The company registered the trademark "Guanyun" at 1990. Guanyun Pingyao beef is a specialty of Shanxi and a national famous product. It is produced by Pingyao Beef Group in Shanxi Province.

Produced by limited company.

Lean beef that has undergone strict inspection is processed and refined in strict accordance with traditional techniques and modern science and technology. Rich in protein and amino acids, it is fat but not greasy, thin but not firewood, with rosy color and long fragrance. It is a good product for business trips and gifts to relatives and friends, and it is also an indispensable first-class raw material for Chinese and western banquets.

Pingyao beef was rated as "National Famous Product" at the National Famous Food Exhibition. With the song "Praise for Native Products" by the famous singer Guo, Pingyao beef enjoys a good reputation in China and is fragrant at home and abroad.

Extended data:

Slaughtering is the first process. In addition to draining the blood, the nerve tissue, bone skin and muscle tissue of the cow should be connected when the bone is removed, and the whole meat should be taken out according to the position. If the bone skin is damaged, the minced meat of a cow will exceed the level of 6-8 kg, which will not only cause the economic loss of the meat on the bone, but also greatly damage the molding and meat compactness of Pingyao beef.

The second process is segmentation. Cut the boneless beef into 16 to 20 pieces according to the size of the beef. The names of the parts are Dunze, Erdodong, Ribbing, Holding the Head, Holding the Neck and Holding the Claw.

Then coat it with salt piece by piece. In order to make the salinity uniform, use a knife to pierce a few salt holes in the thick beef and push the salt in. The marinated meat slices are layered and put into the tank in the order of first thickness and then thinness. The ratio of salt to meat is very important and reasonable. Too little and too much will affect the taste, and too much water-soluble protein juice will flow away with the decomposition of the juice, reducing nutrients and meat yield. Reasonable curing time is: 5-7 days in summer, 0/5 days in spring and autumn/kloc, and 30 days in winter.

The third process is to cook beef. Take the raw beef that has reached the curing period out of the curing tank and wash the dirt with clear water. After the water in the pot is boiled, put the meat into the pot in layers according to the thickness and temperature of the meat. Cook for 2 hours with high fire, then gradually reduce the fire pressure for 8 hours to extinguish the fire, and then stew for 2 hours, which is 12 hours.

When the meat is out of the pot, it should be put on the chopping board to dry, or hung on the rack bar with a meat hook to gradually cool, and the meat can only be put into storage after it is completely cooled. ?

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