The ranking of the top ten cattle raising groups in China is as follows: 1. Beijing Yanbei Hua Mu Technology Co., Ltd. 2. Shaanxi baoqin animal husbandry co., ltd. Luoniushan company limited. Guangxi Huang Shen Breeding Group Co., Ltd. Jiangsu Lihua animal husbandry co., ltd. He Xinyuan, Inner Mongolia Cao Meng Drought-resistant Greening Co., Ltd. 7. Dabeinong 8 zu Fujian shengnong development co., ltd. Guangdong Shi Wen Food Group Co., Ltd. 65438
1. Fucheng Wufeng: The company is mainly engaged in dairy and beef cattle breeding, feed processing, beef cattle slaughtering and processing, etc. Its cattle farm is one of the large-scale cattle farms in China at present, with an annual feeding of 40,000 beef cattle and an annual slaughter and processing of 40,000 beef cattle. It is the largest beef supplier in the north of McDonald's. 2. Western Animal Husbandry: The company is a professional supplier of high-quality fresh milk. It is a leading animal husbandry enterprise integrating intensive dairy farming, breeding livestock farming and high-quality fresh milk supply in Xinjiang. Has a complete breeding stock, feed production and processing, intensive dairy farming, livestock slaughter and processing, fresh milk purchase, cold chain distribution and other industries.
Shiwen Group, Zhengbang International, Bandung International
Angus cattle (1/9): It is characterized by black fur and no horns. The average newborn weight of calves is 25-32 kg, which has good weight gain performance. Weaning weight of male calf at 6 months old 198.6kg, and female calf 174kg. One-year-old weight can reach 400 kilograms, reaching the specified carcass grade, and the daily gain is 950 ~ 1000 grams.
Angus beef has good performance, early maturity, easy fattening and high feed conversion rate, and is considered to be the best meat variety in the world.
2/9 Simmental cattle: The coat color is yellow and white flowers or red and white flowers, and the head, chest, lower abdomen, limbs and tail broom are mostly white, with pink limbs, long head and wide face; The angle is thin and curved outward and upward, and the tip is slightly upward.
The neck length is medium; The body is long, cylindrical and muscular; The forequarters are more developed than the hindquarters, with deep breasts, wide and flat hips, strong limbs and muscular thighs. The breasts are well developed. The weight of an adult bull is almost 800- 1200 kg, and that of a cow is 650-800 kg. The growth rate of this cow is relatively fast, and the average daily gain can reach more than 1.35- 1.45 kg.
3/9 Belgian blue cattle: light head, straight back, oblique buttocks, delicate skin with white and blue spots or a small amount of black spots.
The average weight of adult cows is 725 kg, and the height 134 cm. Bull weight 1200 kg, height 148 cm.
Increase 1 kg body weight and consume 6.5 kg concentrate.
The highest slaughter rate of this cattle is 7 1%.
Belgian blue cattle can provide 18% ~ 20% more muscle, 10% less bone and 30% less fat than other breeds of cattle.
4/9 Brahman cattle: Brahman cattle is a kind of tumor cattle, which originated in the United States.
It is very tall and has a huge sarcoma on the back of its neck. It looks strange.
Brahman cattle are easy to raise, and the requirements for raising conditions are not high, but the meat yield is high and the meat quality is good, so they are widely distributed in the world now, and their coat color is mostly silver gray.
5/9 Limousin cattle: The coat color of Limousin cattle is red or yellow, and the coat color of mouth, nose, visual field, inside limbs and around tail broom is light, with white horns and reddish-brown hooves.
The head is short and small, the forehead is wide, the chest is wide and deep, the body length is long, the muscles of the hindquarters are plump, the limbs are thick and short, and the meat yield is high.
Calves grow rapidly after weaning, weighing 450 kg at 10 month, about 500 kg at one year old, with an average daily gain of 0.86- 1.0 kg during lactation, and an average adult weight of bull 1 100 kg and cow 600 kg.
