Inheriting a dilapidated ranch in North America, he became a billionaire through animal taming and t

The veterinarian spoke first.

"Within one hour of slaughter, the animals must be moved to the pre-cooling room."

"Lower the core temperature of the beef to between zero and four degrees Celsius."

"This time window is crucial."

"If it's kept for more than an hour, the meat quality will be affected, lactic acid will build up, and the taste will deteriorate."

Su Chen wrote "Pre-cool within 1 hour" on the whiteboard.

"The pre-cooling room will be converted from the existing processing room."

"Ben, you're in charge of determining the parameters for the refrigeration equipment. Emma will handle the procurement and installation."

He nodded.

"The cutting process must be performed under aseptic conditions."

"Knives, cutting boards, and workbenches must be disinfected after each use."

"Operators wear gloves, masks, and hairnets, and change shoes when entering and exiting."

Juan raised his hand.

"Sometimes there's blood on the floor of our current processing area; this needs to be changed."

Su Chen looked at Louis.

"Louis, you're in charge of hygiene in the slaughter area."

"After each cow is slaughtered, the ground is immediately washed to prevent blood from accumulating."

"We thoroughly clean and disinfect after work each day, and then check it again before starting work the next day."

Louis wrote it down in his notebook.

Juan was in charge of transporting the beef.

Su Chen asked him to purchase a batch of specialized airtight food storage boxes.

The inner liner is made of food-grade stainless steel.

The outer layer is made of thermal insulation material, and the lid has a sealing ring.

To prevent damage and temperature fluctuations during transportation.

Emma began writing "Grading Standards for Premium Beef Delivery".

Ribeye, sirloin, filet mignon.

The three parts are packaged separately.

Ribeye is rich in fat and is suitable for pan-frying steak.

Sirloin has a rich flavor and is suitable for grilling.

The filet mignon is the most tender, making it suitable for refined dishes in high-end restaurants.

Each part is then graded by weight.

Eight ounces, twelve ounces, sixteen ounces.

To meet different customer needs.

The packaging uses food-grade vacuum film, which is vacuum-sealed after being vacuumed.

Isolate it from air and extend its shelf life.

Su Chen walked over and looked at the standards Emma had written.

"Add one more item: label each piece of beef with its serial number, slaughter date, and quality inspection results."

"The serial number must be traceable to which cow it came from, on which day it was slaughtered, and who was responsible for cutting it up."

Emma added this to the standard.

The veterinarian raised an objection.

"The traceability system is theoretically sound, but it's very labor-intensive to operate."

Each cow is cut into dozens of pieces of meat.

"We need to label and record each item, and we might not have enough manpower."

Su Chen thought for a moment.

"First, trace the meat from each cut."

"Whole pieces of ribeye, sirloin, and filet mignon labeled."

"Scraps and minced meat are not traceable, since we don't give those to high-end customers anyway."

I agree to this compromise.

The cold chain trial operation has begun.

Juan carried five pieces of premium ribeye from the processing room, each weighing about ten pounds.

Pack them into sealed, insulated boxes and transport them to the cold chain refrigerated area.

Set the temperature to two degrees and close the door.

Emma stared at the temperature data on her phone.

Twenty-four hours later, Su Chen took Ben to the cold chain store to open and inspect the contents.

Open the refrigerator and take out the ribeye.

The flesh is bright red, and the fat texture is clearly milky white.

The surface is dry, with no water seepage or odor.

He pressed the meat noodles with his finger.

It has excellent elasticity and bounces back quickly when pressed.

He cut off a small piece with a knife and observed it under natural light.

"Color, odor, and texture are all up to standard."

"There is no significant difference between them and freshly slaughtered ones."

Ben then used the testing equipment he carried with him to take another test.

"The total bacterial count is within the safe range, and the volatile basic nitrogen level is normal, indicating that there has been no spoilage."

Su Chen confirmed that the cold chain preservation effect met the standards.

Emma recorded data for 24 hours, 48 ​​hours, and 72 hours.

A preservation effect evaluation report will be generated.

John, having heard that the cold chain trial run was successful, sent over a set of professional cutting tools.

Stainless steel blades, non-slip handles, a set of six.

Boning knife, dicing knife, meat slicing knife, trimming knife.

Each one has a specific purpose.

Su Chen took the knife.

I tried it on the control panel, and it felt great in my hand; the blade was very sharp.

He taught Juan and Luis how to vacuum pack.

First, place the cut beef into the lower chamber of the vacuum packaging machine.

Place the bag opening on the heating strip and close the lid.

The machine automatically creates a vacuum, and after the air inside the bag is purged, it is heated and sealed.

The whole process took about ten seconds.

The sealed bag was pressed tightly against the surface of the beef.

No bubbles, no wrinkles.

Su Chen had Juan try it a few times.

The first two times the seal wasn't tight enough, so we had to redo it.

I started to get the hang of it on the third time.

The seal is smooth and has good airtightness.

Emma contacted the printing factory.

We produced a batch of ranch-specific packaging stickers.

The sticker has a dark brown base color.

The words "Sunset Divine Ox" are printed in gold on it.

Below are the ranch names and production locations.

The side is printed with the quality inspection mark and serial number.

You can write it by hand or print out the number and paste it on.

