American Ranch

Chapter 128 Lunch
The fresh milk factory mainly processes goat milk.

Goat's milk has more nutrients than cows and sheep, and the resources of goat's milk are much less than cow's milk.

In the United States, goat milk is generally 2-5 times more expensive than cow milk.

Bright handed over several identification reports produced by USDA, as well as a comparison report with organic milk ingredients made by a third-party agency...

"Our ranch has submitted the application report for organic ranch. Since the ranch was established, it has been producing and operating according to the standards of organic ranch. It's just that our establishment is too short, and the fresh milk produced still fails to meet the standards of organic milk. But it is more hygienic and healthy than 90.00% fresh milk on the market." Bright said to John Mike and Allen.

Dodgson glanced back at Brett.

He is a knowledgeable person, and people who understand the concept of organic ranching like him also turned their heads to look at Brett.

Organic milk is produced according to organic standards and has been strictly certified by a third party.Organic milk emphasizes 'completely natural' and 'no pollution in the whole process'. The use of artificially synthesized chemical substances such as chemical fertilizers, pesticides, hormones, growth regulators, feed additives, and food additives is strictly prohibited during production and processing, and packaging, storage, and transportation are also strictly prohibited. We must strictly abide by the relevant standards of organic food.

Difficult, not difficult.

This ranch has produced organic fertilizers, which have proved that the pastures on the ranch do not use chemical fertilizers, pesticides, etc...

However, organic pastures require a complete organism, which is a complete natural ecosystem.

Of course, now it is just an application for certification, and it must be many years before the certification is passed.

It's just the purchase contract for fresh milk, it's not worth it for three catering group CEOs to come here in person, like John Mike, mainly to give Bai Xiaoou face.Allen came here to expand his circle of friends...

Dodgson and several Michelin three-star chefs came to see the ranch.

The River Valley Ranch will be the largest mutton supplier of their restaurant alliance in the future, and I heard that this ranch raises Wagyu...

According to gossip, Tangxia Yipin is also planning to create a high-end mutton hot pot brand.

With Tangxia Yipin's operating capabilities, the possibility of success is very high.

Ellison is in charge of the procurement process.

For fresh milk purchases, Ellison and Brett will contact...

The three companies have more demand for milk than expected, not fresh milk, but cheese.

Goat's milk cheese is expensive and has a place in the high-end market.Feta cheese is in great demand at Wellen's and Barbona's.

There are very few goat cheeses produced in the United States, and most of them are imported from Europe, Australia, and New Zealand, and the price is expensive...

Chen Mo led a group of people to continue to visit the ranch and breeding area.

First went to the hillside breeding area, which is located on the middle of the mountain, and the entire grazing area can be seen at a glance.Rolling hills, an artificially dug mountain stream flows, black-headed Dorper sheep are guarded by sheepdogs, grazing leisurely on the hillside, walking...

"This is the breeding area. On average, each Dorper sheep has more than 1 acre of pasture area..." Chen Mo briefly talked about the breeding manual for Dorper sheep.

It was almost noon, when the group returned to the villa, Brett and Ellison had already arrived.

Brett acted as an invitation on behalf of Chen Mo, and a group of people went into the living room of the villa and had dinner in two places.

The entourage had dinner in the lobby, and Chen Mo and the others went to the restaurant...

For today's dinner, Brett started preparing a month in advance...

With an American-style long dining table, Chen Mo made an invitation gesture.

A group of people sat down, and the staff of Tangxia Yipin served the wine first.This is the best wine that buys the ranch, Romanee-Conti...  

After the appetizers were served, Chen Mo raised his glass as the host, and everyone took a sip.

"This is... wine from the Burgundy region of France?" Dodgson asked.

Chen Mo gave a thumbs up: "Romanee-Conti in 95."

"There are not many Romanee-Conti in this year, it's great, thank you for your hospitality." Dodgson said, holding up the wine glass, smelling the aroma of the wine, and then drinking it in one gulp: "Give me another glass."

John Mike watched from the side and shook his head, laughing speechlessly.

The kitchen just started to make lunch, and the pan-fried beef on an iron plate was served first...

That is what we call Frost Beef.

There are three small beef cubes on each plate, and the six sides are fried until crispy, and the gravy can be seen after cutting... People who don’t know think it’s blood.Even Chen Mo, who used to think it was blood, but later found out that it was gravy, and its scientific name is 'myoglobin'.

"Please." Chen Mo made another gesture of invitation.

Jing Chenghong frowned slightly, and bit the bullet and took a bite.

The crispy beef noodles are very textured, with a light salty taste and obvious beef aroma.But inside, the raw meat on the cliff...

Bright cattle have been raised in the pasture for several months, and the meat quality has obviously improved to a higher level than that in the original pasture.

The Brett beef is branded as Wagyu, except for the slightly obvious beef smell, I really can't tell the difference.

The beef is evenly distributed and delicate, and the meat is tender and juicy.

Especially after cold treatment, the beef oil will melt at about 25 degrees Celsius, blending with the tender muscle, bringing a melt-in-the-mouth, tender and juicy taste.

At the first entrance, Jing Chenghong's eyes lit up and he felt good.can eat...

Jing Chenghong doesn't like western food. Even though he is a chef, like most Chinese people, he is not used to eating raw meat.

There are two other people with similar expressions to Jing Chenghong, one is a German-born chef, and the other is Master Rong, but neither of them showed it.

This plate of beef only put a little coarse salt in order to restore the original taste of beef as much as possible.

"It should be fried for a while. This...should not be Wagyu. Although it has the taste of Wagyu...it is not American Wagyu or Angus beef. The taste is more like River Valley Angus Beef, and the taste is comparable to American Wagyu Beef." Gesun was sitting next to John Michael, opposite to Jing Chenghong, and he glanced at Jing Chenghong while talking.

"This is the unique part of our ranch's Bright Cattle, Frost's Descent." Chen Mo said, raising his wine glass, taking a sip of meat and a sip of wine.

When it comes to the attainment of Western food, Dodgson doesn't know how many streets he can get away from Jing Chenghong.He loves the taste...

Before buying Bright Beef, Chen Mo took the beef to the Tangxia Yipin dish research and development department, and was highly praised by a traditional American chef at that time.

The smell of Brett beef is slightly heavier than wagyu beef, but it is more in line with the rough diet and taste of traditional Americans.

Today, it is also cooked in full accordance with Western food.

Dodgson spoke highly of it, and the other three Michelin star chefs looked at each other in dismay.It is very good, but not too mysterious, and the smell of beef is slightly stronger.

As Dodgson commented, the beef is good, but it is more suitable for medium-to-mature and seven-to-mature.Most of the diners who enter high-end restaurants like 'authentic flavor'.

(End of this chapter)