Xinhuang Yellow Cattle belongs to Xiangxi Yellow Cattle. Xiangxi Yellow Cattle belongs to the Wuling Cattle. It is a variety formed by long-term natural selection and artificial selection according to local natural conditions and production needs. It is one of the best yellow cattle breeds in southern China and has been included in the National Livestock and Poultry Genetic Resources Protection List. Xinhuang Yellow Beef has a delicate meat flavor, rich flavor, unique flavor and high nutritional value. More than 80 varieties of four series of chilled beef, hotel beef, casual beef and waxed beef developed and produced are exported to Beijing, Hong Kong, Macau, Singapore and other places, and the products are in short supply.

Quality Features 1. Highly soluble in flavors and nutrients, with tender meat, rich flavor and rich aroma. Xinhuang Yellow Beef contains more water-soluble flavors and nutrients than other Xiangxi Yellow Cattle in its neighboring counties. The meat is tenderer and more flavorful. Xinhuang Yellow Beef has high water content and has reached the standard of high quality or high-grade beef. It shows tender meat and good juicyness. 2, the amino acid content is very rich, the meat is delicious. The 16 amino acids of Xinhuang Yellow Beef are generally higher than other Xiangxi Yellow Cattle in the surrounding counties. There are 10 kinds of amino acids higher than the national average, so the meat is delicious after cooking. 3. The content of mineral elements such as calcium, magnesium, iron and manganese is relatively high. The content of mineral elements in muscle can reflect the difference of physiological and biochemical reactions and nutritional value of yellow beef. The average content of magnesium, iron and manganese in Xinhuang yellow beef is significantly higher than that of other Xiangxi yellow cattle in the surrounding counties, especially in the two elements of iron and manganese. 4, vitamin B2, B6 content is very rich. The vitamin B2 and B6 levels of Xinhuang Yellow Beef are almost twice and three times that of other Xiangxi Yellow Cattle in the surrounding counties. Legends of history Legend has it that in the distant ancient times, there was a grandmother in the waterfront hotel pond, and opened a tavern to make a living. One day, there was a fairy passing by here, drinking and eating in the pub, seeing the old woman is very kind, but the old and the old, the life is difficult, I feel very pitiful, deliberately give her some benefits. Seven grains of rice were taken from the gourd and placed in the well behind the hotel, and seven grains of rice were placed on the grass next to it. So the well water became a fine wine, and there were seven oxen on the grass. The wine 舀 舀 舀 , , 美 美 美 美 美 美 美 美 美 美 美 美 美 。 。 。 。 。 。 。 。 。 With fine wine and yellow beef, the business of the old woman is booming day by day, and the family is getting rich every day. Three years later, the fairy went through here and asked the old woman: "Is the wine good?" The old woman replied: "The wine is good, but unfortunately there is no wine to feed the pig." The gods wrote four poems on the store door: "Tiangao Not too high, the human heart is high, the cold water turns into wine, and the wine is not bad." From this well, the well water is still well water, and there is no more wine. The old woman regretted it, so she gave the seven oxen to the people and then developed into thousands. Of course, this is just a beautiful myth story that has been circulated among the people. In fact, the farming of yellow cattle in rural areas has long been scaled. In 1825 (the 15th year of Qing Daoguang), the "Huangzhou Hall and Ceremony" was compiled, and the "Spring Festival Ceremony" and "Yellow Cow Style" were held with the yellow cattle. Generally, every farmer has a yellow cattle, and the rich people have three or four heads, or even more.

