Only by tasting the ingredients can you know whether the ingredients are good or not. For the invited restaurant purchasing managers, as professionals, they naturally have unique features in tasting ingredients. As for the test reports, they are credible but not credible.

Although rich people today are increasingly fond of pursuing so-called organic foods and trusting professional testing institutions to produce nutritional test reports for ingredients. The problem is that if the ingredients are nutritious but unpleasant, there will definitely not be many people who pursue them.

As an essential ingredient in every high-end restaurant, you must naturally choose carefully. The higher the restaurant, the more stringent the selection and requirements of the ingredients. It is very important to taste it yourself first, and then consider whether to order or not.

When the chef they brought them to borrow the kitchen prepared by Zhuang Haiyang and brought plates of cooked steaks to the table. Seeing these chefs who came with him, the purchasing manager also asked with a smile: "What is the quality of this steak?"

"If you wish to refer to my advice, then I can only tell you that you cannot give up anyway!"

What these chefs said instantly surprised the purchasing manager and said in surprise: "Oh, it seems that these steaks are really outstanding. What do you think is the difference between these steaks and the top-quality steaks purchased by restaurants?"

Faced with such inquiry, the chef also said directly: "In addition to the slightly poor brand awareness of the steak, just in terms of nutritional value and taste, the top steak imported by the restaurant is probably a little worse."

"What? This steak is really so good?"

"You taste it and you will know that I have not exaggerated it."

The chef brought by the purchasing manager is naturally a chef with a more say in the restaurant. The suggestions of these chefs will also affect the purchasing opinions of the person in charge in a sense. This is exactly what Zhuang Haiyang knows.

He had previously told these chefs how to cook some delicious food without reservation, and naturally he also hoped to get the favor of these chefs. As an orthodox Chinese, Zhuang Haiyang still knows how to give up first!

As the purchasing managers of these restaurants began to taste the steaks cooked by the chef for them. Most of them were cooked from three to five cents, and after cutting them, you could still see the pink and tender flesh color of the beef.

The marble pattern attached to the meat color also made these purchasing managers know that the steak looks very good. Dipped in the seasonings selected by the chef for him, the cut beef was quickly put into his mouth.

When teeth collide with beef, the delicious gravy contained in the beef instantly bursts in the mouth. A fresh and sweet taste instantly brings the tongue the ultimate enjoyment, and even the body and mind seem to be sublimated.

For these purchasing managers, they asked themselves that they had tasted a lot of top steaks, but when they really tasted the steak from the Ocean Ranch, many of the managers couldn't help but say: "Oh Maiga, this taste is really great!"

An exclamation like this sounded quickly on the dining table. The purchasing manager who had felt this taste first reacted that he would be qualified to sell this steak without any conditions. This steak will inevitably greatly increase the popularity of the restaurant.

Zhuang Haiyang, who was only waiting in the kitchen to watch this scene, soon heard Hong Wei beside him say: "Hehe, Haiyang, look at the expressions of these foreigners, I think our beef has conquered their stomach buds. Can you rest assured now?"

"Lao Hong, I have never been worried from beginning to end. In fact, if the price given by these foreigners is too low, I will not do their business. Such delicious steaks will be sold in China, and they will have a bright future."

Regarding Zhuang Haiyang's confidence, Hong Wei nodded and said, "Well, this is the truth. It seems that you planned to build a restaurant on the island last year, so you probably thought of this? With such good ingredients, it's hard not to make money!"

"I didn't think so far at that time! But I know that if this kind of beef was raised in China, I'm afraid that some rich people wouldn't be willing to taste it at a high price. Nowadays, some people always think that things abroad are fragrant!"

Faced with such complaints, Hong Wei just smiled and didn't know how to answer. After all, even though he didn't pay much attention to the lives and behavior of rich people, he knew that this situation did exist. Many rich people think that foreign things are good.

There are even some people online who have the buying mentality of "I would rather choose the expensive ones than the right ones". Even if many things are actually exported to domestic sales. The problem is that many customers think that the quality of imported things is more guaranteed.

When each purchasing person unknowingly wiped out three steaks from different parts. When he saw the empty plate again, he saw the chef staying next to him, he also said directly: "Fry another piece for me!"

"Sorry! Each guest has only three steaks. In fact, you have all finished eating."

"Ah! Did I have three steaks? Oh, it's such a pity. I haven't tasted its wonderful taste yet!"

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

Although the portions are not large, many purchasing managers said directly: "Zhuang, is this soup made of beef noodles? And how is this beef made?"

