Why is yak meat not popular in the market?

50% of the food on the market is imported beef. Why?

1, culture cost

Foreign cattle

Captive or shed, fixed in a cowshed, with a falling object around his neck, can only feed and drink water.

Foreign beef cattle breeding cycle is short and slaughter is fast.

Calves mainly eat grass at this stage of growing up to young cows.

Then began to add feed, additives, grain (mainly corn and other hay broken into cakes) and so on.

The fastest fattening cycle can reach half a year, and the fastest average slaughter 1 year or more.

Beef is lean and fat, but after this wave of foreign cattle operation, beef has more fat.

But the mainstream people still like to eat fat cows.

For example, the Australian Standard defines the grade of M 1-M 12 by fat distribution and fat line. The higher the number, the higher the grade and the most expensive to sell.

Thoroughbred cows can reach 500 kilograms.

yak

The slaughter cycle is 4 years, and I almost live in the plateau above 3000 meters. I eat too little feed and additives, and basically eat grass and drink mountain spring water.

Yak is almost in semi-wild grazing state. Although there are also small farmers with large-scale farming in modern times, there are few technical means to slaughter them as quickly as abroad.

2. Transportation costs

A batch of foreign beef is shipped to China, which is dozens of tons. If you use several large containers at a time by sea, the average price per catty can be very low.

How low is it?

Let's just say that the price per catty of foreign goods in the wholesale market can be the same as that of pork wholesale.

Our yak transportation is basically road transportation.

One is to pull raw cattle into the market and sell them separately, and the other is to freeze them on the plateau at-18 degrees and sell them everywhere.

The cost is also based on pork, which is higher than the pork market price.

3. Eating habits

The average family eats beef once a year, but most families don't eat beef once a month.

And even if you can get used to it once a month, you are unlikely to eat yak meat again.

4. Consumption level

The price of ordinary yak meat in the daily ordinary vegetable market is 35 to 45 a catty.

The price of ordinary yak meat can reach two Jin of pork, which is still a little expensive for ordinary people.

Imported beef falls into two categories.

High-end restaurants such as naked eye, brisket, tenderloin and rib meat have been divided into sirloin steak, filet mignon steak and tomahawk steak, and the prices of these categories have become higher.

The other kind will become stewed beef brisket, roast beef skewers, fat beef slices and the like when entering the general food store, and these prices are all low.

As for our yak meat, except those sold in the market, we have hardly heard of yak loin, yak tenderloin and yak kebabs.

Without so many industrial chain interest groups, it is much less likely to become mainstream in the market.

But I have to admit that yak meat is a good thing.

Supplementing qi and blood only in the cold is incomparable to other beef, because it is an alpine animal that can resist cold at MINUS 30 degrees, and there must be a lot of hemoglobin in its body.

Hemoglobin is an essential life substance for cold resistance.

When you are free, use yak meat to boil some soup to replenish qi and blood.

Well, to sum up, the reason why your question is unpopular is:

There is no large-scale breeding, no large-scale slaughter, no large-scale transportation, and no interest groups in the industrial chain.

I am a person who likes food very much. As long as I hear it's delicious, I must try it when I have the chance. In fact, the taste of some delicious food is not important, mainly because we don't regret eating it.

The first time I ate yak meat was when I traveled to Jiuzhaigou. The purpose of traveling is not only to open your eyes and see the scenery, but also to enjoy local specialties.

Yak meat eats hot pot for the first time. It can be said that the price is not cheap, and the taste is really not as good as the beef we often eat in the market. However, as a special food, we naturally have no regrets when we eat this. I often eat beef jerky made of yak meat, because many friends will bring back some local specialties when they travel to Sichuan or Qinghai. As a special food, this dried yak meat can naturally be used as a gift.

Compared with beef jerky in Inner Mongolia, dried yak meat is original, unprocessed, hard and has a special fishy smell, so it can be said that the taste and taste are very poor.

Why yak meat is not mainstream beef? Why is it not popular? First of all, the purpose of raising yak and eating beef cattle is different.

Second, the living environment of yak can't make it the mainstream beef.

Third, the taste and taste of yak meat

Fourthly, as the essential feature of mainstream beef, yak meat is not quite available.

Some foods give me the feeling that as long as I don't regret eating them, the taste may not be particularly delicious, and yak meat is one of them. Because yak meat is influenced by environment, taste, taste, logistics and other aspects, it is impossible to become mainstream beef. Yak is a mammal living at the highest altitude except human beings and a good helper for local people's life, so it is also called "the boat on the plateau". There are also nicknames such as Tibetan cattle and horsetail cattle, which can be said to be one of the representatives of plateau animals. Visitors will almost certainly see and eat animals when they play on the Qinghai-Tibet Plateau.

