The choice of meat is very particular. It is necessary to choose complete and fresh mountain yellow cattle hind leg meat to ensure that it is fresh within 6 hours from slaughter to consumption. Mountain yellow cattle are chosen because their daily foraging activities are basically going up and down, their heads and limbs are completely active, and their meat quality is particularly good, so mountain yellow cattle are the first choice for making beef balls.

The production is very distinctive. In the manufacturing process, the most important process is manual beating. First, after the fascia is removed, the fresh beef ham is cut into pieces. Then, beat it repeatedly for at least half an hour with two special hammers weighing 7 kilograms, which takes time and energy to beat and release enough protein colloid from the muscle fibers of beef cells. Protein colloid has elasticity after preheating and curing. Therefore, the beef balls made by authentic technology taste good.

Formula improvement, the core technology is product formula and production technology, and a set of standardized meatball production technology has been established, with many patents and trademarks. On the basis of inheriting traditional cooking skills, the core and technology of beef balls innovatively integrate cultural factors into modern food standards. They insist on making pure beef balls without adding other meats, flavors and spices. Over the years, we have been committed to the promotion of beef balls throughout the country and even around the world, shaping the unique charm of the brand.

With the popularity of beef balls all over the country, more and more consumers realize the real beef balls. The vigorous development of beef balls indirectly tests and experiences the status of beef balls among consumers in the country, and plays a great role in beef balls entering the national market. With the development of the industry, a number of representative enterprises have appeared in beef balls.