Chapter 482 Although it may not be suitable for the market, it can be sold more expensively!

"How about it?"

"Which one do you think tastes better?"

In the dining room of Chen Li's house, Chen Li wiped his mouth with a napkin and looked at everyone and asked.

On the surface, this meal that night was just a dinner party, but the real intention seemed to be to taste the quality of the beef that Chen Li served.

Of course, the real purpose is that in addition to satisfying his own appetite, Chen Li also wants to bring these two kinds of beef to the table.

"Daughter-in-law~hiss. Can you tell me first?"

Now Liu Qingqing has mastered the Nine Yin White Bone Pinch, and fortunately Chen Li has also passively mastered it into copper skin and iron bones.

"I think the No. 2 beef is more delicious and chewy."

“Beef No. 1 is very fragrant and tender. But it’s a bit greasy!”

"Just now, Uncle Gong and Brother Gong said that this kind of beef should not be overcooked, so maybe I just can't accept it."

"However, the No. 1 beef beef is indeed very tender, almost melting in your mouth."

After pinching her boyfriend, Liu Qingqing still gave her opinion.

She knew that these two beefs were the development path her boyfriend was about to choose, so she tried her best to express her opinions when giving her opinions.

"Hmm~ Although No. 2 is also delicious, to me personally, No. 1 beef tastes better."

"No~ Strictly speaking, the taste of beef No. 1 is the best I have ever tasted."

“It’s more delicious than the wagyu beef I had when I went to the island country for exchange.”

The second person to express his opinion was not Chef Gong, but Su Mei.

Although Su Mei's family can be considered a scholarly family, the family's economic conditions are still very good.

In addition, she studied German, so she is relatively familiar with Western food.

Among the people present, if you really want to talk about it, she should be the one who eats Western food the most.

Even Chef Gong can't compare to her in this regard.

And coincidentally, because she had been to the island country before, she had tasted the wagyu beef from the island country.

I have to say that this island country’s beef is really good at marketing it.

Even if many people have never tasted real wagyu, they know that island country wagyu is the best beef.

Samui has also eaten Japanese Wagyu before. Although the beef she ate at that time was not A5 Wagyu, she did eat Wagyu, and the texture of Wagyu was quite pleasing to her.

It's just a pity that the price of Wagyu beef is a bit ridiculously expensive.

Whether it is twenty years later or in 1999, the price of Wagyu beef will undoubtedly be the highest among beef.

Even though Su Mei's family's financial situation is considered to be excellent, she can't eat this food whenever she wants.

It’s not that I can’t afford it, but it’s not necessary because it’s really expensive.

So ~ Samui’s choice is Beef No. 1.

But among the people present, she was the only one who chose No. 1.

The people present then gave their opinions one after another, and almost all of them chose beef No. 2.

Well, except Li Xiaoying.

"I think both types of beef are delicious. The No. 1 beef is very tender, and the No. 2 beef is very tender."

"Okay~ Then you eat more."

Chen Li directly interrupted the foodie's speech. This girl was simply embarrassing the foodie, because for her, anything delicious was fine. She didn't choose at all.

"Oh~ Thank you, brother-in-law. Then I will have a portion of everything."

Li Xiaoying got up and skipped to the kitchen to ask Huang Biao to help him fry the steak.

Chen Li brought a lot of beef today, but the quantity that can be made at one time is limited, so Huang Biao is still taking over from his master in the kitchen and is working hard to fry the steak.

Later, Ren Xiaobo and Deng Weimin, who were called back by Chen Li, also gave their opinions. They also felt that the No. 2 beef was more delicious.

This actually shows the difference.

People who chose Beef No. 2, including Ren Xiaobo and Deng Weimin, actually had very few exposure to Western food.

Needless to say, Deng Weimin has only made his fortune in the past one or two years. He has no time or energy to get into contact with Western food, which is still considered "foreign meat" these days.

Ren Xiaobo had eaten Western food a few times, but most of the time it was because of work, and in a meal on such an occasion, eating was actually the least important thing.

Both Deng Weimin and Ren Xiaobo chose beef No. 2, while Su Mei, who eats more Western food, chose beef No. 1.

In the dining room, the only person who has not yet spoken is Chef Gong.

In fact, when Chef Gong personally cooked steak in the kitchen before, he had already tasted it and given his own opinions.

But at that time, he was a little shocked by the quality of the beef that Chen Li brought over, so the "opinion" he gave was more of surprise.

As a professional chef, he is actually the one with the most say among these people.

