Stock Breeding

Raw and frozen meat maintains its freshness after processing.

1. Almost no dripping or leeching of nutrients from beef, pork, and chicken after butchering.
2. Beef, pork, and chicken remain a vivid color and are not susceptible to browning after butchering.
3. Beef, pork, and chicken are less susceptible to the growth of bacteria after butchering.
4. Beef, pork, and chicken can be sliced easily even when frozen at temperatures between -13℃ and -15℃.
5. Provide solutions to any issues such as adult stock yields, increased meat ratios, fat content, taste, meat quality, and smell related to all livestock be it beef, pork, or chicken from breeding onwards.

Affiliates: Nissin Food Holdings Co., Ltd.,｜ Yaeyama Farm Co., Ltd.,｜ Ishigakijima Supply Co. Ltd.,｜ Hokushinfoods Co., Ltd.,

Nissin Sugar Co., Ltd.,｜ Ishigakijima Marine Farm Co., Ltd.

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