As long as the breed of cattle is related to "Wagyu", the price is relatively expensive, especially breeding cattle.
Chen Mo found the sale price of Paulnar Ranch's Wagyu from the website. A slaughtered Paulnar Ranch Wagyu is worth about US$12,000. Breeding bulls and breeding cows are not for sale...
If you want to buy it for the whole group, plus the patent, it will definitely cost a lot.
Bright Bull No. 71?
Chen Mo was speechless about this name. It was a breed of cattle named after Bright. Looking at his eager expression, Chen Mo did not agree directly.
Determining whether it is a new ethnic group probably depends on the stability of the genetic genes.
The No. 71 Bright cow is genetically stable, but it is branded as Wagyu beef. The quality cannot be said to be very good, probably as good as black.
middle, lower, and silver
class.
American Wagyu beef is divided into three grades from low to high: silver, black, gold, and the other one is srf|.
srf|Wagyu is a rare ingredient. It is a designated ingredient in 14 Michelin-starred restaurants in the United States, 6 of which are Michelin three-star restaurants. In addition, it has been on the Oscar dinner table many times. According to the data, Hollywood stars enjoyed it at the 2017 Oscar dinner.
400 pounds of srf | Wagyu beef. Like other top-quality Wagyu beef, it is not something you can eat whenever you want.
Generally speaking, the marble grade of extremely black Wagyu gold is roughly similar to the M9~M10 of Australian Wagyu, which is roughly equivalent to the A3 of RB Wagyu. Black is the M6~M8 grade of Australian Wagyu, which is approximately equal to RB
Wagyu a2...srf|, corresponding to the highest grade Wagyu beef.
black
Level, you can see relatively clear marble oil flowers.
Producing marble oil flowers is very simple, just like Angus cattle raised in snow-capped mountain pastures. If you choose the right breed of cattle, just keep fattening them up. Even if there is no space for alfalfa, you can still produce oil flowers if you feed them with high-protein grains.
Fatty beef is just a matter of more or less.
No. 71 Bright cattle raised at Paulner Ranch, black
+ Beef, a cow has less than ten pounds. black-, about twenty or thirty pounds...
However, the lean meat of this kind of beef is more fragrant and has a bit more beef flavor. People who like it call it beef flavor, and people who don’t like it call it beef flavor. It can be said to be polarizing.
Chinese cooking, Mexican barbecue, American grilled steak, I like beef with strong beef flavor.
rb restaurant, Italian and French fine beef, usually prefer fatter beef, beef with less beef flavor. They are either one-mature, three-mature, or even sashimi directly...
To operate a high-end ranch, you must have your own clear positioning.
The main gene of Bright cattle No. 71 is Bohai black cattle. The genetic source of Wagyu cattle is Simmental cattle...
According to Chinese tastes, Chen Mo personally prefers beef with a stronger beef flavor.
It should be said that No. 71 Bright Beef has no market in the high-end beef market. However, compared to other high-end beef, the audience is obviously much smaller... More people still prefer beef with a lighter beef flavor, especially sirloin and filet.
The two markets have different ways of eating beef...
After dinner, Chen Mo and Brett discussed the next work, logged on to the website and bought 6 complete fillet steaks from Paulnar Ranch Wagyu, each weighing about 79 pounds. The price per pound was US$71...
Early the next morning, Bright and Chen Chen went to the city in the Central Valley to buy agricultural machinery and equipment. Chen Mo went to the airport to receive the steak, and then called Bai Xiaoou.
Just after the financing was completed, Bai Xiaoou had a lot of things to do, so he still asked Chen Mo to call him...
"Brother, you have lost weight." Chen Mo put his arm around Bai Xiaoou's shoulders and invited him to the car with a smile: "Where is the Tangxia Yipin R&D Center?"
"In Twin Peaks...what are you doing in the R&D center?"
"I got some good pieces of meat, and I want the restaurant's chef to help make some dishes and evaluate the value of the meat," Chen Mo said.
Chen Mo instinctively felt that Brett beef was more suitable for cooking Chinese food. Specifically, he asked the company's chef to help with the cooking...
"What meat?"
"Beef. A new hybrid breed. Bohai black cattle genes account for 50%, and rb Wagyu genes account for 40%. The ranch that developed this beef sells it under the sign of Wagyu. I bought eight pieces of beef
Liu, I want the restaurant chef to help me take a look."
Filet mignon is beef tenderloin, tender beef tenderloin, the meat is very tender and has less fat.
In Chen Mo's hometown, beef tenderloin is fried with celery and green pepper. It's tender, so don't mention it.
Bai Xiaoou was speechless for a while: "That's it? Boss, I'm very busy. There are many documents in the company waiting for my approval... You just called me out for this matter, do you want the company to be listed?"
Chen Mo started the car and explained to Bai Xiaoou in detail the No. 71 Bright cow, as well as Bright's own assessment of the value of this breed of cattle...
"Let the chef evaluate it. If it's OK, I'm going to buy the patent for the No. 71 Bright cow and all the breeds."
"Fine."
