Olive Sanuki Wagyu

Olive Sanuki wagyu is a meat coming from beef that's named after Sanuki, the former name of the Kagawa prefecture, famous for its olive groves. In the finishing phase of rearing, the cattle are fattened with cakes made from pressed olives, resulting in substantial marbling.

The texture is soft and buttery and the fat is sweet and very digestible, without any heaviness in the mouth. In order to be called Sanuki wagyu, the cattle must be of the Kuroge Washu breed, the animals must come from the Kagawa prefecture, and at least 3 months before the slaughter, they must have received dried pressed olive musts in their diet.

It's recommended to rapidly cook the meat, which should be cut into thin slices. Ideal is cooking on a plancha or a tepanyaki grill.