Olive-fed Wagyu Beef (OFW) was first introduced to the Japanese market in 2011 and quickly earned a well-deserved reputation for excellence. Most notably OFW took home a special prize for fat quality at the 2017 Wagyu Olympics. OFW was featured on Eater’s The Meat Show with meat expert ※Nick Solares. Solares noted that, “While finishing cattle with olive lees is unique to Kagawa, the success of the process means that you shouldn’t be surprised to see it widely adopted in the future.” 

Only beef recognized by the Sanuki Beef Branding Promotion Council from among Sanuki Beef can be called Olive Beef.