21st Century Museum of Contemporary Art, Kanazawa
It’s no secret that Japanese beef (wagyu in Japanese), with its rich flavor and melt-in-your-mouth texture, is considered a singular delicacy by top chefs and gourmet diners the world over. But not all Japanese beef is created equal, and though Kobe beef may be more of a household name, it‘s actually Tottori Wagyu that claimed top honors at Japan’s 2017 “Wagyu Olympics,” a prestigious event held once every five years to determine the best beef in all the land.
This result isn’t so surprising when you look at history, however. The foot of Tottori’s Mount Daisen was home to one of Japan’s largest cattle markets since the Edo Period (1603-1868), and a passion for breeding only the best cattle was passed down to modern times. In the early 20th century, Tottori became the first prefecture in Japan to introduce a breeding registry for Wagyu, creating the foundation for Japan’s premium beef industry.
“Olein 55” is a new brand of Tottori Wagyu, featuring only the highest-grade meat with fat comprised of at least 55% oleic acid. A major component of olive oil, it not only gives the meat a mouth-melting texture like none other, but offers tangible health benefits such as reduced LDL cholesterol. A pleasure for your palate and healthy for your heart, Tottori Wagyu is an experience no beef lover should miss—you just might discover your soul”meat”.
Address: Tottori Prefecture, Japan