6/9 Charolais cattle: The most striking feature is that the coat is white or milky white, and the skin is often spotted; The muscles of the whole body are particularly developed; Strong bones, developed limbs, fast growth and high lean meat rate.
Under good feeding conditions, the 6-month-old male calf can reach 250 kg and the female calf can reach 2 10 kg.
The daily gain can reach1400 g.
Adult live weight bull 1 100- 1200 kg, cow 700-800 kg.
7/9 ternary hybrid cattle: Simmental x limousin x local cattle, Charlotte x limousin x local cattle, limousin x Simmental x local cattle, limousin x limousin x local cattle.
Sliben has the largest body, the fastest growth rate and the strongest meat production capacity, and the suitable slaughter period is before 24 months old.
8/9 Piedmont Cattle: When a bull is sexually mature, its neck, eyes and lower limbs are all black.
Cows are all white, and individual eyes and ear corridors are black.
Adult male and female are 143cm and 130cm respectively.
The calf weighs 465438 0.3 kg, and the male calf weighs 38.7 kg.
The meat performance is very outstanding, with an average daily gain of1500g, and the growth rate is the first among meat varieties.
The suitable slaughter period of bulls is 550 ~ 600 kg live weight, which can generally reach 15- 18 months old.
14 ~ 15-month-old cows can weigh 400 ~ 450 kg.
9/9 and cattle: and cattle are mainly black, with white spots on the breast and abdominal wall.
Adult cows weigh about 620 kg, bulls about 950 kg, and calves weigh more than 700 kg after fattening for 27 months, with an average daily gain of more than 1.2 kg.
It is recognized as the best beef cattle in the world today, and its meat has obvious marbling, also known as "snowflake meat".
1. Kobe Beef _ Japan's top beef is famous for its ready-to-eat taste.
Compared with ordinary beef, Kobe beef has fine meat quality, clear marble lines and uniform distribution of fat and lean meat. No matter what cooking method you use, it's so delicious that you want to turn around! Kobe beef is expensive, not only because it is guaranteed not to cross, but also because the number of purebred cattle is small, and the feeding time is as long as 2.5 years, while the feeding time of beef cattle in most countries is below 1 year.
Recommended restaurant: Baiqiu _ 2065 438+06 Cat Way Eagle Traveler's Choice of the Best Restaurant in Japan.
First, this unpretentious restaurant has been unanimously recognized by travelers all over the world for its authentic ingredients and cordial service.
The open kitchen allows diners to observe every detail of cooking closely and enrich the dining experience.
Catwalk Eagle Show Eagle Tip: Due to the limited seats, if you want to taste delicious food, you'd better make a reservation in advance.
2. Matsuzaka Beef _ Kobe and Matsuzaka are two major beef producing areas. Even though it has occupied a place in the top beef, the rigorous Japanese will give beef a grade of 15 according to its fat heterozygosity, meat color, meat compactness and fat color.
Top-grade Matsuzaka beef is the first choice for making beef sashimi, and other different parts are suitable for making different dishes, including sukiyaki, diced beef and beef rice.
Recommended restaurant: Matsuzaka beef barbecue _ Matsuzaka beef with the same name as Kobe beef is the signature of this store.
Unlike other Tiger Cattle restaurants on the list, this restaurant requires guests to cook their own beef.
"Do it yourself and have plenty of food and clothing" has also become a special experience.
After dinner, you can order another whisky in the bar of the restaurant. Life is so pleasant with wine and meat.
3. Missile beef _ Missile beef also belongs to the black hair and cattle in Japan and cattle, and has its classification and high standards in meat quality, fat distribution and grain, bright color and so on.
Its waist and legs are suitable for sashimi or barbecue, and it tastes fat and thin.
Missile steak is also a good choice.
Recommended restaurant: Missile Beef-Marumi _ This restaurant is the best place to taste missile beef. The quality of beef in the shop is guaranteed. No matter the taste, taste and pattern, it is top-notch.
