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

Su Chen took the phone and carefully read through the report.

There are a total of seventeen items tested.

This includes antibiotics, hormones, heavy metals, microorganisms, and veterinary drug residues.

All were either undetectable or below the national standard.

The last page of the report was stamped with the official seal of the state quality inspection center.

It includes the signature of the testing personnel.

"Print three copies: one to be taken with the vehicle, one to be archived, and one for backup."

Emma returned to the Lord's house for printing.

Su Chen stood at the door of the processing room and said to Hu An:

"We are slaughtering two top-quality cattle today, following the preservation procedures."

Juan and Luis put on their work clothes.

Wearing gloves and a mask, enter the slaughter area.

The two cows were selected from a top-quality herd.

Excellent health status and within target weight.

The slaughtering process is strictly carried out in accordance with the standards set by the veterinarian.

Bleeding, skinning, gutting, splitting in half.

Every step was clean and efficient.

The veterinarian was present to supervise the entire process.

Record the slaughter time, weight, and initial meat quality assessment for each cow.

After slaughter, the beef is immediately sent to the pre-cooling room.

The refrigeration equipment in the pre-cooling room has been installed.

Set the temperature to zero degrees.

The beef was hanging on the track.

Use a fan to force the cold air to circulate and cool down quickly.

An hour later, the veterinarian took a temperature with a central thermometer.

"The core temperature is 3.5 degrees Celsius, which meets the standard."

The beef is transferred from the pre-cooling room to the cutting table.

Juan was in charge of dividing the product, and Luis was in charge of packaging it.

Su Chen stood beside the control panel, overseeing the process.

The whole cow is cut into cuts such as ribeye, sirloin, tenderloin, beef tenderloin, beef shank, and brisket.

Only the top cuts of meat—ribeye, sirloin, and tenderloin—are retained.

The remaining parts will be kept for the ranch's own use or sold at a low price.

Remove the fascia and excess fat, leaving only the evenly distributed snowflake pattern.

Juan's technique is not yet proficient.

After Su Chen taught him a few times, he gradually got better.

The cut meat pieces are immediately vacuum-packed.

Attach labels indicating the number, slaughter time, and quality inspection results.

The numbering format is date plus serial number, such as 240815-01, which represents the first piece of meat from the first cow slaughtered today.

The packaged meat chunks are placed into sealed, insulated boxes, with a fixed quantity in each box for easy counting.

After being packed, the items are immediately placed in the cold chain refrigerated area and kept at a constant temperature of two degrees Celsius.

Emma contacted two steakhouses in Kalispel.

Confirm delivery time and location.

A steakhouse called "Western Style" specializes in high-end American-style steaks.

Another steakhouse called "Shepherd" is Michelin recommended and very famous locally.

Both companies replied: Delivery will be made before 2 PM, and the head chef will inspect the goods on-site.

Su Chen contacted the logistics company.

The rented, temperature-controlled pickup truck arrived at the ranch on time.

The driver, surnamed Liu, was in his forties and wearing a work uniform.

The vehicle was marked with the logo of a logistics company.

Old Jack checked the vehicle's operating qualifications, insurance, and driver's license.

Once all documents are confirmed, proceed with the clearance.

The pickup truck drove into the ranch and parked at the entrance of the cold chain.

Juan and Luis took the refrigerated box out of the cold chain and loaded it into the car.

The temperature control system in the carriage has been activated.

The temperature is set to two degrees, consistent with the cold chain.

The loading process took ten minutes.

During this period, the cold chain door was only opened slightly to minimize the loss of cold air.

Su Chen and Emma personally accompanied the car.

Su Chen drove, and Emma sat in the passenger seat.

Black Fang stayed behind at the ranch with his wolf pack.

Ling Feng flew in the sky, following the delivery truck.

The vehicle drove out of the pasture and onto the country road.

Emma opened the monitoring app on her phone to check the temperature inside the carriage.

The temperature remained unchanged for two periods.

We encountered a checkpoint on the way, a routine check at the exit of Baiyu Town.

The police stopped the vehicle and asked where it was going and what it was carrying.

Su Chen handed over the quality inspection report and ranch qualifications. The police glanced at them and let him go.

The driver chose a smooth route, avoiding potholes and minimizing bumps.

Lingfeng followed in the sky, occasionally letting out a cry to indicate that the road conditions ahead were normal.

Su Chen observed the road conditions, keeping his speed within the speed limit, neither hurried nor impatient.

Emma contacted the "Western Wind" steakhouse to let them know her estimated arrival time.

"1:30 PM."

The other party replied: "The chef will be there at one o'clock, waiting for you."

The vehicle entered the city of Kalispel.

The streets are lined with various restaurants and shops.

Su Chen followed the navigation to find the location of "Western Style" steakhouse.

