Crowd cow
Craft beef
Olive Wagyu Health
The fat is the point. Olive Wagyu carries the highest levels of oleic acid in beef, and it tastes like it.
crowd cow videos
Olive wagyu
Olive fed wagyu
Olive Wagyu Sourcing
Scenes from the 2017 sourcing trip to Kagawa, where the relationships behind our Olive Wagyu program began.
Olive wagyu
Olive fed wagyu
Olive Wagyu History
Raised on a handful of farms off Shodoshima Island, in Japan's smallest prefecture — rarer than A5, and more deeply flavored.
Yasaka jinja
Joe heitzeberg
Yasaka Jinja with Joe from Crowd Cow
A Shinto shrine on Shodoshima marks the spot where, 1,300 years ago, an emperor decreed this island ideal for raising cattle.
Crowd cow
Kagawa prefecture
Kagawa Prefecture Governor's Meeting (Full Version)
Crowd Cow founder Joe Heitzeberg meets with Kagawa's governor on the path that brought Olive Wagyu to the US.
Kagawa prefecture
Governors speech
Kagawa Prefecture Governor's Speech about Olive Wagyu
Joe Heitzeberg addresses Kagawa's Governor on the long road from a Hokkaido farm homestay to bringing Olive Wagyu to America.
Ichigo restaurant
Olive wagyu
Ichigo Olive Wagyu Restaurant Visit
Inside Ichigo, the only steakhouse in the world built around Olive Wagyu.
Japanese rating system
Crowd cow
Japanese Chef Explains Rating System
A Kobe beef specialist in Osaka breaks down how Japan grades its Wagyu, and why it matters.
Olive wagyu
Olive fed wagyu
Olive Wagyu Fertilizer
A closed loop on Shodoshima: the cattle eat the rice straw and corn, and the fields feed on what the cattle return.
Aomine farm
Farm
Aomine Farm
Time with Aomine-san in Kagawa Prefecture, one of the few producers raising Olive Wagyu, the rarest beef in the world.
Wagyu
A5
Olive Wagyu - Journey to American Plates
How Crowd Cow became the first direct-to-consumer source of olive-fed Wagyu in the United States.
Wagyu
A5
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.