What do you think of when you talk about "He Niu"?

Hermes in beef industry;

marble patterns distributed as fine as snowflakes;

the gravy melts at the mouth, which is full of excellent taste;

send it to the circle of friends in the basin and hate it every minute?

The so-called "He Niu"

is Kobe beef, which we all know at ordinary times.

I bring you this pre-meal knowledge of hardcore and gluttonous people who love meat! Hatred is a technical job. When people who can play talk at dinner, they can only say "bigger than bigger" ~

Introduction:

Birth of "He Niu"

What is "first frost"?

the history of the development of "He Niu"

The common misunderstanding of "He Niu"

Did "He Niu" really enjoy the advanced treatment in the world?

Grading of "He Niu"

Differences between "He Niu" and ordinary beef

Zombie beef, water-injected beef and "Gui Li He Niu"

Where can I eat the most authentic He Niu in China?

the birth of "He Niu"

More than 1,111 years ago, only beggars or the lowest Japanese people would eat beef. It wasn't until the Japanese emperor took the lead in eating a chopstick of beef in 1872 that Japanese people followed suit and began to eat beef. Therefore, if someone talks to you about the long history of Kobe beef in Japan, just tell him Bye-bye~

About Heniu

If someone talks about Heniu at the dinner table, the readers of this article should pay attention, the biggest opportunity of loading X on the dinner table in this century is coming, so be sure to seize it. And cows? So you're talking about black hair and seeds? Or brown hair and seeds? Is it short horn and species? Still no horns and species? As soon as this question came out, 99% of the friends who thought they were BIGer were all in the loop, and then I casually talked about three sentences or two from the following content. Congratulations, a perfect X-fitting job in my life just flew to heaven!

As the name implies, it refers to the cattle of the Yamato nationality, that is, Japanese cattle. But in fact, what the Japanese are talking about now are actually modern cattle breeds preserved by hybrid cattle. As the most expensive beef in the world, the "Wo Niu" meat is densely covered with white fat, marble-like lines and snowflake-like oil flowers. The poetic Japanese have given this feature a wonderful name "first frost".

History of Development

At that time, the Niuguo and the Sukiyaki on the streets of Kanto and Kansai were the earliest popular beef dishes in the contemporary Japanese cuisine system. People who didn't like meat originally were also proud of eating beef after the emperor ate it, and went to the cow pot shop to taste fresh. By 1879, the annual consumption had reached more than 31,111 heads. But the question is, what if there is not enough beef to eat? So the Meiji government set up a breeding cattle improvement investigation meeting in 1911, trying to determine the policy of introducing foreign high-quality breeding cattle to improve Japanese raw cattle. It was also at this time that the expression "He Niu" came into being, in order to distinguish it from foreign cattle. At that time, foreign cattle breeds introduced included Swiss Simmental, Swiss Brown, British Elsia, British Devon and so on. In order to promote the improvement of cattle breeds, the Meiji government encouraged livestock farmers to cross their own cattle with foreign cattle in various ways, such as incentive fees and subsidies, in the hope of getting larger cattle breeds with more meat production.

according to the records in the book "memories" written by Yoshitaka Hattori, during the first 11 years from 1911 to 1919, the results of hybrid varieties were very good, the breeding cycle was shortened, and the market price was much more expensive than that of Japanese native cattle. But the subsequent developments were not satisfactory. Livestock farmers have found that although the physique of hybrid cattle has become bigger, the meat quality is getting worse and worse, and the meat yield is not necessarily better than that of the first generation of hybrid cattle.

In p>1944, when the government saw that this situation was wrong, if it continued to cross at random, first frost's characteristics would soon be lost. Therefore, in order to make a systematic arrangement, it identified "black hair and species", "brown hair and species" and "Japanese short-horned species" as "Harmony cattle", and in 1954, it also identified "Hornless and species" as "Harmony cattle". Since then, these cattle have been strictly forbidden to cross with foreign cattle breeds, only mating in cattle and naturally eliminated, forming these cattle we see now.

for the cattle, variety is everything. First frost is a major feature of black-haired and brown-haired and brown-haired, while Japanese short-horned and hornless species can form first frost through special breeding methods, but it is not as easy as the first two. Black hair and cattle are sought after by the market because they are easier to form first frost than other breeds of cattle, so the total amount of black hair and cattle accounts for almost 91% of all cattle.

misunderstanding

Many well-known names such as Kobe Cattle, Sendai Cattle and Matsuzaka Cattle are just brands, not cattle breeds, but they all belong to black hair and breeds. There is indeed Kobe beef on the earth, but there is no Kobe beef! In addition, the first frost of brown hair and cattle is slightly less than that of black hair and cattle, but most of them are stocked in the mountains, and the taste of beef is more prominent.

