Name: Japanese A5 Olive Wagyu Ribeye Steak
Brand: Olive Wagyu
SKU: 20070B2241C4EE098DA9D29DCD2A7FB0
Price: 277.83 USD
Availability: OutOfStock
Rating: 4.5 (91 reviews)

Olive Wagyu

Japanese A5 Olive Wagyu Ribeye Steak

$277.83

4.5 (91 RATINGS)

Experience the extraordinary with our A5 Olive Wagyu Ribeye Steak. Sourced from Kagawa, Japan, it offers a perfect balance of tenderness, texture, and rich flavor. Raised on a unique diet of up-cycled, toasted olive pulp, this steak takes flavor complexity to unimaginable heights. Each succulent bite is a journey into culinary bliss, inviting you to elevate your dining experience to extraordinary levels.

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Olive Wagyu

Kagawa, Japan

$277.83

Weight:

14oz

Ask about this product

Olive Wagyu

Olive Wagyu from Kagawa is the rarest beef in the world, finished on olives for a unique flavor.

Unmatched quality, taste & health benefits ― Olive Wagyu is almost mythical. Raised on upcycled olive pulp by a few farmers in remote Japan. With only 2000 cattle, it's hard to get & sells out fast. Rarely found even in Japan.

Learn more →

Cooking Instructions

Cooking methods: Grill, Pan-Sear
Wine pairings: Cabernet Sauvignon, Pinot Noir, Syrah

Japanese A5 Wagyu is as much an experience as it is a meal. To prepare this luxurious ingredient, first allow the meat to rest and come to room temperature before cooking. Lightly season with salt to help bring out the natural umami flavor. Alternatively, you can dip each bit in a fine sea salt of your choice before eating. Heat a smooth-surfaced pan such as a stainless steel pan to medium high heat. Thin slice the A5 Wagyu into individual, bite-sized portions. Place each piece on the pan without any cooking oil. A5 Wagyu has enough oil already to cook directly on a naked pan. Sear each size for approximately 2 minutes and remove. We recommend cooking each piece individually to share the experience with others. To elevate the experience, try a variety of fine sea salts, a high quality soy sauce or some wasabi. For a decadent experience, try a bite of A5 Wagyu together with a piece of raw uni or some fine caviar. The interplay of flavors is extraordinary.

Flavor Profile

About this cut

Ribeye

You want the richest steak in the case and you will stop at medium-rare.

Rich · Highest marbling · Premium price

Read the full guide →

Customer Ratings

4.5

Based on 91 ratings

5 73
4 5
3 6
2 2
1 5

Verified • 13 orders

Received A3 instead of the A5 I ordered. Been trying customer service for 4 days. Still no response.

Why We Sourced It

Our products are thoughtfully sourced with integrity and sustainability at the forefront. We partner with trusted farms and producers to bring you premium quality meats that align with your values. Every cut is selected to ensure a unique dining experience, providing top-tier flavor, craftsmanship, and ethical standards you can feel good about.

Sustainably Sourced

All of our meats are sourced from small, independent farms and fisheries that prioritize animal welfare and environmental sustainability. Enjoy high-quality cuts with a clear conscience.

Transparency & Traceability

We provide full transparency about where your food comes from. Every product includes details about the farm, farmer, and sustainable practices, so you know exactly what you're serving.

Exclusive, Premium Quality

From Japanese A5 Wagyu to pasture-raised beef, our selection offers premium, restaurant-quality meats not found in grocery stores. Indulge in top-tier cuts that make every meal unforgettable.

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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.

Explore the Collection

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.

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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.

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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.

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See the Full Collection

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.

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Curated sets that pair the world’s rarest beef with premium seafood and essential cuts — ready for an unforgettable meal.

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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.

★★★★★