American Ranch

Chapter 82 is more suitable for Chinese food【Please recommend, collect, recommend】

As long as the cattle breeds related to "Wagyu" are more expensive, especially the breeding cattle.

Chen Mo found the sale price of the Wagyu cattle from the Paulner Ranch on the website. A slaughtered Wagyu cattle from the Paulner Ranch is worth about 1.2 US dollars. Breeding bulls and cows are not sold by others...

If you want to buy the whole group together, plus the patent, it will definitely cost a lot.

No. 71 Bright Cow?
Chen Mo was quite speechless about the name. This is a breed of cattle named after Brett. Looking at his earnest expression, Chen Mo did not directly agree.

Determining whether it is a new ethnic group is probably the stability of genetic genes.

The No. 71 Bright cattle have stable genetics, but they are branded as Wagyu cattle. The quality is not very good, and it is probably as good as Black cattle.
middle and lower, and Silver
level.

American Wagyu is divided into three grades from low to high: Silver, Black, and Gold, and the other one is SRF | pole.

SRF|Extreme Wagyu beef is rare, and it is the designated ingredient of 14 Michelin-starred restaurants in the United States, of which 6 are Michelin-starred restaurants.In addition, it has also boarded the Oscar dinner table many times.According to the data, Hollywood stars enjoyed 2017 pounds of SRF|Extreme Wagyu beef at the 400 Oscar dinner.Like other top wagyu beef, it is not something you can eat if you want it.

Generally speaking, the Marbling grade of extremely black Wagyu Gold is roughly similar to M9-M10 of Australian Wagyu, and is roughly equivalent to A3 of RB Wagyu. Black is the grade of Wagyu M6~M8 in Australia, which is roughly equal to RB Wagyu A2...SRF|Extreme, corresponding to the highest grade Wagyu beef.

Black
Grade, you can see relatively clear marble oil flowers.

It is very simple to produce marble oil flowers, just like the Angus cattle raised in the snow-capped pastures. If the breed of cattle is selected correctly, all you need to do is fatten them up.Even if there is no room for alfalfa, high-protein grains can still produce fat beef, it's just a matter of more or less.

Brett Bull No. 71, Black
+ Beef, less than ten pounds per cow. Black-, about twenty or thirty pounds...

However, the lean meat of this kind of beef is more fragrant and has a little more beef flavor.Those who like it call it the smell of beef, and those who don't like it call it the smell of beef, which can be said to be polarized.

Chinese cooking, Mexican barbecue, American grilled steak, I like beef with a strong beef taste.

The exquisite beef of RB restaurant, Italian, and French cuisine usually prefers fat beef and beef with less beef flavor.They are either one-ripe, three-ripe, or even beef sashimi...

To operate a high-end ranch must have its own clear positioning.

No. 71 Bright cattle, the main gene is Bohai black cattle.As for Wagyu, the genetic source is Simmental cattle...

According to Chinese tastes, Chen Mo personally prefers beef with a strong beef flavor.

It should be said that there is no market for No. 71 Bright cattle in the high-end beef market.But compared to other high-end beef, the audience is obviously much smaller... More people still like beef with a milder taste, especially in the sirloin and filet markets.The way to eat beef is different...

After dinner, Chen Mo and Brett discussed the next job, and logged on to the website to buy 6 pieces of complete filet mignon from the Wagyu beef in the Paulner Ranch, each weighing about 7-9 pounds.Selling for $71 a pound...

Early the next morning, Brett and Chen Chen went to the cities in the Central Valley to buy agricultural machinery and equipment. Chen Mo went to the airport to receive the steaks, and then called Bai Xiaoou.

Just after the financing was completed, Bai Xiaoou had a lot of things to do, so Chen Mo made a phone call...

"Brother, you've lost weight." Chen Mo hooked 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 at the R&D center?"

"I got a few pieces of good meat, and I want the chef of the restaurant to cook a few dishes to evaluate the value of the meat." Chen Mo said.

Chen Mo instinctively felt that Bright Cow was more suitable for Chinese food. Specifically, he needed the help of the company's chef...

"What meat?"

"Beef. A new hybrid breed. Bohai black cattle genes account for 50.00%, and RB Wagyu genes account for 40.00%. The ranch that developed this beef is selling it under the name of Wagyu. I bought eight pieces of beef tenderloin and asked the restaurant chef Help me take a look."

Filet steak is beef tenderloin and 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 peppers, which are tender, let alone.

Bai Xiaoou was speechless for a while: "Just this matter? Boss, I'm very busy. There are a lot of documents in the company waiting for my approval... You called me out just for this matter. Do you want the company to go public?"

Chen Mo started the car, and explained to Bai Xiaoou in detail the No. 71 Bright cattle, as well as Bright's own assessment of the value of this breed of cattle...

"Let the chef evaluate it. If it's okay, I'm going to buy the patent of No. 71 Bright cattle and all the breeds."

"alright."

