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
Kagoshima Wagyu is an emerging favorite amongst Wagyu connoisseurs, prized for its full-bodied, robust flavor, tenderness and consistent marbling. Raised on Japan's southern subtropical island, Kyushu, Kagoshima Wagyu is the most recent winner of Japan's Wagyu Olympics, celebrated for its unparalleled level of quality and consistency. Kagoshima Wagyu cattle are raised in a warm climate with plenty of sun, producing superior meat quality.
Shinshu Wagyu is one of the highest quality and rarest beef in the world. With only 300 head of cattle imported to the United States each year, Shinshu Wagyu is truly a rare treat. The small farm operation raises Tajima Wagyu using a proprietary finishing method incorporating a diet of Nagano apples, which produces an exquisite Wagyu with subtle tasting notes of apple and melon.
Hokkaido Wagyu has attained the highest rating possible for Wagyu in Japan, making it a delicacy among connoisseurs. Raised in the pristine, rugged, snowy conditions of Hokkaido, Hokkaido Wagyu features a more delicate taste than Kagoshima or Miyazaki Wagyu, with a buttery finish that achieves the perfect balance of sweetness and umami and melts in your mouth. Rare and succulent, this is the insider's Wagyu.
Miyazakigyu was the first Wagyu to win the Prime Minister award at Japan's Wagyu Olympics three consecutive times as well as the top overall prize two times in a row — a testament to Miyazakigyu's recognition at Japan’s national level and beyond. Miyazakigyu is celebrated for its deep flavor, subtle sweetness, beautiful cherry color and intricate marbling. Raised on Kyushu Island, Miyazakigyu enjoy a subtropical climate with long hours of sunshine, fed high-quality spring water, yielding beef that is consistently of the highest quality.
A5 Olive Wagyu
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 a finish so rich and luscious, it literally melts in your mouth. With only 2000 cattle in existence, Olive Wagyu is nearly impossible to get ― and when available it sells out quickly.
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The small-scale Shinshu farms of Nagano Japan are nestled in the heart of the Japanese Alps. The cool climate provides the perfect environment for the cattle and the dedicated care from the farmers results in beef is of the highest quality. Shinshu Wagyu is smooth, tender, and has an unparallel melt-in-your-mouth flavor.
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Crowd Cow sources Kagoshima Wagyu from Nozaki Farm where decades of breeding consistently achieve the highest grades of A5 Wagyu. Kagoshima Wagyu is the winner of the 2017 Wagyu Olympics, earning high scores for its high quality meat. Kagoshima Wagyu are raised in a warm, temperate climate with plenty of sun, producing mouthwatering Wagyu with bold, full-bodied umami flavor and consistent marbling.
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Miyazakigyu has a long tradition of excellence as the pioneer of Japanese Wagyu in the US, adored for its unique balance of meat quality and intricate marbling. Raised on subtropical Kyushu Island, Miyazakigyu enjoy abundant sunshine and natural spring water, yielding high quality Wagyu, characterized by beautifully red-colored beef, majestic marbling and a naturally rich flavor palate.
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Hokkaido Wagyu is raised in Japan’s cold northernmost prefecture under weather and soil extremes that yield high quality local grasses, producing some of Japan's best Wagyu. Grown under low temperatures throughout the seasons, Hokkaido Wagyu are raised in pristine conditions with access to fresh air, water, high-quality feed, achieving award-winning quality with beautiful "snowflake" marbling.
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A5 Wagyu for Sharing
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What is Wagyu?
Wagyu (pronounced /WAH-gyoo/) is a term that literally means "Japanese cow" and is the name given to cattle breeds developed over centuries in Japan. Wagyu beef is known for its intense marbling and carries a well-deserved reputation for exquisite taste, texture, and tenderness.
Since 2017, Crowd Cow has been the leading purveyor of some of the world's rarest and most delectable Japanese Wagyu. From pristine Kagoshima Wagyu to the ultra-rare Olive, our Wagyu beef is sourced directly from Japan's highest quality Wagyu farms, ensuring an unrivaled culinary experience with every bite.
How to Cook A5 Wagyu
Bite-size portions. Slice into small strips and cook each one at a time. With A5 Wagyu, a little goes a long way, so savor and enjoy as you go.
Season. Sprinkle a little sea salt (e.g. sel gris), to taste. Pepper is okay, too. Season lightly so you can savor and enjoy the flavor of the meat itself. Alternatively, you can season after cooking the meat. The choice is up to you.
Cook on Stainless Steel. Sear the meat (sliced 1-inch by 4-inches) directly on the hot surface of the pan for 1 to 2 minutes per side. No need for oil, the fat from the A5 will melt out and provide more than enough for cooking.
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.
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.
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.
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.
Wagyu (pronounced /WAH-gyoo/) is a term that literally means “Japanese cow” and is the name given to cattle breeds developed over centuries in Japan. Wagyu beef is known for its intense marbling and carries a well-deserved reputation for exquisite taste, texture and tenderness.
Wagyu is richly marbled, steakhouse quality, and famous for its umami flavor and buttery finish. Marbling is the distribution of soft white intramuscular fats within the red meat. Generations of careful breeding and management of diet and exercise contribute to the unique marbling of Wagyu beef.
Wagyu is grade for its marbling on a scale of 1-12, with 12 being the highest achievable quality. At this level, the beef is considered a work of art. To be designated “A5 Wagyu”, the beef must be raised in Japan and achieve the highest possible rating by the Japanese Meat Grading Association. For reference, USDA Prime beef, the highest designation of quality in the U.S., is equivalent to a 4 or 5 marbling score.
We have a list of resources found here on how to best prepare your Wagyu for best flavor.