The wheat yak lives in an area above 3,000 meters above sea level and is a rare livestock resource in the pastoral area of ​​the Qinghai-Tibet Plateau. The wheat yak is mainly black hair, with a well-developed front chest, a long body, a flat back, a short limb and a firm hoof. The fresh meat of the wheat yak is dark red and shiny, the intramuscular fat is evenly distributed, and there is a marble pattern, and the muscle fibers are clear and tough. Its meat is rich in iron, calcium, zinc and other mineral elements that are easily absorbed by the human body. The iron content and crude protein content are much higher than those of yellow beef and other producing areas, while the calorie and fat content are lower, and the amino acid structure ratio Suitable for human body absorption, it is a pure natural food. After the fresh meat of the wheat yak is cooked, the meat is dense and delicious, thick and mellow, and the palatability is good. The soup is clear and transparent, and the fat is concentrated on the surface, and has a special flavor of yak meat. The local people refer to the wheat yak as "the god cow", and the wheat yak beef is called "the god meat". On the holidays, the yak is wearing the red ribbon, and the yak meat is used as a sacrifice for the ancestors and to visit relatives and friends.

In 2014, Hongyuan County has nearly 400,000 wheat yak, and can produce more than 46,000 yak per year, with an annual output of more than 6,000 tons of yak meat, 24,000 tons of fresh milk, more than 160 tons of beef hair, and an output value of nearly 300 million yuan. It has become the main source of economic income for local herders. At the same time as the rapid development of modern grassland animal husbandry, the eco-cultural tourism boom characterized by yak culture is also booming in Hongyuan. In 1999, 2000, 2002, and 2005, four “Mai Niu Niu Cultural Festivals” were successfully held and included in the Chinese Folk Art Festival. In 2012, the number of tourist receptions in the county reached 620,000, and the per capita income of farmers and herdsmen reached 6,780 yuan, ranking first in Aba Prefecture. In 1993 and 1995, the “Development Demonstration of Warming Season Fertilization Technology in Wheat and Alpine Grass” and “New Technology Promotion of Wheat Yak and Forage” won the third prize of scientific and technological achievements of Sichuan Provincial People's Government; 2002-2005, “Mc Yak's timely technology research won the Provincial Science and Technology Department Progress Award; in 2009, Maihao beef was approved as AA grade green food by China Green Food Development Center; 2011-2014, Maihao beef passed the "Organic Product Certification" .

The quality technical requirements of wheat yak are as follows: the source of local yak. Second, the conditions of production altitude above 3,000 meters, alpine meadow vegetation. The stream of the Shuhe River branch of the Dadu River in the upper reaches of the Yangtze River system and the Baihe branch of the Yellow River system are used as water sources. Third, feeding management Ranch environment: natural pasture. 2. 3. Feeding method: grazing. 4. Feeding management points: (1) Yak grazing management: anti-freezing in spring pupa; weaning in June and feeding with cows; after weaning, dry mulch, silage, succulent feed and concentrate. (2) Cold season feeding: supplementing with dry materials, silage, succulent feed and concentrate. (3) Warm season fattening: natural grassland grazing and fattening, supplemented with salt and other mineral nutrients. 5. Lay out: 3.5 to 5.5 years old, weighing 200kg to 240kg. 6. Environmental and safety requirements: Feeding environment, prevention and control of epidemic diseases must implement relevant national regulations and must not pollute the environment. 4. Slaughtering and Processing 1. Source of yak: Healthy yak that meets the standards within the range of wheat yak. 2. 3. The body is acid-discharged: acid is exposed to acid at 0 to 4 ° C and relative humidity of 85% to 90%. Five, quality characteristics Sensory indicators: flesh-colored dark red and shiny, even distribution of intramuscular fat, clear and tough muscle fibers. The meat is firm and the meat is mellow. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the production of wheat yak cattle may apply to the Hongyuan County Industrial and Commercial Quality Technology and Food and Drug Administration of Sichuan Province for the use of the \"Special Mark for Geographical Indication Products\", which is reviewed by the Sichuan Quality and Technical Supervision Bureau and reported to the quality inspection. Announcement after approval by the General Administration. The testing mechanism of the wheat yak is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.