The chef at the R&D center today is Master Rong from the Los Angeles flagship store, a well-known top chef in China. In addition to having an annual salary of 30 yuan, he also has a 7% share of the restaurant's net profit.Seventy-seven percent, the share of the flagship store managed by Master Rong.In addition to managing the back kitchen of the restaurant, Master 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-storey house near the park. It used to be a coffee shop, but it closed because of bad business.There are no neighbors around just right for cooking...

"Boss Bai. Why don't you come to the R&D center when you have time?" Master Rong was instructing the apprentices to arrange the dishes. When he saw Bai Xiaoou and the others coming, he greeted them with a smile.

"Go to the Three Treasures Palace for nothing. This is my buddy, Chen Mo. Tangxia Yipin was originally founded by our brothers, and the restaurant's ginseng is also purchased from him. By the way, Chen Mo is still the largest shareholder of our company..."

Master Rong is a relatively proud chef, a common problem of chefs.

Bai Xiaoou's introduction in this way is to explain Chen Mo's identity clearly...

"Hello, Boss Chen."

"You can just call me Xiao Chen. Master Rong, I came here today to ask you to help me. I have a batch of Black-grade filet mignon here. The beef taste is a little stronger. I would like to ask you to take a look and make it into Chinese food and There are so many differences in Western food.”

"Black class, wagyu?"

"American Fake Wagyu."

"Black-level filet, it's pretty good."

Chen Mo took out the steak.

There are a few pieces that are frozen, and only two pieces are fresh filets, which are only kept fresh with ice cubes and have not been frozen yet.

Master Rong took out a knife and cut it open. He took a closer look: "It's very tender, and it's not older than 15 months. The beef taste...is a little heavier than other Wagyu."

"Good or not?"

"Good or bad, there is no absolute conclusion. It's like my beef stew with radish. I personally think that the local beef in our country is the best. Local feelings... One side of the soil supports the other. It depends on the color and coldness of the meat. Degree, very good."

There are also several foreign chefs and more than a dozen apprentice chefs.

These foreign chefs also came to have a look, and one of the oldest foreigners picked up the beef and smelled it: "This doesn't look like wagyu beef. It looks like traditional river valley cattle... eat grass and a small amount of grain and raise them carefully." Angus tender beef. This kind of beef, the beef eye with beef ribs is the best, suitable for large pieces of meat."

The five chefs began to show their skills and made some fried steaks.

Among them, the medium-rare steak has the most obvious beef flavor, and it is difficult for Chen Mo to eat it.The tall American chef ate with relish, and gave a thumbs up: "I give nine points."

"At most 6 points. Medium-rare and medium-rare are the best..." Italian chefs and Spanish chefs, as well as Master Rong and another American chef said.

American chefs prefer medium-rare and medium-rare, with one scoring [-] points and the other scoring [-] points.

For medium rare steak, Master Rong and the Spanish chef scored 7.5 points.But medium rare and medium rare, both gave low marks.

Filet steak is the most delicate taste. This is the tenderest meat on the sirloin. It contains almost no fat. It can be fried medium-rare, medium-rare, or medium-rare. The main reason is this tender and delicate feeling.

The meat is tender and tastes like beef, a bit heavier.But it is more in line with the taste of traditional Americans. When there is no Wagyu, the best beef in the United States is Angus beef, and it must be tender Angus beef raised with grass and grain in the valley area, and the beef taste is relatively strong.

Master Rong then made shredded beef with celery. Stir-fry the beef with five tablespoons and it’s ready to serve. Because the spices that Chinese people like are added, the fried beef is fragrant.

The crispness of celery and the tenderness of beef are a perfect combination.

Chinese cuisine has a long history...

People's favorite taste is still the taste when they were young. Compared with the dishes of most countries, Chinese food is often complained about by people being greasy...

Most people who are used to American food are not used to traditional Chinese food.But China has a very strong feature, assimilation, because Chinese food is the most flavorful...

Chinese who came to the United States have not been used to European and American cuisine for many years.But the Europeans and Americans who came to China will soon become foodies and get used to Chinese food. Even when they leave China and return to their original country a few years later, they are not very used to their local dishes.

Tangxia Yipin is a Chinese restaurant, and stir-fried celery with beef is a must-know dish.The chefs' tongues are very picky, and it is easy to taste the difference between the ingredients.

Master Rong's eyes lit up: "I think this dish of stir-fried beef with celery can be selected for the restaurant's promotion next week."

"If you were a buyer, how much would you quote for such tenderloin meat?"

Master Rong discussed with several other chefs and offered a price of 50 US dollars: "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, the sales will be good. If so, there will be no problem if the purchase price is higher.”

That's what Master Rong can say.The other chefs dare not...

The Los Angeles flagship store managed by Master Rong already has two Michelin stars, and the location of the restaurant is in Beverly Hills.In the Vanity Fair gathering area, as long as the taste is good, few people care about money...

　Ask for a recommendation...

　　


(End of this chapter)