You can taste missile beef cooked by different cooking methods here. If there are many people, it is recommended to taste sushi, hot pot or original barbecue. Sirloin steak is a must! 4. Australia and Cattle _ Australia and Cattle is an ancient Australian breed and a hybrid of Japan and Cattle. Compared with the top Japanese purebred cattle and cattle, the cost performance of Australia and cattle is not a star and a half.
Australia's fresh and natural air, water and edible grass ensure that beef meat is delicious and pollution-free, and it is also strictly graded in quality identification.
Most of the best black cattle and beef cattle on the Hong Kong market are beef cattle from Australia.
Recommended restaurant: rare house Uptown _ If you want to eat the most delicious steak in Australia, don't miss it.
Australia and beef are rich and delicious. Beef with sauce can be dipped in sauce according to taste. It is recommended to try the original beef without sauce first.
Besides, the French fries here are really beyond imagination. You must try them! 5. New Zealand Beef _ New Zealand is vast and sparsely populated, with a large area of pasture and surrounded by the sea.
The beef here is naturally stocked and raised in pure grass, so New Zealand is also one of the top ten beef exporters in the world.
Natural pastures make New Zealand beef exceptionally sweet and fresh.
Compared with other rare beef varieties, New Zealand beef is not expensive and cheap! Low fat and low calorie are deeply loved by people.
There are many classic dishes, such as fried beef ribs, which are fresh and tender, and hot pot is also a great choice.
Recommended restaurant: jervoissteakousqueenstown _ jervoissteakousqueenstown, which won the "Excellence Award" of Catwalk Eagle, is a good place to eat steak.
There are all kinds of steaks for diners to choose from. The best is the steak made of local fresh New Zealand beef, and there are many sauces to try.
6. Chianina beef _ Chianina beef is an ancient Italian beef variety, and now it is the largest beef variety in the world.
Cows are usually used on the dining table because bulls are used for breeding.
Its skin color is very white and it looks very noble.
This kind of beef is often sliced and eaten raw. The meat is fresh but not greasy.
Classic Italian roasted Chianina cattle.
Recommended restaurant: RistoranteSanDomenico_ Here is the best grilled Cheyenne T-steak, almost every table must be ordered! The meat is full and full of carbon, which is perfect with the homemade sauce in the restaurant.
Catway Eagle Catway Eagle reminds us that the steak is full, so you don't have to order too many dishes greedily.
7. Canadian beef _ Unlike beef cattle that grew up eating grass and feed, Canadian cattle have a unique nutritional environment and Canada is rich in food. Cattle raised on barley, wheat and corn naturally taste good.
Although the cost is high, beef is cheap, and many common dishes on the market, such as beef tenderloin and steak, are made of Canadian beef.
Rich in flavor and full in taste, it is also a good product in beef.
Recommended restaurant: JacobsCo. Steak Restaurant _ This is one of the best beef restaurants in Toronto, with leisurely modern decoration and excellent service.
From store managers to chefs to sommeliers and waiters, almost everyone knows how to help guests choose beef meals.
The beef tartar here is excellent, and Caesar salad is a must as a side dish.
8. Angus Beef _ Angus is a black beef cattle with no horns, which is native to northeast Scotland.
This kind of beef is not available in China. Only in Scotland can you taste the most authentic Angus beef and even use it in many home-cooked dishes.
The famous Angus steak is the best way to cook this beef. Today, after more than one hundred years of fame, people still love it.
Angus beef patties with local seafood is a perfect choice! Recommended restaurant: MusselandSteakBar _ This restaurant will definitely live up to the strong recommendation of food lovers. Clear mouth and 38-week Angus steak are their specialties. Green mouth is stewed with onion and white wine, which is delicious. Take a piece of bread with juice, delicious! Not to mention the steak, the meat is fresh and tender, and the roast is well done. Two people are enough! 9. oblak Beef _ In the French oblak grassland thousands of meters above sea level, the natural and vast pasture is the home of Aunila Keniu.
