Whether the ingredients are good or not can only be known if you have tasted them. For the restaurant purchasing managers who were invited, as professionals, they naturally have their own unique ways in tasting ingredients. As for the test report, it is not credible.

Although today's wealthy people are more and more fond of pursuing so-called organic food, they also trust the nutritional test reports made by professional testing institutions for ingredients. The problem is that if the ingredients are nutritious but unpleasant, there will inevitably not be many people who will follow them.

Steak, as an indispensable ingredient in every high-end restaurant, should naturally be chosen carefully. The more upscale the restaurant, the more demanding the selection and requirements of ingredients. It's important to taste it for yourself before you decide whether to buy it.

When the chef they brought borrowed the kitchen prepared by Zhuang Haiyang, he served a plate of cooked steaks to the table. Seeing these chefs who came with him, the person in charge of purchasing also smiled and asked, "What is the quality of this steak?"

"If you wish to refer to my advice, then I can only tell you that you can't give up no matter what!"

The head chef's words instantly surprised the head of purchasing, and he said in surprise, "Oh, it seems that these steaks are really good." What do you think is the difference between these steaks and the top-quality steaks purchased by restaurants?"

In the face of such an inquiry, the chef also said directly: "In addition to the slightly poor brand awareness of the steak, in terms of nutritional value and taste. The restaurant's current imported top-quality steaks are just a little worse. ”

"What? This steak is really that good?"

"If you taste it, you'll know that I'm not exaggerating. ”

The chef brought by the person in charge of procurement is naturally also the chef who has more say in the restaurant. In a sense, the suggestions of these chefs will also affect the purchasing opinions of the person in charge. And this is exactly what Zhuang Haiyang knows.

Previously, he told these chefs how to cook some delicacies, and naturally hoped to get the favor of these chefs. As an orthodox Chinese, Zhuang Haiyang still knows how to give up first!

With these restaurant purchasing leaders, start tasting the steaks that the chef has cooked for them. Most of the steaks are medium-rare to medium-rare, and the pink flesh color of the beef can still be seen after cutting.

The marble texture attached to the meat color also lets these purchasing directors know that this steak looks very good. Dip it in the condiments selected by the chef and the cut beef is quickly served to your mouth.

When the teeth collide with the beef, the delicious gravy contained in the beef bursts open in the mouth. The fresh and sweet taste of the meat instantly brings the ultimate enjoyment to the tongue, so that the body and mind seem to be sublimated.

For these purchasing leaders, when they asked themselves if they had tasted a lot of top-notch steaks, but when they really tasted the steak taste of Ocean Ranch, many people in charge couldn't help but say: "Oh Maiga, this taste is really great!"

Exclamations like this soon rang out at the dinner table. The first reaction of the person in charge of purchasing who has experienced this taste is to unconditionally get the qualification to sell this steak. This steak is bound to greatly enhance the restaurant's popularity.

Only Zhuang Haiyang, who was staying in the kitchen to watch this scene, soon heard Hong Wei beside him say: "Hehe, Haiyang, looking at the expressions of these foreign devils, I think that our beef has conquered their stomach buds." Now, can you rest assured?"

"Lao Hong, from beginning to end, I have never been worried. In fact, if the price offered by these foreign devils is too low, I will not do their business. Such a delicious steak, even if it is sold in China, the money is bright. ”

Regarding the confidence shown by Zhuang Haiyang, Hong Wei also nodded and said, "Well, this is the truth. It seems that you should have thought of this when you planned to build a restaurant on the island last year, right? With such good ingredients, it is difficult to make money without making money!"

"I really didn't think that far ahead at the time! But I know that if this kind of beef is raised in China, I am afraid that some rich people are really not willing to pay a high price to taste it. In recent years, some people have always felt that foreign things are fragrant!"

In the face of such complaints, Hong Wei just smiled and didn't know how to answer. After all, even if he doesn't pay much attention to the lives and behaviors of rich people, he knows that this situation does exist, and many rich people think that foreign things are good.

And there are some people on the Internet who have the mentality of 'rather choose expensive than right'. Even if many things are actually exported to domestic sales. The problem is that many customers feel that the quality of imported goods is more guaranteed.

By the time each person in charge of purchasing unknowingly eliminated three different parts of the steak. Seeing the plate that was empty again, and seeing the chef staying next to him, he also said directly: "Fry me another piece!"

"Sorry, there are only three steaks per guest. In fact, you've all eaten it all. ”

"Ahh

Fortunately, at this time, Zhuang Haiyang also brought out the other beef ingredients prepared in a timely manner. This time, he asked these chefs to introduce the heads of these restaurants. Then, he recommended a small portion of braised beef noodles to these responsible persons.

