The production process of "Korqin Fatty Beef" products is slaughtered in strict accordance with international sanitary standards. After slaughter, it is sterilized, physically tenderized and acid-treated for 7-9 days. The resulting meat is tender and juicy, with high protein content and fat. The content is moderate, and it is deposited in the muscles. The cut surface is marbled. There is a film on the surface of the meat. The meat is elastic and has a special aromatic smell. This mature meat is juicy, easy to cook and has short cooking time. It is especially suitable. Chinese and Western cuisine is the best raw material for making high-end dishes.

The “Kelly Beef Beef” series is the leading product of Inner Mongolia Kerqin Cattle Co., Ltd. Its raw materials are mainly derived from the Kerqin cattle produced in the Tongliao area on the Horqin Prairie. The Kerqin type population growing on the Horqin prairie is an excellent Chinese Simmental grassland type group--Khor yak type group introduced by several generations of hybridization, improvement, breeding and local domestication. The production process of "Korqin Fatty Beef" products is slaughtered in strict accordance with international sanitary standards. After slaughter, it is sterilized, physically tenderized and acid-treated for 7-9 days. The resulting meat is tender and juicy, with high protein content and fat. The content is moderate, and it is deposited in the muscles. The cut surface is marbled. There is a film on the surface of the meat. The meat is elastic and has a special aromatic smell. This mature meat is juicy, easy to cook and has short cooking time. It is especially suitable. Chinese and Western cuisine is the best raw material for making high-end dishes. In April 2001, the “Korqin Beef” series products were officially approved by the China Green Food Development Center as “Green Food” and awarded the “Green Food” certificate, becoming the first meat product in China to receive this certificate; in 2005, the company “ The Horqin trademark was awarded the national “famous trademark”. With the rapid growth of high-end beef in China's consumer market and the need for pollution-free quality beef in the international market, the company focuses on exploring domestic and international markets, with Japan, Sweden, Finland, Mongolia, Russia, the United States, the United Kingdom, France, Germany, More than 30 countries and regions such as Malaysia and Hong Kong have established regular business contacts and obtained export registration certifications from Russia, Egypt, Mongolia and other countries, which has created favorable conditions for Horqin beef to enter the international market. For the domestic market, the company has adopted a direct sales method to establish a sales network of “Korqin Fatty Cattle” series products in domestic cities and regions such as Guangdong, Shanghai, Beijing, Northeast China and coastal areas, in Beijing, Shanghai, Guangzhou, Wuhan, Nanjing, Shenyang, etc. Large and medium-sized cities have set up offices, and the products they sell are highly praised by consumers. The company will continue to expand its market share with the brand advantage of “Kerlo Beef” and replace the traditional frozen meat products with cold meat products to realize the Chinese people's eating habits from eating frozen meat to eating cold meat.

Technical requirements for quality of Kerqin beef: (1) Variety requirements. Kerr yak that is self-supporting within the protected area. (2) Feeding management. 1. Grazing: Coral calves are grazing in protected areas to 18 to 24 months of age after birth. 2. Concentrated fattening: Healthy bulls and calves weighing less than 300kg, using local corn and corn straw as the main feed for fattening, fattening time of 4 to 6 months. 3. Slaughtering: The weight of the fattening cattle is not less than 450kg. 4. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant national regulations. (3) Slaughtering and processing. 1. Cattle slaughtering and processing shall be carried out according to the standards of “fresh and frozen divided beef” GB/T17238/1998 and “Quality inspection rules for cattle and sheep slaughter products” GB18393/2001. 2. Maturity of beef: The calf carcass enters the acid between 0 °C and 4 °C, the acid removal time is more than 168 hours, and the pH value after acid removal is ≤6.8. 3. Dividing processing conditions: the temperature between the partitions is ≤11 °C. 4. Grading: Grading according to the thickness of the back fat, color, and the degree of deposition of intermuscular fat. (4) Quality characteristics. 1. Sensory characteristics: The color of beef is cherry red, the fat is milky white, the marble pattern of the cut surface is obvious, and the surface of the meat has a film, which is elastic. 2. Physical and chemical indicators: protein content ≥ 16%, fat content ≥ 7%, thawing water loss rate of frozen meat ≤ 8%, shear force value ≤ 4kg. 3. Safety requirements: Product safety indicators must comply with the relevant regulations of the state for similar products.

Apply to：
Producers within the scope of protection of the Kerqin Beef Geographical Indication Products may submit an application to the Tongliao Entry-Exit Inspection and Quarantine Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.