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THE RAREST STEAK
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Olive Wagyu is exceptionally hard to find — sign up to be notified when the world's rarest beef is back in stock.

Crowd Cow Members get early access to this one of a kind beef and first-dibs on all new products we offer. To get early access to Olive Wagyu, place an order today and become a member at checkout.

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.

Japanese Wagyu Striploin being cut

THE ONE AND ONLY OLIVE WAGYU

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.

Olive Wagyu

BRINGING OLIVE WAGYU TO THE USA

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.

Olive Wagyu - Journey to American Plates

Olive Wagyu Videos

Aomine Farm
Olive Wagyu History
Olive Wagyu Sourcing
Kagawa Prefecture Governor's Speech about Olive Wagyu

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