Japanese pork from Hokkaido, thus the name Hokkaido Buta; Buta being the Japanese word for pork. They are raised in the rich natural environment of Hokkaido.
The meat of Hokkaido pork is tender and has moderate elasticity. The fat is sweet and melts in the mouth. The meat is characterized by a delicious flavor as well as a good aftertaste.
Pork ribeyes are cut from the Loin, between the hips and shoulders of the pigs, well known as pork chops.
Pork belly is a boneless cut of fatty meat, high fat content gives the meat a lot of flavor and juiciness.
Pork Collar or butt (Kata-rosu 豚肩ロース) is a tender cut of well marbled pork with amazing flavor.