The sticker arrived, and Emma stuck it on the front of the vacuum-sealed bag.

Neat and uniform.

Su Chen instructed Hu An to write the cattle's number and slaughter date in the numbering column.

The handwriting is neat and easy to read.

Veterinarian Ben cautioned: "Official quality inspection is required before delivery."

"Selling across towns requires a certificate of conformity issued by the state quality inspection center; otherwise, the product cannot enter the Kalispel market."

Su Chen asked Emma to contact the state quality inspection department to schedule an on-site inspection before delivery.

Emma made a phone call, and the quality inspector said they would arrive at the ranch the day after tomorrow morning.

"We need to prepare beef samples, ranch farming records, feed source certificates, water source test reports, and veterinary health records."

"On-site sampling and rapid on-site testing of some items, with the official report issued within 24 hours."

Su Chen asked Emma to prepare all the materials and put them in a folder.

Old Jack was on duty at the entrance to the ranch.

We informed the quality inspectors of their arrival time in advance so they could proceed with the clearance.

Two days later, the quality inspectors arrived.

Two people, both wearing uniforms.

They were driving a testing vehicle with the state emblem on it.

Old Jack registered the information and let them pass.

Su Chen greeted them at the entrance of the processing room.

Take them to see the cattle herds, feed warehouses, water sources, and cold chain facilities.

Finally, samples were taken on-site in the processing room.

Quality inspectors randomly selected three vacuum-packed pieces of beef from the refrigerated area.

Cut off a small portion from each piece, put it into a testing bag, and attach a label.

The on-site rapid testing included three items: antibiotic residues, hormone residues, and total bacterial count.

The tester displays the results.

"Antibiotics not detected, hormones not detected, total bacterial count is within acceptable limits, preliminary results are fine."

The official report requires further analysis by the lab and will be sent to Emma's email address in 24 hours.

Before leaving, the quality inspector said something:

"Your beef is indeed of high quality. I've been doing random inspections for ten years and I've never seen anything this good."

Su Chen didn't reply.

Emma simultaneously sent an email to Pierre's assistant.

Inform the ranch that the preservation test has been completed and they are awaiting the quality inspection report.

The assistant replied: Pierre will arrive in Kalispel next week and looks forward to the tasting.

Su Chen made a decision.

Once the quality inspection report is received, the first cross-town delivery will be launched immediately.

Priority is given to Carlisle, two upscale steakhouses.

The veterinarian prepared a manual on beef preservation procedures.

The standard operating procedures for each step, from slaughter to distribution, were written.

It also includes pictures and precautions.

Three copies of the manual were printed.

One copy for Juan, and one copy for Luis.

One copy is kept in the processing room for archiving.

Su Chen asked Emma to handle the transportation vehicle issue.

There is a logistics company in the area.

They specialize in food delivery and have pickup trucks equipped with temperature control systems.

The temperature inside the carriage can be set to any temperature between zero and ten degrees Celsius.

Equipped with a temperature recorder, it operates without interruption of power.

Emma signed a temporary delivery agreement, which stipulated that one vehicle would be rented for each delivery.

The driver accompanies the vehicle and is responsible for driving and assisting with loading and unloading.

Su Chen checked the temperature control system of the transport vehicle.

Set to two degrees and run for ten minutes.

The temperature inside the carriage remained stable at around two degrees Celsius, consistent with the temperature in the cold chain.

Louis helped set up temporary fencing.

The construction area and the breeding area were separated by wire mesh and tarpaulin.

To prevent cattle from running over during construction.

Everything is ready.

Su Chen stood at the door of the processing room.

Looking at the cold chain, the insulated boxes, the vacuum packaging machines, and the transport vehicles.

All that's missing is the quality inspection report.

Emma came out of the main house, holding her phone.

"Su Chen, the state quality inspection center has sent an email."

Su Chen took the phone and read the email.

Sunset Divine Cow beef has passed all testing items and is permitted to be sold across towns.

The report was attached to the email, which Emma downloaded, printed, and made three copies of.

Keep one copy in your car and carry it with you.

Keep one copy of your ranch save file and one copy as a backup.

Su Chen read through the report and confirmed that it was correct.

"Tomorrow, we will launch the first delivery to Kalispel."

Juan and Luis exchanged a glance and both smiled.

Old Jack called from the doorway, "Mr. Sue, John called to ask about the delivery time."

Su Chen said, "Tell him that the goods will be shipped at seven o'clock tomorrow morning, sharp."

......

Su Chen walked into the cold chain early in the morning and opened the door to the cold storage area.

The five pieces of ribeye that were used in the trial run are still in the refrigerator.

Although seventy-two hours have passed.

But the flesh was still bright red.

The fat texture is clear, the surface is dry, and there are no signs of spoilage.

The veterinarian then came in and tested it again with the testing equipment.

"The total bacterial count has increased slightly compared to 48 hours ago, but it is still within the safe range."

"The volatile basic nitrogen level is normal, indicating that there is no spoilage."

"Seventy-two hours is the limit; any longer and we can't guarantee the quality."

Su Chen nodded.

"Delivery time is controlled within 48 hours; orders exceeding this time will not be shipped."

Emma ran over from the main house, holding her phone.

"The official report from the state quality inspection center has arrived. Everything is qualified, and sales across towns are permitted."