Others evaluate the taste of beef in their hearts.

Dougson looked at Chen Mo thoughtfully, then looked at Bright, and smiled and said, "There is very good beef, comparable to American Wagyu beef. There should be a very broad market, at least I like it very much."

American Wagyu is a breed of cross between RB Wagyu and Angus cattle in the United States. It is called Extremely Black Wagyu in the United States.

"Thank you." Bright smiled and greeted Dougson.

Next, the main course was served, the charcoal-grilled Tomahawk Steak. This time I specially ordered it to be made more exquisite, because the smell was slightly heavier than ordinary beef, so I specially added two cloves of garlic to roast it together...

The Tomahawk Steak has enough fat, but it does not use butter, and it is directly grilled, about five minutes cooked, and it has a strong aroma of bone and flesh.

Seasoning is made of sea salt and black pepper. There are fried broccoli on the plate, which is extremely simple.

Dougson saw this and fully understood Chen Mo's intention. He picked up the knife and fork and tasted a piece carefully, then drank a glass of red wine. He closed his eyes and looked enjoyable...

Generally speaking, the most classic parts of the beef are serol and filbert, the eye meat part, followed by beef steak...

Strangely, Bright beef is used as a Western food, but the best part is Tomahawk steak and beef rib-eye meat with ribs.

It can be roasted with a scent of beef bones, which is very rare.

The 5-ripe steak has a relatively delicate meat, and the most classic one is the bone fragrance, which is the most difficult thing to grill the Tomahawk steak.

The bone fragrance is the soul of Tomahawk steak, but it is often impossible to roast it... After being roasted for too long, the meat will get older and the taste will be bad. You can't taste the bone fragrance if you pursue the taste... The Tomahawk steak without the bone fragrance is just a style thing without the soul.

This tomahawk steak not only conquered Dougson, but several other chefs also gave thumbs up.

Americans like to eat meat in big mouthfuls. The Tomahawk steak is fat but not greasy, especially with the aroma of bones, and the meat is chewy. Eat a bite of meat and drink a sip of wine... The faint garlic aroma combines the smell of beef, but it can't cover the smell of beef. It combines the aroma of beef bones, which is particularly great.

Chen Mo, a person who only ate 70% mature steak, also started to eat it.

Fortunately, I opened two bottles of red wine in advance, ate meat and drank wine, so that it tasted enough.

There is also a vegetable salad with beef. Eat a bite of meat, drink a sip of wine, and eat some vegetables... After the meal, some Chinese desserts were served.

"It's great. I haven't eaten such a great beef in a long time." Dougson praised without hesitation and pulled Bright aside to ask about Bright's beef, preparing to study it.

Dougson is a human being.

Before coming, he had learned about some of the situation in the River Valley Ranch and knew that the River Valley Ranch had spent a lot of money to buy the Bright cattle breed. At first, Dougson was not interested in the Bright cattle, but the taste of the Tomahawk steak made him a very big change in the Bright cattle.

Beef has strong mutton smell, which has both advantages and disadvantages. Some people also like to eat steaks with strong beef flavor... The mutton smell is not fishy, ​​it is beef flavor.

The meat of Wright beef is tender and tastes like a bite of beef that I have eaten in my memory.

The smell of beef is beef, or beef fragrance, which is stronger than the beef, such as Wagyu beef and Angus beef.

The beef taste is hot and interspersed with fat to create a mellow food feeling, and the fragrance emits is very strong.

What’s more special is that the Tomahawk Steak I just ate is only five minutes cooked, but it has a strong beef bone aroma, which is so rare.

Tomahawk steak requires beef flavor. The best Tomahawk steak is definitely not RB Wagyu, but Angus cattle raised in Australia, New Zealand, and the United States.

The best taste is that it has a bone aroma, and the meat cannot be too old.

