The market is profit-oriented.
50% of the market eat imported beef, why?
1, the cost of breeding
Foreign cattle
captive breeding or called stalls, fixed in the barn, set a piece of down on the neck, can only only feed, drink water.
The breeding cycle of foreign beef cattle is short and fast.
The calf grows to young cattle at this stage of eating grass-based.
Then begin to add feed, additives, grain (mainly corn with other hay broken up and synthesized cake) and so on.
The fastest fattening cycle can be up to half a year, and the fastest average slaughter is just over a year.
Beef was originally leaner and fattier, but with this wave of operations by foreign cows, beef has more fat.
But the mainstream population still likes to eat fat beef more.
For example, the Australian standard is fat distribution and fat grain to define the M1-M12 grade, the larger the number of grades, the higher the grade, the most expensive to sell.
And a well-fed cow can reach 500kg
Yak
The yak is 4 years old, almost surviving above the 3000 meters plateau, and it has too little time to eat fodder and additives, and basically eats pasture grass and drinks mountain spring water.
Yaks and cows are almost in a semi-wild grazing state, and although there are modern small farmers in large-scale farming, there are rarely a set of technical means to quickly produce yaks and cows like those in foreign countries.
2. Transportation costs
A batch of beef transported to the country from abroad is dozens of tons of goods, go by sea, once a few large containers, the average price per catty can be done at a very low price.
To what extent?
Let's put it this way, the price per pound of foreign goods in the wholesale market can be done with the wholesale pork on par.
Our yak transportation is basically road transportation.
A kind of raw cattle pulled to the market to split and sell, a kind of plateau on the split after -18 degrees frozen pulled to the sale of various places.
The cost is also based on pork as a reference, higher than the pork market price.
3, eating habits
The average family eats beef on a yearly basis, and the majority of families are less than once a month.
And even if they can reach the average monthly habit of eating yak meat, there are even fewer of them.
4. Consumption level
The price of yak meat in the daily food market is 35 to 45 pounds.
The price of ordinary yak meat can offset two pounds of pork, which is still a little expensive for the people.
Imported beef is divided into two categories.
A class of high-grade restaurants such as eye, spine, tenderloin, rib meat, these after the division of marinated into sirloin steak, filet mignon, tomahawk steak, etc., this kind of price became higher.
The other type of meat that goes into the general ingredient store becomes braised brisket, roast beef skewers, sliced beef, and so on, and that's less expensive.
As for our yak meat, we hardly ever hear of yak sirloin, yak filet, or yak kebabs, except for the ones that are sold in the market.
Without so many industrial chain interest groups to promote, the possibility of becoming mainstream in the market is much smaller.
But there is one thing I have to admit, yak meat is a good thing.
Only the high cold to replenish blood this is other beef can not be compared, because it is a high-cold animals can resist the cold minus 30 degrees, the body must have a lot of hemoglobin.
And hemoglobin is the necessary life substance to resist the cold.
When you have nothing to do, make some soup with yak meat to replenish your blood.
Well, to summarize, the reason why the issue you raised is not popular is:
There is no mass breeding, there is no mass production, there is no mass transportation, and there is no industrial chain driven by the various interest groups.
I am a special favorite food people, as long as I hear is delicious things, then have the opportunity to be sure to try.
It's a good thing that I'm a big fan of food, because if I hear something good, I'm going to try it when I get a chance.
The first time I ate yak and beef was when I traveled to Jiuzhaigou. The purpose of traveling is not only to open up your eyes and see the scenery, but also to enjoy the local specialties, which is also an indispensable part of traveling.
The first time I ate yak meat was in a hot pot, which was not cheap, and the flavor was not as good as the beef we often eat on the market, but as a specialty food, I had no regrets about eating it. I often eat yak beef jerky, because many of my friends go to Sichuan or Qinghai to travel, will bring some local specialties back, this yak beef jerky as a more characteristic food, as a gift is naturally more able to take the hand of the gift.
