cow the first company to import Olive Wagyu to the United States. Every order includes a certificate of authenticity and harvest date, because when beef is this rare, provenance is everything.
Curated sets that pair the world’s rarest beef with premium seafood and essential cuts — ready for an unforgettable meal.
The olive-rich diet transforms the meat at a molecular level. Higher concentrations of monounsaturated fats produce an almost buttery texture and a nutty-sweet finish unlike any other Wagyu variety.
The flavor profile is distinct: deep umami, a clean sweetness, and a richness that coats the palate without heaviness. Where standard A5 Wagyu can overwhelm with pure fat, Olive Wagyu delivers complexity — layers of flavor that unfold with each bite.
"One of the best steaks I've had. I've had American Wagyu, Australian Wagyu, Japanese Wagyu, Kobe — you name it. This was probably the best cut I've ever experienced."— Kyle C.
"Olive Wagyu is the best Wagyu I have ever had. It does not compare to the others. Shout out to Crowd Cow for an experience I will never forget."— James C.
"Fourth of July for your taste buds. One steak is enough for 2-3 people because the rich umami flavor is that intense."— Doc S.
Every A5 Olive Wagyu cut we carry — from petite striploin to the showstopping ribeye. Each one graded, certified, and shipped direct from Japan.
Bestsellers from Hokkaido, Kagoshima, Miyazaki, and beyond — every cut graded A5 and shipped direct from Japan.
One Bite Is All It Takes.
The rarest wagyu on earth. Certified A5. From Shodoshima Island, Japan — trusted at Crowd Cow since 2018.
Shop Olive WagyuDive deeper into the world of Olive Wagyu
Pioneered by a Farmer, Perfected by Nature — Discover everything about the rarest beef on the planet.
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The small-batch steak raised on caramelized pressed olives, with sky-high marbling and powerful umami.
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