The chef in the R&D center today is Chef Rong from the Los Angeles flagship store, a very well-known top chef in China. In addition to an annual salary of 300,000 yuan, he also has a 7% share of the restaurant's net profit. Seven percent.
7. Shares of the flagship store run by Chef Rong. In addition to managing the restaurant's back kitchen, Chef Rong will also work in the R&D center, developing new dishes with other chefs, and publishing books...
The R&D center is a two-story house near the park. It used to be a coffee shop, but it closed due to poor business. There are no neighbors around, so it is suitable for cooking...
"Mr. Bai. Why do you come to the R&D center when you have time?" Master Rong was instructing his apprentices to arrange the dishes. When he saw Bai Xiaoou and the others coming, he greeted them with a smile.
"Everything goes to the Three Treasures Palace. This is my buddy, Chen Mo. Tangxia Yipin was originally founded by our brothers, and he also purchased the ginseng for the restaurant. By the way, Chen Mo is also the largest shareholder of our company..."
Chef Rong is a rather arrogant chef, which is a common problem among chefs.
Bai Xiaoou introduced Chen Mo clearly in this way...
"Hello, Boss Chen."
"Just call me Xiao Chen. Master Rong, I came here today to ask for your help. I have a batch of black grade filet mignon here. The beef taste is a little stronger. I want you to take a look and make it into Chinese food and
There are so many differences between Western food."
"Black grade, wagyu?"
“American Fake Wagyu.”
"The black-level filet is very good."
Chen Mo took out the steak.
A few pieces were frozen, but only two were fresh filets, kept fresh only with ice cubes and not frozen yet.
Master Rong took out a knife and cut it open, and looked at it carefully: "It's very tender. It's beef that is no more than 15 months old. The beef taste... is a bit heavier than other wagyu."
"Good or not?"
"There is no absolute conclusion on whether it is good or bad. Just like my specialty beef stew with radish, I personally think that the local beef from our countryside is the best. Rural feelings... The soil and water support the people. It depends on the color and coldness of the meat.
The degree is very good.”
There are several foreign chefs and a dozen chef apprentices nearby.
The foreign chefs also came over to take a look. One of the eldest foreigners picked up the beef and smelled it: "This doesn't look like Wagyu beef. It looks more like traditional river valley beef...finely raised on grass and a small amount of grains."
Angus tender beef. For this kind of beef, the beef eye with ribs is the best, suitable for eating large pieces of meat.”
The five chefs began to show off their skills and made several pan-fried steaks.
Among them, the medium-rare steak had the most obvious beef flavor, which Chen Mo found difficult to swallow. But the tall American chef ate it with gusto and gave it a thumbs up: "I give it nine points."
"At most 6 points. Medium rare and medium rare are best..." said the Italian chef and the Spanish chef, as well as Chef Rong and another American chef.
American chefs prefer medium-rare and medium-rare, with one scoring a nine and the other a seven-and-a-half.
For medium-rare steak, Chef Rong and the Spanish chef gave it a score of 7.5. But medium-rare and medium-rare both gave low scores.
The most important thing about filet mignon is its delicate texture. It is the tenderest meat in the sirloin and contains almost no fat. It can be fried medium-rare, medium-rare or medium-rare. The main thing is this tender and delicate feeling.
The meat is tender and tender, just like beef, a bit heavier. But it is more in line with the traditional American taste. When there is no Wagyu beef, the best beef in the United States is Angus beef, and it must be Angus beef raised in the river valley area with grass and grain.
Goss tender beef has a strong beef flavor.
Chef Rong then made shredded beef with celery. He put the beef into the pot and stir-fried it for five spoonfuls. Because the spices that Chinese people like were added, the fried beef was fragrant.
The crispness of the celery and the tenderness of the beef are a perfect combination.
Chinese cuisine has a long history…
People's favorite taste is still the taste of their childhood. Compared with the dishes of most countries, Chinese food is often criticized for being greasy...
Most people who are used to American food are not used to traditional Chinese food. But China has a very strong characteristic, assimilation, because Chinese food is the most flavorful...
Chinese people who come to the United States cannot get used to European and American food for many years. But European and American people who come to China soon become foodies and become accustomed to Chinese food. Even after a few years, they leave China and return to their original countries.
I'm not used to their local cuisine.
Tangxia Yipin is a Chinese restaurant, and beef stir-fried with celery is a dish that must be cooked. The chefs all have very picky tongues, and it is easy to taste the differences between the ingredients.
Chef Rong's eyes lit up: "I think the restaurant's promotion dish next week can be this stir-fried beef with celery."
"If you were a buyer, how much would you quote for beef tenderloin like this?"
Chef Rong discussed with several other chefs and gave a quotation of US$50: "It is more suitable for Chinese food. High-end beef is too tender, and many high-end beef ingredients are not suitable for Chinese food. If the market responds well, sales will be good."
If so, there is no problem if the purchase price is higher.”
Only Master Rong can say this. The other chefs dare not...
The Los Angeles flagship store managed by Chef Rong already has two Michelin stars, and the restaurant is located in the Vanity Fair area of Beverly Hills. As long as the taste is good, not many people care about money...