瀬戸内の気候が育てたオリーブ。かがわの風土が育てた黒毛和牛。

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"Sanuki Wagyu" are raised on olives.
That's what makes it "Olive Beef".

Sanuki is the former name of Kagawa. Farmers in Kagawa began growing olives over 100 years ago, when Shodoshima island became the site of the first successful olive cultivation in Japan. "Sanuki Wagyu" has been raised in the warm Seto Inland Sea region for many years. This high-quality Sanuki Olive beef was created through the fusion of two historic industries; a combination completely unique to Kagawa.The olive is a symbol of Kagawa. "Olive Beef" is produced using cattle bred in Kagawa and fed on the remains of pressed olives.

The phenomenal flavour of "Olive Beef" represents the culmination of history,
technology and nature. But how was this unique product created?

Chapter 1
The History of Olives

The birthplace of olive cultivation in Japan
In 1908, Japan conducted its first olive test cultivations. Imported olive saplings were planted at three locations. Shodoshima island in Kagawa was the only location at which the saplings took root. From that point on, Shodoshima was known as the birthplace of olive cultivation in Japan.

Chapter 2
The History of "Sanuki Wagyu"

Nurtured in the mild climate of the Seto Inland Sea
Cattle farming has a long history in Kagawa, stretching back to the year 700. In 1882, Shodoshima became the first place in Japan to start fattening beef. In the early 1900s, Kagawa-made beef was highly regarded by people in Kyoto, Osaka and Kobe, who affectionately called it "Sanuki Wagyu". Unwavering efforts and a favourable climate have contributed to the development of fattening technology. The production of high-quality "Sanuki Wagyu" is grounded in knowledge and skill.

The Latest Chapter
The Creation of "Olive Beef"

A variety of Japanese Sanuki Olive Beef completely unique to Kagawa, representing the amalgamation two historic industries
map "Olive beef" is produced exclusively on Shodoshima island, in Kagawa Prefecture. The olive tree is a symbol of Kagawa. On Shodoshima, farmers who are specialists in fattening have created cattle feed from the parts of olives that are usually discarded after pressing. "Sanuki wagyu" is a product of olives and the mild climate of the Seto Inland Sea. "Olive Beef" is a premium Sanuki Olive Beef, made only in Kagawa.

"Sanuki Wagyu" is a brand that assures quality and the "Olive Beef" brand assures taste.

Only "Sanuki Wagyu" has been awarded both "Gold and Silver Labels".
"Sanuki Wagyu" is fattened in Kagawa and is only made from purebred cows. According to the Japan Meat Grading Association's Carcass Trading Standards, "Sanuki Wagyu" ranks at grade A and B for its yield and at Grade 5, 4 (Gold Label) and 3 (Silver Label) for its meat quality.

Japan Meat Grading Association's Carcass Trading Standards
YieldMeat Quality
54321
AA5A4A3A2A1
BB5B4B3B2B1
CC5C4C3C2C1

*Yield : 'A' indicates that there is a higher yield of cut meat than the standard. 'B' indicates the standard yield. 'C' indicates a lower yield than the standard.
*Meat Quality : judged on four criteria (fat marbling, meat colour, *****fat colour and quality)

What we call "Olive Beef" is...
"Olive Beef" among "Sanuki Wagyu", refers to WAGYU in Kagawa Prefecture reared on Olive feed determined by the "Sanuki Wagyu" Brand Promotion Committee, and the same Committee determines at which times, and how much, they are fed. its meat quality.

IT IS A BRAND YOU CAN TRUST.

A seal guaranteeing quality and taste.

label

The Secret of Olive Feed

Cattle will not eat the olives after pressing. It was discovered that olives can be used as cattle feed only when a caramel scent is produced by the sugar content of the olives when they are dried.

The Secret of Taste

Olives are known to contain abundant oleic acid. We aim to improve the quality and taste of Sanuki Olive Beef by feeding the WAGYU the remains of the pressed olives.

Data Analysis of Fine Oleic Acid Content and Flavour

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