But almost outside the plateau, yak meat disappeared, and yak meat was hardly seen in the market except for occasional dried meat products. So what is the reason why yak meat can't become "mainstream beef"? Why is it not popular outside the plateau and few people eat it?

If you want to become the mainstream of beef, the importance of "cheap" is far greater than whether it tastes better. Although we can always see various fancy terms such as "He Niu", "Snowflake Beef" and "Cooked Beef" in our life and on the Internet, the most popular beef that can really be called "mainstream" is those with low prices, and it is quite a part.

Taking 20 19 as an example, the beef import volume of China is about 1659500 tons, and the export volume is 0200 tons. At that time, the domestic beef output was 6.67 million tons, which means that in order to satisfy more people to eat cheap beef, we need to import about 20% of it.

But it's really hard to get a particularly cheap price for yak meat. Of the 6.67 million tons of domestic beef in 2065438+2009, about 370,000 tons were yak meat, accounting for only about 5.54%. Therefore, it is impossible to make yak meat particularly cheap, let alone become "mainstream beef".

Besides "scarcity is the most valuable thing", other properties of yak meat also make it difficult to have a price advantage. Here are two simple examples:

1, long feed cycle.

Yaks are basically semi-wild, and they are freely stocked on the plateau. They eat grass and drink spring water every day and live a leisurely life, but this leisurely life will make their slaughter cycle last at least 4 years. Ordinary beef cattle are usually slaughtered at the age of 1.5, and at the latest they are 2 years old. The period of yak should be at least 1 times longer, which will inevitably lead to low yield, high cost and more difficult to occupy the market.

2. The transportation cost is high.

After millions of years of evolution and adaptation, yaks basically only thrive on the plateau. In this case, the transportation cost of yak is really not much lower.

If yak is slaughtered and divided in plateau, and then transported after freezing, it will require great technical cost and quality control cost will also increase.

If yaks are transported alive from the plateau to nearby big cities for centralized treatment, although the technical cost is low and the quality is better controlled, bumps and fatigue on the road will also bring losses. Before being slaughtered, the cows have begun to lose weight obviously.

Therefore, it is difficult to reduce the price of yak meat, and the price alone is enough to prevent it from becoming the so-called "mainstream beef"

Yak meat is not only not cheap enough, but also not delicious enough. It can be said that the only advantage is the plateau "original ecology" growth 1, and the taste of yak meat is not very good.

Some people say that "yak meat is tender", in fact, this can only be said to be too one-sided. This is basically the conclusion. Most of them travel to the plateau and eat fresh yak meat that has just been slaughtered. It must be tender to that extent. Yak's feeding cycle is relatively long, and its meat quality must be more and more tough, almost biological. Almost no terrestrial carnivore will become tender with age.

Therefore, the taste of yak meat is not very good under the same conditions, at least at the same price, there is no freshness that is almost slaughtered on the plateau.

2. Yak meat stinks more.

Many people don't like beef and mutton because their fishy smell is too prominent, and the fishy smell of yak meat is actually stronger than that of ordinary beef.

But if we are at high altitude, because of altitude and low temperature, our sense of smell will be less sensitive, so we won't feel too strong. But once you leave the "home" of yak meat and return to low altitude areas, its attraction is not even as good as that of ordinary beef. Moreover, due to the long feeding period, the nutrition and flavor of beef are accumulated, and the fishy smell of yak meat is getting stronger and stronger with the extension of feeding time.

Therefore, the stronger fishy smell makes its audience narrower, and the road to becoming "mainstream beef" is even farther.

3. Yak meat is not fat enough

When it comes to eating beef, more people prefer the fat and tender taste, otherwise the snowflake beef on the market will not be so expensive, which is at least an understanding at present.

The parts of cattle without obvious fat are popular, and only the parts with less stock are popular, such as the inner ridge and the outer ridge. Yak's body fat is much lower than that of beef specially raised and fattened, and beef without oil flower distribution is naturally not so fat and tender.

Although low fat can indeed be used as a promotional selling point, in fact, the low fat of yak meat is hardly a real advantage. After all, for something that is positioned as "food", delicious is more important.

