Yanbian yellow beef, from Yanbian yellow cattle. Yanbian Yellow Cattle is one of the top five local breeders in China and is China. An extremely valuable asset in the genetic database of livestock and poultry breeds, Yanbian Yellow Cattle has excellent meat production performance and unique fleshy flavor. It is comparable to Japanese beef and Korean beef, and has strong market competitiveness in Northeast Asia. . The new “Yanhuang Niu” variety (ie specialized cattle breeds selected by Yanbian Yellow Cattle and Limousin) was declared by the Yanbian State Animal Husbandry Development Corporation and approved by the National Animal Genetic Resources Committee in December 2007. The cultivation of new varieties of Yanhuang cattle has poured into the hard work and wisdom of the Yanbian people. It is a Chinese beef cattle breed with independent intellectual property rights and Chinese national characteristics.

Technical requirements for quality of Yanbian yellow beef (1) Variety. Yanbian yellow cattle born in the protected area (including more than 75% Yanbian yellow cattle lineage). (2) Variety (system) pedigree management requirements. 1. Each cow needs a pedigree file, which records 3 consecutive generations, and the blood relationship is clear. 2. The pedigree format uses the internationally accepted vertical pedigree format. (3) Feeding environment. The average temperature is 2 to 6 degrees Celsius, the atmosphere and drinking water sources are clean and non-polluting, and grasses and legumes are the main pastures without pesticide residues. (4) Feeding technical requirements. 1. Feeding and fattening: (1) Selection of fattening cattle: healthy shelf cattle from 6 to 12 months old. (2) Feeding density: When the free-range is 5 to 6 cows, the area is 4m2 or more; the length of the cow bed when the horse is raised is 1.75m to 1.95m×0.8 to 1.00m. (3) Cow house environment: The barn should be dry, ventilated, windproof, moisture-proof, and the sun is sufficient. The temperature of the barn should be kept at 5 °C to 28 °C. (4) Deworming: The yak is dewormed once after weaning, and dewormed once every 10 to 12 months; after deworming, it is continuously fed to Jianwei for 2 to 3 days. (5) Feed quality: There is no mold change in the forage feed, the toxic and harmful substances and the allowable amount of microorganisms comply with the relevant national regulations; the fattening cattle feed does not contain prohibited ingredients such as hormones, hormone-like products and antibiotic filter residue. (6) Standard for laying out: 24 to 36 months old, weighing 450 to 600 kg. 2. Grazing and feeding: (1) Season of grazing and fattening: May to October. (2) Selection of grazing fattening cattle: healthy shelf cattle from 12 to 18 months old. (3) Deworming: Regular injection of fenthion anti-leather flies, regular medicated baths to expel ectoparasites, and regular epidemic prevention procedures in line with national regulations. (4) Supplementary feeding: supplemented with mixed concentrate at night and equipped with bricks. (5) Standard for laying out: 24 to 36 months old, 450 to 600 kg. 3. Environmental and safety requirements: The breeding environment, the prevention and control of epidemic diseases, and the quality of drinking water must implement relevant national regulations. (5) Slaughtering and processing. 1. Niuyuan: The raw materials of live cattle must come from non-epidemic areas and pass the inspection by the local animal epidemic prevention supervision agency. 2. Slaughtering and processing: stun/blood bleeding→head/hoof→peeling→degeneration→detail→opening body→flushing→acid removal→segmentation→packaging→refrigeration. 3. Product quality inspection: Sanitary, sensory, physical and chemical and microbiological tests after slaughtering and processing shall be carried out in accordance with the quality inspection procedures of similar products of the country. (6) Acid discharge time. The acid discharge time is ≥ 5 days (120 hours). (7) Quality characteristics. 1. Sensory characteristics: Yanbian yellow beef is red and uniform, shiny, white and yellowish in fat, clear and tough. The outer surface of the meat is slightly dry or damp. It is not sticky, the surface is wet, and the depression immediately recovers after acupressure. Fresh beef should have the smell, no smell, no smell. According to the grading standard of Yanbian yellow cattle carcass, the marble grade standard is not lower than No2; the fat color is milky white (No1 or No2), and the muscle color is bright red (No2 or No3). 2. Physical and chemical indicators: Yanbian yellow cattle (outer ridge): moisture content ≤ 72.8%; crude protein content ≤ 23.5%; crude fat ≥ 4.5%; ash content ≤ 2.0%; glutamic acid content ≥ 12.5%; oleic acid content ≥ 38.0%. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Yanbian Yellow Beef Geographical Indication Products may apply to the Yanbian Prefecture Quality and Technical Supervision Bureau of Jilin Province for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.