Yak jerky and Inner Mongolia's beef jerky, if the original flavor is not processed, then it belongs to the dry and hard, and there is a special fishy flavor in it, so it can be said that the taste and smell are very bad.
Why is yak beef not mainstream beef and why is it not popular?One, the purpose of breeding yaks and beef cattle is different
Two, the living environment of yaks is also unlikely to make it become mainstream beef
Three, the flavor and texture of yak meat
Four, yak meat doesn't have many of the characteristics necessary for mainstream beef
There are some foods that give me the feeling that I just need to eat them without any regrets, and their flavor may not be particularly delicious, and yak meat is one of them. Because yak meat is affected by a number of things, including environment, flavor, texture, and logistics, it is unlikely to become mainstream beef.The yak is the mammal that lives at the highest elevation other than humans, and is a great help to local people, so it's also known as the "Boat of the Plateau". It is also known as the "Boat of the Plateau". It is also known as the Tibetan cow, the pony-tailed cow, and so on, which can be said to be one of the representatives of the plateau animals, and it is an animal that tourists to the Tibetan plateau will almost certainly look at and eat.
But almost out of the plateau outside, yak meat has disappeared, in addition to occasionally see some dried meat products, yak meat in the market is almost impossible to see. So what are the reasons why yak meat can not become "mainstream beef", why it is not popular, almost no one outside the plateau to eat it?
To become the "mainstream" of beef, "cheaper" is much more important than "better"Although we can always see a variety of "Wagyu" beef in our lives and on the Internet, we can also see a variety of "Wagyu" beef on the Internet. Although we can always see all kinds of fancy terms like "wagyu beef", "snowflake beef", "matured beef" and so on in our lives and on the internet, the most popular ones are the ones that are really called "mainstream". But the real "mainstream", the most people eat beef, or those low-priced beef, a considerable portion of which is imported beef.
In 2019, for example, China's beef imports of about 1,659,500 tons, exports are 0.02 million tons, the year's domestic beef production of 6,670,000 tons, which means that in order to satisfy more people to eat inexpensive beef, we have about 20% or so of the share of the need for imports to solve the problem.
And yak meat is really hard to do especially cheap price, in 2019 the total amount of domestic beef 6.67 million tons, about 370,000 tons of yak meat, accounting for about only 5.54% or so, so only on the "rare is expensive" this one, can not let yak meat
This is the first time that we've seen yak meat in the marketplace, and we've seen yak meat in the marketplace.
Besides the fact that yak meat is rare and expensive, other attributes of yak meat also make it difficult to be more affordable, here are two simple examples:
1. Yaks are basically semi-wild free-range on the plateau, every day wobbly eating pasture drinking spring water, the day is over the leisure, but this leisurely life will let it out of the cycle up to at least 4 years or so. The average beef cow is usually about 1.5 years old, and the latest is 2 years old. The yak's cycle is at least 1 times longer than the yak's cycle, and the longer cycle will result in lower production and higher costs, which will make it more difficult to occupy the market.
2. High transportation cost
Yaks have been evolving and adapting for millions of years, which has led to them basically thriving on the plateau.
If a yak is slaughtered on the plateau, split, and then frozen for transportation, it requires a large investment in technology, and the cost of quality control becomes higher.
If the yak is transported from the plateau to the nearby big city, although the technical cost is low and the quality is better controlled, the bumps and the transportation on the road will bring losses, and the cow will start to get thin before it is slaughtered.
