Nobels Group

English

 

Tokachi Herb Beef is what we raise

“We want to make delicious beef.” This simple wish produces great taste only when it is combined with Tokachi’s rich nature and careful raising. Tokachi Herb Beef comes from domestically raised cattle which are a cross between Japanese Black and Holstein. We raise them slowly, giving them herbs in step with their growing stages helping to maintain their health. Raising cattle slowly here in the great nature of Tokachi, Hokkaido, and giving them herbs, are choices we reached as a result of taking care of cattle deliberately—Tokachi Herb Beef is what we raise.

 

In Tokachi’s rich nature

Tokachi, located in the eastern part of Hokkaido, is graced with rich nature with crisp air and clear river-bed water from the Daisetsuzan Mountains. Nobels’s farm is located in Kamishihoro, which is an even cooler area than the other parts of Tokachi. It is the best environment for cattle, which don’t tolerate the heat well, meaning they receive less stress in summer. Their feed includes plenty of fresh herbage produced in Hokkaido. The cattle barns are designed to have plenty of room so that each cow can lie down, relaxed. They are always kept clean with natural bedding such as sawdust spread on the floor.

 

Efforts for safety and security

All the cattle are given a blood test when we purchase them in order to prevent diseases from coming into our farm. While raising the cattle, we periodically give them tests in order to maintain their health. The feed we use has passed strict quality tests that manufacturers conducted. In addition, 17 kinds of herbs are mixed with them, which enhances the digestion and immunity of the cattle. Because the cattle grow healthily without stress, eating plenty of feed and not relying on medicine, they produce beef with a fine texture without the smell. Also, our traceability system enables us to trace the production history of each cow. Fresh meat is processed at our facilities to be made into products and then shipped. Therefore, we can always deliver fresh, delicious beef.

 

Hokkaido Tokachi herb beef price list

Tenderloin (Fillet)

Minimum lot: about 12 kilograms (The photo is 3 kilograms)

Approximate weight from one cow: about 24 kilograms

 

Because it is a muscle that is hardly ever moved, it is tender with fine texture and a small amount of fat. The thickest part in the center of the tenderloin is called chateaubriand. The characteristics of the tenderloin, its tenderness and fine texture, are even greater in this part. Also, tenderloin is just a small part out of the whole cow, just a few kilograms, and chateaubriand is an even smaller part of the tenderloin. Therefore, it is considered the most precious and highest quality beef.

 

Striploin (Sirloin)

Minimum lot: about 12 kilograms (The photo is 3 kilograms)
Approximate weight from one cow: about 24 kilograms

 

It is a part from between the rib roast and the round. It is rich in fat, and thus tender. Its fine texture and moderate amount of marbling create rich flavor. It is said that the name was given when the ancient Kingdom of England gave the title of Sir to the loin because it was so beautiful. Its wonderful smell and flavor are of top quality.

 

Cube roll (Rib roast)

Minimum lot: about 12 kilograms (The photo is 3 kilograms)
Approximate weight from one cow: about 24 kilograms

 

It is the roast meat on the shoulder side of the ribs. Well-balanced lean meat and marbling create fine texture, good flavor and tenderness. The very small, thus precious, part of a rib roast is called the enpitsu (meaning “pencil” in Japanese), and offers the perfect balance of lean meat and marbling.

 

Chuck (Shoulder roast)

Minimum lot: about 12 kilograms (The photo is 3 kilograms)
Approximate weight from one cow: about 24 kilograms

 

It has fine texture, tenderness, and good flavor. Cutting up this part, you can find the chuck flap, which has stronger sweetness and smell. It also has the most beautiful marbling in the chuck, which does not have a lingering bad taste, but offers delicately melting mouthfeel and rich taste. Some restaurants offer it as premium roast.

 

Chuck rib

Minimum lot: about 12 kilograms (The photo is 3 kilograms)
Approximate weight from one cow: about 24 kilograms

 

It is the triangular cut of the meat on the chest side of the first to sixth ribs. It is tender because it tends to contain more marbling, and is used for the premium Korean BBQ kalbi. It is a very popular part as it is tenderer and has richer taste and flavor (sweetness).

 

 

Nobels Food Co., Ltd.

235 Kamishihoro Higashi 3-sen, Kamishihoro, Kato-gun, Hokkaido 080-1408, Japan

Tel: +81-1564-2-5580 / Fax: +81-1564-2-2929

Contact Us (Mail form)

 

English

Pagetop