"Huh? Something is wrong with this meat!" Wang Erhu bit the roasted beef on the outside and tender inside, and then made a surprise sound after just a few bites.

"Why is something wrong? Is it spoiled? But this is impossible. This piece of beef was picked out from the division workshop by ourselves. It was the beef from the first beef. It was just slaughtered, so how could it be spoiled, right?" Liu Cheng asked in confusion.

Wang Erhu smiled and said, "Then try this charcoal grilled steak and feel it yourself."

Liu Cheng cut off a piece of steak roasted from the outer ridge of the beef with a knife and fork, dipped it in the sauce and stuffed it into his mouth. After chewing it for a few bites, he immediately showed a look of surprise on his face.

"Damn, this meat is indeed a little wrong! Angzi, try it too, this meat is delicious!"

Liu Mo'ang ignored them, he was having a feast now.

In front of him was a large bowl of stewed beef brisket, the rich soup and tender beef were simply delicious.

When Liu Cheng saw that Liu Mo'ang was eating happily, he couldn't help but pick up a piece of stewed beef brisket and stuffed it into his mouth. He immediately shouted in a vague way: "Damn it, Brother Hu, this one is more delicious..."

Compared with imported carbon grilled steak, the taste of this stewed beef is undoubtedly more suitable for Chinese people.

Foreigners are just frying and grilling these two ways: either frying steak or grilling steak. How can they compare to the foodie empire's cooking methods such as frying, frying, stewing, cooking, steaming, roasting, stir-frying, chopping, and smoke?

In the foodie empire, a piece of beef can make flowers for you, and the taste is definitely different, but you can wish you could swallow your tongue.

This is my Greater China delicacy!

Wang Erhu also laughed and picked up a piece of beef brisket with chopsticks and stuffed it into his mouth. He gestured with his big thumb and praised him repeatedly: "Yeah, it's really delicious!"

After chewing a few bites, he swallowed the beef in his mouth and asked strangely: "Angzi, what's going on with this beef? Why do you feel that this beef is not Billy Muzan beef, and Angus beef is bad? Damn, this is yak meat, how can it be so tender?"

Liu Mo'ang shook his head while eating, "Ask me who should I ask? You have seen this cow, it's just an ordinary yak or a five-year-old yak. ​​It's said that the meat is not so tender. But the question is, what should I do if it's so delicious?"

Liu Cheng was stunned for a moment, then took out the phone and called Ye Kun.

"Kunzi, please find a few more pieces of beef and send it to the inn... Ah? Don't ask why, just send it here quickly... I don't know why, but don't worry, it's not a bad thing, it's a good thing! Hurry up... Oh, by the way, come here too soon if you have nothing to do, try our beef. The taste is really different from the meat!"

After putting down the phone, Liu Cheng grabbed another piece of charcoal grilled steak and started eating it without saying a word.

Whether it is Liu Cheng or Wang Erhu, they are all people who like to eat beef. With their wealth, they have eaten a lot of high-end beef imported from abroad, so they naturally understand the difference between yak meat and high-end beef imported from abroad.

The nutritional value of yak meat is undoubtedly extremely high. It can be said that the nutritional value of any kind of beef is not as good as that of yak meat.

However, the taste of yak meat is relatively poor. Because the fiber is too thick, yak meat can only be used for air-dried beef. Such as grilled stews and stewed beef, it is really not suitable for yak meat.

This is also the reason why yak meat has never been the mainstream beef.

However, as people's pursuit of nutrition is getting higher and higher, yak meat has begun to enter people's vision, and then gradually joins the ranks of high-end beef with high nutrition.

But no matter what, the taste of this yak meat is really not very good, and there is no doubt about it.

But the beef I ate today was far beyond the expectations of Wang Erhu and Liu Cheng. If it weren't for these pieces of beef, they took them out of the division workshop by themselves, they would have thought that these pieces of beef had been replaced.

The tenderness of this beef is simply comparable to those imported high-end beef.

As soon as Liu Cheng put down the phone, the big dog walked in with a plate of stir-fried beef tendons from Hangjiao and said with a smile: "Three brothers, try this Hangjiao beef tendon. I think it's done pretty well."

Wang Erhu smiled and said, "Big Dog, you kid won't steal it again, right?"

"Brother Hu, what does it mean to eat secretly? I'm a pleasing tasting? Don't forget that you brother, I'm a chef. Is this dish salty or light? Do I have to taste it first? Otherwise, how can I master the taste of this dish?"

Liu Cheng complained: "You kid just eat it, just eat it secretly, and you're just asking for some open and honest reasons. Oh, big dog, what do you think of this beef?"