So it's hard to beat the price of yak meat, which is enough to prevent it from becoming the so-called "mainstream beef"
Yak meat is not only not cheap enough, but also not good enough to eat, so the only advantage is that it's grown in the highlands. " 1. Yak meat doesn't taste very good Some people say that "yak meat is more tender", which is actually too one-sided. The majority of people who come to this conclusion are traveling to the highlands and eating fresh yak meat that has just been slaughtered, and it's fresh to that extent, so it's definitely tender. Yaks are raised for a longer period of time, the meat must be getting tougher and tougher, this is almost a biological **** nature, there is almost no kind of terrestrial meat animal is the older the meat but the more tender. So without the freshness of almost ready-to-eat yak meat on the plateau, it's not very good, at least not at the same price. 2, yak meat more stinky Many people do not like to eat beef and mutton, is because of their fishy flavor is too prominent, and yak meat fishy flavor is actually more than ordinary beef to come to some strong. But if we are in a high altitude area, due to the relationship between the altitude and the low temperature, the sense of smell is not so sensitive, so it will not feel the stink is too strong. Once you leave the yak meat "home" back to the low altitude area, then it is not as common as ordinary beef people like. And also due to the long rearing cycle, while the nutrition and flavor of the beef accumulates, the stinky taste of yak meat also becomes stronger with the long rearing time. So the stronger stinky flavor also makes its audience narrower, and the road to becoming "mainstream beef" is farther away. 3, yak meat is not fat enough When it comes to eating beef, more people still prefer the taste of fat and tender, or the market snow beef will not be so expensive, which at least the current one **** knowledge. Cattle with no obvious fat part of the body, but also only the ridge outside the ridge and other parts of the stock is very little popular, yak body fat than the special rearing and fattening of beef is much lower, no oil flower distribution of beef naturally not enough to be so fat and tender meat. While low fat can be a selling point, the fact that yak meat is low in fat is hardly a real advantage; after all, for something that is positioned as "food", it is more important that it tastes good. I'm sure we've all seen a lot of praise for yak meat, such as "low-fat and healthier", "rich in flavor", "more healthy", "more flavorful", "more flavorful", "more flavorful", and so on. I'm sure you've seen a lot of praise for yak meat, such as: "low-fat and healthier", "rich in various amino acids", "rich in calcium, phosphorus, iron and other trace elements" and so on. This is only low-fat is barely a selling point, the other basically more or less "confusing" meaning. Because other beef is also rich in a variety of amino acids, after all, amino acids are the basis of the protein unit, any meat is rich in amino acids, it is not necessary to say. As for calcium, iron, phosphorus and other trace elements and minerals is the same reason, basically as long as the meat, whether or not it is beef, no matter what cattle meat, it is rich in these things, yak in this nutritional level and there is no peculiarities, can only be said to be much the same. So the only two advantages of yak are "low fat" and the so-called "natural breeding", but these two points undoubtedly lead to its high cost and taste is not advantageous,
Yak has a long breeding cycle,
Yak meat has a long rearing period, high transportation cost, low production, and the taste, flavor and nutrition of yak meat is not so good that it is amazing, or can't establish an absolute advantage, and yak is also an important means of transportation on the plateau, and a large number of centralized breeding and slaughtering is not easy.
These objective conditions determine that yak meat can not become "mainstream beef", not popular at all, which is why yak meat is basically local consumption, tourists taste, made of beef jerky, which are the main ways.
So have you ever eaten yak meat in front of a screen? Under what preconditions would you be willing to consume this type of beef as your primary meat?
Yak meat is destined to be a rare species because of its geographical limitations, and then there is a higher price than ordinary beef, so it is destined to be unable to come into the table of thousands of families. The following is purely personal opinion, welcome to discuss!
Yaks and cows are one of the rare breeds of cattle in China's Qinghai-Tibetan Plateau and its neighboring alpine and subalpine regions.
In recent years, people have begun to raise yaks, and the yak meat processing production in China is mainly in Qinghai, Tibet, and Aba, Sichuan, which is mainly determined by the yak growing environment.
The geographical limitation of raising yak meat makes it impossible to be popularized : Due to the limitation of regional climate and environment, yak is not able to be raised on a large scale like ordinary beef cattle, so the number of yak is not as large as that of ordinary beef cattle, so yak meat is always a rare beef in the country, and it cannot be seen in the market.
