Wuzhumu 沁 fat tail sheep multi-spine, multi-ribbon, this trait, give full play to the Wuzhumu 沁 sheep body long and large excellent characteristics, known as the "first sheep in the world". Pushing the "multi-spine, multi-ribbed" Ujumqin fat-tailed sheep to the world stage, let more people understand and taste the multi-spine lamb, experience the royal taste of the Yuan Dynasty, appreciate the Mongolian historical legend, and The Yuanshangdu site invites to echo the multi-vertical Ujumuba mutton industry into a comprehensive industrial chain integrating history, culture, tourism and food, and has become a shining star in the Xilin Gol grassland tourism route. Wuzhumu 沁 fat tail sheep "the royal royal, the only one in the world."

The Everest Sheep is a famous brand in our district and even the whole country. It is suitable for grazing and feeding all year round. It has the characteristics of quick growth, strong accumulation of fat, high meat production rate and early maturity. It is also suitable for the use of pasture growth. In the period, carry out grazing and fattening or planned short-term supplementary feeding of fat lambs. The meat fat rough-wool breed officially confirmed by the state in 1982 is suitable for fat lamb production. It has the characteristics of rapid growth, adaptability, strong disease resistance and resilience. It can maintain good viability and fecundity in the special environment of grassland, and has many economic traits required by human beings. Wuzhumu 沁 fat tail sheep is also a good recipient sheep for pure breeding embryo transfer. Wuzhumuyu sheep is produced in the Ujumqin grassland in the eastern part of Xilin Gol League in Inner Mongolia Autonomous Region. Wuzhumu 沁 sheep meat is a combination of short-tailed coarse-wool sheep, which is famous for its large body, large tail, high fat, and rapid development of lamb. Ujimu Muyu is a special natural climate in the region and produces Wuzhumuyu sheep on the Xilinhot, Xiwuqi, Xiwuqi and Ulagai grasslands of Xilin Gol League, which has a long history of natural selection and artificial breeding. Formed as a good group of Mongolian sheep. It has a large body, high living weight, high meat production, heavy fat tail, fast growth, early maturity, strong ability to graze and graze, resistance to extensive management, strong resistance to disease and disease, delicious meat, fat but not greasy, no good Taste is China's precious mutton sheep resource. According to scientific tests, the moisture content of Wuzhumu mutton is lower than that of normal mutton, and the dry matter content is significantly higher than that of common mutton. The dry matter content of adult sheep is as high as 56,19%, which is 9.06% higher than that of common lamb. The content of fat and ash is higher than that of normal sheep. The fat in adult mutton is 10.44% higher than that of common mutton. This indicates that the fat deposition of muscle fibers in Ujimu Muji is sufficient, which is the reason why the meat is rich and tender. One. Protein is the most nutritious ingredient in mutton, and protein is composed of amino acids. The test results show that Ujimu mutton contains essential amino acids and reasonable amino acid content. The content of glutamic acid in Wuzhumu mutton is very high, and the adult sheep is 13.32mg/100g. The essential amino acids in the human body are also high. The content of the first limiting amino acid, lysine, is high. The adult sheep is 6.59% mg/100 mg. Its amino acid content is slightly higher than that of ordinary lamb, and the lamb is obviously high. In general lamb. Wuzhumuyu sheep is the first choice for the development of animal husbandry in Dongwuqi. Over the years, through the joint efforts and exploration of many parties, the breeding of Dongwuqi Wuzhumu and Yang sheep has achieved remarkable results. In 2008, the flag was included in the National Modern Agriculture-Meat Sheep Industry Core Area Construction Project Area. The “Uzhumuyu Yang Industrialization” project was included in the National Spark Program. At present, the whole flag building of the Meat Sheep Industrial Base is 20 The pilot form focused on promoting the formation of “enterprise + base + herder” model and order sales, and culminating 452 households of standardized modern family farms based on the project, successfully holding seven “Uzhu Muyu Meat Sheep Festival” and two “Inner Mongolia” The Wuzhumuyu Meat Sheep Industry Development Forum and the Shanghai Promotion Conference of Wuzhumuyu Meat Sheep Products provided a new historical opportunity for the comprehensive acceleration of the development of the Wuzhumu sheep industry.

Wuzhumu mutton quality technical requirements, the variety of Wuzhumu 沁 sheep. Second, the grassland grassland and typical grassland with an average elevation of 800m to 1200m in the growing environment are mainly natural grasses, Leymus chinensis, S. chinensis, B. chinensis, multiple onions, and stevia, and are naturally non-polluting. Surface water source. Third, feeding conditions 1. Breeding method: combination of grazing and house feeding, mainly based on natural grazing, supplemented by house feeding. 2. 3. Prevention and control of epidemic diseases: Vaccination is carried out in a timely manner every year, and deworming is performed once in early spring and summer and autumn, and medicated bath twice. 4. Lay out: Lambs weighing more than 30kg, 65kg to 80kg adult rams. 5. Environmental and safety requirements: Feeding environment, prevention and control of epidemic diseases must implement relevant national regulations and must not pollute the environment. Fourth, slaughtering and processing Yangyuan: From the scope of production, meet the requirements of the column, and passed the inspection by the local animal epidemic prevention supervision agency. 2. (1) Slaughtering and processing: pre-slaughter quarantine and management → to be slaughtered → slaughter and bloodletting → esophagus → cutting head, hoof → hair removal → washing → opening → taking dirty → re-examination → washing → acid removal → deboning → segmentation → Trimming → freezing (cooling) → packaging. (2) Slaughtering and processing points: 1 Pre-slaughter management: stop eating for 24 hours, stop drinking water for 3 hours before slaughter. 2 rows of acid: The steroids are acid-discharged from 0 ° C to 4 ° C for 24 hours to 48 hours. 3 Freezing: The split lamb was frozen at -30 °C for 48 hours and placed in a -18 °C cold storage. V. Quality characteristics 1. Sensory characteristics: muscles are red, shiny, muscle fibers are dense, firm, tough, appearance is slightly dry, not sticky; fat is milky white; after boiling, the broth is transparent and clear, fat is concentrated in the liquid surface, fat but not greasy, fresh and tender Delicious, no smell. 2. 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 Wuzhumu mutton production area may apply to the Quality and Technical Supervision Bureau of Xilin Gol League of Inner Mongolia Autonomous Region for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Quality and Technical Supervision Bureau of Inner Mongolia Autonomous Region and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.