Skip to main content
Get 4lbs of Panorama Organic 100% Grass-Fed Ground Beef FREE! Claim now
Olive Wagyu

The Rarest Steak on the Planet

Unmatched Quality, Taste, and Fine-Grain Marbling

Olive Wagyu
Olive Wagyu
4.6
78
Rating of 4.6 out of 5 stars
Olive Wagyu
4.7
54
Rating of 4.7 out of 5 stars
Sold Out!
Olive Wagyu
4.6
72
Rating of 4.6 out of 5 stars
Sold Out!
Olive Wagyu
4.1
14
Rating of 4.1 out of 5 stars
Sold Out!
Olive Wagyu
4.8
10
Rating of 4.8 out of 5 stars
Sold Out!
Olive Wagyu
4.7
81
Rating of 4.7 out of 5 stars
Sold Out!
Olive Wagyu
4.7
73
Rating of 4.7 out of 5 stars
Sold Out!
Olive Wagyu
4.6
31
Rating of 4.6 out of 5 stars
Sold Out!
Olive Wagyu
4.6
41
Rating of 4.6 out of 5 stars
Sold Out!
Olive Wagyu
4.7
91
Rating of 4.7 out of 5 stars
Sold Out!
Olive Wagyu
4.6
93
Rating of 4.6 out of 5 stars
Sold Out!
Olive Wagyu
4.7
32
Rating of 4.7 out of 5 stars
Sold Out!
Olive Wagyu
Sold Out!
Olive Wagyu
Sold Out!
Olive Wagyu
4.7
25
Rating of 4.7 out of 5 stars

Olive Wagyu Bundles

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.

Olive Wagyu

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 - Journey to American Plates

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.

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.

A5 vs. A4
Wagyu Blog Posts
How to achieve "A5" status

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.

Read More >

Myths & Facts: Wagyu

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.

Read More >

What Is Tajima Wagyu?

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.

Read More >

Japanese Cut Etiquette

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.

Read More >

Latest from Crowd Cow

Gifts & Gift Cards

 

Our unique approach to gifting guarantees that you'll find the perfect present for any occasion. Shop our selection of one-of-a-kind gifts, all directly sourced from the producers.

 

Wagyu

 

From the intense marbling of Kobe beef to the Wagyu Olympic award-winning Kagoshima A5. With our direct connections to Japan, we're able to bring you the highest quality Wagyu beef available.