そ～だったのかンパニー 2024年10月06日 世界から称賛されるサステナブルな牛肉
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00:00Do you know a cow called Keisan-gyu?
00:04Keisan-gyu?
00:05This is a mother cow that has experienced many miscarriages and is considered to have fulfilled her role.
00:11Many of them are considered to be of low value due to their hard flesh,
00:16and are generally processed into minced meat or pet food.
00:21I see.
00:23There was a former police officer who discovered a new value in Keisan-gyu,
00:29and took on the miscarriage.
00:32A police officer?
00:34He was Mr. Ishitobi, the president of Jukuhou Farm.
00:37Why was it called Keisan-gyu?
00:41He challenged the miscarriage of Keisan-gyu,
00:45with fierce opposition from the people around him.
00:48He challenged the miscarriage of Keisan-gyu.
00:51The strong belief in Keisan-gyu had a taste that he had eaten since he was a child.
00:58It's hard, but it has a strong taste. I thought it was delicious.
01:05Keisan-gyu is hard to gain weight.
01:07The company successfully overturned the common sense of the industry,
01:11and grew 500 kg of Keisan-gyu to 800 kg in just half a year.
01:22The meat has a rich taste,
01:24and is praised not only in Japan, but also overseas.
01:31Once the miscarriage was over,
01:33how did the cows, who were considered to be of no value, regain their brilliance?
01:39The secret lies in the development of the basic, exquisite feed that was completed in trial and error.
01:49The company led the challenge that everyone called reckless to success.
01:54This time, we will look at the strong belief behind it.
01:59Peel the Basics of Keisan-gyu
02:04The revolution of Keisan-gyu. A successful call that was led by a reckless challenge.
02:11Keisan-gyu
02:15Keisan-gyu
02:19A Million-year-old Championship
02:29Daito-cho, Unnan-shi, located in the east of Shimane Prefecture.
02:34Jukuhou Farm, located in this town,
02:37is a livestock company that mainly raises K-3 cows, which is rare nationwide.
02:43With only 10 employees, they take care of 500 cows.
02:50K-3 cows are cows that have experienced giving birth.
02:55The female cows that are raised for breeding
02:58give birth to one cow a year and take care of them for about 10 years.
03:03However, the reason for this is that the meat is hard and the fat is dry.
03:14So why did they dare to choose the path of raising K-3 cows, which is difficult for business?
03:22The reason was in the early days of Mr. Ishitobi.
03:27My father wanted to open a butcher shop.
03:32K-3 cows often appeared on the table.
03:38Yes, they were eaten, but the taste was delicious.
03:47K-3 cows that Mr. Ishitobi tasted.
03:50However, it was not raised to improve the quality of the meat,
03:55which was often raised by half-eaten farmers.
04:01The K-3 cows I ate were not so well-received in the world.
04:10So Mr. Ishitobi believed in the taste he had eaten,
04:14and thought that it would be delicious meat if it was raised well.
04:24In the first place, the number of K-3 cows in the body increases with age,
04:29and it is said that the taste increases and becomes a strong taste.
04:32Mr. Ishitobi's idea is not wrong.
04:37But why are there few farmers who raise K-3 cows?
04:42I asked a farmer with more than 60 years of experience in breeding Japanese cows.
04:48It is difficult to manage the health of the K-3 cows just because they are old.
04:55I think it is difficult to raise K-3 cows even if you give them a lot of feed.
05:00K-3 cows have a certain level of technology.
05:03Ordinary people can't raise them.
05:06That's right.
05:08The biggest drawback of K-3 cows is that it is difficult to make them gain weight,
05:13and it is impossible to stabilize the quality of meat and the amount of meat.
05:20Knowing such a situation,
05:22Mr. Ishitobi took a reckless challenge to raise K-3 cows.
05:29After graduating from university, he quit his job as a police officer for five years
05:33and decided to raise K-3 cows while learning about Japanese beef at his parents' butcher shop.
05:40He was so reckless that there was only a voice of opposition from the people around him.
05:46I had the image that it was not something to make a profit,
05:50so when I started to do it, I couldn't get much support.
05:56However, this challenge broke the common sense of Japanese K-3 cows
06:00and was evaluated as a meat that was praised by the world.
06:06How did the company lead to success?
06:12Raising K-3 cows.
06:16It's a word I've never heard before.
06:20I'd like to know more about it.
06:22We have Mr. Ochiyai from Jukuhou Farm here with us today.
