"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 08-22-2013, 12:01 PM   #31
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,303
Quote:
Originally Posted by Rocklobster View Post
From what I have read from the company's website I would think that it is for those reasons you have inquired about.

Premium feed

AWhereas pigs are usually fed corn and soy, the pigs used for Nagano pork are fed with a specific mixture of grains including not only corn and soy, but also barley and wheat. The feed contains no animal or bone meal, or ractopamine. . All Nagano pigs follow the same specific feed regimen.

Raised with care

Nagano pigs are raised and transported according to high standards designed to reduce the stress on the animal. Even the pieces of meat are cut using a unique non-automated process: butchering is done by hand, further contributing to the quality of the cuts of meat.

Aged for more flavour

The production method used means that the pork, like beef, can be aged. The 10-day process improves the flavour of the meat.
I'm still curious as to what breed/breeds were used to develop the Nagano pigs. I was poking around looking at heritage breeds today...I didn't find any white ones (the picture on the company's web site is a white pig). What I did find is that heritage breeds are not suited to commercial farm operations. They are noted for being good foragers, having micro-marbling in the meat, leaner than modern breeds, and slower to grow to market weight. Methinks the group has latched onto a marketing ploy but the only difference is the higher cost to feed the animals and hand butchering. Better quality feed would result in better tasting meat. More care in the butchering would result in better quality cuts.

The group claims to feed higher quality feed, to take care when raising and transporting the pigs, and that butchering is non-automated. There are no photos to substantiate these claims. I am suspicious of commercial operations that make these claims but do not provide any photos/video to substantiate the claims.

Don't know about pork, but beef in Ontario can be hung for 14 days. Before the Ontario government stepped in, it could be hung for 21 days. There is a noticeable difference in the tenderness of the beef now that it can't be hung as long. If the farmer is smart, the hanging time can be stretched to about 18 days (the inspectors show up every week), but not to 21 days.

From what I've been able to derive from various producers claiming to cater to the Japanese market, the breed used is the Duroc or a cross thereof. The Duroc is known for leaner meat, faster weight gain (ready for market sooner), and for marbling. I can't find that the Nagano is a recognized breed in North America, which means either the Duroc or crosses thereof are probably being used and marketed as "Nagano" to appeal to the Japanese market. The Duroc is an older North American breed (it's been around awhile).
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-22-2013, 06:43 PM   #32
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
That is some awesome information, all around, CW. Very interesting. Thanks. We have a french chef coming around to push this stuff, and some Angus Prime AAA beef, next week. If I could only memorize it word for word to make the food rep's head spin....
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 08-22-2013, 09:48 PM   #33
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,303
Quote:
Originally Posted by Rocklobster View Post
That is some awesome information, all around, CW. Very interesting. Thanks. We have a french chef coming around to push this stuff, and some Angus Prime AAA beef, next week. If I could only memorize it word for word to make the food rep's head spin....
The only information I could find was that it is a Duroc cross. From what I read, that means the boar is the Duroc, but I couldn't find anything that identified the sow to which the Duroc would be bred. I am very curious about the breed with which the Duroc is crossed to produce this "Nagano" pork. I suspect it is a marketing ploy and if one could get a reliable source of pork from Durocs (maybe the owner of the shop needs to check around to see if there is a small pig farmer willing to raise Durocs for him/her--where I got my RIR hens, the farmer was raising sheep for a abattoir that has a large Muslim clientale). If so, one would have the same quality of meat if the farmer was willing to feed high quality feed, let the pigs forage, and take care when transporting them. Just sayin'.

I guess I could contact the registry for purebred pigs in Canada to find out the lineage to confirm/deny if it is a recognized breed or if it is a Duroc cross. From what I could uncover, the "breed" has only been in existence for 2 generations. In dogs, you have to have 7 generations to create a new purebred. Not sure about pigs. Once you have the 7 generations in dogs, the CKC has to recognize it as a purebred and that takes quite a long time--have to have a certain number of the dogs being shown in the Misc. class, etc.