Although the portion is not much, after drinking the soup used in beef noodles, many purchasing leaders also said directly: "Zhuang, is this soup also made from beef? and how is this beef made?"

"It's marinated with spices! Whole beef is slaughtered and cut, and there is bound to be some beef left that can't be made into a whole steak. There are also some parts of beef that are not suitable for cutting into steaks for frying.

As for this soup, it is made of beef bones and some special spices, which are boiled for 6 to 8 hours. On top of that, the soup can be used as a condiment in addition to pasta and can be stored for several days at room temperature. ”

As Zhuang Haiyang repeated it, he chose to sell the whole cow, not to say anything, but that each cow can indeed be made into food. Many purchasing leaders also know that they shouldn't have much choice.

Even if some of the dishes are made, they don't dare to taste them themselves. But if you see that people who have tasted it and think it tastes good, then they will not have too many choices left.

When he was full, Zhuang Haiyang also said directly: "In view of the fact that this is the first trial sale, and in order to show the sincerity of the cooperation between the ranch and the restaurant where you are located." I decided to select 50 beef cattle for sale.

As a rancher, I naturally want the beef cattle raised on my farm to be sold at a price that matches its quality. As a result, two whole cows are auctioned at a time, and the price is obtained from the restaurant with the highest bid.

There are a total of fifteen restaurants here, and if you don't feel safe, you can try buying two whole cows to promote first. If you think the quality of these beefs is really rare, then you can shoot two more sets.

To ensure that our cooperation is sustainable for a long time, I can promise one thing. All whole cattle sent to the slaughterhouse are sent for inspection. If the quality of the beef sent for testing deteriorates, you can choose to return it or choose another cow. ”

Two commercial cattle were auctioned in one group, which means that only 25 sets of beef cattle were sold in the first batch. If you can't afford to bid, then there's a good chance that you won't be able to buy a group. This kind of auction bidding will undoubtedly raise the selling price of commercial cattle.

The problem is that Zhuang Haiyang's final promise can make the restaurant not worry, and the meat quality of the commercial cattle auctioned off has decreased after slaughter. This commitment alone is enough to see Zhuang Haiyang's confidence in the quality of pasture commercial cattle.

After some discussion, many purchasing leaders also said directly: "Mr. Zhuang, don't you have 150 commercial cattle that are ready to be slaughtered in your ranch, why are you only selling 50?"

"The reason is simple: I'm so confident in the quality of the beef I'm growing, so I have to be reserved. The first batch of 50 commercial cattle was put on the market, and I believe that your restaurant should be able to sell for a while.

Any good product to the market needs to be tested by the market. So, with the first batch of 50 commercial cattle sold, I didn't want to make too much money. And you don't have to take too many risks, do you?"

It seems to be for the sake of the interests of these restaurants, but in fact, they are ready to sit on the ground and raise prices. Even if there is a person in charge of procurement, he thinks of what Zhuang Haiyang has to say, but he does not dare to raise doubts. The reason is that this beef is the only one, and there is no semicolon!

What is even more unexpected for these purchasing leaders is that each group of auctions is not sold in the form of a bid to raise a bid, but the one with the highest price in the form of a hidden bid. This means that it is difficult for these buyers to agree on specific prices.

If the price is low, it is likely that other restaurants will take the lead. Not surprisingly, the introduction of these 50 commercial cattle to the market is bound to drive up the price of commercial cattle in marine ranching. This is cheap, maybe you can only take it once.

As the head of the farm, Janok is also responsible for briefing these purchasing managers on the situation of each group of commercial cattle. There are even corresponding pictures to introduce. After speaking, Zhuang Haiyang raised his hand and said, "Three minutes, you can bid!"

Seeing the paper and pen sent over, many restaurant purchasing leaders were speechless. You can see the wary expressions of other people, and they are also guessing what others will offer. If the bid is low, then this group of commodity cattle will have nothing to do with them.

When the first set of secret bids was revealed, Zhuang Haiyang also said happily: "Congratulations to Rim Restaurant, for obtaining the slaughter right of the first group of commercial cattle at a price of 89,000 New Zealand dollars." Will, hand over the first set of signs to the manager of Reem's restaurant. ”

"Okay, BOSS!"

Two whole cows, the price is nearly 90,000 yuan, and the unit price of each cow is as high as 45,000 New Zealand dollars. If it is converted into Chinese dollars, a beef cow will be sold for nearly 200,000 yuan. Sounds expensive, but is it really expensive?

At least in Zhuang Haiyang's opinion, it is certainly not cheap compared to ordinary cattle. But he still knows that as far as the Wagyu cattle raised by the little devil are concerned, the auction price of his two commercial cows should only be average.

Fortunately, he knows that the beef cattle raised on his own ranch still lack market recognition and popularity. The price is low, which is normal!