Expensive : Yak meat contains high quality protein and amino acid, its nutritional content is much higher than the ordinary beef cattle, so the yak breeding will have some limitations, but also determines the price of yak meat is more expensive, and most of the families can not afford to buy.
Yaks have their own unique flavor : The special flavor of yak meat is also a flavor that many people outside of the breeding area cannot accept, which is partly one of the reasons why yak meat popularity has not been effectively promoted.
In order to make yak meat available to the whole country, it is necessary to break this shackle: expanding the breeding area and lowering the price.As a yak meat enterprise, it should look at the whole country, with the help of multiple platforms, the network platform is an opportunity for yak meat, in order to let more people can accept yak meat, then with the help of the network platform to open up the yak meat market, so as to really let yak meat go out and let the delicious yak meat into the dinner table of more people!
Afterword: From the balance of the ecological environment, I feel that people can't expand the scope of breeding for the sake of profit, so let the yak be rare and what's wrong with it, and in the appropriate conditions, you can taste it occasionally!
Since I was a child living in Jiangnan, I have been very curious about the snowy plateau, of course, including those barley wine, ghee tea, and yak meat and other highland food, and I always felt that all of them are very delicious.
After growing up, I had the opportunity to go to Qinghai, in the Tibetan area to eat the longed-for plateau food, the results were a little disappointed, ghee tea flavor is not bad, but tsampa, yak meat and other flavors, is not quite in line with the expectations of the heart, difficult to swallow.
As a gift to bring back, friends are also out of curiosity to taste a fresh, but also almost all frowned.
Compared to yellow beef or even buffalo meat, yak is definitely a rarity. Although more than 90% of the world's yaks are found in China, most of the yaks are found in the Tibetan Plateau, western Sichuan, and Yunnan, and almost none are found in the central and eastern regions of the country.
The yak is an ancient highland species, and is the world's most famous alpine livestock. On the plateau, it is often difficult for ordinary cattle and sheep to survive and farm, and the yak is a precious breed that has been domesticated and cultivated by Tibetans for thousands of years, and is one of the things that people on the plateau rely on to survive.
After a long period of domestication, the yak has become a specific breed adapted to the alpine environment, and its dense downy coat makes it difficult to breed in the low altitude plains, and therefore less able to be promoted on a large scale.
Due to the limited production area and limited production, yak has become a very rare and expensive meat, if it is close to the origin or domestic is good, foreign yak meat is usually worth a lot of money.
Generally speaking, the taste of meat is naturally very important, but more importantly, the price is widely accepted, as if the Japanese beef, such as Wagyu, even if the taste is good, but the price is too low, but also prevented its widespread popularity, the yak is the same thing, the limited production capacity is a hard problem.
Domestic yak is most abundant in Qinghai, followed by Tibet and western Sichuan, and most of the yak meat from these areas is supplied to the local population for daily consumption.
Yak meat is not only expensive, but also costly to raise. Because yaks in Tibet are almost always free-range, and there is very little large-scale specialized farming, the cost goes up and is not easy to come down.
Moreover, the habits of Tibet and the mainland are different, the custom of slaughtering in the mainland is to bleed first, but Tibet is accustomed to lying down and slaughtering, yaks and other livestock are not bled, and should be processed quickly after slaughtering, so as to ensure its "fresh flavor", but such a primitive flavor for most of the mainlanders, it is difficult to accept.
These are the most important of all.
Yak meat isn't bad, but it doesn't meet the tastes of most people in the plains, and even when it's made into jerky, there's still a taste that people can't swallow, not to mention the daily consumption.
If only from the perspective of nutritional value, yak meat is indeed the best quality, its fat content is the lowest in beef, but the content of other nutrients such as amino acids is the highest.
But even if it is good, the flavor is not good or nothing, yak meat is the biggest feature is hard and firewood, many places in the mainland even buffalo meat is not much, let alone yak meat, fat content from the health aspect seems to be the advantage, but from the food point of view, especially as a meat, that is extremely affected by the taste of.