To be a cow, you must have a birth certificate, which can be traced back to your parents' cattle. Japan has a mature and strict numbering system to track each piece of beef produced (please see the number on the ear in the above picture ~ ~ ~). The National Livestock Breeding Center of Japan records the pedigree, birthplace, feeding place, fattening period and other details of each cow.

Is Kobe beef really the best? There are different opinions, I think, after all, taste is a very subjective thing. Beef from other parts of Japan, such as Matsuzaka beef and Kaneko beef, is considered by many experts and diners to be better than Kobe beef (the three are also called Japan's three largest beef), but there is no doubt that Kobe beef is the most famous beef in Japan.

and Niu really enjoy the advanced treatment in the world?

Drinking beer

This is only a very small cattle farm among many cattle farms in Japan. Seeing that cattle don't like to eat, it is just an experiment to give them some beer to stimulate their appetite. However, Kobe beef has been hyped up to give them beer, which should be understood in combination with Japan's national conditions. In a country like China, where beer is not as expensive as mineral water, everyone may not feel much, but beer is very expensive in Japan. The cattle farm wants to tell consumers that you. In fact, as a cow, I may not even know what beer tastes like in my life!

Real breeding environment

Massage, listening to music and eating chocolate are even more eye-catching! Let me tell you the real daily feeding environment of Japan and cattle! Sleep when you are full, and eat when you wake up! Don't walk a step, do nothing, it's as simple as that! This is the day I want most in my life! )

In fact, the real living environment of cows is like this picture, because everyone knows that the more exercise, the stronger the muscle tissue, so the thicker and harder the meat, and the bad taste. In order to ensure the appearance and delicate taste of "first frost", the best beef with beef is cultivated in such an environment, and the inner OS of beef with beef is: "Ignore me, I'm raising first frost ~"

Grading

Japan Meat Grading Association has been established in Japan to classify beef with beef according to "B.M.S". All by the naked eye, Gefu Association is really an appearance association ~ each index has 1-5 grades respectively, using the lowest value grading method! (That is, the higher the number, the better the quality.) The beef grading system in Japan was formulated by the Japan Meat Eating Association. Specific standards can be referred to here: http://www.jmga.or.jp/standard/beef/

is divided into two parallel grade standards, one is "Yield Grade" and the other is "Quality Grade". The Yield Grade is divided into ABC three grades, with a score above 72 being A, 69-72 being B, and less than 69 being C. Cut the left half of each beef branch between the sixth and seventh ribs to see the section. "Branch meat" refers to the meat left after the head and tail, the front ends of limbs and auxiliary organs such as heart, lung, trachea and digestive tube are removed after cattle are bled and skinned or depilated (Kanto skinning and Kansai depilation).

the higher the grade, the more delicious it is. This is only the standard set by the Japan Meat Eating Association for the market circulation of beef, not the evaluation of "delicious". In order to find out the beef that can balance fat and thin and bring the greatest flavor, and different eating methods will also create different tastes, I suggest that you have to taste it yourself to find the favorite taste. Oh ~

The difference between "Harmony Cattle" and ordinary beef

Simply put, compared with traditional cattle, Harmony Cattle has different bloodlines and feeding methods, forming a unique taste and texture.

The main differences between cattle and ordinary beef lie in the degree of marbling, tenderness, juiciness, meat color, fat color and taste.

