Hello.
My name is Kamoda, and I am in charge of meat at Tategamori Ark Ranch.
In March of this year, next to Tategamori Ham Kobo"Farm Base"A facility has been created.
I mainly work on a farm basis.
The explanation of this facility is introduced by the staff of the ranch on this blog.
https://www.arkfarm.co.jp/topics/detail.php?id=3282
https://www.arkfarm.co.jp/topics/detail.php?id=3264
https://www.arkfarm.co.jp/topics/detail.php?id=3260
https://www.arkfarm.co.jp/topics/detail.php?id=3186
Please take a look.
Today, I would like to take a deep (?) introduction to the butcher room that customers can see from the Farm Base Gallery.
First of all, from the gallery to the butcher room, here on the left side...
There are some heavy tools lined up, but these are the tools you need to cut Tategamori Kogen pork on the bone.
It looks like a DIY tool (laughs)
The box-shaped machine on the side is...
It is a machine called "Meat Chopper" that produces minced Tategamori Kogen pork.
Be very careful about safety when working.
Right below is...
This machine vacuum-packs or special air-packs Tategamori Kogen pork.
Some days we work from first thing in the morning until late at night.
The first product check is also done while packing, so the sharp eyes of the person in charge shines during the work.
Looking to the right...
This is a work space for producing thinly sliced and sliced Tategamori Kogen pork.
This is a machine called a "meat slicer" that cuts Tategamori Kogen pork into thin slices.
Driving this slicer at top speed feels great! It feels good! !
Of course it's safe driving even if it's top speed (laughs)
Here is my favorite knife.
The length of the blade is 9 sun (27 cm).
I just got a new one a few months ago and hadn't done much yet, so I used my favorite whetstone...
It's about time to finish the knife with the desired shape, thickness, and sharpening to create a knife that you will love.
Actually, this is one of my pleasures.
This is a knife that I think may be the last one in my life as a butcher.
I will use it carefully.
And our proud butcher staff of a few elite.
Beyond each role, I judge what I can do now, and I'm moving well with my footwork.
Thank you very much for your hard work every day.
Thank you very much.
In the newly established wonderful environment, I will enjoy working with wonderful Tategamori Kogen pigs with wonderful tools and thoughts on the products, thinking safety and hygiene first.
When you come to the ranch, please come and visit the farm base once.
We'll be waiting for your visit sincerely.
Thank you for reading to the end.
Manufacturing and Sales Department Toshihiro Kamoda
