Beef
The journey
Craft Beef Book - Order Now!
Our founders' book on the craft beef movement — the farmers, the breeds, and a better steak.
beef videos
Olive wagyu
Wagyu
Nelson Yong and Joe Heitzeberg taste Olive Wagyu!
Tastemaker Nelson Yong joins co-founder Joe Heitzeberg for a first bite of Olive Wagyu — the rarest beef in the world.
Olive wagyu
Wagyu
Chef John Howie Cooks Olive Wagyu
The chef behind John Howie Steak on cooking Olive Wagyu and why provenance is the whole story.
Olive wagyu
Wagyu
Chef Thierry sears Olive Wagyu
Chef Thierry tastes Olive Wagyu for the first time and lets the sear speak for itself.
Olive wagyu
Wagyu
U.S. Debut of Olive Wagyu 4/16
Raised on spent olive pulp on a single Japanese island, Olive Wagyu is rarer than A5 and built on a deeper, richer umami.
A5 wagyu
Olive wagyu
Origins of Olive Wagyu
The story of how Olive Wagyu came to be — from a small island in Kagawa to the most decorated beef in Japan.
Olive wagyu
Wagyu
Olive Wagyu Health
The fat is the point. Olive Wagyu carries the highest levels of oleic acid in beef, and it tastes like it.
Olive wagyu
Wagyu
Olive Wagyu Sourcing
Scenes from the 2017 sourcing trip to Kagawa, where the relationships behind our Olive Wagyu program began.
Olive wagyu
Wagyu
Ichigo Olive Wagyu Restaurant Visit
Inside Ichigo, the only steakhouse in the world built around Olive Wagyu.
A5 wagyu
Japanese wagyu
Japanese Chef Explains Rating System
A Kobe beef specialist in Osaka breaks down how Japan grades its Wagyu, and why it matters.
Olive wagyu
Wagyu
Olive Wagyu - Journey to American Plates
How Crowd Cow became the first direct-to-consumer source of olive-fed Wagyu in the United States.
A5 wagyu
Olive wagyu
Olive Wagyu - A Brief History
The rarest beef in the world began with one farmer, one island, and the idea of feeding cattle pressed olive peels.