The picture on the left and the cow have many lines, bright colors and so on. After the red and white color meets the charcoal fire, it becomes deep red, and the oil flower as uniform and rich as snowflake melts and penetrates into the meat, and the taste is more intense.

zombie beef & Water-injected beef

The beef that ordinary people consume every day is the meat of retired dairy cows and low-end yellow cattle in beef cattle breeds, which is much worse than that of cattle. Moreover, the market is full of inferior or problematic beef such as black slaughter, smuggled meat, water-injected meat and zombie meat that have not been inspected and quarantined, which makes it difficult for consumers to distinguish, which makes it difficult to guarantee the quality of beef that is just needed in the market. Beef is a strategic reserve in any country, even if it is imported through normal channels, it has been frozen for n years!

when the frozen time exceeds the shelf life, the beef goes bad and rancid. If consumers eat such meat, it will do harm to their health! What's more, such problem beef was served on the table by unscrupulous restaurants without our knowledge! Think about it and you will lose your appetite.

Pouring beef means pouring water into the cow's stomach the night before slaughter, that is, inserting an iron pipe into the cow's throat with a tap water pipe, and then turning on the tap until the cow's stomach is propped up, thus increasing the weight of beef and making more profits when selling it. However, the high water content of beef injected with water often affects the quality of beef, and there are also cases of false management, so it is forbidden by the state.

Gui Li's "beef with beef"

Japan regards beef with beef as a national treasure, and the local government strictly forbids the export of beef with beef alive. Moreover, a small amount of top-grade beef has been reserved before slaughter, so consumers simply can't taste it in the market. In addition, beef and beef are not enough for domestic consumption in Japan, but there will be irregular channels such as smuggling, and inspection and quarantine will be impossible.

▲ I believe you must have seen a lot of this kind of Gui Li "He Niu"

How can you eat high-quality He Niu at home?

I want to say, if you want to eat safe beef, don't buy it from a butcher, it's best to buy it from a cattle farm; And if you want to eat authentic and beef, you don't know where to buy it safely. Then recommend a direct store opened by the cattle farm-He Niu Jia. Not only can you buy the most authentic and high-quality beef in the country (the same quality as Kobe beef in Japan) but the price is only 21% of the authentic Kobe beef in Japan!

I published the Michelin Guide for Shanghai in 2116 on September 21th. After reading the list of 26 star-winning restaurants, I immediately thought, how far are the restaurants in Beijing from Michelin?

it's unfair to see the only Michelin three-star restaurant with a per capita consumption of more than 1,411! The Imperial Capital has a large number of restaurants with good environment, good ingredients, good service and a lot of people, just waiting for Michelin plainclothes to find out! He Niu Jia, who is about to open in Gongti West Road in October 2117, also has the strength to impact the recommended list of Michelin Guide!

Heniujia is a direct hot pot restaurant in a cattle farm that makes high-end catering at civilian prices. In order to ensure the quality of beef, the source enterprise of the cattle family, Mu Liu Hong Kong, chose two kinds of high-quality beef breeds recognized in the world, Angus beef breed originated in Britain and He Niu beef breed originated in Japan (recognized as the best Kobe beef). And Angus is the high-end quality beef in Muliu Port.

He Niu Jia pioneered the 4S fresh-cut mode in the industry, which was transparently presented to consumers from whole cow segmentation-beef slicing-serving on the plate, and each cow was equipped with pedigree and inspection and quarantine certificate, so that consumers could eat high-end quality beef with the best cost performance.

the fat of top-grade beef is snowy white, and the beef bought in the vegetable market usually turns yellow. After talking with boss Shi, the shopkeeper of Niu's family, I realized that eating beef for many years was a misunderstanding ...?

Eating hot pot with beef pays attention to freshness. Pick up a piece of meat and put it into the hot pot. You only need to rinse one circle on the left and one circle on the right, and shake it three times, then you can clip it into the seasoning dish. At this time, you can really feel the "melting in the mouth"! The top-grade beef with pink color and delicate white texture secretly tells the golden ratio of oil and meat after "rotating and jumping" in the hot pot! Besides good meat, one of the keys to delicious hot pot with Niu Jia is to work hard on seasoning!

and Niu Jia's secret seafood sauce with millet and spicy seasoning. Xiaomi spicy is the finishing touch of delicious sauce. Want to know why? When the Niu family officially opens, go and ask manager Shi in person ~! The hospitable manager Shi will talk about beef but he will talk endlessly ~ At this time, when facing a table of delicious beef, you must talk to manager Shi when you are full, otherwise, when you turn around and concentrate on chatting, the beef will be swept away by your teammates!

light academic, slow life; You are single-minded, I am professional. Drink GoodWineYou Will be Fine。 Come on, let's drink together ~