Goat's milk has more and more comprehensive nutrients than cows and sheep, and the resources of goat's milk are much less than that of cow's milk.
In the United States, goat milk is generally 2-5 times more expensive than cow milk.
Bright submitted several appraisal reports produced by USDA, as well as a comparative report on organic milk ingredients made by a third-party organization...
"Our farm has submitted an application report for an organic farm. Since the establishment of the farm, it has been produced and operated in accordance with the standards of an organic farm. However, we have only been established for a short time, and the fresh milk we produce still does not meet the standards of organic milk.
But it is more hygienic and healthier than more than 99% of the fresh milk on the market." Bright said to John Michael and Alan.
Dodgson turned to look at Brett.
He is a knowledgeable person, and people who understand the concept of organic ranching like him also turned to look at Brett.
Organic milk is produced according to organic standards and has been strictly certified by a third party. Organic milk emphasizes 'completely natural' and 'completely pollution-free'. The use of chemical fertilizers, pesticides, hormones, growth regulators, and feed additives is strictly prohibited during production and processing.
The packaging, storage, and transportation of synthetic chemicals such as food additives must also strictly comply with the relevant standards of organic food.
It's not difficult, it's not difficult either.
This pasture has produced organic fertilizer, which has proven that no chemical fertilizers, pesticides, etc. are used in the pasture...
However, organic pasture requires a complete organism, which must be a complete natural ecosystem.
Of course, we are just applying for certification now, and it will definitely take many years to pass the certification.
It's just a purchase contract for fresh milk, but it's not worth having three restaurant group CEOs come over in person, like John Michael, mainly to give Bai Xiaoou face. Allen came over to expand his circle of friends...
Dougson and several Michelin three-star chefs came here to see the ranch.
River Valley Ranch will be the largest mutton supplier in their restaurant alliance in the future, and I heard that this ranch raises Wagyu...
According to rumors, Tangxia Yipin is also planning to build a high-end mutton hotpot brand.
With Tangxia Yipin’s operational capabilities, the possibility of success is very high.
Ellison is in charge of the purchasing process.
For the purchase of fresh milk, Ellison and Brett will contact...
The demand for milk from the three companies is greater than expected. It's not that they need fresh milk, but they need cheese.
Goat milk cheese is expensive and has a place in the high-end market. Wellen and Barbera companies have a very high demand for goat cheese.
There are very few sheep cheeses produced in the United States, and most of them are imported from Europe, Australia, and New Zealand, which are expensive...
Chen Mo led a group of people to continue visiting the pasture and breeding area.
First we went to the hillside breeding area, which is located halfway up the mountain. You can have a sweeping view of the entire grazing area. There are rolling hills, a manually dug mountain stream flowing, and black-headed Dorper sheep grazing leisurely on the hillside, guarded by shepherd dogs.
walk……
"This is the breeding area. On average, each Dorper sheep has more than 1 acre of pasture area..." Chen Mo briefly talked about the Dorper sheep breeding manual.
It was almost noon, and the group returned to the villa. Brett and Ellison had already arrived.
Brett made an invitation on behalf of Chen Mo, and a group of people went into the living room of the villa and had dinner in two places.
The entourage gathered for dinner in the hall, and Chen Mo and the others went to the restaurant...
For today's dinner, Brett started preparing a month in advance...
On the American long dining table, Chen Mo made an invitation.
A group of people sat down, and the employees of Tangxia Yipin brought wine first. This was the best wine given by the ranch, Romanée-Conti...
After the appetizers were served, Chen Mo, as the host, raised his glass and everyone took a sip.
"This is... wine from the Burgundy region of France?" Dougson asked.
Chen Mo gave a thumbs up: "Romanee-Conti in 1995."
"There are not many Romanée-Conti in this vintage. It's great. Thank you for your warm hospitality." Dougson said, picking up the wine glass, smelling the aroma of the wine, and then drank it in one gulp: "Give me another glass."
John Michael looked on and shook his head, laughing silently.
The kitchen just started making lunch, and the pan-fried iron plate beef was served first...
This is what we call Frost Beef.
Each plate has three small cubes of beef, fried on six sides until crispy, and you can see the gravy after cutting it... People who don't know think it is blood. Even Chen Mo used to think it was blood, but later he realized it was blood.
Meat juice, scientific name is 'myoglobin'.
"Please." Chen Mo made another invitation gesture.
Jing Chenghong frowned slightly and took a bite.
The crispy beef noodles are very textured, with a light salty taste and a distinct beef aroma. But inside, there is a huge amount of raw meat...
The Bright cattle have been raised in the pasture for several months, and the meat quality has obviously improved to a higher level than in the original pasture.
Bright beef is branded as Wagyu beef, and apart from the slightly obvious beefy smell, it’s hard to tell the difference.
The fat distribution of the beef is even and fine, and the meat is tender and juicy.
Especially after cold treatment, the fat of the beef will melt at about 25 degrees Celsius and blend with the tender muscles, giving it a melt-in-the-mouth, tender and juicy texture.
After the first entrance, Jing Chenghong's eyes lit up and he felt good. But when he tasted it...
Jing Chenghong doesn't like Western food. Although he is a chef, like most Chinese, he is not used to eating raw meat.
There were two other people with similar expressions to Jing Chenghong, one was a German chef and the other was Chef Rong, but they didn't show it.
Only a little coarse salt is added to this plate of beef in order to restore the original taste of the beef as much as possible.
"It should be fried for a while, this...should not be Wagyu beef. Although it has the taste of Wagyu beef...it is not American Wagyu beef, Angus beef. The taste is more like Valley Angus beef, and the texture is comparable to American Wagyu beef."
Gessen was sitting next to John Michael and opposite Jing Chenghong. As he spoke, he glanced at Jing Chenghong.
"This is the unique Bright cow in our pasture, the part where frost fell." Chen Mo said, raising his wine glass, taking a bite of meat and a sip of wine.
When it comes to Western food accomplishments, Dougson has left Jing Chenghong on countless streets. He likes the taste very much...
Before purchasing Bright Beef, Chen Mo took the beef to the Tangxia Yipin Dishes Research and Development Department, and it received high praise from a traditional American chef.
The beef's mutton flavor is slightly stronger than that of Wagyu beef, but it is more in line with the traditional American diet and taste.
Today I will cook exactly according to Western food.
Dougson gave it a high praise, and several other Michelin three-star chefs looked at each other. It was very good, but not too mysterious, and the beef smell was a little stronger.
As Dougson commented, beef is good, but it is more suitable for medium-rare and medium-rare. Most diners who enter high-end restaurants prefer the ‘original taste’.