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.”
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