When tasting Tomahawk steak, you usually eat meat in big mouthfuls, which requires fat but not greasy, with bone fragrance and juice in the meat... The bone fragrance is mixed with a strong beef fragrance, and the bursting taste is really indescribable. Dougson can use River Valley beef to roast such Tomahawk steak, but it is too difficult to find Tomahawk steak that meets the requirements.

The Angus beef in the River Valley has heavy muscle fibers, and the oil is not enough, and the oil is not even enough. The Wagyu beef has enough oil is not strong enough, but the beef is not strong enough.

When used in Western food, the most valuable part of Bright beef should be the Tomahawk steak.

The aroma of beef bone oil mixed with the strong aroma of beef, forming a perfect, primitive, and seemingly instinctively thought that beef should taste like this.

As for other parts, like the iron plate fried steak I just tasted, it is not bad, but it lacks the mix of beef bone oil. It makes a steak that is cooked and cooked in three-point and five-point cooked, and the beef tastes too strong.

Bright and Dougson talked for a while, and the two went into the kitchen, and Bright took out another piece of frost-free tomahawk steak...

"McKency, come and have a look."

Chen Mo and the others sat in the restaurant chatting. When they heard Dougson's shouting, they all turned to look over: "I seem to have discovered a gold mine."

McKency, the chef of the three-star Michelin restaurant owned by Waylen, got up and walked over, and smiled and said, "Are you not full yet?"

"You're such an idiot. Don't you think this Tomahawk Steak is very special?"

McKency shrugged and said sincerely: "It's a great steak, and the chef is also very good."

Some things are not something that can be made with good cooking skills. McKency is a Michelin three-star chef, but he cannot make a five-point cooked Tomahawk steak with a natural bone fragrance. He has only eaten it at Dougson's restaurant.

"Really, how did you get the Michelin three-star chef?" Dougson said speechlessly.

Chen Mo got up and looked at it. Dougson put on the chef's apron and was ready to start.

Bai Xiaoou gave Chen Mo a wink... Chen Mo understood it and walked out... Bai Xiaoou then came over and said a few words in Chen Mo's ear... and then took a group of idle personnel to the entertainment room.

"Hello, Master Jing, I heard that you are proficient in the eight traditional cuisines. I don't know if you can make lantern beef. I want to learn to make some snacks." Chen Mo looked at Jing Chenghong who stayed, smiled and said.

"Of course, Dazhou Dengying Beef is a masterpiece, and the most difficult thing is sliced ​​meat."

Bai Xiaoou whispered, and Jing Chenghong also knew Chen Mo's intention and asked him to show his skills in front of Dougson.

Chinese and Western food, two completely different systems.

Chinese people look down on Western food and think it is barbaric culture. After all, it is Greater China, with a history of up to 5,000 years. Westerners do not envy China's long history. Chinese food is like we treat Western food similarly, or even worse than...

The Chinese eat culture is profound and profound. The ones flying in the sky cannot be eaten except for planes, and those underwater cannot be eaten except for submarines. The Chinese are willing to try and do not avoid food. And the Americans, at least a small part, stay away from things they are not familiar with. After all, the United States is a descendant of the British...

It is said that Germans are rigid, and so are British people. For example, the British people who first landed in America... were short of food at that time, and faced with live chickens all over the mountains and lobsters all over the sea... At that time, there were many lobsters on the east coast of North America, so many that there were occasionally huge waves. The lobsters would be washed to the shore and piled up to two feet high, but no one dared to catch them to eat.

Some even almost starved to death...

Even now, some traditional Americans (born British descendants) are still like this, with a arrogant personality and extremely repulsive of foreign things and culture.

Chinese cuisine has audiences in the United States mainly Chinese, Asian, and young and middle-aged people who are willing to accept new things. In Chinese restaurants in the United States, it is difficult to see the elderly... Chinese cuisine is not loved by everyone. Jing Chenghong knows this and knows that the future is not easy to walk. He has long since put away his pride in China and nodded cautiously at Chen Mo...
Chapter completed!