Guanling Cattle

Guanling Cattle

Guanling Cattle is an agricultural product with geographical indication status.

　　Guanling Cattle: Farmers in the Guanling mountainous area have a tradition of raising high-quality cattle breeds. Fed on ecological pasture, the cattle have thick hides, abundant meat, and tender, delicate, and delicious flavor. Guanling Cattle originate from Huajiang in Guanling County, Anshun City, known as a “natural greenhouse,” and have a history of nearly 400 years. This breed is moderate in size, long-lived, and agile, and is ranked among China’s “Five Famous Cattle” along with Shaanxi’s Qinchuan Cattle and Shanxi’s Jinnan Cattle.

　　Geographic Scope

　　The geographical indication protection area for Guanling Cattle agricultural product covers 13 townships (sub-district offices) within the administrative region of Guanling Buyi and Miao Autonomous County: Guansuo Sub-district Office, Dingyun Sub-district Office, Huajiang Town, Yongning Town, Gangwu Town, Shangguan Town, Duanqiao Town, Pogong Town, Shaying Town, Xinpu Town, Badexiang Township, Bangui Township, and Pulixiang Township. The geographic coordinates are: latitude 25°33′38″ to 25°55′32″, longitude 105°22′50″ to 105°45′22″. The breeding scale is 200,000 head, with an annual output of 25,000 tons.

　　Product Quality Characteristics

　　1. External Sensory Characteristics: The appearance of “Guanling Cattle”: The coat color is mostly yellow, with deep yellow approaching red, and light yellow ranging to straw yellow; brown and black come next. The head is medium-sized, the forehead wide and flat, the nasal mirror broad, and the mouth square and even. Horn types are divided into high horn and flesh horn. Generally, the chest is relatively deep but slightly narrow, the back and loin straight, the rump wide, and the buttocks often sloping. The limbs have prominent tendons, sturdy fetlocks, and solid hooves. The front legs are straight, while the hind legs are slightly outwardly arched. “Guanling Cattle” beef sensory characteristics: ① Color: The muscle presents a uniform red with sheen, and the fat is pure white or milky yellow; ② Smell: It has the normal, distinctive smell of fresh beef; ③ Viscosity: The surface is slightly dry or has a wind-dried film, and does not stick to the touch; ④ Elasticity: Indentations made by finger pressure recover immediately. 2. Internal Quality Indicators: The thawing loss rate of Guanling beef is 5.0–7.5%, volatile basic nitrogen is 6.0–8.0 mg/100g, fat content is 3.0–10.0 g/100g, moisture is 72.0–80.0 g/100g, pH value is 5.2–6.8, and total amino acids are 15.50–24.50 g/100g. 3. Guanling Cattle breeding strictly follows the standards and practices of pollution-free agricultural product production. The product safety quality complies with the “Guanling Cattle Production Technical Regulations (Draft),” “Guanling Cattle Slaughter Operation Procedures (Draft),” and “Guanling Cattle Breeding and Processing Technical Specifications (Draft).”