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
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
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
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.
02:00Keisan-gyu's revolution.
02:02The success that led to the reckless challenge.
02:06Keisan-gyu's revolution.
02:20Keisan-gyu's revolution.
02:30Daito-cho, Unnan-shi, located in the east of Shimane Prefecture.
02:35The livestock farm in this town is a domestic company that mainly raises Keisan-gyu, which is rare nationwide.
02:43With only 10 employees, they take care of 500 cows.
02:51Keisan-gyu is a cow that has experienced giving birth.
02:56The female cow that is raised for feeding is given birth once a year,
03:01and it takes about 10 years to complete the task.
03:04However, the reason for this is that the meat is hard and the fat is dry,
03:10so it tends to be malnourished.
03:15So why did they dare to choose the path of raising Keisan-gyu, which is difficult as a business?
03:22The reason was in the childhood of Mr. Ishitobi.
03:46Keisan-gyu that Mr. Ishitobi felt delicious.
03:50However, it was not raised to improve the quality of the meat,
03:55which was often raised by half-eaten farmers.
04:10So Mr. Ishitobi believed in the taste he was used to eating,
04:14and thought that it would be delicious meat if it was raised properly.
04:24In the first place, the number of calves in the body increases with age,
04:29and it is said that the taste will be richer and richer,
04:32so Mr. Ishitobi's idea is not wrong.
04:37But why are there few farmers who raise Keisan-gyu?
04:42Let's ask the farmers who have been raising Keisan-gyu for more than 60 years.
04:48It is difficult to manage the health just by getting old,
04:55so I think there are many people who can get along well even if they are given feed.
05:07That's right.
05:08The biggest drawback of Keisan-gyu is that it is difficult to make you gain weight,
05:13and it is difficult to stabilize the quality of meat and the amount of meat.
05:20Knowing such a situation,
05:22Mr. Ishitobi took on the reckless challenge of raising Keisan-gyu.
05:32After graduating from university, he quit his job as a police officer for 5 years,
05:36and decided to raise Keisan-gyu while learning about wagyu at his family's butcher shop.
05:42There were only voices of opposition from those around him.
05:49I had the image that it was not something to make a profit,
05:53so when I started doing it, I couldn't get much support.
06:00However, this challenge will break the common sense of Japanese Keisan-gyu
06:05and be evaluated as a meat that is praised by the world.
06:11How did Mr. Ishitobi's company succeed?
06:18Raising Keisan-gyu.
06:22I've only heard of it for the first time,
06:25but I'd like to know more about it.
06:30So we invited Mr. Ochiai, the head of Jukuhou Farm to the studio.
06:35Thank you for coming.
06:37Mr. Ochiai, what made you join the company?
06:42I used to run a butcher shop run by Mr. Ishitobi's father.
06:48Mr. Ochiai came in and talked about raising Keisan-gyu.
06:53We had the same idea, so we started raising Keisan-gyu together.
06:58Since you were running a butcher shop,
07:00did you think it was unnecessary to raise Keisan-gyu directly?
07:06Keisan-gyu was hard to sell, and people didn't appreciate it.
07:10I wondered why it was so delicious.
07:14Can you get Keisan-gyu anywhere in the supermarket?
07:18Yes, you can get minced meat or sliced meat.
07:24Consumers don't know the word Keisan-gyu,
07:27so they call it Kokusan-gyu.
07:30People eat Keisan-gyu without knowing it.
07:33People eat Keisan-gyu a lot.
07:35Do you often use your son's lunch box to cut Keisan-gyu?
07:40We can taste the umami of Keisan-gyu.
07:46Is it difficult to make Keisan-gyu fat?
07:50Yes.
07:52We buy Keisan-gyu so that we don't make Keisan-gyu fat.
07:57If Keisan-gyu is big, it's hard to sell.
08:00If Keisan-gyu is fat, it's hard to sell.
08:03It's hard to make Keisan-gyu fat.
08:06We raise cows from various prefectures,
08:09so the environment and feed are different.
08:12It's hard to make Keisan-gyu fat for everyone.
08:19The starting line is completely different,
08:22so it's important to make Keisan-gyu fat.
08:25The company started raising Keisan-gyu in 2017.
08:34They had no experience in raising cows,
08:38and they didn't have any know-how.
08:41But they started raising Keisan-gyu from 15 prefectures.
08:46It's really different.
08:49Beef
08:51Beef is A-ranked for meat lovers,
08:55and B-ranked for non-meat lovers.
08:59Keisan-gyu is B-ranked mainly because the amount of meat is not stable.
09:05Japanese beef
09:07Japanese beef is usually raised in the same environment and feed,
09:14so the amount of meat is stable.
