The Olive Wagyu Essentials Bundle
Introducing the extraordinary Essential Olive Wagyu bundle, a culinary masterpiece that will transport your taste buds to new heights. Indulge in the unparalleled luxury of Olive Wagyu with three magnificent cuts: the A5 New York Striploin, the A5 Ribeye Steak, and the A5 Filet Mignon.
Embark on an extraordinary culinary adventure with the 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 a mere 2000 cattle in existence, Olive Wagyu is a rare gem that is nearly impossible to obtain. Sourced from Kagawa prefecture, these cuts showcase unrivaled marbling, tenderness, and a heavenly umami flavor. The A5 New York Striploin allures with its robust marbling, the A5 Ribeye Steak mesmerizes with succulent meat and luscious fat, and the A5 Filet Mignon captivates with its delicate flavor and velvety texture. Elevate your culinary journey to new heights with the Essential Olive Wagyu bundle and experience an exceptional dining experience.
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.
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.
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.
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.
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.
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.