What are the reasons why China banned the import of Japanese and cattle? It is related to economic policy and animal husbandry protection. Cambodia is the country that imports the most beef from Japan, with an annual import of 250 tons. However, according to the per capita income and the population of Cambodia, of course, so much imported meat at high prices cannot be consumed, so where is the consumption? At present, the country has lifted the ban on importing Japanese beef, but so far, no Japanese export company has been able to export beef to China by displaying China meat.

Now any domestic company will tell you that this is Japanese beef, which is either fake or smuggled back. Japanese beef never entered through official channels, because Japan is a serious epidemic area, and the China government banned the import of Japanese beef from 200 1 year. The Japanese government also attaches great importance to heniu as a biological resource, but under the pressure of the United States, it has not explicitly banned the export. Unfortunately, Japanese civil society organizations are powerful. In order to maintain its leading position in the field of cattle, organizations such as heniu Association prohibit the export of biological germplasm resources such as live cattle, embryos and semen.

China EM will soon eat China pure blood and cattle. In order to protect the health and safety of our people, FIM prohibits the import of Japanese beef and veal, including Kobe beef. In addition, Kobe beef production is low and it is difficult to export. China explicitly prohibits the import of beef from Japan. Although in some Japanese restaurants in China, their appeal for Kobe beef is wrong, it is impossible for Kobe beef to appear in the China market. The results of eight-year introduction and cultivation of Kobe beef will be introduced.

Kobe cattle must be the sons of horses and cattle in Hyogo Prefecture to continue mating. Just eat straw or hay, plus a small amount of corn, bran and other mixed foods, but never feed fresh grass. The fat melting point of beef produced by this method is lower than that of ordinary cattle. Low temperature heating can melt fat, and thin muscle fiber is an excellent flavor.