Tick Briar Farm's
Hog Grower/Finisher 20/6 Feed
and Steam Rolled Oats
Traditional pork has a white color. Kurobuta has a darker reddish color.
Its meat contains a lot of intramuscular marbling (fat intermingling within the meat), which makes it uniquely tender and juicy.
There are four main factors that give Kurobuta the perfect combination of juiciness, flavor, and tenderness.
Kurobuta live a low-stress life.
When pigs are stressed, they produce energy that reduces their intramuscular fat. This results in dry, tough meat. The calmer the animal, the more evenly blood flows throughout its body, which ensures a juicy flavor.
In pork, the meat’s pH is the main driver of quality – even more important than marbling. pH is the measure of acidity in the meat. Small differences in pH can have a huge impact on pork’s flavor and texture. Kurobuta have a higher pH than other pigs. That’s why their color is darker and have a reddish hue rather than a white one. A higher pH also gives the meat a firmer texture and more flavorful taste. Pork with low pH is the opposite. Its color is paler, its texture is softer, and its taste is bland.
Add in a little Soybean oil for moisture and added fat.
Tick Briar Farm's
How is Kurobuta different from other pork?
Aside from no hormones or antibiotics, Kurobuta pigs are given special diets since the food they eat while fattening is crucial. Pigs have a special digestive system that allows what they eat to affect how they will eventually taste.
Basically, you can change the flavor of the pork based on what you feed them! Kurobuta pigs are usually fed apples so the pork will have a sweet fruity taste. But each pig farmer is different, so pigs may also be fed peanuts, clover, corn, oats, milk, beer and sweet potatoes.
They will eat it up.
Man does it smell good!!
Big-un & Little-un
eating their breakfast
Kurobuta comes from the Berkshire breed which is genetically predisposed to shorter muscle fibers and lots of marbling, which contributes to both the flavor and the tenderness.
You might be familiar with high-end beef like Wagyu. But did you know there’s also such a thing as high-end pork?
It’s called Kurobuta.
Kurobuta, which means “black hog” in Japanese, comes from the Black Berkshire pig, and is known as the highest quality pork in the world. Due to its rich marbling, tenderness, and flavor, it’s often called the “Kobe beef of pork.”
Making their daily feed.
Is Kurobuta and Berkshire pork the same thing?
Just like how Kobe beef is Wagyu, but not all Wagyu is Kobe beef….
Kurobuta pork is Berkshire, but not all Berkshire is Kurobuta pork.
While the Berkshire is known for its high quality meat, Kurobuta pork takes quality up a notch.
This is due to the methods and standards in which the pigs are bred and raised. These methods and standards are just as important as the type of the breed.
In order for pork to be considered Kurobuta, it must be certified by the Japanese Ministry of Agriculture, Fisheries and Food.
In the United States, the American Berkshire Association (ABA) has a pedigree registry system that certifies genetic purity. The “ABA Certified 100% Pure Berkshire Pork” program requires pedigree history on all breeding and market animals as well as DNA testing for meat quality genes.