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Features:
External sensory characteristics: Jingyuan yellow beef is fresh and tender, with more lean meat and less fat. The beef is cherry red, and the fat is milky white. There is a film on the surface of the meat, which is elastic.
Intrinsic quality characteristics: the lean meat rate of Jingyuan yellow beef is 80-85%, the net meat rate is more than 43%, the protein content is between 21-23%, and the fat content is 0.1-0.3%.
Production and sales of meat products, canned food, hot pot bottoms, and biological products; food machinery research and development, processing, and sales; biotechnology development and services; livestock and poultry breeding and sales; Chinese medicinal materials planting and sales; agricultural and sideline products processing and sales. (Projects that are subject to approval in accordance with the law can only be carried out after approval by relevant departments)
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