Origin: Xiaojin County, Aba Prefecture, Sichuan Province

Geographical features: Xiaojin County is a county under the jurisdiction of Aba Tibetan and Qiang Autonomous Prefecture, Sichuan Province. Tibetan name Zanla, meaning fierce god. Named after the small Jinchuan in China. It is adjacent to Wenchuan County in the east, Danba County in Ganzi Prefecture in the west, Baoxing County in Ya 'an City in the south and Marcand County in the north. Xiaojin county's famous specialty mainly includes Tricholoma matsutake, Fritillaria xiaojinensis, Tibetan fragrant pig meat products, etc. Scenic spots mainly include Lianghe Tourist Area, Jiajin Mountains National Forest Park and Siguniang Mountain Scenic Area.

Cultural background: Yak is a semi-wild alpine rare animal. Yak has a unique "wild taste" color because it has been kept in the wild since childhood. In addition, yak, polar bear and Antarctic penguin are called "the three alpine animals in the world". Yak is different from other cattle. Yak doesn't take part in labor all his life. It is basically a semi-wild grazing method that lives by weeds with the seasons. It grows extremely primitive and naturally, and eats a lot of valuable Chinese herbal medicines such as Cordyceps and Fritillaria in his life. Yak meat has high nutritional value and delicate meat quality. Because yak meat is rich in protein, amino acids, carotene, calcium, phosphorus and other trace elements, its fat content is particularly low, and its calorie is particularly high, which has a significant effect on enhancing human immunity, resistance, cell vitality and organ function. Therefore, in the markets of Hong Kong, Macao and Western Europe, yak meat is known as the "top beef cattle" and is a rare high-grade meat in the international market. It has served consumers all over the world with its name, quality, rarity and characteristics.

Production technology:

1. Slaughter: stun the yak to be slaughtered by electric shock, then cut off the carotid artery of the cow, and peel and remove the internal organs after the blood in the body is completely discharged.

2. Acid removal: the slaughtered yak meat is treated with acid removal. The acid removal means that the slaughtered yak meat is hung in an acid removal warehouse at an ambient temperature of 1℃ ~ 4℃ for 48 hours to 72 hours, and the hung beef is wrapped with plastic wrap from top to bottom.

3. segmentation: the yak meat after acid removal is segmented according to various parts of the yak body in a sterile environment at 7℃ ~ 11℃ or according to the needs of customers.

4. packaging: vacuum packaging the divided yak meat in a sterile environment at 7℃ ~ 11℃.

product features:

1. Yak beef is rich in amino acids and vitamin B6, which can promote human metabolism and enhance human immunity and resistance, especially suitable for the elderly and children.

2. Yak beef is rich in sarcosine (sarcosine is the source of muscle fuel) and trace elements necessary for human body, such as zinc, magnesium and iron, which can help to grow muscles and enhance strength, and is especially suitable for sports, fitness and other groups.

3. Because of the air (no smog), water (melting ice and snow) and grassland (no pollution from modern industry and agriculture) in which yak grows, it also ingests a large number of valuable Chinese herbal medicines in the plateau. Yak beef is also a green and delicious food at home and abroad, and it is the first choice for all families who pursue health.

Cooking method:

1. First, of course, it is the "dried yak meat" that everyone knows. But I want to remind everyone that the price of yak is actually known to everyone, and the price below 121 is fake. Don't be greedy and cheap.

2. Yak Zhuanggu Decoction has been gradually recognized by people because of its pungent bone flavor, warm nature, liver and kidney meridians, its functions of warming, nourishing and dispelling cold, strengthening tendons and bones, supplementing calcium and marrow, delaying aging and prolonging life, and it has become a nourishing good product for people with wind-cold-dampness arthralgia, muscle and bone pain and weak waist and knees.

If you like yak meat, you can try Xiaojin yak meat, and you will praise Xiaojin yak meat!