Wagyu is known as the pinnacle of steak. Brisket is the gold-standard of barbecue. Now you can join an elite club of those who've combined the two with Crowd Cow Olive Wagyu Brisket. Fewer than 50 of these rare delicacies were imported into the US, and are cut in half — from over 30 to 15-16 lbs — for easier shipping, with the slice made lengthwise to preserve portions of both the point and flat. The cows are raised in Kagawa prefecture on an olive-rich diet that adds even more umami flavor to the marbled cuts, and the briskets range in grade from A3 to A5. Smoke with care.