Japanese people with craftsman spirit also have their own views on food. In their view, food not only refers to the taste of food, but also has strict requirements from the selection of ingredients to the production and finally the placement of tableware. In Japan, known as the "extreme aristocrat" of Japanese food industry, the standards of Japanese beef cattle are very strict, and Japanese beef cattle are also recognized as the best quality and highest price beef cattle breed in the world today. It is a high-grade cattle breed produced in Japan and China. Beef is the most expensive beef in the world at present, and its oily flowers are like snowflakes. Japanese people use "first frost" to describe this tiny fat which is netted between beef muscles, and it has an artistically delicate snowflake texture and an incredibly soft texture. That kind of tenderness melts in your mouth.

why can Japan raise the most expensive and advanced beef in the world? Among beef, Matsuzaka, Kobe and Kanjiang are considered to be the three largest kinds of beef in Japan. Let's look at the price of Japanese beef. It's not wrong to say "meat is expensive". Among beef and beef, the famous Kobe beef is expensive. Among them, A5 Kobe prime beef (34 g) is 42, yen (= about 2,5 RMB), which makes it a noble among cattle. Other kinds of beef are not cheap either. The average price is above 1, yen (RMB, above 6 yuan). Japan and cattle have the same status as national treasures in Japan. Its meat is juicy and tender, with unique flavor, low saturated fatty acid content in muscle fat and high nutritional value. Although it is "extremely expensive", it is reasonable. Next, let's see why beef is so expensive. First of all, let's find out if a Japanese-born harmonious cow is a harmonious cow.

of course not! Only some domestic cattle with high quality can be called black cattle (about 47%), and there are about 25 breeds. About 98% of black cattle are black hair and cattle. Black hair and cattle, with a moderate proportion of fat and lean meat, are very popular and become the mainstream of Japanese cattle. In particular, the improved cattle breeds obtained by crossing local cattle and foreign cattle in Japan since Meiji era can be divided into four categories: black hair and cattle, brown hair and cattle, Japanese short horn, hornless and cattle. Its meat quality is delicate and delicious, the content of saturated fatty acids in muscle fat is low, and its nutritional value is high. It is a very high-grade and expensive improved beef cattle. Among them, black hair and cattle have good quality and taste, and they are the mainstream meat-eating cattle in the Japanese market. The evaluation criteria of beef meat quality are "retention grade" and "meat quality grade". The simple understanding of "retention" is the output of edible meat, which is divided into five grades, with A5 being the highest.

The identification of cattle has strict requirements on pedigree, origin and grade. The secret of food lies in the distribution of lean meat and fat with marble texture. The perfect proportion makes its meat taste instant, with a feeling of satiny and smoothness. One of Japan's three largest cattle, the Japanese ranked first, setting a sky-high price equivalent to RMB 2.58 million. Every year, calves with excellent pedigree are selected from all over the country, and the black hair and cows that have not been born after careful breeding in Matsuzaka City, Mi's area can be awarded the identity certificate of "Matsuzaka Cattle" after strict meat quality evaluation. It is one of the three major brands of black-haired cattle, Japanese cattle and cattle bred in Hyogo Prefecture. It was rated as one of the nine most expensive foods in the world by the United States. It can only be raised by designated farmers, and beef can only be processed by designated meat centers. It is said that the BMS value and weight of beef fat distribution here are the most stringent requirements in Japan.