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gptkbp:instanceOf
|
cattle
|
|
gptkbp:adaptation
|
cold climates
|
|
gptkbp:breedingSeason
|
gptkb:Japanese_Black
government initiatives
selective breeding practices
with other breeds
|
|
gptkbp:brewingProcess
|
local facilities
|
|
gptkbp:broadcasts
|
grass and grains
|
|
gptkbp:characteristics
|
marbled meat
|
|
gptkbp:climate
|
resilient to cold
|
|
gptkbp:colors
|
black
spring
|
|
gptkbp:community_service
|
high in omega-3 fatty acids
|
|
gptkbp:communitySupport
|
local_cooperatives
|
|
gptkbp:conservationEfforts
|
not endangered
|
|
gptkbp:cookingMethod
|
harsh winters
grilling and stewing
pasture-raised
|
|
gptkbp:cuisine
|
rich and buttery
|
|
gptkbp:cultivation
|
modern practices
|
|
gptkbp:culturalEvents
|
festivals celebrating beef
|
|
gptkbp:culturalSignificance
|
gptkb:Japanese_cuisine
|
|
gptkbp:energyEfficiency
|
high
|
|
gptkbp:exportedTo
|
beef products
|
|
gptkbp:famousRival
|
sukiyaki
|
|
gptkbp:field
|
moderate to high
|
|
gptkbp:firstAwarded
|
19th century
|
|
gptkbp:fleetSize
|
varies by farm
|
|
gptkbp:food_options
|
A5 grade
|
|
gptkbp:geneticDiversity
|
high
|
|
gptkbp:healthcare
|
regular veterinary care
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Hokkaido cows
|
|
gptkbp:knownFor
|
high-quality beef
|
|
gptkbp:lifespan
|
15-20 years
|
|
gptkbp:localEconomy
|
supports farmers
|
|
gptkbp:localHistory
|
centuries old
|
|
gptkbp:market
|
domestic and international
|
|
gptkbp:origin
|
Hokkaido,_Japan
|
|
gptkbp:personalityTrait
|
docile
|
|
gptkbp:products
|
cheese and yogurt
|
|
gptkbp:relatedTo
|
Wagyu beef
|
|
gptkbp:reproduction
|
seasonal breeders
|
|
gptkbp:research
|
genetic studies
|
|
gptkbp:size
|
large
|
|
gptkbp:sustainability
|
environmentally friendly practices
|
|
gptkbp:tourism
|
attracts visitors to farms
|
|
gptkbp:type
|
moderate
whole milk
|
|
gptkbp:usedFor
|
dairy production
|
|
gptkbp:weight
|
up to 1,200 kg
|
|
gptkbp:wildlife
|
gptkb:Hokkaido
high standards
|