It is a stand-alone building.

A wooden sign hangs at the entrance.

The decorating style is rugged.

The vehicle went around to the back door and came to a stop.

Su Chen got out of the car, and Emma followed.

The steakhouse manager was already waiting at the back door.

A white male in his forties, wearing black work clothes, was very friendly.

"Mr. Su? Welcome, welcome. I'm the manager here, just call me David."

David led Su Chen into the temperature-controlled receiving area of ​​the back kitchen.

Workers unloaded the refrigerated boxes from the truck and transported them to the receiving station using trolleys.

The head chef arrived; he was in his fifties.

Wearing a tall hat, with sauce stains on his apron.

He walked to the receiving counter and opened the first insulated box.

Take out a piece of ribeye and unpack it.

The flesh is bright red, and the fat texture is distributed in a snowflake-like pattern, evenly and finely.

The chef pressed the meat with his finger; it was incredibly elastic and bounced back quickly when pressed.

He leaned closer and smelled it; there was no strange odor, only a faint aroma of meat.

"Cut a small piece and fry it."

David had the workers prepare the frying pan, and the head chef cooked it himself.

Heat the pan without adding oil.

Just put the cut beef in.

At high temperatures, a charred crust quickly forms on the surface of the beef.

The fat melts, releasing a wonderful aroma.

The chef flipped it over, fried it for about two minutes, and then took it out of the pan.

He cut off a small piece, put it in his mouth, and chewed with his eyes closed.

Everyone was looking at him.

The chef opened his eyes.

"I've been making steaks for twenty years, and I've never eaten such good meat."

"It has abundant snowflakes, a delicate texture, and a rich milky flavor."

"Even better than Japanese Wagyu beef."

David signed a provisional supply agreement on the spot.

We order one top-quality cow every month, and can increase the quantity if needed.

He took out an envelope containing the cash payment for this transaction.

Su Chen checked the items, confirmed they were correct, and handed them to Emma.

The second stop was "Shepherd" Steakhouse.

The process was the same: the head chef inspected the goods, tasted them, and gave them extremely high praise.

The chef mentioned a piece of information.

"Michelin-starred chef Pierre seems to be in Kalisper these past few days, looking for high-quality ingredients."

"If we can connect with them, your ranch's reputation will be completely established."

After delivery was completed, the workers loaded the empty refrigerated boxes back onto the vehicle.

Lingfeng circled in the sky, confirming that the delivery area was safe and without any abnormalities.

Su Chen and Emma got into the car, ready to return home.

On the return trip, Emma organized delivery records, customer reviews, and order information.

Write everything down in the notebook.

Su Chen asked, "Have both companies signed long-term cooperation agreements?"

Emma nodded.

"One head of the West Wind every month, one head of the Shepherd every month."

"Adding John's ten heads and the ten heads from the five restaurants, the current monthly demand is a stable twenty-two heads."

"If Pierre signs the contract, it will be one head per week, plus four more per month, for a total of twenty-six heads."

Su Chen didn't speak, but was calculating in his mind.

With the cold chain delivery successful, the ranch has officially expanded beyond Baiyu Town.

The vehicle passed through the checkpoint smoothly and returned to the ranch.

John called, his voice filled with excitement.

"Mr. Su, I heard the delivery was successful?"

"It's a success."

"Very good!"

"My customers are asking me every day if there's any new stock. Could you increase the supply?"

Su Chen said, "The supply volume remains unchanged, ten heads per month."

"Local customers will be prioritized; orders from other regions will be processed later."

John was a little disappointed, but didn't say anything more.

The vehicle returned to the ranch, where Juan and Luis greeted them and helped clean the cargo area.

The veterinarian examined the remaining packaging materials.

If there is no contamination, it can be reused.

Emma organized and archived all of today's delivery records, customer reviews, and order information.

Su Chen stood at the entrance of the cold chain warehouse, looking at the tightly closed door.

The first cross-town delivery was successfully completed.

He turned and walked toward the main house.

On the desk in the study was a list of clients that Emma had prepared.

The names of the two steakhouses in Kalispel now include the words "long-term partnership".

He sat down and looked at the list.

Kalispel opened it.

The next one is Postman.

......

Su Chen took a walk around the ranch early in the morning.

The processing room is clean and tidy.

The slaughter area had been washed, and there was no blood on the ground.

The cold chain door is closed, and the temperature display shows two degrees.

The remaining insulated boxes from yesterday's deliveries have been cleaned, disinfected, and stacked in a corner.

Emma came out of the main house, holding a notebook in her hand.

"Su Chen, Pierre's assistant has replied to your email."

"Pierre is at his hotel in Kalisper this afternoon. Let's meet if you're free."

Su Chen glanced at his watch.

"Get ready, bring the beef samples."