I am sure the pork chop was very tasty, I am just suspicious of the claims made and no identification of how the "breed" was developed, feed fed, how the care is provided given it is a very large commercial pig farm, transportation (what, do the pigs get to ride in the back of Volvo station wagons?) and if the non-automated butchering techniques really involves butchers cutting the pork by hand.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-23-2013, 06:09 AM   #34
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Quote:
Originally Posted by taxlady View Post
Does IGA stand for Independent Grocers Association in the US too?
That is what it stands for here too
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 08-28-2013, 12:55 AM   #35
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Do you get 'em in already Frenched or do you have to do it? In any event they look really good.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 09-02-2013, 03:57 PM   #36
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Quote:
Originally Posted by Rob Babcock View Post
Do you get 'em in already Frenched or do you have to do it? In any event they look really good.
Hey, Rob. Sorry for the slow response. Yes, they come already Frenched.
__________________
Rocklobster is offline   Reply With Quote
Old 09-03-2013, 07:23 PM   #37
Assistant Cook
 
Join Date: Mar 2013
Location: Tampa Bay Florida
Posts: 36
Looks too high falooting to me. I get my pork at Sam's Club/Wal-Mart. Lean loin and Boston Butt. I have the butcher (meat cutter) trim excess fat and give that to me in separate bag. The slices are then flash frozen in my freezer in vacuum package. Some chops get marinated in my own formula of Zesty Italian, or Citrus blend marinade. Frenching? Don't need the bone so why pay for it. And lastly the COST per chop. IF i spend more than $2 per pound It had better be extra good.
__________________
HomeCook58 is offline   Reply With Quote
Old 09-03-2013, 08:08 PM   #38
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,303
Quote:
Originally Posted by HomeCook58 View Post
Looks too high falooting to me. I get my pork at Sam's Club/Wal-Mart. Lean loin and Boston Butt. I have the butcher (meat cutter) trim excess fat and give that to me in separate bag. The slices are then flash frozen in my freezer in vacuum package. Some chops get marinated in my own formula of Zesty Italian, or Citrus blend marinade. Frenching? Don't need the bone so why pay for it. And lastly the COST per chop. IF i spend more than $2 per pound It had better be extra good.
When I buy chops on special that have "bone in", I usually debone them and toss the bones in a bag in the freezer for stock.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 09-03-2013, 08:46 PM   #39
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Quote:
Originally Posted by HomeCook58 View Post
Looks too high falooting to me. I get my pork at Sam's Club/Wal-Mart. Lean loin and Boston Butt. I have the butcher (meat cutter) trim excess fat and give that to me in separate bag. The slices are then flash frozen in my freezer in vacuum package. Some chops get marinated in my own formula of Zesty Italian, or Citrus blend marinade. Frenching? Don't need the bone so why pay for it. And lastly the COST per chop. IF i spend more than $2 per pound It had better be extra good.
I suppose it is high falooting. Not something I would eat every week, but when it comes to food, I don't mind spending a bit more for a rare treat every now and then. I also have smaller, thinner chops in my freezer that I get on sale.

It doesn't hurt that I manage a meat shop kitchen and get a great discount, either. Hard to handle this stuff every day and not want some. I prefer a bone in chop. I like to leave about half inch of meat on the bone and pick it up with my hand and gnaw on the charred bits to clean it off. A satisfying experience in its own rite. That ain't going to get me any invitations to hang out with the "la-ti-da" crowd.
__________________
Rocklobster is offline   Reply With Quote
Old 09-03-2013, 09:22 PM   #40
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Rocklobster View Post
I suppose it is high falooting. Not something I would eat every week, but when it comes to food, I don't mind spending a bit more for a rare treat every now and then. I also have smaller, thinner chops in my freezer that I get on sale.

It doesn't hurt that I manage a meat shop kitchen and get a great discount, either. Hard to handle this stuff every day and not want some. I prefer a bone in chop. I like to leave about half inch of meat on the bone and pick it up with my hand and gnaw on the charred bits to clean it off. A satisfying experience in its own rite. That ain't going to get me any invitations to hang out with the "la-ti-da" crowd.
Might get you an invitation to my house. I do the same thing.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Reply

Tags
pork

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:46 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.