Xuanhan beef (fresh meat): the muscles are shiny, the color is slightly darker, and the fat is yellowish. The fiber is clear and tough, and the elasticity is good. The depression after the finger pressure is immediately restored, the appearance is not sticky, the broth is clear and transparent, and the fat is concentrated on the surface, and has a unique fragrance. Xuanhan Beef (Dry): The color is brown or brownish yellow, the color is basically the same, uniform, unique flavor, delicious and mellow, moderately sweet and salty, rich in aftertaste. The product has no foreign matter, no impurities, and is blocky (striped grain) The same variety of thickness, length, size is basically uniform, the surface can be with fine fluff or citron. Spicy and delicious, dry and moist, with firm flesh. The muscle tenderness has low shear value, and there are dozens of varieties of beef slices, silk, strips, dried, shredded beef, light shadow beef, and fragrant beef, which are divided into spicy, lychee, spicy and pickled peppers. They all have the characteristics of delicious taste, attractive aftertaste, strong palatability and wide adaptability.

Xuanhan beef is well-known throughout Sichuan, Beijing, Shanghai, Xinjiang, Kunming, Shenzhen, Hunan, Hubei and other places have sales, some products are also sold to Southeast Asia, Japan, South Korea and other places. Under the leadership of the local government of Xuanhan County, Xuanhan beef production enterprises accelerated the pace of integration and transformation, and built a unified Xuanhan beef food park, integrating breeding support, slaughtering, processing, refrigeration and scientific research, further strengthening the unique Xuanhan Xuanhan Yellow Cattle Industry. It is estimated that by 2017, Xuanhan beef industry will process 100,000 beef cattle annually, produce 10,000 tons of beef products annually, and annual sales income of more than 750 million yuan. It can accept more than 5,000 rural surplus laborers and realize profits and taxes of 150 million yuan. Every year, the per capita income of farmers is more than 800 yuan. In 1992, he won the gold prize of the first Bayu Food Festival; in 1993, he won the gold medal of the Seventh Party New Product Technology Exchange Conference in the five provinces of the Yangtze River Basin; the “Chuanchi” and “Laochuandong” trademarks of the leading enterprise Sichuan Cuisine Food Co., Ltd. have successively obtained the well-known trademarks of Dazhou City. Famous trademarks of Sichuan Province; Sichuan Cuisine Food Co., Ltd., Xuanhanba Mountain Food Factory, Sichuan Baren Village Food Co., Ltd., etc. Xuanhan beef production and processing enterprises have continued to grow and develop, and were rated as Dazhou in 2009, 2010 and 2011. The key leading enterprise of agricultural industrialization management in the city.

Xuanhan beef quality technical requirements, variety Xuanhan yellow cattle. Second, the breeding environment Altitude ≤ 2500m, there are natural vegetation consisting of grass, pennisetum, alfalfa, berberine, gastrodia elata, eucommia, shrubs and so on. The mountain stream of the four rivers of Qianhe, Zhonghe, Houhe and Zhouhe in Xuanhan is used for drinking water. Third, feeding management 1. Feed conditions: mainly based on natural forage, supplemented with appropriate amount of silage and straw. 2. 3. Feeding management points: (1) Castration: The bulls are castrated before the age of 10 months. (2) Grazing: During the period from April to October, grazing ≥ 6 hours per day; from November to March, grazing ≥ 4 hours per day. 4. Out of the box: 2 to 3 years old, weighing 280 to 350kg. 5. Environmental and safety requirements: Feeding environment, prevention and control of epidemic diseases must implement relevant national regulations and must not pollute the environment. 4. Slaughter 1. Niuyuan: Xuanhan yellow cattle that meet the requirements within the scope of production. 2. Slaughtering and acid removal: After washing the carcass with water within 1 hour after slaughter, acid is discharged for 24 hours at 0 °C to 4 °C. Fifth, the processing technology: 1. Process: raw material conditioning → soaking → roasting → cooling → baking. 2. Key process requirements: (1) Raw material trimming: The meat will be repaired with fat, sarcolemma and broken bone within 1 hour after slaughter. (2) Soaking: The beef was dipped in circulating water for 24 hours. (3) Boiled: Add boiled water in the pot and boil until the meat center has no blood. (4) Baking: Baking to a moisture content of about 20% at a temperature of 85 to 95 °C. Sixth, quality characteristics Sensory features: low fat content, chewy, mellow aroma. 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 Xuanhan beef production area may apply to the Xuanhan County Administration for Industry and Commerce and Quality and Technical Supervision of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and approved by the General Administration of Quality Supervision, Inspection and Quarantine. After the announcement. The testing organization of Xuanhan beef is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.