Technical requirements for the quality of Xinhuang yellow beef (1) Variety. Xiangxi Yellow Cattle. (2) Feeding management. 1. Farming methods: combination of grazing and feeding. 2. Barn requirements: When the barn is provided with a barrier, the adult cattle bed is 0.8m to 1.0m wide and 1.5m to 1.8m long. The bed size of the yak is 0.5m to 0.7m and the length is 1.0m to 1.2m. When there is no barrier, a group of 5 to 6 cows, each covering an area of ​​4 m2 or more. 3. Breeding of young animals: yak should be eaten 2 hours after birth, grazing after 2 months, and no less than 3 months during lactation. 4. Grazing: Grazing time is not less than 18 months old. The forage grass is artificially planted pasture, crop straw, and agricultural products such as corn, wheat, beans, and potatoes. 5. Fattening: (1) fattening cattle selection: healthy bulls or calves weighing less than 200kg. (2) Fattening time: 3 to 6 months. (3) Fattening forage: Mainly planted forage, supplement crop straw, compound feed, corn, wheat, beans, potato and other agricultural products. (4) Standard for the release: the weight is not less than 300kg. 6. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant state regulations and must not pollute the environment. (3) Slaughtering and processing. 1. Fresh (frozen) beef production and processing: (1) Production process: stun → bloodletting → head removal, hoof → peeling → viscera → tailing → 劈 half → sputum washing → maturity → eviscerate segmentation → cooling (freezing (2) The chilled beef is stored at a temperature of 0 ° C to 4 ° C and the storage period shall not exceed 40 days. (3) Frozen beef should be stored in a cold storage below -18 °C, and the storage period should not exceed 12 months. 2. (2) Production process: raw meat → pickling → drying, baking → cooling → packaging. (3) Pickling: 1kg to 2kg per 100kg of beef, 0.5kg to 1kg of sugar, and 1kg to 2kg of wine. Ingredients are selected from Amomum villosum L., cinnamon, anise, pepper, grass, licorice, tri-naphthalene and other natural spices. Layered in ceramic pots, pickling time: 1 to 2 days in summer, 5 to 6 days in winter, 2 to 5 days in spring and autumn. After taking out, drain the brine and dry the surface water. (4) Baking: Bake with charcoal, the temperature is 70 ° C to 80 ° C, bake to 6 to 70% dry, then smoke for 10 to 12 hours, and naturally cool to room temperature. 3. Sauce marinated beef: (1) Raw meat: fresh (frozen) beef from Xinhuang yellow beef. (2) Production process: raw meat → pickling → cooking → cooling → halogen → cooling → seasoning → packaging. (3) Pickling: 1kg to 2kg per 100kg of beef, 1kg to 8kg of sugar. Layered in ceramic pots, pickling time: 12 hours to 24 hours in summer, 2 to 3 days in winter, 1 to 2 days in spring and autumn. (4) Cooking: boil in boiling water for 20 to 40 minutes, remove the blood on the surface of the beef, and naturally cool to room temperature. (5) Halogen: The beef is marinated in brine. The brine is made of beef bone, adding Amomum vulgaris, cinnamon, star anise, pepper, grass, licorice, tri-naphthalene, white peony and other natural spices. According to the calorie per 100 kg of beef, 0.5 kg to 1 kg of salt, 1 kg of sugar to 2kg, cooking wine 1kg. Brine should be added with fresh beef bone soup and natural flavors for later use. (6) Seasoning: Add edible oil and seasoning to make products with different flavors such as spiced, spicy, crispy, soy sauce, spicy, and astringent. (4) Quality characteristics. 1. Sensory features: (1) Fresh beef and defrosted beef: bright red or cherry red, shiny, fat milky white or light yellow; appearance is not sticky; muscle fiber is clear, flexible and flexible; broth is transparent and clear after boiling The fat is concentrated on the surface; the meat is tender and the taste is mellow. (2) cured beef: dark red or dark brown, shiny; no salt cream, no mucus; smooth cut surface, dry and firm, clear texture; pure waxy or fermented flavor, rich after cooking, soft when chewed Hard and moderate, there is an aftertaste. (3) Sauce marinated beef: it is yellow or brown in sauce; the muscle tissue is tight; the meat is soft and the flavor is rich, and the chewing is delicious and the aftertaste is long. 2. Physical and chemical indicators: fresh beef and beef after thawing (loin): muscle fat content ≥1.4%, aspartic acid content ≥1.8g/100g, glutamic acid content ≥3.0g/100g, calcium content ≥120mg/kg . 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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The producers within the protection scope of Xinhuang Yellow Beef Geographical Indication Products may apply to the Quality and Technical Supervision Bureau of Xinhuang Dong Autonomous County of Hunan Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Hunan Provincial Bureau of Quality and Technical Supervision. The General Administration of Inspection and Quarantine announced the approval. The statutory testing agency for Xinhuang Yellow Beef is designated by the Hunan Provincial Bureau of Quality and Technical Supervision.