09:18Keisan-gyu is raised by a company
09:21from various farms in Kyushu and China.
09:25So the feed is different.
09:29Even if they are raised in the same environment,
09:32the amount of meat and quality of meat are not stable.
09:36It's like soy sauce.
09:39What should we do to make Keisan-gyu meat and quality of meat stable?
09:44The company faced this challenge.
09:47It looks good.
09:49What made Keisan-gyu fat?
09:59What should we do to make Keisan-gyu meat and quality of meat stable?
10:05The company faced this challenge.
10:08It looks good.
10:10Usually, the feed is a mixture of corn and barley.
10:19But Keisan-gyu doesn't grow well even if the feed is given.
10:25I see.
10:28The reason is that Keisan-gyu is mainly raised in straw.
10:37If the feed is given suddenly,
10:42Keisan-gyu can't grow well because of eating too much.
10:48I'm a little jealous.
10:50So the company thought that they needed a feed to make Keisan-gyu easy to raise.
11:01What Mr. Ishitobi came up with was a feed containing a lot of nutrients in straw.
11:07Actually, this is a common feed for dairy cows.
11:12He decided to develop a feed by arranging it independently.
11:17This is a feed for dairy cows.
11:20He listened to the opinions of farmers and experts and thoroughly investigated the nutrients needed for Keisan-gyu.
11:30He found that vitamins and protein were important.
11:36He used local corn for vitamins.
11:40He noticed a surprising amount of protein.
11:44What is it?
11:45This discovery will change the common sense of Keisan-gyu.
11:50It is...
11:55This is soy sauce.
11:57This is a casserole for soy sauce.
12:00This is sweet potato.
12:02This is sweet potato.
12:04When processing food, it is thrown away.
12:10In recent years, food was thrown away as industrial waste in food factories.
12:18This is because it contains a lot of protein and reduces costs.
12:25The company decided to buy food waste from the countryside and use it.
12:32Amazing.
12:33With the cooperation of the research institute, all the nutrients were extracted.
12:39Based on this, the nutrition balance was established.
12:42After two years of trial and error, the ideal feed was finally completed.
12:50Keisan-gyu was given this feed for the first one to two months.
12:57Keisan-gyu was in a healthy state with a balanced nutritional balance.
13:03After that, he was raised with his own feed containing a lot of grain.
13:09I see.
13:11He gradually stepped up.
13:13A cow weighing 500 kg has grown to 800 kg.
13:19It looks completely different.
13:21It has a good appearance.
13:22It has grown so much.
13:24It looks like a child.
13:25I thought it was a parent and child.
13:28Let's compare Keisan-gyu and Keisan-gyu with meat.
13:34Keisan-gyu looks like red meat.
13:36The difference is unprecedented.
13:38Keisan-gyu has a good appearance.
13:40Both red and oily meat have a beautiful color.
13:44The color is beautiful.
13:45It's amazing.
13:48Most of the high-class evaluation was graded up to A rank.
13:55This became a rumor in the market.
13:57It was gradually used in restaurants.
14:02This is a restaurant that opened last year in Matsue City, where only Keisan-gyu is handled.
14:11It looks delicious.
14:12It looks delicious.
14:13The rare steak of Keisan-gyu is carefully placed on the rice.
14:18The whole steak is famous.
14:21I asked HIKOTA, the manager, about the charm of Keisan-gyu.
14:26Keisan-gyu has a soft and rich taste.
14:30I think it's delicious.
14:31It's light.
14:32Every time I eat meat, I'm shocked.
14:38Keisan-gyu has a good reputation.
14:41However, it was not in Japan, but overseas that it was evaluated first.
14:49What is the reason for this surprise?
14:53What is the reason for this surprise?
15:00I was surprised.
15:02It's completely different.
15:03I thought it was a parent and child.
15:05Is it the same age?
15:07It's the same age.
15:09I see.
15:10I prepared Keisan-gyu steak that the company raised.
15:16That's great.
15:17What is this part?
15:19This is sirloin.
15:21I eat this.
15:24I eat this.
15:30This is delicious.
15:31Thank you very much.
15:32It has a sweet taste of fat, but it has a firm texture.
15:37It has a great umami taste.
15:39It's delicious.
15:40It doesn't smell.
15:41I feel like I'm eating meat.
15:45It's like the steak.
15:48What made you use food waste for your food?
15:54I was looking for a nutrient-rich ingredient.
15:59I found Izumo soba and sweet potatoes.
16:03They are very nutritious.
16:05I thought cows could also use them.
16:08It's Izumo soba.
16:11That's great.
16:14I want to eat it.
16:16It takes a lot of time and effort.
16:18The grade was B rank.
16:21This is A rank.
16:22What is the meat of the A rank company?
