Apr 01 (Aden Films) - Pressed olives getting fed to Wagyu cows in Kagawa prefecture, a diet that enjoy only a few cows in Japan, resulting ultimately in a steak that offers - with a bit of fantasy - a very subtle and underlying flavor of juicy olives.
Olive Wagyu is a rare and highly prized type of Japanese beef known for its intense marbling and rich, buttery flavor. It originates from Shodoshima Island in Kagawa Prefecture, Japan, where local farmers raise Kuroge Washu (Japanese Black) cattle on a special diet that includes roasted olive pulp, a byproduct of olive oil production. This olive-based feed not only enhances the meat’s flavor but also increases the content of oleic acid, contributing to a melt-in-the-mouth texture and a slightly nutty taste.
Only around 2,200 of these cattle exist, and they are raised exclusively in Kagawa. The supply is extremely limited, with only a few cattle processed each month, making Olive Wagyu one of the rarest steaks in the world. Even in Japan, it is difficult to find.
The beef’s high oleic acid content gives it a unique taste and texture that sets it apart from other types of Wagyu. Because of its rarity and exceptional quality, Olive Wagyu is highly sought after by chefs and food connoisseurs worldwide.
