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About Kurobuta
Kagoshima Kurobuta Brand Standards
1.
Members of the Kurobuta Producers
Convention association produce, fatten, and ship Kurobuta pigs in Kagoshima Prefecture.
Pigs are fed a sweet potato mixture (10—20% added) for over 60 days before they are shipped.
The pigs are roughly 230—270 days old at time of shipping.
The dressed carcass should weigh 65—80 kg, with a back fat thickness of 1.3 cm or more
The Kurobuta Producers Association takes responsibility to ensure that the dressed carcass has passed a quality inspection.
Finely fibered and soft meat
Rich luster and elasticity; high water retention and moderate
The fat melts at a high temperature. Simple and refreshing without being sticky.
A high amino acid content makes it to be rich in taste.
Odorless meat
Muscle Fiber Thickness
Finely fibered and soft meat
Rich luster and elasticity; high water retention and firm texture
Fat melts at a high temperature. Simple and refreshing without being sticky.
A high amino acid content draws out the refined flavor.
Kagoshima Meat Export Federation
890-8577
Kagoshima City, Kamoikeshinmachi 10-1 (12th floor)
TEL: 099-286-3216
FAX: 099-286-5599
Email: tikikaku(a)pref.kagoshima.lg.jp邮编890-8577