Olive Craft Wagyu
BRED, BORN & RAISED PURE OLIVE WAGYU IN A VERY SMALL BOUTIQUE FARM.
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 has the smallest area of all 47 prefectures in Japan. It belongs to the Seto Inland Sea climate characterized by many sunny days and little rainfall. Thanks to such climatic characteristics, the prefecture is Japan’s largest olive producing area. The collaboration between the local specialty and livestock industry has led to the success of developing Japan’s first feed made from olives, and the birth of Olive Beef.
At Hata Farm in Manno Town, Kagawa, young Wagyu Meister Masayoshi Hata and his mother take care of 140 heads of Olive Beef cattle all by themselves.
“It is very hard to constantly look after so many heads of cattle by ourselves, but we cannot quit as this enables us to understand the characteristics of individual heads of cattle,” says Meister Hata. Breeding and fattening of Olive Beef cattle in an integrated manner is very rare, and this makes Olive Beef Craft Wagyu different from any other.
There are many sightseeing spots making the most of nature near the farm, including Japan’s largest reservoir Manno-ike and Sanuki Manno Park, providing a comfortable environment for raising people and cattle.
Although Meister Hata is still young, he is a leading producer in Kagawa in terms of fattening techniques.
Calves born on this small farm have the freedom to be with their mothers at all times for healthy growth without stress on the calves or mothers.
In the fattening stage, plenty of rice straw is given in addition to the farm’s own basic feed.
Giving rice straw to Japanese Wagyu is a traditional feeding technique unique to Japan. Since Wagyu are grass-eating animals, giving them straw when they are young strengthens their stomachs and intestines and makes them grow to be healthy and active adults with a good appetite.
While many farms have begun using imported rice straw in recent years, Hata Farm produces manure by fermenting cattle feces and exchanges it for quality straw produced by local rice farms.
The farm is practicing recycling-oriented farm management to realize a sustainable society by giving locally procured feed to its cattle.
The combination of Olive Beef and Craft Wagyu was created by unique breeding at Hata Farm.
Not many gourmets in Japan or overseas are fortunate enough to experience the three elements – texture, flavor and aroma – of Craft Wagyu, which is especially rare even for Olive Beef.
Greek windmill on Shoudoshima island
Olive orchard at Shodoshima island
Surrounding environment of Hata farm