The big dog sat on a chair next to him, touched the cigarette that Wang Erhu threw on the table from the table, took out one and lit it, and said, "Brother Cheng, don't say it, I just think the meat tastes extraordinary today. Especially the meat is too tender, which is even more tender than the meat of Luxi scalpers, and it doesn't look like yak meat at all. I said, Brother Cheng, the meat you picked today is not all calf meat, right? Otherwise, how could it be so tender?"

Liu Mo'ang: "The meat of the calf is a five-year-old bull. Brother Hu and I watched with our own eyes, then brought the beef here for you to make it."

"Damn, then that's not right? How could a five-year-old male yak have such good meat? This is not a brain, it's just a few pieces of outer ridges, beef brisket and front leg meat. It's impossible to have such good meat quality."

The big dog is a chef. In recent years, there are not a thousand yak meat and 800 servings. He can tell at a glance what kind of meat yak meat is.

"Wait..." Big Dog said as he walked out, and soon he walked in with a bowl of beef soup.

"You try this beef. This is a beef slaughtered by Tashi Dawa's father the day before yesterday. It is also a five-year-old bull. The beef soup I stewed yesterday. You try this beef tastes and meaty, which is far worse than the beef you brought."

Wang Erhu and Liu Cheng each picked up chopsticks and put the beef in their mouths. After chewing it for a few bites, they frowned and said, "The taste is very good, and it can be said to be quite authentic, but the meat quality of this beef is a bit unsatisfactory."

Liu Cheng said: "Yes, the meat is too thick, and it's tooth-stuck to eat! It's far less tender than the beef we just ate. I said Angzi, what's going on? Why are they all five-year-old bulls, and the quality of this meat is so different?"

Liu Mo'ang shook his head.

He can't say that the change in the meat quality of this yak meat is most likely due to supplemental feeding and fattening, right?

In fact, Liu Mo'ang had this guess just now. The cattle slaughtered by ecological pastoral industry were all fattened after three months, and the forage these yaks ate in the past three months were grasses rich in life energy, so there is a great possibility that the grasses containing life energy quietly changed the meat quality of these yaks, making the meat quality of these yaks more tender.

Although Liu Mo'ang did not have direct evidence to prove this, after thinking about it, only this could cause changes in the meat quality of these yaks.

Just like the bowl of beef soup that Big Dog just brought, the yak is not eaten by the artificial pasture grass, so the meat quality has not changed much.

But after eating yaks for three months, the meat quality of the silage has changed significantly.

If it weren't for this reason, Liu Mo'ang wouldn't have thought of any other reason that could cause such a change.

As he was talking, a young man knocked on the door and walked in. He was carrying a few pieces of fresh beef in his hand.

"Mr. Liu, this is the beef that Mr. Ye asked me to take. The meat was divided from a six-year-old yak."

The big dog said thank you and took the beef and put it on the table. After the young man walked out, he said seriously: "Look at it, the meat of this beef is different. How come it looks like the six-year-old yak beef? No one doubts that this meat is calf meat, it is too tender!"

These pieces of meat have plastic labels, two pieces of outer spine, a large piece of beef brisket, a piece of shoulder meat and a piece of hind legs.

Although the meat of these pieces of meat is slightly different, it is obviously much more tender than other yak meat. Obviously, the beef divided into this beef divided into the previous beef is similar, and it is very tender.

Wang Erhu smiled and said, "Angzi, the yak meat slaughtered from our ecological animal husbandry is not the same meaty one? If that is the case, then our beef is comparable! If this thing is definitely popular in the market, it will be popular! Such tender yak meat is really rare!"

Liu Cheng also smiled and said, "Yes, if our beef is of this kind, people will snatch it if it costs more than ten yuan per kilogram!"

In fact, the yak meat is said to be tender, but you can still see the clear fiber inside. I just don’t know how to do it. The fiber looks quite thick, but if you really get it, you won’t feel rough and stuck in the teeth. Instead, it has a different kind of muscle.

It is precisely because of this special change that the yak meat looks tender and tastes excellent.

In other words, this yak meat can be distinguished from other beef beef at a glance. People who have a little understanding of the meat quality of beef can see at a glance that this is yak meat instead of beef beef.

But the taste of this yak meat is very good. It may not be as good as the top Kobe beef or Australian Wagyu beef, but the taste is not bad at all compared to other varieties of imported beef.

With high nutritional value and good taste, such yak meat is definitely a hot item!

But no one can understand why the meat quality of these yak meat slaughtered from ecological animal husbandry has changed like this.

In the end, Liu Mo'ang knocked on the table with his finger and said, "No matter why such changes occur, after all, this is definitely a good thing for us! Even if we have to pursue it, there is only one answer. We are protected by the God of Nianqing Tanggula, so we are outstanding and the yak meat produced is the top plateau yak meat! Looking around the world, our yak meat is also the only one!"
Chapter completed!