BERKSHIRE THE BREED

Berkshire pork is a heritage breed. What’s a heritage breed you ask? It’s a traditional livestock breed raised before industrial agriculture made things a little wacky. In other words, it denotes a more flavorful, artisanal, and dare we say, classic pork flavor.

Originating from England, legend has it Oliver Cromwell’s army huddling up for winter discovered the swine larger than any other. The soldiers spread the good word on their return. Nobility found favor and flavor with the breed and the swine soon debuted at Windsor Castle. They crossed the pond and were first reported in the United States in 1823. Today they are known in tandem with Kobe Beef for their supreme quality.

KUROBUTA?

Let’s save us all some confusion. Kurobuta=Berkshire. Kurobuta is Japanese for “black hog”. Japan received Berkshire hogs as a gift in the 19th century. People sometimes try to make it sound like it is something different, but it is not…it is Berkshire and we are going to call it that.

A ‘pigture’ of our Berkshire

We raise our Berkshire like our Wagyu beef…as a delicacy. We love the Berkshire breed, but there are some undesirable characteristics. So we chose to breed our Berkshire with a set genetic mix of other heritage breeds so we can offer enhanced cuts from nose to tail with better overall flavor, consistency, tenderness, marbling, size, muscle structure, and color Berkshire is already known for.

Born, Raised, and Harvested in the USA

Raised Without

  • Antibiotics
  • Hormones*
  • Growth Promotants  (including ractopamine)
  • Animal By-Products
  • Artificial Ingredients

Always

  • Vegetarian-Fed
  • Minimally Processed
  • Source and Age Verified
  • Higher levels of Minolta and pH (demonstrating higher quality)
  • 3rd party audited

Our hogs are raised on small American family owned farms, many of which have been at this for generations. Our program allows farms that would be ignored by large corporations a chance to compete in a global market and continue the tradition of what they do best. All farms are third party audited and monitored by animal nutritionists so you can buy from Ma and Pa with the greatest consistency, quality, and ease.

Our processing partner ensures the highest quality by introducing state of the art methods in conjunction with traditional attention to craft processing in small batches, expert hand cutting, and humane harvest.

A new CO2 stunning system provides anesthesia which prevents livestock from feeling pain. It also eliminates the damage that can occur with conventional electrical stunning while preserving the naturally deep color of the pork and the reduced stress also improves the pH level in the meat.

We ship throughout the United States via UPS/FedEx.

You can find us in grocery stores and restaurants throughout the world.

Are you a restaurant or business interested in wholesale or exporting? Email [email protected]

Let’s face it most of us don’t know how to pick the best pork. Click on the following diamonds to learn the 4 key criteria to consider.

Let’s face it most of us don’t know how to pick the best pork.
Click on the tabs to learn more.

Selecting pork that is dark pink to red in color is the best as pale or white pork tends to be lower quality and less flavorful. Minolta is a measurement of lightness. Our Berkshire has higher levels, meaning darker color. Our genetics, paired with our humane handling, make our pH level one of the best. Higher pH levels correlate with less acidity, resulting in higher quality, flavor, and tenderness. Our genetics paired with our humane handling make our pH level one of the best.

Selecting pork that is dark pink to red in color is the best as pale or white pork tends to be lower quality and less flavorful. Minolta is a measurement of lightness. Our Berkshire has higher levels, meaning darker color. Our genetics, paired with our humane handling, make our pH level one of the best. Higher pH levels correlate with less acidity, resulting in higher quality, flavor, and tenderness. Our genetics paired with our humane handling make our pH level one of the best.

Marbling is the intermuscular fat, or the white streaks found in meat. Berkshire is known for its superior marbling, which leads to a more tender and tasteful eating experience. Fine marbling is better than thick or coarse marbling.

Defrosting

Thawing in The Refrigerator

  1. Safest way to defrost
  2. Take packaged meat out of the freezer and put on a plate
  3. Place the plate in refrigerator away from other foods
  4. Product should be ready to use by the next day

Thawing in Cold Water

  1. Fastest way to defrost
  2. Take packaged meat out of the freezer and place in airtight bag (Ziploc works great!)
  3. Place the bag in cold water and change water every 30 minutes
  4. Cook immediately

Rubs & Marinades

Premier American Berkshire Pork® is great on its own so we like just a sprinkling of salt and pepper before cooking,

Feeling Adventurous?

Check out our social media for some inspiration!