06:26Thank you for coming.
06:28Mr. Ochiyai, how did you get into the company?
06:32I used to work at a butcher shop run by Mr. Ishitobi's father.
06:37I see.
06:38Then Mr. Ochiyai joined the company.
06:40I see.
06:41Then Mr. Ochiyai joined the company.
06:43I see.
06:44I see.
06:45I used to work at a butcher shop run by Mr. Ishitobi's father.
06:48I see.
06:49Then Mr. Ochiyai joined the company.
06:51We talked about how we wanted to raise K-3 cows.
06:54We had the same idea.
06:55I see.
06:56That's how we started raising K-3 cows.
06:58You were in the business,
07:00so you must have thought it was unnecessary to raise K-3 cows directly.
07:07It was a little hard to sell,
07:09and people didn't appreciate it.
07:11I wondered why it was so delicious.
07:14Can you get K-3 cows from any supermarket?
07:18Yes, you can get them from supermarkets.
07:20For example, minced meat or sliced meat.
07:23Yes.
07:24Consumers don't know the word K-3 cows,
07:27so they call them domestic cows.
07:29I see.
07:30People don't know about K-3 cows,
07:32but they eat them.
07:33So they eat them a lot.
07:34I think they eat them a lot.
07:35Do you often use your son's lunch box for slicing?
07:38No, I don't.
07:40We can taste the umami of K-3 cows.
07:45I don't think so.
07:46But as a feature of K-3 cows,
07:48it's hard to make them fat.
07:50That's right.
07:51Why is that?
07:52In order to make K-3 cows fat,
07:54we have to keep them from getting fat.
07:57I see.
07:58If the body is big, it's hard to raise them.
07:59That's right.
08:00If the body is fat, it's hard to raise them.
08:02That's why it's hard to make them fat.
08:05We raise cows from different prefectures,
08:08so the environment they grow up in
08:10and the feed they eat are different.
08:12So it's hard to make them fat
08:14when they're so different from each other.
08:17Yes, it's hard.
08:18It's hard.
08:19The starting line is completely different.
08:21So we have to find the right starting line.
08:23I see.
08:26The company started in 2017
08:29and started raising K-3 cows.
08:32The company.
08:35They had no experience in raising cows,
08:38so they didn't have any know-how.
08:41First, they bought 15 K-3 cows from each prefecture
08:44and started raising them.
08:46They're so different.
08:52K-3 cows are A-ranked for those who like meat,
08:55and B-ranked for those who don't.
08:59K-3 cows are A-ranked for those who like meat,
09:02and B-ranked for those who don't.
09:08Normally, Japanese cows are raised
09:10by giving the same feed in the same environment
09:13starting from the calf.
09:15That way, the feed is stable.
09:18On the other hand, K-3 cows raised by the company
09:21are bought from various farms in Kyushu and China.
09:25The feed they eat and the feed they raise
09:27are different from each other.
09:29So even if they're raised in the same environment,
09:32the way the meat is cooked and the quality of the meat aren't stable.
09:39What should we do to make K-3 cows stable
09:42in terms of the amount of meat and quality of meat?
09:44The company faced this challenge.
09:49What made K-3 cows so hard to get fat?
09:55K-3 Cows
09:59What should we do to make K-3 cows stable
10:02in terms of the amount of meat and quality of meat?
10:05The company faced this challenge.
10:08Looks nostalgic.
10:11Normally, the feed given to improve the quality of meat
10:14is a mixture of corn and wheat.
10:20But even if the feed is given to K-3 cows,
10:23they don't grow well.
10:25I see.
10:29That's because K-3 cows are raised
10:32mainly with straw to prevent them from getting fat.
10:37If the feed given to improve the quality of meat
10:40is suddenly given to K-3 cows,
10:42they can't grow well due to eating too much.
10:48I'm a little jealous.
10:50So the company thought that
10:52they needed feed to make K-3 cows
10:55easier to raise.
11:01What Mr. Ishitobi came up with
11:03was a feed containing a lot of nutrients in straw.
11:07Actually, this is a common feed for dairy cows.
11:12He decided to develop the feed by arranging it independently.
11:17Dairy cows are dairy cows.
11:20We asked farmers and experts
11:22about the nutrients necessary for K-3 cows
11:25and investigated them thoroughly.
11:30What we found important were vitamins and protein.
11:38Vitamins were used in local corn,
11:41and protein was focused on an unexpected nutrient.
