And passes the trade limited company   

The high, mid-range position by extreme fattening meat Chinese four cattle breeding (Luxi cattle, Simmental, sea Ford, summer Luo Lai), after raising fattening, lying, lipid-lowering a, acid drainage advanced after mature processing technology and freezing technology, greatly improved the quality and taste of the meat, fat and not greasy, instead of thin wood a, soft colors, beautiful patterns. Row a acid is because cow Zaigang has been slaughtered, the cells did not completely died, still in anaerobic respiration, which will produce a harmful substance -- lactic acid. Pai acid that under certain temperature, humidity and wind speed, the lactic acid into carbon dioxide, water and alcohol, then evaporate; at the same time, the big molecule ATP within the cell decomposition for the solution of flavor substances based glycoside -- IMP under the action of the enzyme (the main component of MSG), meat acid alkalinity is changed, The new supersedes the old. products are the greatest degree of decomposition and discharge, so that the beef with the characteristics of "high protein, high energy, high nutrition, low sugar, low cholesterol, low fat", not only taste has been greatly improved, but also conducive to the human body to absorb. Therefore said: edible beef suitable for people of all ages, edible is suitable for a variety of physical fitness. A according to the tastes of consumers, more than 60 cattle parts segmented meat science. The most representative site has: outer ridge, on the brain, eye meat, and can be eaten raw, without any burden on the human body.

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