But it is precisely because of his expertise that Chef Gong is now very confused. The reason for the confusion is naturally the source of these beefs.

There is no doubt that the quality of the two types of beef produced by Chen Li exceeded Chef Gong's imagination.

Chef Gong can barely understand the quality of the No. 2 beef. After all, the No. 2 beef itself is close to Australian beef, and the difference from the real island country Wagyu is quite obvious.

But this No. 1 beef made Chef Gong very confused.

This is not to say that the quality of the beef presented by Chen Li is confusing. Although the quality of the No. 1 beef is higher than the A5 Wagyu he has tasted before, it is possible that Chef Gong remembered it wrong.

After all, Chef Gong has only eaten A5 Wagyu twice in total, so it’s possible that he doesn’t remember the quality of A5 Wagyu clearly.

What really confused him was that, according to Chen Li, he planned to build a ranch and raise two beef cattle breeds named Ideal Niu No. 1 and Ideal Niu No. 2.

This is why Chef Gong doesn’t understand it very much!

You must know that the reason why the island country's Wagyu is almost praised to the sky, apart from the quality of the Wagyu itself, the biggest reason is its policy protection of Wagyu.

Before the 1990s, in order to protect and market Wagyu, the islanders almost banned the export of Wagyu breeds.

Except for the father from the island country.

In the 1970s, the island country exported several Wagyu cattle breeds to the United States, and the later famous Australian Wagyu was actually related to this.

Australia only started the so-called Wagyu project in the early 1990s. They received the first batch of female Wagyu genes in 1990 and began the long and expensive breeding of Wagyu cattle.

However, because there was no way to directly introduce purebred Wagyu from the island countries at that time, Australia introduced frozen gold liquid and embryos through the United States in 1991, indirectly introducing the island country Wagyu to Australia.

Even so, Australian Wagyu still encountered many difficulties in the early stages of breeding Wagyu.

These difficulties were finally solved in 1997, when they imported five purebred Japanese Wagyu cattle directly from the island country.

This sounds simple, but in fact, the number of purebred Wagyu cattle in the island country at that time was not very large. In addition, the policy protection of the island country meant that it took a lot of effort to introduce these purebred Wagyu cattle to Australia.

But it is precisely because of these five purebred island Wagyu that it can be said that they have directly improved the purity of Australian Wagyu and the overall Wagyu breeding level.

However, similarly, the United States also introduced a lot of Japanese wagyu from the island countries in 1997. After all, they are the Baba Country of the island countries.

However, because the way Wagyu is raised in the United States is different, the meat quality of Wagyu is also different from that of island countries and Australian Wagyu.

Although the United States later became one of the three major producing countries of Wagyu beef, its reputation is still somewhat inferior to that of island countries and Australian Wagyu beef.

Of course ~ these are all things for later. But this is also the reason why Chef Gong was surprised!

You know, although the United States obtained samples from the island countries as early as the 1970s and began to study the island countries’ Wagyu.

But whether it is the United States or Australia, they actually only started to breed and breed Wagyu on a large scale in 1997.

But now, Chen Li suddenly jumped out and said that he was going to launch a project, and this project was the ideal cattle bred by crossbreeding Wagyu cattle with domestic cattle.

This is bullshit!

Not to mention where did Chen Li get the wagyu sample?

This thing has not been introduced in China at present, let alone Chen Li's ideal cow is already the result of breeding.

If you are not a professional, you will naturally not understand the reasoning behind this. Even Chef Gong does not know much about the breeding of beef cattle breeds.

But because of its professional nature, I know a little bit about the reasons for this.

So Chef Gong knew very well that Chen Li was probably bragging.

After all, there is no Wagyu in China. Chen Li said that the ideal beef is bred from Wagyu and domestic cattle. This is simply impossible.

But here comes the problem again~ The beef Chen Li brought out truly proved that the ideal cow he mentioned does exist.

Whether it is Ideal Cow No. 1~ or Ideal Cow No. 2, it is obvious that they all exist.

As a professional chef, Chef Gong knows very well that domestic scalpers are not incapable of making steak.

Certain breeds, such as Luxi cattle, can actually be made into steaks if they adopt corresponding steak-making techniques.

However, the meat quality of yellow cattle is different from that of Western beef cattle, so even the top domestic beef such as Luxi cattle, the meat quality of the steak produced is different from that of Western steaks.

It’s not that Luxi ox is inferior to the other, but the two are simply not going in the same direction in terms of taste and meat quality.
To be continued...