Safety Tips

  • Never wash raw meat, as it can help bacteria spread by splashing on countertops and sink.
  • Use one cutting board for meat, and another for fresh produce.
  • Always have separate surfaces (plates etc) for raw and cooked products
  • Wash hands before and after handling raw meat

Introduction

  1. Premier American Berkshire Pork® is more delicate then your regular pork and does not respond well to excessive heat.
  2. The meat is best prepared on low to moderate heat or indirect heat when preparing on a grill.
  3. Direct heat toughens the meat and reduces overall flavor (and no one wants that!)
  4. Lightly sear both sides and then continue to until desired finish.

Measuring Temperature

For Chops

  1. Insert a food thermometer into the thickest section of the meat.
    • For chops thicker than 1.5 inches insert horizontally
  2. Do not allow the thermometer to touch bone or fat.
  3. Always let meat rest before serving
  4. Thoroughly clean that thermometer!

For Roasts

  1. Select an oven proof thermometer and leave for the duration of cooking or insert the thermometer near the end and leave for 15 seconds.
  2. Do not allow the thermometer to touch bone or fat.
  3. Always let meat rest before serving
    1. Note that roasts rise in temperature while resting from 5 ºF to 15 ºF which can take 15-20 minutes
  4. Thoroughly clean that thermometer!

Utensils

Important tools to have in your kitchen/backyard:

  • Pan
    1. Always use the size specified in the recipe
    2. Too small of pans pack meat constraining the ability to brown and kill bacteria properly
    3. Too big of pans may overcook meat
    4. So be like Goldilocks and pick a pan that’s just right.
  • Tongs
    1. Tongs are perfect for turning pieces of meat
    2. Forks are not. It pierces the meat releasing those precious juices.
  • Spatula
    1. Flip those burgers or ground beef with a spatula.
    2. Avoid pressing down, it releases those juices that would otherwise make that first bite melt in your mouth.
  • Heat Source
    1. Grills are great for that quintessential chop flavor
      • Remember indirect heat
      • We sometimes rub a little red wine onto the meat before grilling to prevent charring. (and we may drink some too)
    2. Stove Tops
      • Also great for steaks but will help with browning
    3. Stoves
      • Perfect for that roast

Storing

After enjoying your Premier American Berkshire Pork® you may (or may not) have some leftovers.

  1. Refrigerate those leftovers within 2 hours of cooking and store (probably in your refrigerator or freezer) at a minimum of 40 ºF
  2. If the temperature is about 90 ºF, food should not be out for more than an hour.
  3. Use shallow covered containers or wrap in airtight packaging (Think green! Use reusable products that can be cleaned)
  4. Plan on eating those leftovers in 3 to 4 days either cold, or reheated to 165 ºF
Citations
  • Information from: Foodsafety.gov. (2011, June 20). Chill. Retrieved June 15, 2018, from https://www.foodsafety.gov/keep/basics/chill/index.html
  • American Berkshire Association. (2018). Who We Are. Retrieved June 27, 2018, from https://www.americanberkshire.com/who-we-are.html
  • Herbst, S. T., & Herbst, R. (2007). Food Lover’s Companion (Fourth ed.). NY: Barron’s.
  • United States Department of Agriculture. (2013, August 6). Fresh Pork from Farm to Table. Retrieved June 29, 2018, from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index

Piggy Piggy Combo

Game Day Combo

Porterhouse

Chops

Let’s Up The Ante!


As Wisconsin natives, you know Tim and Jamie couldn’t just go to anyone for sausages and brats. Turns out Wisconsin still does it best and that’s why we partnered with Usinger’s located in Milwaukee. Done “the old-fashioned way”, an open flame smokes our Berkshire for long hours in the same two-story smokehouse as when they opened in 1880. Their old family recipes insure some of the cleanest labeled sausage, bacon, and other meat delicacies you can experience.

Bacon

Brats

Sausages

Visit Store

Citations
  • Information from: Foodsafety.gov. (2011, June 20). Chill. Retrieved June 15, 2018, from https://www.foodsafety.gov/keep/basics/chill/index.html
  • American Berkshire Association. (2018). Who We Are. Retrieved June 27, 2018, from https://www.americanberkshire.com/who-we-are.html
  • Herbst, S. T., & Herbst, R. (2007). Food Lover’s Companion (Fourth ed.). NY: Barron’s.
  • United States Department of Agriculture. (2013, August 6). Fresh Pork from Farm to Table. Retrieved June 29, 2018, from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index

Phone: 
816-628-0078

Email:
[email protected]

Mailing Address: 
105 S. Jefferson St.
Suite C-3 #101
Kearney, MO 64060

Physical Address: 
300 Sam Barr Drive
Kearney, MO 64060

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