Dive deeper into the juicy, fat-streaked world of Wagyu beef, and you’ll find an even more prized and rarer (pun intended) variety: Sanuki, or olive Wagyu.
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Bred on a single island in Japan’s Kagawa prefecture, the 2,200 cattle used for Sanuki Wagyu (of which only a few are harvested each year) are fed a diet of olives left over from olive oil production that have been toasted and dried to sweeten the fruit and temper their bitterness. The resulting beef is renowned for a “powerful umami flavor” while being marbled with the same healthy monounsaturated fat you’d find in olive oil. Read more