11:45I wonder what it is.
11:47This discovery will change the common sense of K-3 cows.
11:52And that is...
11:57This is soy sauce.
11:59This is soy sauce.
12:02And this is sweet potato.
12:04When processing food,
12:06this is thrown away as waste.
12:10In recent years, food was thrown away as industrial waste
12:14in food factories.
12:18These products contain a lot of protein,
12:21which reduces the cost of production.
12:24So the company decided to buy local food waste
12:28and make use of it.
12:33With the cooperation of the research institute,
12:36K-3 cows were able to get all the nutrients they needed.
12:40Based on the results,
12:42the ideal feed was finally completed
12:45after two years of trial and error.
12:53By feeding this straw feed for the first one to two months,
12:58K-3 cows were able to maintain a healthy nutritional balance.
13:03And then,
13:04the cows were raised with their own feed,
13:07which contained a lot of grains.
13:10I see.
13:11The cows are gradually taking the next step.
13:14The cows that used to weigh 500 kg
13:16have grown to 800 kg.
13:19They look completely different.
13:21They have a lot of meat.
13:22They've grown this much.
13:24They look like children.
13:25I thought they were parents.
13:28Let's compare the K-3 cows with the company cows.
13:34They look like red meat.
13:36There's a huge difference.
13:38The company cows have a lot of meat,
13:40and both the red meat and the fatty meat
13:42have a beautiful color.
13:44It's beautiful.
13:45It's amazing.
13:46Yes.
13:48Most of the B-ranked cows
13:50were graded up to A-ranked.
13:55This became a rumor in the market,
13:57and it was gradually taken over by restaurants.
14:04This is a restaurant that opened last year
14:08in Matsue City, where only K-3 cows are taken care of.
14:13It looks delicious.
14:14It looks delicious.
14:15The rare steak of K-3 cows
14:17is carefully placed on top of the rice.
14:20It's famous for its steak stew.
14:22It looks delicious.
14:23When we asked Hikota of Tenkyo
14:25about the charm of K-3 cows of the company,
14:29I can't believe it's a K-3 cow.
14:31It's so tender.
14:32It has a strong taste of meat.
14:33I think it's delicious.
14:34It's light.
14:35Every time I open the meat,
14:37I'm shocked.
14:41K-3 cows of the company are well-received.
14:44It's beautiful.
14:45However, the first place was
14:49not in Japan,
14:50but overseas.
14:53What is the surprising reason?
15:00I was surprised.
15:02It's totally different.
15:03I thought it was a parent and child.
15:05Are they about the same age?
15:07They are about the same age.
15:09I see.
15:10So,
15:11we prepared a steak of K-3 cows
15:13raised by the company.
15:16Great.
15:17What is this part?
15:19It's sirloin.
15:20Sirloin.
15:21Let's eat.
15:25Let's eat.
15:30It's delicious.
15:32It has a sweet taste of fat,
15:35but it has a firm texture.
15:37It has a great umami.
15:39It's delicious.
15:40It doesn't have a smell,
15:41but I feel like I'm eating meat.
15:45It's like the steak.
15:48In the first place,
15:49why did you decide to use food waste?
15:54I was looking for a nutrient-rich raw material.
15:58I was looking for something.
15:59I found Izumo soba noodles
16:02and sweet potatoes.
16:03They are very nutritious.
16:05I thought cows could use them well.
16:08It's Izumo soba noodles.
16:11It's good.
16:14I want to eat it.
16:16Of course, it takes a lot of time.
16:18The grade was B rank.
16:21It's A rank.
16:22What is the meat of the A rank company?
16:28It's mainly A3 and A4.
16:31The top one is A5, right?
16:33Yes, it's A5.
16:34The meat of A4 is already out.
16:36It's from K-3 cows.
16:38That's great.
16:40The price of one cow is
16:42cheaper than buying a calf.
16:45Yes, it's cheaper than buying a calf.
16:47It's cheaper than raising a calf.
16:50I see.
16:51It takes two and a half years to ship a calf.
16:56K-3 cows are shipped in six months.
17:03It's fast.
17:05You can see the results in half a year.
17:09You can improve it quickly.
17:12I see.
17:13You can change the combination of the feed at that time.
17:19Yes, I can.
17:20The grade is getting higher and higher.
17:23I think so.
17:25That's great.
17:27Why did K-3 cows get the highest grade overseas?
17:32K-3 Cows
17:38The company started exporting K-3 cows in 2020.
