Olive Beef

Olive beef is a premium brand of Sanuki wagyu, Kagawa black cattle finished on olive pulp added to their feed before shipping. An effort that began on Shodoshima Island spread across the prefecture and was announced as a brand in 2011. It is known for mellow sweetness and melting fat.

Highlights

Compounds in the olives are said to benefit the meat, producing sweet, richly flavored fat. Its true worth shows in dishes that showcase the ingredient, such as steak, sukiyaki, and seared sushi.

Enjoying the Seasons

For lighter summer eating, try it as tataki or seared, while in winter sukiyaki and shabu shabu warm you up. Tasting it on Shodoshima, the island of olives, ties the flavor to the scenery.

Access and Basic Information

Production centers on the Shodoshima area. Cross by ferry from Takamatsu Port or Shin Okayama Port, then enjoy it at island restaurants. Local butchers and mail order sell it too.

A Quick Tip

The fine fat satisfies even in small servings. Cook it lightly toward rare so the sweetness stands out.