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

Juan took three pieces of top-grade meat from the cold chain.

One piece each of ribeye, sirloin, and tenderloin.

Each piece is vacuum-sealed and placed in a portable cold chain box.

The cold chain box is not large, but the insulation layer is thick.

You can put ice packs inside to maintain a low temperature for four to six hours.

The veterinarian examined the sample, confirmed that it met the quality standards, and signed the label.

Emma compiled a complete set of ranch information.

This includes breeding records, proof of feed source, water source testing reports, and veterinary health records.

The report includes the state quality inspection center's test reports, customer evaluations, and a description of the cold chain infrastructure development.

All were bound into a book.

The cover is printed with the words "Sunset Ranch".

Su Chen changed into clean clothes.

Dark jacket, jeans, work boots.

Neat but not overt.

The Hengwen pickup truck set off again, driven by the same driver as yesterday.

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

The cold chain box is placed inside the vehicle compartment, with the temperature set at two degrees Celsius.

Ling Feng flew in the sky, following the car.

Black Fang stayed on the ranch, patrolling with the wolf pack.

The vehicle entered the city of Kalispel.

Parked in front of a hotel in the city center.

The hotel is not tall, only five stories.

The exterior walls are made of light gray stone.

Several luxury cars were parked at the entrance.

Su Chen was carrying a cold chain box.

Emma was holding the information booklet.

Upon entering the lobby, the receptionist verified their identities and led them to the second-floor meeting room.

The reception room was small, with only a long table.

A few chairs, and a floor-to-ceiling window offering a view of the street.

Pierre has arrived.

He was in his fifties, with gray hair.

Wearing a white chef's coat, with an apron neatly folded and draped over his shoulders.

He stood up and shook hands with Su Chen.

"Mr. Su, I've heard so much about your beef. I heard about it when I was in France."

Su Chen opened the cold chain box, took out three pieces of beef, and placed them on a white tray on the table.

Pierre bent down to examine it.

He first looked at the eye meat, then flipped it over to look at the fat texture, and then looked at the sirloin and filet mignon.

He took his reading glasses out of his pocket, put them on, and looked closely.

"Bright red color, even fat distribution, snowflake grade is at least level nine or above."

He gently pressed the flesh with his hand.

"Excellent elasticity, no water seepage, no odor, slaughter time?"

Su Chen said, "Yesterday morning."

Pierre nodded.

"Can I use the kitchen for a moment? I want to fry it myself."

The hotel manager arranged for the kitchen staff to be present.

A separate operating room, fully equipped.

Pierre changed into a chef's coat and put on gloves.

Take a chef's knife out of the toolbox.

The blade was sharp, reflecting a cold light.

He cut off a corner of the eye flesh, about two centimeters thick.

Heat a skillet over medium heat without oil, then add the beef directly.

At high temperatures, the surface of the beef quickly caramelizes.

The fat melted, and the aroma filled the entire kitchen.

Pierre added only a little salt, without any other seasonings.

Flip it over, fry for about two minutes, and then remove from the pan.

The beef was left to rest on the cutting board for a minute to allow the juices to redistribute.

Pierre cut off a small piece and put it in his mouth.

He closed his eyes and chewed slowly.

Su Chen and Emma stood to the side without saying a word.

Pierre opened his eyes, cut off another piece, and chewed again.

"The beef has a pure aroma, a rich milky flavor, and no grassy taste."

"The fat melts in your mouth, and the texture is delicate, even better than Japanese Wagyu beef."

He put down the knife and turned to face Su Chen.

"Mr. Su, I approve of the quality of your beef."

"My restaurant is willing to establish a long-term partnership with you."

"We supply one top-quality cow every week, exclusively for three-Michelin-starred restaurants."

"The price is six hundred dollars per pound, which is one hundred dollars higher than what you're selling it for now."

Su Chen didn't rush to agree.

"How will the delivery be arranged?"

Pierre said:

"You'll be responsible for cold chain delivery to my restaurants, the Bozeman and Seattle locations, and I'll cover the shipping costs."

Emma was taking notes.

Pierre continued:

"The first order will be delivered to the Bozeman store by next Friday."

"I need fifty pounds of ribeye, fifty pounds of sirloin, and fifty pounds of filet mignon."

"You can handle the rest of the parts yourselves."

Su Chen did the math.

A top-quality cow, weighing approximately 1,300 pounds.

The available top cuts of meat, approximately four hundred pounds.

Pierre weighs 150 pounds, less than half.

The remainder can be supplied to other customers.

"Can."

Pierre had his assistant draft a letter of intent, and each party kept a copy.

The formal contract will be signed after Pierre personally visits the ranch.

Emma compiled the details of the collaboration into a memorandum, which Pierre signed to confirm.

After the meeting, Pierre escorted Su Chen to the elevator.

"Mr. Su, I will visit your ranch next month."

"We'll discuss long-term cooperation in detail later."

Su Chen nodded.

After leaving the hotel, Su Chen and Emma got into the car.

