CHANGCHUN: In northeast China’s Changbai Mountains, where temperatures have plummeted to below freezing, ranches are blanketed in snow, while thousands of heads of cattle chew ensilage inside warm barns maintained at over 10 degrees Celsius.
After being slaughtered, aged, cut and processed, the meat of Yan yellow cattle, a breed featuring thick bones and muscular necks, is transformed into premium delicacies served to guests by international hotel chains in China.
“The key to a hamburger is its meat quality. I love this burger filled with this tender and flavorful beef,” said a customer surnamed Wan when tasting Yan yellow cattle meat at a restaurant of the Sandalwood, Beijing – Marriott Executive Apartments.
Nestled in the foothills of the Changbai Mountains in Jilin Province, Yanbian Korean Autonomous Prefecture is celebrated for its lush pastureland. Yanbian Animal Husbandry Development Company (YAHDC) pioneered the crossbreeding of Yanbian cattle with French Limousin to nurture Yan yellow cattle.
According to Lyu Aihui, the company’s chairwoman, indigenous Yanbian cattle share genetic ties with the Korean hanwoo and Japanese wagyu breeds, which are prized for their tender meat and nutritional richness. However, Yanbian cattle traditionally suffer from low yields and slow reproduction. “Hybridization preserves the meat quality while boosting nutritional elements like manganese,” Lyu explained. “It also enables large-scale breeding, with the company’s beef production reaching 3,500 tonnes in 2024.” –Agencies
