Olive-fed wagyu 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.”
"Olive beef" quickly began to garner attention and has earned the industry's highest grades. With just 1700 animals, compared to nearly 16,000 in Miyazaki, the herd size is relatively small. Olive-fed Wagyu is as highly prized as it is carefully controlled. The beef is popular among chefs and savvy diners throughout Japan and fast gaining notoriety abroad.