This ancient beef variety is tender, elastic and juicy, which requires high cooking skills, but it will not fail.
The classic oblak steak goes well with potatoes, vegetables and vanilla sauce.
Recommended restaurant: Sacréefleur_ Come to this highly acclaimed French restaurant to have a full meal and eat meat! Oblak beef is highly recommended for filet mignon or T-shaped steak. The meat is tender, juicy and elastic. With three sauces, you can also choose potatoes or French fries.
Don't forget to have dessert after dinner. The alcohol sauce ice cream in the shop is worth a try! 10. charolais cattle Meat _ charolais cattle Meat, all white, is the top French beef variety, which originated from Burgundy, which is rich in red wine.
The first area.
The meat is delicious and tender, and each cow has its own "ID card", which can be seen in many beef restaurants. It is not only suitable for steak, but also suitable for barbecue, meat rinsing and cooking.
Recommended restaurant: ChezFernandChristine_ This restaurant is in Paris, France, where you can realize your dream of tasting the most delicious Burgundy stewed beef.
The sauce of beef stew with red wine is just right, and the mellow wine is just right. It is recommended to match onion soup to make your taste buds dance instantly!
1, Japanese beef cattle are the top beef varieties in the world. This kind of beef is cultivated in a very strict way and has been cultivated since the Meiji period.
The texture of beef is very delicate, a bit like marble, fat and thin, and it is simply a work of art in beef. The instant taste has won the love of countless people.
2. Angus cattle are introduced in detail: Angus cattle are produced in northern Scotland and are very popular top beef in Britain. Now, authentic Angus cattle can also be eaten in the United States, Australia and New Zealand countries, with top quality and good taste.
3. Detailed introduction of Chianina cattle: Chianina cattle originated in Italy. This kind of cow is very big, and the bull can eventually grow to 1600 kg. The quality of beef is also very good, which is especially popular in Europe and America.
4. Detailed introduction of Australian cattle: Australian cattle are divided into two varieties, one is the above-mentioned imported Japanese cattle, and the other is the hybrid cattle with local cattle. The latter tastes very much like Japanese and beef, and it tastes delicious and delicate.
5. Charolais cattle are introduced in detail: Charolais cattle are the top beef in France. Its fat color is yellowish white, its texture is clear, its meat is bright red and its taste is delicate and delicious. It belongs to the best in beef.
6. Canadian beef details: This kind of beef is produced in Alberta, Canada. This area has the best grassland and water source in the world, which is also an important secret to cultivate high-quality beef. At present, this kind of beef has become an internationally recognized top variety, which is not only popular locally, but also exported to many countries.
7. Details of Aubreck Cattle: Aubreck Cattle is a top beef cattle breed originating in France. Oblak cattle live on the grassland in the south of France, with an altitude of over 1000 meters, and the natural environment is superior. The beef cultivated in this environment is tender, juicy and natural.
8, New Zealand beef details: New Zealand has a world-famous prairie, animals living here can enjoy the purest growing environment, so the beef here has always been very reassuring, the entrance is tender and smooth, and the fat and calories are very low.
9. Detailed introduction of Brazilian beef: Brazilian beef not only ranks among the top in the world, but also has very good quality. There are many high-quality varieties of Clairaux cattle, which are especially delicious and fragrant when roasted directly without any seasoning.
10, Argentine beef details: It is said that in Argentina, there are more local cattle and sheep than people. Vast expanse's natural prairie, besides high-quality Argentine beef, is also known as the "World Meat Bank".
Top ten beef in the world: 1, Japanese beef 2, Angus beef 3, Chianina beef 4, Australian beef 5, Charolais beef 6, Canadian beef 7, Obrak beef 8, New Zealand beef 9, Brazilian beef 10, Argentine beef.