3 imagesKagawa Sanuki Olive Wagyu Sirloin Steak
オリーブ牛 和牛サーロインステーキ200g〜220gx1枚/香川（さぬき）のイチ押しブランド黒毛和牛・讃岐牛【冷蔵】
200-220g x 1 steakミートピアサヌキ楽天市場店
5.0 / 5 reviews
Sanuki beef
Japanese name讃岐牛
In Kagawa, Sanuki Beef names Kuroge Wagyu fattened in the prefecture; Olive Beef follows the branch finished with dried olive pomace from Shodoshima and a two-month feed rhythm.
Information last updated 119 days ago
3 images
3 imagesSanuki Olive Beef Wagyu Kalbi for Yakiniku
オリーブ牛 和牛 カルビ（焼き肉 焼肉 BBQ バーベキュー）用 1kg(4〜5人前) 送料無料 / 香川県のブランド黒毛和牛 讃岐牛【沖縄・北海道/送料別途要】
1kg (4-5 servings)ミートピアサヌキ楽天市場店
5.0 / 3 reviews
3 imagesSanuki Olive Beef Wagyu Sirloin Steak
オリーブ牛 和牛サーロインステーキ220g〜240gx1枚/香川（さぬき）のイチ押しブランド黒毛和牛・讃岐牛【冷蔵】
220-240g x 1 steakミートピアサヌキ楽天市場店
4.5 / 4 reviews
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Sanuki Beef and the Olive Feed of Shodoshima
Sanuki Beef starts with a bounded place: Kuroge Wagyu fattened in Kagawa Prefecture, with clear bloodlines and meat labels tied to A or B yield grades and 5, 4, and 3 quality grades. Olive Beef is the olive-fed branch of this Kagawa family; within JA Kagawa's own handling, the two names now nearly overlap. The olive-fed path runs through Shodoshima, where cattle barns and olive groves gave producers a practical material to work with: fruit left after olive oil pressing.
Compiled from public records and official sources; see the recognition links below. Details may change over time.
Recognition & registration
Where this product is officially registered, designated, or recognized in Japan.
Regional collective trademark
Registered as a Regional Collective Trademark with the Japan Patent Office.
Sources1
FAQ
What is Sanuki beef called in Japanese?
It is written as 讃岐牛 in Japanese. Search Rakuten and other Japanese sites with that spelling — the English name will not bring up the listings.
What is Sanuki beef?
Sanuki Beef is Kuroge Wagyu fattened in Kagawa Prefecture with clear bloodlines, and Olive Beef is the olive-fed branch within that family. Shodoshima ties the two threads together, with wagyu fattening traced to 1882 and olive cultivation established from 1908. Producers such as Masaki Ishii dried bitter pressed olive fruit into feed, given at about 100 g per day in the final two months before shipment. The beef is associated with clean-melting fat and a brisk finish.
What makes Sanuki beef distinct, and why is it a Kagawa specialty?
Sanuki Beef grading uses A/B yield grades along with meat quality grades 5, 4, and 3. Nearly all Sanuki Beef handled by JA Kagawa is shipped as Olive Beef. Cattle manure returns as compost for olive cultivation and vegetable soil-building, linking pomace, feed, barns, and fields. Olive Beef grew from three farms on Shodoshima in 2010 to thirty farms across Kagawa in 2011, with a promotion association established in 2012.
How is Sanuki beef used or eaten?
Cuts such as round, rump, shoulder clod, and loin have been prepared in chef seminars and tastings held in Kagawa, Tokyo, and New York. Dishes have paired Olive Beef with Kagawa vegetables, including the local long asparagus さぬきのめざめ. On Shodoshima, Masaki Ishii periodically provides Olive Beef for school lunches and island events with administrative cooperation.
How should Sanuki beef be stored?
Storage varies by product — shelf-stable, refrigerated, or frozen — and is stated on the packaging and the Rakuten listing. Shelf-stable processed foods usually need refrigerating once opened and eating within a few days; chilled and frozen items go straight into storage on arrival. Treat the best-before date on the physical packaging as authoritative.
Is Sanuki beef a good gift or something to take home?
Most options are shelf-stable, boxed, and travel well, so they suit gifting or bringing home. Confirm the final storage and delivery terms on the Rakuten listing.
Where can I buy Sanuki beef?
On Rakuten: the shops listed here right now are ミートピアサヌキ楽天市場店. We don't sell directly; purchase, payment, stock, and delivery are all handled on the Rakuten product page.