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Ise-jingu year of the imperial festival
Congratulations held of Ise-Shima Summit!
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Pasture
The kind of "Ise-shima royal pork" is three yuan pig a beautiful gentle (marbled beef) enters. LWD three yuans of crossing pork crosses the male kind pig of du Locke kind (D) in the mother pig which crossed Rand race (large) kind and the big Yorkshire (W) kind (LW Duality crossing pig), and is made. I'm also producing a new pig at an in-house farm, and it's being managed so that I may make them produce good shoat of the quality of meat healthily using the mother pig selected from the inside.
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environment
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I say that food influences the fat matter which determines the taste of the pig. Health of a pig also leads to safety as a food. The original feed which sticks to natural feed in the harakoku center thoroughly. Milo wheat and soybeans of food protein have been used much and the original feed which raised immunity and blended the lactobacillus which makes the workings of the gut be activated and leaven has been developed. The prevention hygiene by which high-cost* which isn't this mass production type booked a vaccine for a minimum in the childhood when the antibiotic as well as the high nutritive value feed are powerless. Nature as well as growth and the immunity power rise, so you can also nod at preferring the one to bring up a fine and healthy pig. And the pig brought up eats good feed and becomes important in pink meat with a choke with gentles of small fat like the light snow made an ideal.
When it'll be approximately 115-120 kilogram, a pig is shipped, when 130-the hybrid which can be shipped in 140 days and the different and original maturation value are considered, it even takes 200 days for shipment here. It's being built into the well-balanced quality of meat of the fat which is to spend time slowly and is moderate as well as the quality of the food. It requires a culture cost too much of course, but it's the part where you can't compromise for quality of meat improvement.
To bring up a good pig. In addition to heredity, the food environment and water, it's important not to give a stress to oh.
feature
pork
Fat raises the maturity of the meat, improves the texture and a seal and invents more body and charm, and there is a lot of lean and is also soft, and a gentle and in the called muscle are generally fattest, and it's said that they enter.
A delivered pig can give us fresh feed by sunshine and a well ventilated piggery, and it's raised pork.
Lean is much compared with conventional pork, and percentage of water retention tastes good highly, and even if I cook, it's the feature that there is little lye. The quality of meat by which a sash enters from sirloin a peach part is being pursued.
distinguish
The pink which makes the color of the meat feel gray faintly. A fresh glossy one is good meat on the surface.
pork
Shoulder The texture is rough and rather hard. When it's made cutting into cubes and it's boiled, flavor is the meat which goes out.
It goes well with stew and pork and potatoes.
Rib Lean and fat are a layer and are meat of the thick taste.
It goes well with a boiled meat cube and stew.
Sirloin There is flavor in the outside fat, and the texture is small meat.
Cold sake SHABU goes well with Shoga-yaki.
Fillet Fat content is little and vitamin B1 is rich meat.
It matches a fried pork cutlet and deep-fried mixed kebabs.
Round Fat is little and the texture is small meat.
It goes well with roast meat and sweet and sour pork.
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Wholesale and retail sale : Houei meat center
ZIP Code: 517-0505   3103 koka ago-cho Shima-city Mie Japan   Tel:(+81) 599-45-2301   Fax:(+81) 599-45-3638
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