Li Zhongxin was also very clear in his heart that the animal husbandry industry is not all breeding, and the industry that supports the breeding industry is also considered animal husbandry.

This industry is a supporting industry serving animal husbandry and production. Among these supporting industries, there are many types. The best supporting industries are the production of machines, equipment, veterinary medicines, compound feed, etc., as well as the processing industry of various animal husbandry products, such as meat processing industry, dairy processing industry, etc.

Therefore, the broad sense of animal husbandry often includes agricultural and industrial joint enterprises serving them, such as various breeding livestock and poultry companies, animal husbandry and industrial joint companies, compound feed companies, etc.

At this time, it can be said that many developed countries in the world, regardless of their land area and population density, livestock industry is very developed.

Since the 1980s, the growth rate of livestock production in China has far exceeded the world average, and the per capita output or output value of livestock industry is still lower than the world average.

At this time, China also vigorously supported and developed animal husbandry, and began to adjust the animal husbandry structure according to local conditions, open up feed sources, improve livestock species, strengthen breeding management, prevent diseases, increase the productivity of unit livestock, and at the same time increase the number of livestock.

At this time, Masako Mitsui proposed to come to the Black Province to engage in animal husbandry. The main aspects are two major aspects. One major aspect is to breed high-quality large livestock, as well as breeding some wild animals after taming them, such as raising animals such as deer.

To do the first major aspect, Masako Mitsui’s idea is actually very simple. China has a vast land and rich breeding resources. In China, it will breed some high-quality large livestock according to the top breeding technology of developed countries in the world. When they go to Jiangcheng, they will have special high-quality livestock to eat.

Although the leader of Mitsui or Li Zhongxin arranged for her to eat well and expensively, she lacked the super high-quality ingredients.

When it comes to high-quality ingredients, Li Zhongxin also knows that Japanese Wagyu beef is one of them. At this time, Masako Mitsui had the idea of ​​introducing Wagyu beef into China.

What about the so-called Wagyu beef cattle in Japan? It generally refers to the unique black-haired beef cattle breed in Japan, and its origin is the Danma area in Nishi Hyogo Prefecture, Japan.

According to people in Japan, the mountains and fields in that place are rich in various herbs. Many grasslands that are usually grazed are mixed with unknown herbs. "Watanabe" grows up slowly in this environment by eating herbs and drinking mineral water.

It is said that during the growth process, "Wataba" can be said to have enjoyed all the high-level treatments on earth. "Wataba" has to "walk" in a fairyland pasture every day to maintain a small amount of physical activities. The breeder must also play some beautiful melodies that the "Wataba" likes for the cattle. The purpose is to adjust their mood and create a relaxed and happy growth environment for them. The breeder also uses a specific formula.

In addition to grass, the foods that are fed are also barley and pure cereal feed. And the cows are bathed with hot spring water every day...

In order to avoid "wagyu" from losing appetite, promote their normal eating, and ensure normal nutritional intake, the breeder will also feed them beer regularly and regularly.

In addition, you have to apply a layer of wagyu fur (a Japanese wine of more than 25%) every day to carefully "massage" the cow with straw brushes.

This method can promote blood circulation of cows, make the subcutaneous fat distribution of cows evenly, the meat is delicate, and the textural is clear, and the meat will be more tender when eaten, and it will have a soft but not greasy taste and melt in the mouth.

In addition to the mysterious breeding method, "Watanabe" also pays great attention to the purity and excellence of bloodline. Usually, only one can give birth to a generation in its own ethnic group and cannot get involved in any other bloodline. Hybridization and cloning techniques are even more forbidden.

After the calf is born, the government will issue a registration certificate and a "Watanabe" ID number for lifelong use to perform code management. The cattle's bloodline is recorded and filed in the industry association. It is supervised from birth to dining table.

In addition, farmers must have a breeding certificate issued by the government to be eligible to raise "Watanabe". Even specialty stores that operate "Watanabe" have numbers for operating "Watanabe".

The selection of "Watanabe" is also very strict. Generally, excellent Wagyu beefs over three years old and weigh about 500 kilograms are slaughtered, and they must be "virgin cows", because once female cows are mated, their meat will have a slight milky smell. In addition, there is also a strict and standardized system for the evaluation of meat quality. Each cow must undergo a series of evaluations such as color comparison, fat mixing rate, delicateness and uniformity of patterns.

The meat quality of this Wagyu beef is divided into five levels: A1 to A5. Only those who reach A4, A5 or above are eligible to use the "Watanabe" mark.

It is similar in Japan and around the world. The price of a "Wagyu Beef" is much more expensive than a new Japanese car. What is even more precious is the "highest-grade" beef with only about 6 kilograms of it. The price is calculated based on how much per gram.

Li Zhongxin ate Wagyu beef in later generations, but! Li Zhongxin didn't have much feeling about Wagyu beef. He felt that eating Wagyu beef was not suitable for his identity. He would not be full at all after a meal of Wagyu beef, and the amount of money spent was huge, which was not worth it at all. He did not eat this Wagyu beef so much better than the beef he ate. It was nothing more than a hype for high-end ingredients.

Li Zhongxin feels that Japanese Wagyu beef and Korean Korean beef are both a hype. Koreans say that their Korean beef only comes out once a year and uses high-end feed.

Korean beef is delicious, rich in fat patterns, soft, tender, juicy and vigorous. After roasting on charcoal fire, pick up a piece of sesame leaf to wrap the beef and then apply barbecue sauce. After eating it in one bite, it feels particularly satisfying.

The stick is a bit very cowhide. The price of Korean beef in Korea is several times that of foreign beef. Generally, people will not buy Korean beef unless it is a grand festival. According to them, Korean beef is the best beef in the world and is the glory of Koreans. As long as they are Koreans, they must be proud of eating Korean beef and using domestic products.
Chapter completed!