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Meat Digest Last Updated: Oct 18, 2010 - 11:53:30 AM

Availability of Scottish | Kobe Beef and Kurobuta Pork
By Craig W. Walsh
Oct 18, 2010 - 7:53:00 PM

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We are no longer producing Scottish Kobe beef or Kurobuta pork.  Please watch this space -- we hope to have another producer online soon.

The demand for Scottish | Kobe beef is quite small.  And the supply is quite small.  It's always difficult to match a small demand with a small supply, and get it right.  This is complicated by the fact that some cuts of beef, and of Kurobuta pork, are more popular than others.  And the challenge is made greater by the fact that we can't just send out an e-mail and get more beef.  The whole process is slow and patient:  even after the steer goes down the long green mile, the beef is aged a further 21 - 24 days.

To give you an idea of the problem, the whole fillet in an average Scottish | Kobe steer or heifer weighs about 3 kg --- or around 0.5% ( a half of one percent) of the 550 kg live weight of the animal.  It's very expensive to raise our pure-bred cattle on their luxurious diet of grain and beer, and to give them a massage three times each week.   And it's just not cost-effective for us to send a steer or heifer down the long green mile for just the fillet.

We have stopped production -- but believe we have another producer interested in taking over our business.  Please watch this space...

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