In addition to the above points, the nutrition of yak meat is not much stronger than other beef, at least it is not strong enough to become "mainstream beef". I believe you have seen many praises about yak meat, such as "low fat is healthier", "rich in various amino acids" and "rich in trace elements such as calcium, phosphorus and iron". Among them, only low fat is barely a selling point, and the rest are basically "confusing".

Because other beef is also rich in various amino acids, after all, amino acids are the basic unit of protein, and it goes without saying that any meat is rich in amino acids. As for trace elements and minerals such as calcium, iron and phosphorus, the same is true. Basically, as long as it is meat, whether it is beef or not, no matter what kind of beef, it is rich in these things. There is nothing strange about the nutritional level of yak, but it can only be said that it is almost the same.

Therefore, the only two advantages of yak are "low fat" and so-called "pure natural breeding", but these two points undoubtedly lead to its high cost and no advantage in taste.

Finally, it is concluded that yak has long feeding cycle, high transportation cost and low yield. Moreover, the taste, flavor and nutrition of yak meat are not amazing, or an absolute advantage cannot be established. Moreover, yak is also an important means of transportation on the plateau, and it is not easy to breed and slaughter in large quantities.

These objective conditions determine that yak meat cannot become "mainstream beef" and cannot be popularized at all, which is why yak meat is basically consumed locally, tasted by tourists and made into dried beef.

So have you ever eaten yak meat in front of the screen? Under what conditions would you like to eat this kind of beef as the main meat?

Because of geographical restrictions, yak meat is destined to be a rare variety, and its price is higher than ordinary beef, so it is destined not to enter the dining table of thousands of households at present. The following are purely personal opinions, welcome to discuss! Yak is one of the rare cattle breeds unique to the Qinghai-Tibet Plateau and its adjacent alpine and subalpine alpine regions.

In recent years, people began to raise yaks. The processing and production of yak meat in China are mainly in Qinghai, Tibet and Aba, Sichuan, which is mainly determined by the growing environment of yak.

Due to geographical restrictions, yaks can not be popularized: due to regional climate and environmental restrictions, yaks can not be raised on a large scale like ordinary beef cattle, so the number of yaks will not be as large as ordinary beef cattle. Therefore, yak meat has always been a rare beef in China and cannot be seen in the market.

Expensive: Yak meat contains high-quality protein and amino acids, and its nutritional content is much higher than that of ordinary beef cattle. Therefore, yak breeding has certain limitations, which also determines that yak meat is expensive and most families are unwilling to buy it.

Yak has its own unique flavor: the special flavor of yak meat is also unacceptable to many people outside the breeding area, which is one of the reasons why yak meat has not been effectively promoted.

In order to make the whole yak meat face the whole country, we must break the shackles: expand the breeding range and then reduce the price. As a yak meat enterprise, you should look at the whole country and use various platforms. Network platform is an opportunity for yak meat. If you want more people to accept yak meat, you must use the network platform to open the yak meat market, so that you can really let yak meat go out and let delicious yak meat enter more people's tables!

Editor's Note: Starting from the balance of ecological environment, I personally think that people can't expand the breeding range at will for the benefit, so why not keep the rarity of yak? Just taste it occasionally under the right conditions. There are not many grasslands in China, so it is not recommended to really expand the scope of breeding!

Living in Jiangnan since childhood, I am curious about everything in the snowy plateau, including plateau wine, butter tea, yak meat and other plateau delicacies. I always feel that everything is particularly delicious.

When I grew up, I had the opportunity to go to Qinghai, where I ate the longing plateau food. The result was a bit disappointing. The taste of butter tea is not bad, but the taste of Ciba and yak meat really didn't meet my expectations, and it was hard to swallow.

When I brought it back as a gift, all my friends tasted it out of curiosity and almost frowned.

Compared with yellow beef and even buffalo, yak is absolutely rare. Although more than 90% of yaks in the world gather in China, most of them are concentrated in the Qinghai-Tibet Plateau, western Sichuan, Yunnan and other places, with few in the central and eastern regions.

Yak is an ancient plateau species and a world-famous alpine livestock. On the plateau, ordinary cattle, sheep and livestock are often difficult to survive and reproduce. Yak is a precious breed that has been domesticated and cultivated by Tibetans for thousands of years. For the people on the plateau, yak is one of their livelihoods.

After long-term domestication, yak has become a specific variety to adapt to the cold environment. Its thick fur makes it difficult for yak to breed in low-altitude plain areas and cannot be popularized on a large scale.

Due to the limited production area and yield, yak has become a very rare and expensive meat. Foreign yak meat is usually valuable if it is close to the place of origin or at home.