Wagyu beef and other high-grade beef, the flavor is good because the fat cream cream grease rich, but yak meat is the opposite, so the acceptance of the natural people is very few, in addition to the Tibetan people, it is difficult to have outsiders can often eat.
Nowadays, we are in the era of market economy and efficiency, and in terms of farming, naturally, the faster the faster the more money you can make, but compared to that, the yak's growth cycle is too slow.
Beef cattle in the plains, often one or two years to reach the standard, but the same standard, the yak needs at least four or five years or even longer, plus the yak can not be large-scale farming, the cost is high, can accept the yak meat of the crowd is very limited, so the yak's market outlook is not so clear.
The yak itself is not very profitable to raise, and it is very difficult to promote, and the non-Tibetan population that can accept yak meat is very small and acceptance is very low, so yak meat is naturally difficult to popularize.
I've been in the yak restaurant business for a few years now, and I've lost millions of dollars selling yak meat. I couldn't figure out why I was still losing money on something so good. In fact, it is still too expensive! When I dish unit price per capita to 100 yuan, I have no money to earn, but the guests already feel very expensive, casually invited a table guests, to be thousands of dollars of consumption, a little better to eat plus drinks, to go to two or three thousand dollars. And not seafood, just eat a beef, so the guests think it's not worth it. The first time I saw this, I was able to get the ball rolling, and I was able to get the ball rolling, and I was able to get the ball rolling.
Sichuan produces yak, every winter are entrusted to people from the grasslands to bring back, when 35 pounds of expensive, cheap 25 pounds of yak meat stink big meat old, children do not love to eat, only burned to eat. Sichuan people around the plateau, you can often eat yak meat, more than 40 pounds. Sometimes go to the red plains of those places Tourism, see herdsmen a group of yaks, good envy, I heard that some people are worth millions of dollars, I do not know if it is true
The real good free-range yak meat is now not good enough to buy, unless your family has relatives in the Tibetan area, or their own field to buy the people free-range slaughtered after. On the market, even if you buy locally, 80% of the yaks are semi-fattened and purely fattened. People who don't have regular contact with this business can't figure it out. Yak is indeed not false, depending on whether you buy grass-fat or pure fertilizer or semi-fertilizer, meat and quality are very different. As long as you eat a fishy taste or meat strength is not good, the taste with some surface feeling are fertilized. The same goes for any breed, there is a big difference between the ones that move around and the ones that just stay in one place.
Like Brazil Uruguay Argentina, most of the meat in these places is lower than the price of pork, those who sell street steak on the one hand, say why do we want to eat foreign steak and not eat the domestic steak, we just want to do the people can afford to consume the steak. However, those street steak sellers still use imported steaks, that is, from Brazil, Uruguay and Argentina, and a lot of the meat is not as good as the domestic ones
Yak meat, which can be considered the aristocrat of beef, is chewy and nutritious, and much better than the fattened beef sold in the market, however, due to the influence of all the specific factors, the share of beef consumed in the market is very low. However, due to all the specific factors, the share of consumed beef in the market sales is very low, completely unable to reach the status of mainstream beef, but this does not mean that consumed beef is not popular, in fact, consumed beef is really very tasty.
There are several reasons why beef rations are not mainstream beef and are not popular.①High farming costs, low production
As the growth environment of the rat cattle is relatively special, usually living in the plateau area at an altitude of 3,000 meters above sea level, usually belongs to the semi-wild farming state, it eats natural pasture, drinking water from the mountain springs, and every day to carry out a wide range of foraging, and the amount of exercise is also very large, so it is low in fat, and the meat is very strong, slow to grow. The meat is sinewy and slow-growing, with a normal turnout time of about four years. The time it takes to raise a yak is long, and the farming cost is high, so the output of the yak is not up to the market demand, which is one of the reasons why the yak can't become the mainstream beef.
