Olive Wagyu — The Rarest Wagyu on Earth

オリーブ和牛

Olive Wagyu · A5 Grade

From the olive groves of Shodoshima Island to your table.
The rarest wagyu on earth. Trusted by Crowd Cow since 2018.

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Kagawa Prefecture · Japan

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.

A5 Olive Wagyu

Shodoshima Island, Japan

Japanese A5 Olive Wagyu Ribeye Steak

Melt-on-the-tongue marbling with 65.2% oleic acid — the highest of any beef on earth. Finished on toasted olive pulp from Shodoshima's groves.

$257.98

13oz

A5 Olive Wagyu

Shodoshima Island, Japan

Japanese A5 Olive Wagyu Petite Ribeye Steak

Bold umami depth with a buttery, clean finish. The olive-rich diet produces intramuscular fat that begins melting at just 77°F.

$90.72

4oz

A5 Olive Wagyu

Shodoshima Island, Japan

Japanese A5 Olive Wagyu Striploin Ends

Certified A5 by the Japanese Meat Grading Association. Olive-finished for a nutty sweetness and a richness that unfolds with each bite.

$154.68

11oz

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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.

Tour of Japan A5 Wagyu Bundle

0.75 lbs

$196.02

A5 Olive Wagyu & Ora King Surf & Turf

1.65 lbs

$290.31

The Olive Wagyu Essentials Bundle

1.88 lbs

$682.60

Browse All Olive Wagyu Bundles

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.

Grade

The highest possible grade in the Japanese Meat Grading system. Only the top 1-2% of all Japanese Wagyu earns this designation. Olive Wagyu consistently grades at this pinnacle.

77°F

Fat Melting Point

Olive Wagyu fat begins to melt below body temperature. Place a slice on your tongue and it dissolves — no chewing required. That's the oleic acid at work.

65.2%

Oleic Acid

The highest of any beef anywhere. This monounsaturated fatty acid is what gives olive oil its health benefits — and gives this beef its melt-in-your-mouth texture.

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.

★★★★★