"This is made of spices! During the slaughtering and cutting of whole beef, there will inevitably be some beef that cannot be made into a whole steak. There are also some beef in some parts, which are not suitable for cutting into steak for frying.

As for this soup, it is cooked with beef bones and some special spices after six to eight hours. The most important thing is that this soup can be used as a pasta, and it can be used as a ingredient and can be stored at room temperature for several days."

As Zhuang Haiyang repeated it again, he chose to sell whole cattle, but did not speak nonsense, but that every cow could indeed be made into food. Many purchasing managers also knew that they should not have too many choices.

Even if there are some of the dishes they make, they dare not taste them in their mouths. But when they see those who have tasted them, they think they taste good, so there are probably not many choices left.

After drinking and eating, Zhuang Haiyang also said directly: "Because this is the first attempted sales, and to show the sincerity of the ranch cooperation with the restaurants you are in, I decided to select fifty beef cattle for sale first.

As a rancher, I naturally hope that the beef cattle I raised on my ranch can be sold at a price that meets its quality. Therefore, every time two whole cattle start, the price will be obtained at the restaurant with the highest bid.

There are a total of fifteen restaurants here. If you think it is not safe, you can try purchasing two whole beefs first for promotion. If you think the quality of these beefs is really rare, then you can take two more sets of them.

To ensure that cooperation between each other can last for a long time, I can promise a little. All the whole cattle sent to the slaughter factory will be sent for inspection. If the quality of the beef sent for inspection has decreased, you can choose to return the product or choose another cow."

If two commercial cattle are auctioned in groups, it means that there are only twenty-five beef cattle for sale in the first batch. If the price cannot be raised, it is very likely that one group will not be available. This kind of auction bidding will undoubtedly increase the sales price of commercial cattle.

The problem is that the final promise made by Zhuang Haiyang can make the restaurant not worry. The meat quality of the auctioned commodity cows has decreased after slaughtering. This promise alone is enough to show that Zhuang Haiyang is confident in the quality of the ranch commodity cows.

After some discussion, many purchasing managers also said directly: "Mr. Zhuang, aren't there 150 commercial cows that are ready to be slaughtered in your ranch? Why are there only fifty ones sold?"

"The reason is very simple! I am very confident in the quality of the beef I have raised, so I must keep it. The first batch of fifty commercial cattle were put into the market. I believe that your restaurants should be able to be sold for a while.

Any good product to be introduced to the market needs to be tested by the market. So, I didn’t want to make too much money for the first batch of fifty commodity cows sold. And you don’t have to take too much risk, right?”

It seems that I am considering the interests of these restaurants, but in fact I am preparing to raise the price. Even if there is a purchasing manager, I dare not question Zhuang Haiyang when he thinks of what idea he wants. The reason is that this beef is only one, and there is no other semicolon!

What unexpectedly surprised these purchasing managers was that each group of auctions was not sold by bidding, but by using a secret bid to get the higher price. This means that it is difficult for these buyers to unify the specific price.

If the price is low, it is very likely that other restaurants will seize the initiative. As expected, if these fifty commercial cattle are introduced to the market, it will inevitably push up the price of commercial cattle in the marine ranch. This cheapness may only be taken once.

As the person in charge of the farm, Jenuk was also responsible for introducing the situation of each group of commodity cattle to these procurement leaders. Even with corresponding pictures to introduce them. After the talk, Zhuang Haiyang raised his hand and said, "Three minutes, you can bid!"

Seeing the paper and pens delivered, many restaurant procurement managers were speechless. But when they saw other people looking around and vigilant, they were also guessing what price they would pay. If the bid was low, then this group of commodity cows would be out of their reach.

When the first group of secret signs were announced, Zhuang Haiyang also said happily: "Congratulations to Reim Restaurant, for the price of 89,000 NZD, to obtain the right to slaughter the first group of commodity cows. Will handed over the first group of signs to the manager of Reim Restaurant."

"Okay, boss!"

Two whole cows are sold at nearly 90,000 yuan, and the unit price per cow is as high as 45,000 yuan. If you exchange it for Huayuan, a beef cattle will sell for nearly 200,000 yuan. It sounds very expensive, but is it really expensive?

At least in Zhuang Haiyang's opinion, it is definitely not cheaper than ordinary cattle. But he still knows that as far as the Wagyu cattle raised by the Japanese are concerned, the price of his two commercial cattle should be considered average.
Chapter completed!