Source: National Pork Board
Note: 90% of lesser-valued “variety” meats, such as tongues, hearts, livers and snouts, are exported to Asia and Mexico.
Butt
45% to: Japan, South Korea and
Mexico
65% to: Japan, South Korea, Canada,
Mexico and South America
7% to: Japan and South Korea
Loin
Belly Picnic
Leg/Ham
Shipping the porkOf all U.S. pork produced, here is where the cuts end up based on rough estimates
40% to: Canada, Mexico and
South America
25% to: Japan and South Korea
Silky Pork® is a brand exclusive to Sumitomo Corporation of Americas. The special
breed of pork was produced to fulfill a market in Japan with a much different palate
than the typical American style pork. With the help of experienced hog farmers Bob
and Ted Ivey of Maxwell Foods, Inc., SCOA patented an exclusive breed of hog that
embodies the desired flavor characteristics for Japanese consumers.
Silky Pork®
Processing & Distribution:Hogs are sent to Smithfield Farms in North Carolina
and Rantoul Foods in Illinois for cutting and distributing.
Silky Pork Unique Characteristics• Appearance of marble pattern• Tender, soft texture• Tasty fat throughout
Farm to Fork:Silky Pork’s main distribution is throughout Japan,
served widely in restaurants and found in all major
supermarkets. In the U.S., you can find Silky Pork
in select Japanese grocery stores and served
exclusively at Ootoya Restaurants in New York City.
It is extremely important to Japanese consumers to
know where their meat comes from. This is
why every package of Silky Pork is traceable
back to the farm and farmer it came from,
ensuring a quality product.
Patented Silky Pork Genetic Lines:4-Breed cross hogs bred by the Ivey
brothers at their hog farm in
Goldsboro, NC.
Shipping the Pork
Of all U.S. pork produced, here is where the cuts end up based on rough estimates
ILL INOIS
RantoulFoods
NORTH CAROLINASmithfield
Farms
Sou
rce:
Nat
iona
l Por
k B
oard
Not
e: 9
0% o
f les
ser-
valu
ed “
varie
ty”
mea
ts, s
uch
as
tong
ues,
hea
rts,
live
rs a
nd s
nout
s, a
re e
xpor
ted
to
Asi
a an
d M
exic
o.
Butt
45%
to: J
apan
, So
uth
Kore
a an
d M
exic
o
65%
to: J
apan
, So
uth
Kore
a, C
anad
a,
Mex
ico
and
Sout
h Am
eric
a
7% to
: Jap
an a
nd
Sout
h Ko
rea
Loin
Belly
Picn
ic
Leg/
Ham
Ship
ping
the
pork
Of a
ll U
.S. p
ork
pro
duc
ed, h
ere
is w
here
the
cut
s en
d
up b
ased
on
roug
h es
timat
es
40%
to: C
anad
a,
Mex
ico
and
Sout
h Am
eric
a
25%
to: J
apan
an
d So
uth
Kore
a
V5_Final_SCOA_Denver_2015_Panels.indd 2 12/7/15 5:58 PM
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