Generally speaking, it is important that meat tastes good, but more importantly, its price can be widely accepted by people. Just like Japanese beef, such as beef, beef, even though it tastes good, its cost performance is too low, which makes it impossible to promote it widely. Yak is the same, limited production capacity is a serious injury.

The largest number of yaks in China is Qinghai, followed by Tibet and western Sichuan. Yaks in these areas are mostly for local people's daily consumption, but not so much for export.

Yak meat is not only expensive, but also the breeding cost is relatively high. Because almost all yaks in Tibetan areas are free-range, there are few large-scale specialized breeding, so the cost has gone up and it is not easy to come down.

Moreover, the customs in Tibetan areas are different from those in the mainland. The habit of slaughter in the mainland is to bleed first, while in Tibetan areas it is customary to lie down and slaughter. Yaks and other domestic animals are not bloodless, but they should be treated quickly after slaughter to ensure their "fresh flavor", but such original flavor is unacceptable to most mainlanders.

Speaking of it, it's not that yak meat is not delicious, but that it doesn't meet the taste of most people in the plain area. Even after dried meat is made, it still has a taste that is hard to swallow, let alone eat it every day.

From the point of view of nutritional value, yak meat is indeed of high quality, with the lowest fat content in beef, but the content of other nutrients such as amino acids is the highest.

But no matter how good it is, it's useless to taste bad. The biggest feature of yak meat is hard and firewood. Many places in the mainland are sparsely populated, let alone yak meat. Low fat content seems to be an advantage from a health point of view, but from a food point of view, especially as meat, it greatly affects the taste.

High-grade beef, such as beef and cattle, tastes good and is rich in fat cream. Yak meat, on the other hand, is the opposite. Naturally, there are very few people who can accept it, and it is difficult for outsiders to eat it often except Tibetans.

Now is the era of paying attention to market economy and efficiency. In aquaculture, it is natural that the faster the speed, the more money you can earn. But in comparison, the growth cycle of yak is too slow.

Beef cattle in plain areas often reach the slaughter standard in one or two years, while it takes at least four or five years or even longer for yaks to reach the same standard. In addition, yak can't be cultivated on a large scale, the cost is high, and the number of people who can accept yak meat is very limited, so the market prospect of yak is not so clear.

The profit of yak breeding itself is not very high, so it is difficult to popularize it. Moreover, there are very few non-Tibetans who can accept yak meat, and the acceptance is very low, so it is naturally difficult to popularize yak meat.

I work in a yak restaurant. I sold yak meat for several years and lost millions. I don't understand why such a good thing will lose money. In fact, it is still too expensive! When my menu price is per capita 100 yuan, I haven't made any money yet, but the guests already think it's very expensive. Please ask for a table at random, it will cost several thousand yuan. Eat better, plus drinks, you have to go to two or three thousand yuan. It's not seafood, just eat a beef, and the guests don't think it's cost-effective. Coupled with the fact that public funds are basically gone, this business is even more impossible to do.

Yaks produced in Sichuan are brought back from the grassland every winter. It's 35 kilograms when it's expensive and 25 kilograms when it's cheap. Yak meat is delicious and old. Children don't like it, so they have to eat it on fire. There are many plateaus around Sichuanese, and you can often eat yak meat, weighing more than 40 kilograms. Sometimes when I travel to those places in Hongyuan, I envy them when I see herds of yaks from herders. I heard that some people are worth millions. I don't know if it's true.

Really good free-range yak meat is hard to buy now, unless your family has relatives in Tibetan areas or you go to the scene to buy it and slaughter it. Even if you buy it locally, 80% are semi-fat and pure fat yaks. People who don't usually touch this industry are very confused. Yak is really real, depending on whether you buy grass fat, pure fattening or semi-fattening, the feeling and quality of meat are very different. As long as it smells fishy or the meat is not strong enough, the feeling of eating noodles is to gain weight. Similarly, any variety is the same, and moving around is very different from staying in one place.

Most meat in Brazil, Uruguay and Argentina is cheaper than pork. On the one hand, street steaks say why we should eat foreign steaks instead of domestic steaks. We just want to make steak that ordinary people can afford. But those who sell steaks on the street still use imported steaks from Brazil, Uruguay and Argentina, and many meats are not as good as those in China.

Yak meat can be regarded as a nobleman in beef. Its meat is chewy and nutritious, which is much better than fattening beef sold in the market. However, due to various specific factors, the share of beef consumption in market sales is very low, and it simply cannot reach the status of mainstream beef. However, this does not mean that beef consumption is unpopular, but it is really delicious.

