Tategamori Plateau Pork
Tategamori Kogen Pork Noah
TATEGAMORI PORK
A fitting name for Tategamori Plateau,
Supreme flavor and softness
The light sweetness and health-conscious taste of Tategamori Kogen Pork Noah
Branded pork produced using circular agriculture
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SMC beast SMC-0002S
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Registration number L030001
5Key points
Babcock Swine
Roots
ArkTategamori
A unique variety.
"Tategamori Kogen Pork" is a breed developed through Ark Tategamori's unique crossbreeding program, with its roots in the Babcock Swine breed which originated in the United States. While many breeds around the world prioritize rationality above all else, this breed has pursued meat quality and has been continuously improved to suit Japanese tastes. It is the ideal pork that we envision, one that you can eat every day without getting tired of it.
"Tategamori Kogen Buta Noah" is a breed of pig developed by adapting a breed developed in Europe, a region with a long history and tradition of livestock farming and meat culture, to Japanese tastes. It has a different flavor from Tategamori Kogen Buta, characterized by the umami and richness of its lean meat, and combined with its light and sweet fat, it is a healthy and wholesome pork. Aside from the breed, it is a sister brand of pork that is raised in the same environment as Tategamori Kogen Buta, with the same feed, water, and rearing methods.
Considering meat quality and safety,
Feed
The feed given during the fattening period is crucial in determining the taste and safety of pork. Corn is not used in the feed during this period when the meat quality is being developed; instead, rice, milo, and grains grown under contract with nearby farmers are given. Furthermore, separate production and distribution management is implemented for the main ingredients to prevent contamination with genetically modified ingredients. By incorporating herbs such as thyme and rosemary, the pork does not have the characteristic odor of pork, and natural salt is used to provide plenty of minerals.
Nurtured by the nature of Tategamori
mineral-rich groundwater
The Kitakami Mountains, a naturally rich mountain range, gently stretch from Iwate Prefecture to northern Miyagi Prefecture. Abundant groundwater originating from the Kitakami Mountains flows around the Tategamori Plateau. This groundwater is activated by passing it through a growth light generator, and then further enriched with natural minerals by passing it through natural ore silica black®. Tategamori Plateau pigs and Tategamori Plateau Noahs are raised on this water every day.
depends on the dish
the most delicious cut
For example, even with the same loin meat, the appropriate way to cut it varies depending on the dish used, such as shabu-shabu, pork cutlet, and stew. We cut the pork at our in-house processing plant so that you can enjoy Tategamori Kogen Pork even more deliciously. We offer our customers fresh pork with the best thickness and cutting method.
face to face
with lots of love
Pigs are very delicate animals. Minor environmental factors, such as the meat becoming tougher when strained, affect its taste. Therefore, it is an essential condition for delicious pork to avoid stress as much as possible. It goes without saying that we take care of them, but by putting a lot of love into each and every one of them, we raise them to be the best pork.
With the founding spirit in our hearts
What we value most is our unwavering belief since our founding: "To produce only products that we can confidently feed to our own beloved families. That way, we can confidently serve our customers." Rather than pursuing efficiency and productivity alone, we prioritize deliciousness, quality, safety, and security, placing great importance on feed, water, and the breeding environment, with each employee working closely with each individual pig every day. We want to deliver smiles and happiness to your table with pork raised with love and care, without sparing any effort. With this in mind, we will continue to raise "Tategamori Kogen Pork" and "Tategamori Kogen Pork Noah."
Protecting the health of sows leads to the birth of healthy piglets.
In the breeding barn, we manage mating through artificial insemination of sows and provide health care for pregnant sows. This is a crucial job for stable pork production, ensuring that sows stay healthy and give birth to healthy piglets. Seeing the pigs happily eating their meals is what motivates me. Furthermore, the enthusiasm of everyone in other departments who process, sell, and promote the pork that we raise with love is a source of motivation for me. I approach my work with the desire to make the pigs happy, to reciprocate the enthusiasm of those around me, and to deliver the best possible products to our customers.
Supporting mother pigs and piglets, and watching over their healthy growth.
Piglets are born in the farrowing pens almost every day. Within minutes of being born, the piglets stand up and start walking in search of their mother's milk. Born weighing 1.5 kg, the piglets grow to about 6 kg in less than a month and then head to the weaning pens. In the farrowing pens, the job is to manage and support the health of the sows so that they can produce plenty of milk and their piglets can grow up healthy.
As a job that deals with living beings, we value "approaching pigs with love and gratitude" and strive to carry out our daily work accordingly.
We support healthy growth by paying close attention to even the smallest changes in piglets.
The weaning barn is, in a sense, a kindergarten or nursery for piglets, where tiny piglets gather after being weaned from their mothers. It's a stressful stage for the piglets as they adjust to a new environment and changes in feed. That's why meticulous care and environment management are essential to ensure they stay comfortable and avoid catching colds or getting sick. While feeling the responsibility of working with living creatures, we enjoy watching them grow and change day by day, and we are soothed by the cute piglets as we work. Because we can confidently say that our pork is "delicious," we are aware of our role in that and will continue to strive to deliver even better pork to our customers.
We create a comfortable environment to raise healthy and delicious pigs.
