Sansei Corporation, a gibier processing company, "Why gibier now?"　Published on 4/1(Thu) at Ajimuin Sausage and Usa Ghibier Factory HP!

(Location: 1724 Shimotaka, Usa City, Oita Prefecture; Director: Shigeji Yamasue), a gibier processing company, will publish "Why Gibier Now? The company will publish the "Why Ghibier Now?

Ajimu Sausage Usa Jibier Factory -Official site- Ajimu Sausage Usa Jibier Factory (sunsay.biz)

http://ajimu.sunsay.biz/index.html

Why gibier now?

In recent years, mountainous areas and many rural communities in Japan have been suffering from damage caused by deer and wild boar. In fact, there is a hidden social problem that Japan is facing. In recent years, Japan's population has continued to decline. The effect of this has been felt more strongly in the countryside. Until the Showa period, farmers in many of the satoyama areas had to go deep into the mountains to cultivate terraced rice paddies and fields in order to expand their fields as much as possible. Nowadays, the farmers living in the mountains are getting older and there is no one left to protect the fields, and the fields and rice paddies have become forests with grass growing in them.

The presence of wolves, which are often mentioned in Japanese folk tales, is also a factor. The Japanese wolf has been at the top of the food chain in Japan since ancient times, but it is now extinct.

It is believed that one of the main reasons for their extinction is that humans have hated them so much that they have become extinct. (There are other theories as well, such as the rabies epidemic.)

Today, instead of wolves, the top of the food chain has been replaced by deer and wild boars, which now dominate the satoyama where humans have disappeared.

Deer and boars have no natural enemies, and their numbers are increasing rapidly. In the forestry industry, they eat the bark and shoots of trees, causing the trees to die, and in the agricultural industry, they devour crops in the fields, causing extensive damage and being exterminated as vermin.

According to a survey by Oita Prefecture, the number of animals living in the prefecture is about 10 times the appropriate number.

In Oita Prefecture, 97% of captured game were killed and disposed of, but we are working hard every day to transform them from vermin into delicious game meat.

Wild boar processing

Wild boar

Is gibier really delicious?

Wild game is very tasty, but unfortunately, there are some wild game that are quite frankly stinky and tasteless.

Hunters often boast about catching a big boar weighing more than 100 kg, but it is usually tasteless as gibier (laugh).

Some processing facilities say that if it is fresh and properly processed, it tastes good, and that all the gibier caught at their facility tastes good, but they are full of lies. In our opinion, only about half of the game is really good. There are good reasons why some wild game tastes good and some tastes bad.

One reason is the difference between wild game and livestock. Livestock are cattle, pigs, etc., that have been improved and managed to make them more palatable to humans. Male pigs are castrated at 2 to 3 weeks of age.

This prevents the so-called male pig smell (androstenone).

Also, as they get older, they develop an odor of aging, but since pigs are shipped at 6 to 8 months of age, there are no aged individuals, and the livestock is delicious and free of the smell of aging.

However, since there are no castrated wild deer or wild boar, but aged ones, nearly half of the wild game is tasteless.

The other problem is that of hunters and slaughterhouses.

There are many great hunters who protect the satoyama, but unfortunately there are also some who do not.

It is illegal for hunters to sell gibier meat directly to the public without going through a processing facility.

This is irresponsible and most frightening. It is not safe to sell unsanitary and tasteless gibier that has been disassembled in the open air or in a barn, and food poisoning or other accidents could occur at any time. I am afraid that one day an accident may occur and the entire gibier industry may become collateral damage because of the black market gibier business that has no license, no product liability insurance, and no liability.

Also, many of the processing facilities in Japan are run by hunters and built only to process the deer and wild boar they have captured.

They are professionals in hunting, not in meat. Also, although the hunters and people at the processing facilities know that the meat smells bad or tastes bad, they often sell it as is because they do not want to waste it. But the people who eat it will never eat it again. If you want to promote gibier, you must not do it. But I don't want to waste it because it is a precious life... To make matters worse, if you pack it and freeze it, you can't smell it, so it's a vicious cycle that you can use for money.

The other half of the gibier, the females and young males, are really tasty. It is very important to select them strictly in order to make sure they are tasty.

The meat is also gentle on the body, hypoallergenic, and nutritionally excellent, as it is not treated with vitamins, hormones, or antibiotics as is the case with livestock.

Ghibier is used as a luxury food by many chefs in France.

It is finally gaining recognition in Japan as well.

Venison Roti

Venison (being aged)

■Nutrients have terrific data!

Compared to beef, venison has approximately one-half the energy, one-quarter the fat, and 1.7 times the iron.

Wild boar meat has four times more iron and three times more vitamin B12 than pork.

Venison contains DHA, which is said to be effective in improving brain function, omega 3 and 6, which can only be taken in by eating it, and carnitine, which has been confirmed to be good for the brain.

In addition, imidapeptides called anserine, varenine, and carnosine, which are abundant in migratory birds and whales, have been identified.

They are said to have antioxidant properties, relieve fatigue, and improve athletic performance, making them natural supplements.

It is no exaggeration to say that gibier meat is now a superfood.

(Our product is the first in Japan to list DHA and Omega 3 and 6 in a gibier product.)

Wild game meat contains a lot of protein, vitamins, iron, etc., which are necessary for women and the elderly.

It is recommended for everyone from children to the elderly as it is good for their health and even their brains.

It is especially recommended for those who want to lose weight and athletes!

■Purpose of Publication

Why are gibier and gibier being talked about so much these days? Explanation of why gibier is so popular these days!

In addition, there are those who say gibier is delicious and those who say it is smelly and tasteless.

Is gibier safe? Are bacteria and viruses safe! The truth about dark gibier is told!

A processing facility that has acquired domestic certified gibier tells the true story of gibier, including nutritional value and other concerns

I fear that information on wild game has become too biased and the truth has been left behind.

For example, deer sashimi, which often appears on TV, is broadcasted as an impossible and dangerous thing.

There is a rampant sale of contaminated gibier by hunters who do not go directly to a processing facility.

We would like to promote the truth about gibier, spread safe and secure gibier to the world, and promote sustainable efforts.

Features of the contents

Why gibier now?

Is gibier tasty? Is it bad?

Is gibier safe? Fungi and viruses What is dark gibier!

Nutrients are superfoods!

Processed gibier products

■Company Profile

Company Name ： Sansei Limited

Representative ： Seiji Yamasue, Director

Location: 1724 Shimotaka, Usa City, Oita Prefecture 879-0317

Establishment: July 2000

Business : Restaurant, meat processing

Capital ： 3 million yen

URL: http://ajimu.sunsay.biz/index.html

For inquiries regarding this matter, please contact

Sansei Co.

Ajimuin Sausage & Usa Gibier Factory

TEL: 0978-42-5777