17:43The reason was the meeting with Ginkakuji Onishi,
17:47a Japanese butcher company in Kyoto.
17:50This is a global company that has been developing Japanese cows
17:54for more than 70 years.
17:57I see.
17:59Ginkakuji Onishi, a professional butcher,
18:03was surprised when he saw K-3 cows for the first time.
18:09I didn't expect K-3 cows to be of this quality.
18:13I was impressed.
18:15K-3 cows are very diverse.
18:19The size of Jukou Farm is perfect.
18:23The meat is firm.
18:26The color of the meat and the quality of the fat were very good.
18:31I was shocked.
18:34In fact, Ginkakuji Onishi has been looking for K-3 cows of good quality for export.
18:40That's because...
18:42In Europe, many people prefer K-3 cows to ordinary meat.
18:49Yes, there is a difference in thinking between Japan and overseas.
18:54For example, in Japan,
18:56the popular K-3 cow is the one with a lot of meat.
19:01But in France, it's a little different.
19:06We like the fillet.
19:08The fillet of beef.
19:10Because it's not fat.
19:15In France, K-3 cows are popular because of their red meat
19:19K-3 cows are popular because they are eaten as usual.
19:24I see.
19:26The company is confident that the market will open overseas.
19:30They started exporting K-3 cows with the invitation of Ginkakuji Onishi.
19:34Then, K-3 cows with red meat and Japanese beef were highly rated in Europe.
19:45You look happy.
19:48In addition, there were two factors that K-3 cows were highly rated overseas.
19:55One of them is the sustainable approach.
20:02The feed production using local food waste is linked to the reduction of food loss.
20:08It is said to be environmentally friendly.
20:12And the other one is the approach to the breeding environment based on the way of thinking of animal welfare.
20:18I see. It's big.
20:20Normally, in order to increase the efficiency of production,
20:24K-3 cows are raised in one room with three or four cats.
20:29But in the company, there are only two cats.
20:33They are raised in a relaxed state so as not to stress the cows.
20:38Many cows are raised in various environments.
20:42It is important to have a good relationship with them.
20:45If there are too many cows, they get along with each other and fight.
20:49The cows get injured.
20:51We weren't aware of that.
20:55We realized later that what we were doing was related to animal welfare.
21:02This approach was actually perfect for overseas needs.
21:08This coincidence led to the result of being highly rated by the world.
21:17In Japan, consumers are more interested in safety and security.
21:24In Japan, consumers are more interested in safety and security.
21:28In Japan, consumers are more interested in safety and security.
21:32But in overseas, it leads to good environmental activities.
21:37But in overseas, it leads to good environmental activities.
21:44It's been five years since the export started.
21:47The company's evaluation of K-3 cows has spread all over the world.
21:51The company's evaluation of K-3 cows has spread all over the world.
21:55The company has grown to export about 600 cows per year.
22:01It is said to be reckless.
22:03It is said to be reckless.
22:06However, the company, which has been steadfast for many years,
22:10However, the company, which has been steadfast for many years,
22:15has a future of K-3 and an infinite number of possibilities.
22:25You use the word shock.
22:28You use the word shock.
22:32How much meat is exported to overseas?
22:38About half of the meat is exported to overseas.
22:42Is the number of exports to overseas increasing?
22:46Until now, we exported cows to Kyoto, Shiga, and Tokushima.
22:54Recently, we cooperated with Shimane Prefecture and Shimane J.
23:00Recently, we cooperated with Shimane Prefecture and Shimane J.
23:06I think the number of exports will continue to increase.
23:09From Shimane to the world.
23:12It was a dream.
23:15It has come true.
23:17Has the evaluation of K-3 cows in Japan changed?
23:22It has changed.
23:24In the past, meat for steak and meat for barbecue was sold at supermarkets.
23:31It was sold as table meat.
23:34Table meat?
23:36It was sold as table meat.
23:39It was sold as table meat.
23:42Mr. Yoshima, please tell us about today's topic.
23:46Today's topic is...
23:48Today's topic is...
23:50There is a chance for the reckless.
23:53There is a chance for the reckless.
23:55People say it's reckless.
23:58People say it's reckless.
24:00People say it's reckless.
24:02We tend to look at things with our own eyes.
24:07We learned today that the result is also a shock.
24:16I feel that the times will catch up with Jukko Farm.
24:21I feel that the times will catch up with Jukko Farm.
24:23Thank you very much for today.