In the fattening barn, we raise the piglets received from the weaning barn to a size of approximately 120-130 kg and handle everything until they are ready for shipment. We strive to create a healthy and comfortable environment for the pigs by cleaning the barn, feeding them, and controlling the temperature and humidity. Each pig has its own personality, and there are times when managing them is challenging, but we always approach it with gratitude for the lives we take. We raise our pigs with care so that as many people as possible can enjoy the delicious taste and smiles on their faces.
Creating safe and secure feed to raise healthy pigs.
In pig farming, nutritional management tailored to the pigs' growth stages is crucial. We manufacture and supply feed designed to ensure healthy and robust growth by considering the nutrients necessary at each growth stage. We procure raw materials in the right amounts for each growth stage, ensuring safe and secure manufacturing and supply. We strive for a stable feed supply so that the necessary feed is delivered fresh when needed.
Tategamori highland pork loin
The most popular standard product. The highest grade pork loin from Tategamori Kogen pork. The balance of fat and lean meat is good, and you can enjoy the deliciousness of both. We recommend the fillet steak, simply seasoned with salt and pepper.
roast meat slice
The finest loin meat from Tategamori Kogen pork. It has a perfect balance of fat and lean meat, allowing you to enjoy the deliciousness of both. Cut to approximately 3.5-4mm thickness.
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loin block
This is the finest loin meat from Tategamori Kogen pork. It has a perfect balance of fat and lean meat, allowing you to enjoy the deliciousness of both. Please cut it to your desired size.
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sirloin fillet
The finest loin meat from Tategamori Kogen pork. It has a perfect balance of fat and lean meat, allowing you to enjoy the deliciousness of both. Recommended for pork sauté and tonkatsu (pork cutlet).
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Roast meat for shabu-shabu
This is the finest loin meat from Tategamori Kogen pork. It has a perfect balance of fat and lean meat, allowing you to enjoy the deliciousness of both. It is cut to approximately 1.3-1.5mm thickness.
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Tategamori Plateau Pork
Shoulder loin meat
In fact, it is a popular item with many hidden repeaters. It is a soft, rich and flavorful part with fat in lean meat like marbling. Recommended cooking methods are ginger grill and pork saute.
shoulder loin slice
The secret to its deliciousness lies in the way the fat is marbled into the lean meat, resulting in tenderness, richness, and umami. It is approximately 3.5 to 4 mm thick.
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Shoulder loin for shabu-shabu
This cut features lean meat with marbling-like fat, resulting in a tender texture and rich, savory flavor. It's cut to approximately 1.3-1.5mm thickness.
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shoulder loin fillet
This beef is characterized by its tenderness, rich flavor, and marbled fat, resulting in a beautiful texture. We recommend thick cuts of 150g or more.
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shoulder loin block
This meat is characterized by its tenderness, rich flavor, and marbled fat, resulting in a beautiful texture. Please cut it to your desired size before use.
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Tategamori highland pork fillet
The fillet meat is a rare and high-class part that only two blocks of about 500g can be taken from one pig. It is characterized by having the most finely textured, tender meat of all pork, and the lowest amount of fat. The fillets are for bite cutlets, and the blocks are luxurious steaks!
fillet fillet
This is the finest-grained and most tender cut of pork. It's cut into easy-to-eat pieces. We recommend the pork fillet cutlet.
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fillet block
This pork is characterized by its fine texture and tenderness. Please cut it to your desired size before use.
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Tategamori Kogen Pork Belly
This is the part where you can enjoy the characteristic "deliciousness of the fat" of Tategamori Kogen pork. Yakiniku and shabu-shabu are delicious, but the most recommended is block meat! Cut it to your preferred size and use it for curry, stew, kakuni, sweet and sour pork, etc.
pork belly slice
This is the part that best showcases the deliciousness of the fat, a characteristic of Tategamori Kogen pork. It is cut to a thickness of approximately 3.5-4 mm.
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Rib meat for shabu-shabu
This is the part of the pork that best showcases the deliciousness of the fat, a characteristic of Tategamori Kogen pork. It is 1.3 to 1.5 mm thick.
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pork belly block
This is the part of the pork that best showcases the deliciousness of the fat, a characteristic of Tategamori Kogen pork. Please cut it to your desired size before use.
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Tategamori Plateau Pork Thigh Meat
A healthy part with little fat. You can fully enjoy the "deliciousness of red meat" with a mellow flavor without any odor. We recommend the shabu-shabu that has been quickly blanched. Enjoy with a refreshing cold shabu-shabu salad in the summer.
thigh meat slice
Lean and healthy thigh meat. Enjoy its mild flavor and richness without any unpleasant odor. Cut into slices of approximately 3.5-4mm.
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Thigh meat for shabu-shabu
Lean and healthy thigh meat. Enjoy its mild flavor and richness without any unpleasant odor. Cut into slices of approximately 1.3-1.5mm.
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thigh block
Lean and healthy thigh meat. Enjoy its mild flavor without any unpleasant odor. Cut it to your desired size before use.
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Other lineup
Spareribs
This is the bone portion left after the pork belly has been trimmed. When used in soups and stews, it concentrates the flavor and creates a tender, fall-apart texture. It's an essential part for barbecues.
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minced meat
You can fully enjoy the delicious flavor of the meat by using ground pork from Tategamori Plateau to make dishes such as meatballs, stuffed cabbage rolls, shumai, and hamburgers.
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Shoulder cut-off
It's a versatile ingredient that can be used in a wide range of dishes, such as yakisoba, tonjiru (pork and vegetable soup), and stir-fried vegetables. It's a product I always want to keep stocked in my refrigerator.
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