Product information
Do you know Kita -Tokachi short -angle beef? What is the first brand beef that you remember when you hear beef? Matsuzaka beef, Kobe beef, Yonezawa beef, Omi beef ... all this brand beef is a kind of Japanese beef species called "black hair Japanese". More than 95 % of the Japanese beef species distributed in Japan are this black hair Japanese species. There are also four Japanese beef species, Japanese -to -brown Japanese species, Japanese short angle species, and uninhabited Japanese species. The Japanese short -angle species is a very valuable Japanese beef species that is about 0.4 % of Japanese beef and only 0.2 % of all beef distributed in Japan. The short -angle beef was born in 1956 as a Japanese short horn species by crossing the southern beef and the short horn species. The southern beef is a mountain village in the former southern clan territory (now from the central part of Iwate prefecture to the north, eastern Aomori Prefecture and northeastern Akita Prefecture). It is a cow, which has been kept as a cow of traditional techniques that carry luggage and carry luggage. The history of southern beef in Hokkaido was bred in 1857 for milking in Hakodate. Since then, southern beef has been introduced as a measure to replenish the income of fishermen. Tokachi has left a record of purchasing a species beef (calf) from Iwate Prefecture around 1883. The first cow I entered was two red -brown cows, which was also the first step in which livestock named cows were marked on Tokachi. In 1886, Tsukuzo Yoda's Asaisha, the ancestor of Tokachi's pioneer, introduced a southern beef. However, the southern beef at the time was bred as a milk cow. The characteristic of short -angle beef is "quiet, large, gluttonous", short -angle beef is a red -brown Japanese beef, and the body color changes depending on the season, and it becomes red and black in summer. It is usually a very quiet cow, but it is also said to be "the most rough beef when you get angry." Short -angle beef grows more than a normal black beef than a normal black beef. Compared to Japanese black beef, it has a very good coarse feed efficiency and can maintain the body without eating so high calories, but the larger the body, the more eaten you eat than the Japanese black beef. Features of short -angle beef meat, short -angle beef lean meat has a lot of umami ingredients amino acids, and the taste and flavor are exquisite. Short -angle beef meat is a lean meat that is hard to marson, and is also recommended for health -conscious people. Compared to Japanese black beef, it has less fat and low calories, so even those who are concerned about neutral fat, blood sugar levels, and cholesterol can eat with confidence. It is also recommended for those who are not good at greasy beef. The Kita Tokachi Farm, which grows Kita -Tokachi short -angle beef, is the largest short -angle cow ranch in Japan, with about 475 short -angle beef breeding. For feed given to short -angle beef, lactic acid fermentation feed made of corn (dent cone) for feed for Tokachi, wheat not suitable for edible for Tokachi, wound soybeans, and beats of beats to feed. We have achieved a domestic self -sufficiency rate of 99%or more. In some cases, imported raw materials in Japan are called "domestic feed", but the "domestic self -sufficient" of the Kita -Tokachi Farm means "domestic materials". Behind the ranch of the Kaku Kita Tokachi Farm, which is grazing, the only "Natural Forest of the Miscellaneous Forest" (3700 ha exercises at Kyushu University) is spreading. In this forest, where brown bears live, there are many large oak trees unique to natural forests. In the Kita -Tokachi Farm, the water that springs out in the forest is drawn into the ranch and used to breed cows. The cows are growing healthy every day by drinking this "Natural Water". In addition, grazing breeding on a lush ranch surrounded by the magnificent broad -leaved mountains of Tokachi, Hokkaido is growing up cows at ease. Maruyoshi Shoji, a specialty Japanese beef specialty store wholesaler, has been running a safe and secure meat for customers since its founding in 1978. Regarding quality hygiene management, we regularly perform inspections (work inspections and bacteria tests) by external hygiene organizations, as well as product management with the latest equipment, and keeps the environment in which it is cleared. We want to provide meat that anyone can eat deliciously with peace of mind, and we are trading directly with the market and producers of safe and high -quality carefully selected Japanese beef, and we will deliver products that meet your needs. increase
Spec
Category | Farm-Direct Gourmet: Meat |
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Standard | Shorthorn beef 500g for sukiyaki and shabu-shabu |
Temperature zone | frozen |
Maruyoshi Shoji Corporation Kita -Tokachi Short King Cow Shoulder / Shoulder Loin Sukiyaki 500g
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