16:28The A rank company is mainly A3 and A4.
16:31The highest grade is A5.
16:33The meat of A4 is already out.
16:36It's from Keisan-gyu.
16:37That's great.
16:40Is the price of one cow cheaper than buying a calf?
16:45Yes.
16:46It's cheaper than buying a calf.
16:50I see.
16:51It takes two and a half years to ship a calf.
16:56Keisan-gyu is shipped in six months.
17:03It's fast.
17:05You can see the result in six months.
17:09You can improve it quickly.
17:12You can fix the combination of the feed.
17:19The grade is going up.
17:22It's going up.
17:24That's great.
17:26Why was Keisan-gyu rated first?
17:36The company started exporting Keisan-gyu in 2020.
17:43The reason was the meeting with Ginkakuji Onishi, a meat-griller company in Kyoto.
17:50This is a global company that has been developing Japanese beef abroad for more than 70 years.
17:57I see.
17:59Ginkakuji Onishi, a professional meat-griller, was surprised when he saw Keisan-gyu for the first time.
18:09I didn't expect Keisan-gyu to be of this quality.
18:14I was impressed.
18:16Keisan-gyu has a great variety.
18:20It's the perfect size for a farm.
18:24The meat is firm.
18:27The color of the meat is good.
18:29The quality of the fat is good.
18:32I was shocked.
18:34In fact, Ginkakuji Onishi has been looking for high-quality Keisan-gyu for export.
18:41Because...
18:43In Europe, many people prefer Keisan-gyu to ordinary meat.
18:50In Japan and abroad, there is a difference of opinion.
18:54For example, in Japan, Shimo-furiniku with a lot of sashimi is popular.
19:01Here in France, it's a little different.
19:06We like the fillet of beef.
19:10Because it's not fat.
19:15In France, Keisan-gyu is popular because it has a lot of red meat.
19:24I see.
19:26The company is confident that the market will open in foreign countries.
19:30So, Ginkakuji Onishi was invited to export.
19:34The company's Keisan-gyu has a lot of red meat and has a lot of sashimi.
19:41It was highly rated in Europe.
19:45He looks happy.
19:48In addition, there were two reasons why the company's Keisan-gyu was highly rated abroad.
19:55One of them is the sustainable approach.
20:02The production of feed using local food waste has led to a decrease in food loss.
20:08It is said to be environmentally friendly.
20:15The other reason is the way of thinking of animal welfare.
20:19The company's Keisan-gyu focuses on the breeding environment.
20:23In order to increase the efficiency of production,
20:27cattle are often raised in one room with three or four cows.
20:32However, in the company, there are only two cows.
20:36They are raised in a relaxed state so as not to stress the cows.
20:43Various cows are raised in various environments.
20:47It is important to have a good compatibility.
20:50If the number of cows is large, there will be a lot of cows fighting.
20:55The cows will get injured.
20:57We were not aware of that.
21:01We realized later that what we were doing was connected to animal welfare.
21:09This approach was perfect for overseas needs.
21:15This coincidence led to the highly rated results in the world.
21:25In Japan, consumers are interested in safety.
21:32However, overseas consumers are interested in environmental activities
21:38I like the fact that it leads to environmental activities.
21:45It's been a year since the export started.
21:49The company's Keisan-gyu's evaluation has spread all over the world.
21:53It has grown to more than 20 countries and exports about 600 cows a year.
22:01Korea, which is said to be reckless, is against the environment.
22:06However, Keisan-gyu has opened a new door.
22:15Beyond that is the future of livestock and the possibility of infinity.
22:25I think it's amazing that you use the word shock.
22:32How much meat do you export overseas?
22:38About half of it is exported overseas.
22:42How is it? Is the number of exports increasing?
22:46Until now, we exported cows to Kyoto, Shiga, and Tokushima.
22:54Recently, we exported to Shimane and Shimane's JA.
23:00Now we can export to overseas from Shimane's Shokuniku Kousha.
23:06I think the number of exports will continue to increase.
23:09From Shimane to the world.
23:12That was one of my dreams, and it came true.
23:16How is it? I think the Keisan-gyu's evaluation in Japan is changing.
23:23In supermarkets, they sell minced meat, steak, and table meat.
23:33Table meat?
23:35It's the meat that goes on the table.
23:38It's the main dish.
23:40I see.
23:42Mr. Yashima, please tell us about today's topic.
23:47Today's topic is...
23:51There is a chance after recklessness.
23:55I think it's nonsense to say that it's reckless even if people around you are against it.
24:02We tend to look at various things with our own eyes.
24:07I learned today that the result of looking at things with your own eyes is also shocking.
24:16I think the times will catch up with you.
24:21I hope you'll do your best.
24:23Thank you very much for today.