Consumer beef is not the mainstream beef, and there are several reasons why it cannot be popularized. ① The breeding cost is too high and the yield is very low.

Because of the special growth environment of cattle consumption, they usually live in plateau areas above 3000 meters above sea level, and usually belong to semi-wild breeding state. It eats natural grass, drinks mountain spring water, forages a lot every day, and exercises a lot, so its fat content is low, its meat is strong, its growth is slow, and its normal slaughter time is about four years. It takes a long time to raise a yak, and the raising cost is high, so the consumption and output of cattle can not reach.

② The transportation cost is high.

The main producing areas of yak are mostly in Qinghai, Xinjiang and Tibet, and also belong to remote areas. If yak is transported to the mainland, it must be transported by road for a long distance, which will inevitably increase the sales cost and market price of yak. Compared with ordinary beef, the purchasing power of the public will also be reduced. Even if the quality of beef consumed is good, the high price is beyond the affordability of the public, so the beef consumed can only be sold as high-end beef.

③ Eating habits of consumers

Most of the beef we usually eat is fed with feed. Its fat is balanced, fat and thin, and its taste is not very chewy, so most people can adapt to it. However, yak meat has low fat content, thick shredded pork and chewy taste. For us prairie people, this kind of beef is undoubtedly a delicious food, but for most mainlanders, the taste of beef is not suitable. Therefore, many people are not used to eating beef, but prefer fattening beef, which shows that pure natural competition cannot compete with artificial breeding.

(4) Being misled by many fake beef consumers.

Because the real natural yak meat can't enter the market, many unscrupulous merchants pass other beef off as yak meat, which causes many consumers to have a bad experience after buying it, and also makes the real yak meat take the blame, and those real yak meat are affected. Some people who have never eaten real yak meat have a low evaluation of yak meat, that is, laymen judge really delicious yak meat as useless. In fact, there are many people who don't pretend to understand. It is because of their malicious comments.

Although yak meat is not as popular as mainstream beef in the market, it will never be the quality of yak meat. People who can really cook will still enjoy real yak meat as high-end beef.

1, long growth period

2. The breeding level is low and the varieties are not optimized. It is also difficult to obtain other varieties for cross breeding in plateau areas.

3, scattered farming, it is difficult to concentrate supply.

4. The transportation cost is high.

5, the meat is thin and delicious.

6, there is an odor, especially castrated beef.

7. The supply price is high.

8. Religious factors. It is a great merit of Tibetan Buddhism not to kill or release animals. You can kill as much as you eat, or you can sell it to Han people in batches. This crime is too great.

So yak meat has never been the mainstream beef. The air-dried yak meat you bought in various tourist attractions in Tibetan areas is also duck meat with beef essence. It tastes soft and melts in your mouth.

If it is really air-dried yak meat, it contains a lot of oil and gluten. First of all, you can't chew (cut slowly with a Tibetan knife), and second, you can't accept the taste of oil.

Figure: Really. Air dried yak meat

20 18 May, the daily diet of Tibetans in Naqu County and other areas.

Personally, it's mainly unpalatable. I spent two years in the border area between Xinjiang and Qinghai. In the past, someone could secretly beat wild yaks and sell them for five yuan a catty. It's too raw to smell. It's not delicious at all. Yellow mutton is also ok. On the edge of Altun Mountain

I am engaged in the catering industry, and beef can be said to be an essential ingredient in the store. However, most of the beef in our store is mainly cattle and buffalo. As for beef consumption, I really haven't been involved. As for why beef consumption can't become the mainstream meat,

The main reason is that the quantity is relatively small, the taste is not good and the price is too expensive. I don't know if you know it, but China really doesn't consume much beef. It seems that only the plateau area has some farming.

However, I think there are not many plateau areas in our country, and the consumption of beef alone cannot become the mainstream meat, not to mention the bad taste of beef. I don't know if you know this.

Edible beef has an unpleasant smell. How do you say this taste? Meeting something you like is like eating mutton. If you don't like it, you can't stand its smell. It's okay to say it stinks a little.

Eating beef doesn't taste good. I remember once eating consumer beef in Sichuan, which was really hard to chew and swallow. In short, it tastes terrible, so this taste makes beef become the mainstream meat consumption.

Actually, none of this matters. What matters is the price. Some friends may not know that beef costs more than 50 yuan a catty, but ordinary beef and buffalo can be bought for 30-40 yuan, so this price alone is unbearable for many people.