②Transportation costs are high
Most of the yak's main production areas are in Tibet, Qinghai, and Xinjiang, which are remote areas. If the yak is transported to the mainland, the yak has to be transported by road for a long distance, which will increase the cost of yak meat, and the price of yak meat in the market will be higher, and the public's purchasing power will be lowered in comparison with that of ordinary beef.
③ Consumers' dietary habits
We usually eat beef, most of them are feed-fed, it's balanced fat, fat and thin, the taste is not very chewy, most people can adapt to the yak meat, while the fat content is low, the shredded meat is relatively thick, the taste is also very chewy, for us prairie people, so the consumed beef is no doubt a delicious dish. Consumed beef is undoubtedly a delicious dish, but for most mainlanders, the texture of consumed beef is not quite suitable. So many people are not used to eating consumed beef, but instead prefer to eat fattened beef, which explains one thing, that is, the pure natural competition is not artificial breeding.
④ Being misled by a lot of fake consumed beef
As the real natural consumed beef can't enter into the market, so a lot of unscrupulous businessmen pretend to be yak meat with other beef, which leads to a bad experience for a lot of consumers after they buy it, and makes the real yak meat take the blame, and those real yak meat suffer from it, and some people who haven't eaten real yak meat will have the wrong taste and feel the same. Some people who have never eaten real yak meat have a very low evaluation of yak meat, that is, the layman evaluates the insiders, and the real delicious consumed beef is said to be useless, in fact, there are many people who pretend to know, because of their malicious evaluation, it directly affects the status of yak meat in the minds of consumers, and leads to the yak meat not being recognized by the general public.
Although yak meat can't be popular as the mainstream beef in the market, but it will never be the quality of yak meat, and people who really know what they are doing will still enjoy the real yak meat as the high-end beef.
1. Long growing cycle
2. Low level of breeding and no optimization of breeds. It is also difficult to obtain other breeds for crossbreeding in highland areas.
3, decentralized farming, difficult to centralize supply.
4, high transportation costs
5, lean meat, taste more firewood.
6, there is a stink, especially the male beef without castration.
7, high supply price.
8, religious factors. Do not kill or release is the Tibetan Buddhist great virtue, how much they eat how much to kill is barely justified, but the bulk breeding trafficking slaughter, sold to the Han Chinese? This sin is too great.
So yak meat has been not as mainstream beef. The air-dried yak meat that you buy at tourist attractions in Tibetan areas is also made of duck meat + beef flavoring, which is soft and crumbly.
If the real air-dried yak meat has a lot of grease and tendons, first of all, you can't chew it (you have to use a Tibetan knife to cut it slowly), and secondly, you can't accept the stinky flavor of the grease.
Image: Real. Air-dried yak meat
Daily food in a Tibetan family's home in Ru County, Nagchu Region, May 2018.
Personal feeling, mainly difficult to eat, my humble self in Xinjiang Qinghai junction place for two years, in the past, some people can still secretly hit the wild yak to sell meat, five dollars a kilogram. Too material is not fragrant, not good at all. Yellow mutton is okay. ah Er Jinshan side
I am engaged in the catering industry, beef can be said to be the store's essential ingredients, but we store beef, generally more to yellow beef, buffalo meat is the main, as for the consumed beef has not really into, as for the consumed beef why can not become the mainstream of the meat,
Mainly because of the number of less, bad taste, the price of the reason is too expensive, I don't know you all!
Beef consumption has a stinky flavor, how to say this flavor, if you meet like to eat, and eat lamb, if you meet don't like to eat, smell this flavor can't stand, to say a little stinky is nothing
Beef consumption in the taste above is not very good, I remember that I have eaten a time in Sichuan consumption of beef, it is really chewing is also difficult, swallowing is difficult, in short, it's to eat a difficult time very much, so this taste is the reason, also make beef consumption not become mainstream meat.