The rarest wagyu on earth. Trusted by Crowd Cow since 2018.
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.
厳選カット Our Most Coveted Cuts
Hand-selected A5 Olive Wagyu — the cuts our customers come back for, again and again.
Japanese A5 Olive Wagyu Ribeye Steak
Japanese A5 Olive Wagyu Petite Ribeye Steak
Japanese A5 Olive Wagyu Striploin Ends
小豆島の物語 The Olive Wagyu Story
A New Chapter in Wagyu History
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.
組み合わせ Olive Wagyu Pairings & Bundles
Curated sets that pair the world’s rarest beef with premium seafood and essential cuts — ready for an unforgettable meal.
科学 Why Olive Wagyu Tastes Like Nothing Else
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.
お客様の声 What People Are Saying
"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.
コレクション The Complete A5 Olive Wagyu Collection
Every A5 Olive Wagyu cut we carry — from petite striploin to the showstopping ribeye. Each one graded, certified, and shipped direct from Japan.
和牛セレクション More A5 Japanese Wagyu
Bestsellers from Hokkaido, Kagoshima, Miyazaki, and beyond — every cut graded A5 and shipped direct from Japan.
一口で、わかる。
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 WagyuFrom the Blog
Dive deeper into the world of Olive Wagyu
Demystifying the World's Rarest Beef: Olive Wagyu
Pioneered by a Farmer, Perfected by Nature — Discover everything about the rarest beef on the planet.
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The Ultimate Olive Wagyu Experience
An exclusive look and taste of the rarest steak on the planet — a culinary journey from Tokyo to Shodoshima.
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Olive Wagyu: Bold Umami Flavor and Healthy Fats
The small-batch steak raised on caramelized pressed olives, with sky-high marbling and powerful umami.
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