Hello, Mr. Lobel. I have enjoyed your company's fine products on a few occasions, I also have the Prime Time cookbook, and I have learned much from your appearances on various TV shows.
I notice that your website offers kurobuta, a highly prized Japanese pork with a reputation comparable to Wagyu (Kobe-style) beef. I for one, am anxious to try some, but I'm wondering how it's being received by your customers? I've heard it said that pork continues to be a popular menu item in restaurants, while having declined in people's stated favorites (or was it grocery purchases). Would you say that there was an unmet interest and demand for premium pork first, or did the supply become available first? Any indication it might grow beyond a niche and influence the pork we see in supermarkets? Any other comments about pork from your vantage point?
Thank you very much.
~Tad
Kurobuta Pork
Started by
FoodZealot
, Sep 16 2003 08:55 PM
1 reply to this topic
#1
FoodZealot
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- participating member
- 740 posts
#2
Evan Lobel
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- legacy participant
- 23 posts
Posted 18 September 2003 - 09:32 AM
Tad,
Since its recent introduction, our customers' response to the kurobuta
pork has exceeded our initial expectations. What we're hearing from our
customers is that they are absolutely amazed that pork could be so
flavorful, tender and juicy, compared to the commonly available
commodity, or "white," pork.
I believe pork at this level of quality will mostly likely remain a
niche product, in part because of its cost. And, its cost is directly
related to how the pork is produced. Pigs for commodity pork are bred to
be lower in fat and are slaughtered at a much earlier age, compared to
the type of pork we sell, which is allowed to mature and develop the
intramuscular marbling that contributes so much to the premium pork's
tenderness and juiciness.
And as with any livestock, the longer it is on the hoof, the more costly
it is to produce, in terms of grain, etc.
It's difficult to say whether this type of pork will have an impact on
what's available in the supermarket in the future. It all depends on
what the majority of consumers demand and how pork producers respond to
it.
EL
Since its recent introduction, our customers' response to the kurobuta
pork has exceeded our initial expectations. What we're hearing from our
customers is that they are absolutely amazed that pork could be so
flavorful, tender and juicy, compared to the commonly available
commodity, or "white," pork.
I believe pork at this level of quality will mostly likely remain a
niche product, in part because of its cost. And, its cost is directly
related to how the pork is produced. Pigs for commodity pork are bred to
be lower in fat and are slaughtered at a much earlier age, compared to
the type of pork we sell, which is allowed to mature and develop the
intramuscular marbling that contributes so much to the premium pork's
tenderness and juiciness.
And as with any livestock, the longer it is on the hoof, the more costly
it is to produce, in terms of grain, etc.
It's difficult to say whether this type of pork will have an impact on
what's available in the supermarket in the future. It all depends on
what the majority of consumers demand and how pork producers respond to
it.
EL
