Sanuki Olive Wagyu

Arguably the rarest beef a Las Vegas venue can legitimately serve. A Kagawa Prefecture designation for Kuroge Washu fed on toasted, dehydrated olive lees — a technique developed by cattle farmer Masaki Ishii on Shodoshima to repurpose the byproduct of the island's olive-oil pressing. Only ~2,200 olive-fed head exist across Kagawa, only a fraction earn the official designation, and only a handful are slaughtered monthly. The feed produces measurably higher oleic acid and yellow-tinged fat; it won fat-quality accolades at the 2017 Wagyu Olympics. Designated animals carry an official olive wagyu seal. Genuinely single-region, small-scale, verifiable — exemplary.

Scale

Tiny — ~2,200 head total in Kagawa; only a handful harvested per month.

Feed & inputs

Olive lees (olive-oil pressing byproduct) toasted and dried to draw out sweetness, fed alongside conventional wagyu ration. A genuine circular-economy feed, not a marketing gloss.

Animal welfare

Not documented in located sources.

Environmental

Feed is an upcycled agricultural byproduct from the same island — a real, specific environmental positive.

Transparency

High — designated carcasses carry an official Olive Wagyu seal with certification text.