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Japanese Wagyu
Award-winning A5 Wagyu, exquisite marbling and flavor, ultimate indulgence.
Wagyu Varieties

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

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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.

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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.

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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.

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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.

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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.

Wagyu Debuts

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.

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.

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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.

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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.

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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.

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Wagyu FAQs

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.

What is so special about Wagyu beef?

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.

What is Wagyu marble score?

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.

How do I best prepare and cook Wagyu?

We have a list of resources found here on how to best prepare your Wagyu for best flavor.