Kurobuta Pork Half Share

A half share of 100 percent Berkshire (Kurobuta) pork from a single Circle 7 hog. Approximately 80 finished pounds at approximately $11 per pound for the half, or approximately $10 per pound for the whole share. Butchered to your cut sheet, vacuum sealed, flash frozen, ready August 15 2026.

Cut Story

Kurobuta is the Japanese designation for 100 percent purebred Berkshire pork, the breed considered the wagyu of the pork world. A Kurobuta share gets you every cut from a single purebred Berkshire hog raised on Circle 7 pasture, butchered to a cut sheet you fill out at order time. Chops, tenderloin, shoulder, ham, ribs, belly, bacon, sausage, and ground pork, with the option to take jowl, hocks, leaf lard, and organs.

Kurobuta shares carry a premium over heritage shares because the breed itself is rarer, the animals grow slower, and the eating experience is in a different category. The trade is straightforward: pay roughly $1.50 to $2.50 more per pound than heritage and get the meat that the world’s top restaurants reach for when they want the best pork money can buy. For most cooks, a Kurobuta share is a once-a-year commitment that supplies the showcase chops and roasts for special meals, with the everyday cuts (sausage, ground, shoulder) carrying through the year.

This share is limited. We raise fewer Kurobuta hogs per year than heritage. Order early to lock a spot at the August 15 2026 pickup.

Half vs Whole

Exact pricing confirmed at order. Whole shares carry the lower per-pound rate because of lower per-animal handling costs.

Why Kurobuta

Kurobuta is Berkshire pork raised to the original breed standard. Heavier intramuscular marbling than heritage. Higher pH after harvest, which means better moisture retention during cooking. Fat that melts at a lower temperature, so the chop self-bastes as it cooks. Sweeter, denser flavor that does not need brining or heavy sauces. The breed difference is visible on the plate and audible in the pan.

What’s In a Kurobuta Half Share

A typical 80 pound Kurobuta half share breaks down approximately as follows. Exact numbers vary by animal and cut sheet.

How It Ships

Pickup at the ranch on August 15 2026, or local delivery within our delivery zone (verify at checkout). All cuts vacuum sealed and flash frozen. Bring coolers if your drive is over 90 minutes.

Suggested Cooking Method

The general rule for Kurobuta is the same as for any well-marbled pork: do not overcook it. Pull whole muscle cuts at 145F. Cook shoulder and ribs low and slow to 200 to 205F. Kurobuta punishes overcooking more than commodity pork because there is more to lose. A chop pulled at 145F is the best chop you will eat this year. A chop pulled at 160F is a waste of the breed.

See individual cut pages for specifics on each method.

Cut Specs

What’s Different About Circle 7 Pork

• 100 percent Berkshire genetics, purebred Kurobuta
• Pasture raised, not confinement raised
• Slow grown to natural finish weight
• No added hormones, no routine antibiotics
• Cut and packaged on the ranch
• Direct from the family that raised the animal
• Limited annual availability

Customer FAQs

Why is Kurobuta more expensive than heritage? Kurobuta is 100 percent purebred Berkshire, which is a rarer breed. The hogs grow slower, feed conversion is less efficient, and we raise fewer per year. The eating experience is in a different category, with heavier marbling, denser flavor, and a sweeter finish. The premium reflects the breed cost, not the ranch margin.

Is Kurobuta the same as Berkshire? Kurobuta is the Japanese term for 100 percent purebred Berkshire pork. Some American producers label crossbred animals as Berkshire. Ours is 100 percent purebred Kurobuta.

Will the cuts look different from heritage? Yes. Kurobuta meat is darker, the marbling is heavier and more visible, and the fat is creamier. On the cross section of a chop you will see white threading running through deep red muscle, more like beef than commodity pork.

Is a Kurobuta share worth the upcharge? Depends on how you cook and what you value. If you reach for the chops and the tenderloin for entertaining and special meals, Kurobuta delivers a noticeable upgrade. If you mostly cook shoulder and sausage, the heritage share is probably the better value for you.

How much freezer space do I need? Roughly 4 cubic feet for an 80 pound half share, roughly 8 cubic feet for a 160 pound whole share. A 7 cubic foot chest freezer handles the half comfortably. A 9 cubic foot handles the whole.

Pairing Recommendations

Kurobuta pairs with cleaner, brighter accompaniments that let the meat carry the dish. Miso and citrus. Smoked salt and lemon. Brown butter and sage. Pickled vegetables. A medium-bodied red Burgundy. A chilled junmai sake. See individual cut pages for cut-specific pairings.

Storage

Keep frozen at 0F or below. Once thawed, cook within 3 days. Do not refreeze raw.

Learn More

• Heritage Pork vs Grocery Store Pork
• Kurobuta Pork Buyers Guide

Image Specs

• Hero: full half share spread on a butcher counter showing dark marbled cuts, 2400x1600
• Detail 1: marbled chop close-up, 1600x1600
• Detail 2: stack of labeled vacuum sealed Kurobuta cuts, 2400x1600
• Lifestyle: black Berkshire hogs on pasture, 2400x1600

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