Pingdu is destined to be a place that is associated with cattle. Tian Danda placed the fire ox array, Ning Yu and the horns and the songs followed by the ox, these familiar historical allusions occurred in the flat. In 1996, Pingdu was rated as “the hometown of Chinese beef cattle” and has since entered the stage of rapid development of the modern beef cattle industry. The flat beef cattle has a unique shape and delicate meat, which makes the flat beef, the snow is rich, and the lips and teeth are fragrant.

Second, landmark geography 1, flat soil stratification structure is reasonable, nutrient-rich, planted corn and other feed crops of high quality, nutritious. At present, the city's high-grade beef cattle fattening feeds are all selected from local corn, soybean meal and bran. Therefore, the growth of feed crops and nutrients are directly related to the quality of flat beef. Soil composition is the most important condition for the growth of feed crops and the primary factor determining the quality of feed. The soil in the flat beef producing area is mainly sandy loam. The soil composition of this area is very suitable for the growth of feed crops: the thickness of the whole soil layer is above 80cm, the matured tillage layer is about 30cm, and the intercalated layer is soft sandy loam. The soil texture is 0-10cm from silty loam to gravel sandy loam, 10-30cm is silty loam to sand clay loam, and 30-50cm is silt clay loam to sand clay loam. In such a soil structure, the capillary space is small and large, the upper layer soil has good aeration and water permeability, the lower layer soil has strong water storage and fertilizer retention capacity, and the heat capacity is high, so that the water, fertilizer, gas and heat in the soil are coordinated and unified. Conducive to the growth and development of feed crops, thus ensuring the good quality of silage and concentrate. 2, the flat climate is warm in winter and cool in summer, the temperature difference between day and night and seasons is small, and the cattle body has less stress, which is conducive to concentrated fattening. The growth and breeding of beef cattle is greatly affected by the ambient temperature. When the temperature is below 5 degrees below zero or above 35 degrees above zero, it will be detrimental to the growth and development of cattle. When the annual average temperature is 10 to 15 degrees Celsius, it is most suitable for beef cattle to be concentrated and fattened. The flatness is located at 120.9 degrees east longitude and 36.4 degrees north latitude. It borders the Yellow Sea in the southeast and the Bohai Sea in the north. It is a warm temperate semi-humid continental climate and has a maritime climate. The climate is pleasant throughout the year, and it is warm in winter and cool in summer. According to the statistics of the meteorological department, from 1980 to 2013, the average annual temperature of Pingdu is 12.2 degrees Celsius, which is very conducive to the growth and breeding of beef cattle. 3. It is rich in water resources and has excellent water quality. A variety of minerals and trace elements can significantly improve the quality of beef. Pingdu is located at the foot of Daze Mountain, with abundant water resources and good water quality. Yinfu Reservoir and Huangtong Reservoir in the jurisdiction are one of the drinking water sources in Qingdao. In the flat beef protection area, not only the above-ground water resources are abundant, but also the groundwater resources of the rock formation are abundant. This groundwater is rich in various nutrients and minerals and can be directly consumed. According to the inspection by the health department, the content of calcium, magnesium and potassium in each 100ml of groundwater is 440ug, 75ug, 50ug per 100ml of groundwater, which completely exceeds the national standard for mineral water. And the groundwater temperature is above 5 degrees Celsius all year round. Beef cattle can be directly consumed in winter, which reduces discomfort and is more conducive to growth. According to monitoring, the content of calcium and iron in each 100g fresh flat beef is 16.7mg and 5.4mg respectively, and other trace elements are also higher than ordinary beef, which is inseparable from the long-term drinking of local groundwater by flat beef cattle. III. Development History Since the 1950s, meat livestock breeds have been promoted in China and affected by people's living habits. The sales channels of beef are mainly foreign embassies and consulates and western restaurants, and the social demand is not high. Since the 1970s, Pingdu City has taken the lead in the improvement of Simmental hybrid cattle in the country with the advanced experience of beef cattle breeding. It has achieved remarkable results. By the mid-1980s, the quality of beef cattle in the city reached More than 90. In 1993, Pingdu City