Japan is reputed to have one of the best beef in the world. Why? On the one hand, Japan's breeding environment and technology are very advanced, which can ensure the growth environment and food quality of cattle. On the other hand, yak breeds in Japan are very special. The black hair and red hair and beef rich here are fresh and tender in texture and fragrant in taste, which are rare top delicacies in the world.

Japanese conducted a thorough scientific research on yak breeding and slaughter to ensure the flavor and quality of beef. For example, in Japan, Wo Niu reduced the amount of exercise as much as possible within three years, and only let it live in a small cowshed, so that the fat of beef can be evenly distributed in beef, making the meat more tender and delicious. At the same time, beef diseases such as foot-and-mouth disease have occurred in Japan, so more attention is paid to hygiene, cleaning and disinfection in feeding and slaughtering to ensure the food safety of beef.

In addition, Japanese catering culture attaches great importance to details and innovation. Cooking methods such as Japanese barbecue and rinse meat provide more opportunities to show the delicacy of Japanese beef, so that the price of Japanese beef has now become one of the most expensive and famous foods in the world. To sum up, Japan's profound farming and catering culture and distinctive yak varieties have deeply explored the unique flavor and quality of beef, making Japanese beef an outstanding work for global food lovers.