The good taste comes from high-quality ingredients. At present, the best quality cattle in the world are naturally non-Angus and Wagyu.
【Angus Cattle】It is native to northern Scotland. Because it grows freely grazing, the texture of Angus cattle is firm, with low fat content, strong chewing, and toughness.
【Japanese Wagyu 】Only "Black-haired Wagyu", "Brown-haired Wagyu", "Japanese Short-horned Kind" and "Hornless Wagyu" can be called pure Wagyu blood. The higher the quality of the Wagyu beef, the denser the "snowflakes" pattern. After a bite, it is oily, plump, and extremely soft.
【Australian Wagyu】 is a cross between Japanese Wagyu and Angus breeds. Compared with Nissan Wagyu, Australian Wagyu has less fat content, more fibrous tissue, and more distinctive beef flavor. Due to the high cost performance, the current domestic wagyu beef is basically Australian wagyu instead of Japanese wagyu.
【Charoli in France】&【Quinine in Italy】are famous for their fine blood fat and tender meat. Besides Angus and Wagyu, it is the other two breeds that are highly sought after by global foodies. But because of the mad cow disease in Europe, it has been relatively rare in the Chinese market.