was identified as a demonstration county for straw cattle raising by the Ministry of Agriculture, and a three-year project with a total investment of 68 million yuan was implemented. Fourth, the brand cultivation Pingdu beef has led the country's high-end beef market in the 1950s. According to the "Continuation of the County Records", Pingdu beef was reserved for foreign embassies and consulates in Beijing from 1950 to 1952. , enjoys a high reputation in Beijing Western Restaurant. After decades of exploration and development, the production and quality of Pingdu beef have achieved a historic leap, and it has taken the lead in many beef producing areas across the country. Like other city cards, the flat beef industry has become a flat gold sign. In a supermarket in Shanghai, flat beef counters are 50% more expensive than other brands of beef, and the products are still in short supply. At present, many manufacturers in the flat area have printed the “flat beef” logo on the product packaging box and packaging bag. The result is very popular, and the product price is higher than similar products. Enter the words “Pingdu beef” on the Baidu website to search for more than 173,000 related pages. In 2008, Pingdu Beef (Qinhao) was awarded the title of Shandong Famous Trademark and was recognized as the special Olympic animal product for Qingdao Olympic Sailing Competition. In recent years, Pingdu Beef has repeatedly appeared on the domestic mainstream such as CCTV and Economic Daily. The media, CCTV "Daily Agricultural Classics" column has three times featured on the superior quality and industrial development experience of Pingdu beef, which has a strong domestic response.

Technical requirements for quality of flat beef (1) Variety. Luxi yellow cattle and their hybrid offspring. (2) Feeding environment and conditions. Choose a high-rise, leeward sunny place to build a barn, the drinking water quality meets the national level II standard. (3) Feeding management. 1. After the birth of the yak, breastfeeding was used before 3 months of age. The bulls were castrated at 5 months of age. Before 10 months of age, they were mainly grazing and fed a small amount of concentrate. 2. At the age of 10 months, the body weight reached 250 to 300 kg, and concentrated fattening began. During the period of concentrated fattening, it is raised in the form of high-quality corn silage, beer grains and special fattening concentrates. During the period of fattening, the proportion of concentrate in the diet is increased. During the fattening period, a quiet environment should be created for the cattle. 3. Time for delivery: 32 months to 40 months of age, weighing 800kg to 1100kg. 4. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant national regulations and must not pollute the environment. (4) Slaughtering and processing. 1. Shower before slaughter. Before entering the slaughterhouse, the beef cattle are washed with a bleaching powder that is close to body temperature. 2. Electric anesthesia, sling, complete bloodletting, no congestion. Take a moment to cut off the central nervous system of the cow, and the bloodletting time is 8 to 12 minutes. 3. Acid drain. Unlike the traditional acid-discharging process, the flattened beef has an acid temperature of -2 ° C to 2 ° C and an acid discharge time of 168 hours. (5) Quality characteristics. 1. Sensory features: (1) Upper brain: dark red color, obvious fat deposition, cross-section showing more obvious marble pattern, sag immediately after finger pressure, surface moist and not sticky, boiled broth transparent, thin and thin Not firewood. (2) The naked eye: bright red color, lustrous, thick outer oil layer, eye-shaped cross-section, immediate recovery after finger pressure, moist surface is not sticky, broth is clarified after boiling, fat is concentrated on the surface, has aroma, taste Fat and not greasy. (4) Beef: The color is bright red, shiny, and the fat is snow-like deposit. The dent is immediately restored after the finger pressure, the surface is moist and not sticky, the broth is transparent after boiling, and the taste is tender. (5) S belly meat: ruddy color, fat layered deposition, sag immediately after finger pressure recovery, the surface is not sticky, the broth is transparent after boiling, and the taste is smooth. 2. Physical and chemical indicators: project indicators on the upper head of the brain, cold, beef, willow, S, meat, volatile base nitrogen, (mg / 100g fresh beef) ≤ 1010101010 protein (g / 100g fresh beef) 15-2015-2018-2318-2317- 223. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the flat beef production area may apply to the Pingdu City Quality and Technical Supervision Bureau of Shandong Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Shandong Provincial Bureau of Quality and Technical Supervision and submitted to the AQSIQ for approval. announcement.