Emma opened her notebook and wrote down Pierre's requests one by one.

"150 pounds of top-quality cuts of meat will be delivered to Bozeman by next Friday. My assistant will email you the exact address."

Su Chen started the car.

"I'll make arrangements when we get back."

The vehicle drove out of Kalispel and returned to the ranch.

Lingfeng followed in the sky, the setting sun shining on its wings, giving them a golden glow.

Su Chen was driving, making plans in his mind.

Next week's delivery schedule is heavy.

Pierre's order marks the first time for a cross-border collaboration.

No mistakes can be made.

Emma was organizing documents in the passenger seat.

"Su Chen, with Pierre's signing, the ranch's high-end channels will be completely opened up."

"Bozeman is a core city in western Montana, and with Pierre's endorsement, other restaurants will come to us on their own initiative."

Su Chen didn't say anything, focusing on driving.

The vehicle passed through the checkpoint and entered the territory of Baiyu Town.

On the road, we encountered Anderson driving a tractor, leveling the land by the roadside.

Upon seeing Su Chen's car, he waved and greeted him.

Su Chen honked the horn in response.

Back at the ranch, Juan and Luis greeted them and helped unload the refrigerated boxes.

The veterinarian was already waiting in the processing room, asking Pierre about the results of his taste test.

Su Chen said, "We signed a letter of intent: one head per week, $600 per pound."

Ben was taken aback for a moment.

"Six hundred? One hundred more than John's?"

"A Michelin three-star restaurant, worth the price."

He didn't say anything more and went to prepare for next week's quarantine plan.

Emma told old Jack and Tom about Pierre's collaboration.

Old Jack sat in the guardhouse.

Upon hearing the news, he took off his hat and wiped his forehead.

"Mr. Su, you're about to make a fortune!"

Tom stood by the fence.

He smoked a cigarette, didn't say anything, but had a smile on his lips.

Black Fang ran over from the fence.

Su Chen squatted down and patted its head.

Lingfeng landed on his shoulder and preened its feathers with its beak.

Dazhuang stood up from the entrance of the breeding area.

He slowly walked over and lay down next to Su Chen.

Su Chen stood up and looked at the sunset over the ranch.

The cold chain delivery was successful, the Kalispel project was launched, and the Pierre collaboration was finalized.

.......

Early in the morning, Su Chen convened a summary meeting with the core personnel of the ranch.

Emma, ​​veterinarian Ben, Juan, Louis, old Jack, Tom.

Everyone's here.

Su Chen stood in front of the whiteboard.

The label reads "First Cross-Town Delivery Review".

"Report the results first."

Emma opened the notebook.

"Western Style Steakhouse feedback: The beef is of excellent quality, highly rated by customers, and a long-term partnership has been established, with one head of beef per month."

"The feedback from Shepherd's Steakhouse is the same; a long-term contract has been signed."

"Both stores had no quality issues, no returns, and no complaints."

She closed the notebook.

"Customer review: Rich snowflakes, delicate texture, and rich milky flavor."

"The chef from Western Style said this is the best beef he has ever eaten."

"The head chef at the ranch said it's even better than Japanese Wagyu beef."

The veterinarian stood up, walked to the whiteboard, and wrote a few lines under "Preservation Process".

"The pre-cooling process meets the standards, and the core temperature drops to 3.5 degrees Celsius one hour after slaughter."

"The cold chain maintains a stable temperature, and the quality shows no significant decline within 72 hours."

"The vacuum packaging ensures a good seal and prevents air leakage."

"The temperature control system of the transport vehicle remained stable throughout the entire process without any fluctuations."

He put down his pen.

"The process is fine and can be implemented routinely."

Juan raised his hand.

"The loading speed could be even faster."

"It took ten minutes to load the truck yesterday. The cold chain door was open for ten minutes, and the temperature rose from two degrees to four degrees."

"Although it came down later, the fluctuations were still significant."

Su Chen asked, "How do we solve this?"

Juan thought for a moment.

"Move the refrigerated boxes to the buffer room in advance, and push them directly onto the truck from the buffer room when loading, without having to go into the cold chain warehouse."

"The temperature in the buffer zone is also two degrees Celsius, so opening the door briefly won't have much of an impact."

Su Chen looked at Mike.

When Mike came to install the cold chain before, there were two doors in the buffer room.

The door cannot be opened from the inside when it is opened from the outside.

However, if people are outside, they should first place the refrigerated box in the buffer area.

If you close the door, and then the people inside open the door to go in and move the items, it will prevent a large amount of cold air from leaking out.

"Can."

"Let's optimize the process. Before loading, move all the refrigerated containers to the buffer room so they can be loaded directly when the truck arrives."

Louis added, "Let's get another person to help with the moving."

"Two people carry it, and one person hands it over; this improves efficiency."

Su Chen wrote it down.

Emma contacted Pierre's assistant.

We sent delivery reports, photos of the beef, and a summary of customer reviews.

The assistant quickly replied: Pierre is very satisfied with the collaboration and looks forward to the first delivery next week.