The meat isn't watery at all, with the firm texture of the beef and a slightly tangy taste that's just right. However, the meat is incredibly tender, making it easy to bite. With just a bite of the front teeth, the beef can be pulled into the mouth following its natural texture. It doesn't stick to the teeth, yet it has a satisfying chewiness.
When the beef hits the back teeth, with another bite, the juicy, not too greasy flavor, combined with the sharpness of black pepper's spice, bursts onto the taste buds, filling the mouth. Jiang Hai couldn't help but take two bites for every one. Yes, Jiang Hai devours a piece of steak the size of his palm in just two or three bites. Although this might seem rude in upper-class circles, Robbins sees it as a compliment to his cooking and feels quite pleased.
However, to be honest, Robbins-Garcia's cooking skills could only be described as average. The beef was roasted just fine, as he knew Jiang Hai was Chinese, and Chinese people usually prefer their beef medium-rare or even well-done rather than raw. Yet, Robbins cooked it to almost well-done.
The seasoning proportions were a bit off, and with relatively simple seasoning, the flavor was decent at best. But the beef itself was of good quality. In the United States, meat is surprisingly cheap, while vegetables are expensive.
Since Jiang Hai was planning to invest in a ranch here, he had a basic understanding of U.S. beef quality. American beef is classified into two main categories: quality and age. Quality is rated by marbling, and beef is graded into eight categories: premium, selected, preferred, standard, commercial, usable, chopped, and canned. As for age, cattle are grouped into grades A (9 to 30 months), B (30 to 42 months), C (42 to 72 months), D (72 to 96 months), and E (over 96 months). Generally, the beef available in supermarkets is grade A.
Beef older than 30 months is usually less common unless the market conditions are unfavorable. Since the U.S. began exporting beef to Asia, there has been no significant decline in supply, only price suppression.
Jiang Hai was eating standard-grade beef. Premium and selected grades are reserved for high-end Western restaurants or specialty stores. Premium beef costs about $50 per pound, which is expensive. But standard beef is much more affordable, priced under $8 per pound, and usable beef is even cheaper at around $3. Chopped and canned beef are even cheaper, but not used for fresh meals, often going into pet food.
In contrast to China, where beef is more expensive and the slaughter rate is less than 50%, in the U.S., beef has a slaughter rate of over 80%. That's why the standard beef in the U.S. tastes better than the typical beef found in China. What's more, the quality of beef in China that costs around 200 to 300 yuan per pound in restaurants is similar to what is considered standard-grade in the U.S. when cooked well.
Jiang Hai then tried the fish, which he found extremely delicious. What surprised him most was the sweetness of the fish meat.
"This is Atlantic cod, an economic fish species from the Atlantic," Robbins-Garcia explained. "There were many of them here before. If we're raising fish in the future, this type will be important."
"This fish is excellent. If it's sold to China, it'll definitely be a hit," Jiang Hai said seriously.
The fish was tender, boneless, and sweet, likely because it was a cold-water species. After trying it, Jiang Hai couldn't help but appreciate the quality. He thought that, with his abilities, the cattle and fish he raised would be even better. Maybe he could recover his investment in less than ten years.
"Haha, it depends on you, boss. We don't have the same approach. Most people just sell directly to the Animal Husbandry Association," Robbins chuckled.
In the U.S., once cattle or fish are ready for sale, farmers sell them to the state, which grades and prices them, similar to domestic grain collection. Private buyers don't offer much more and can sometimes be unreliable, so most producers prefer the state system.
In the U.S., staples like corn, wheat, beef, and fish are priced by the state, with only slight fluctuations in different regions. However, fresh produce is expensive, especially vegetables, due to long-distance transport challenges. The lettuce Jiang Hai ate was more expensive than standard beef.
The two continued to eat, and soon, the food was almost gone. Jiang Hai patted his stomach, satisfied.
Seeing this, Robbins asked with a slight hesitation, "Mr. Jiang, may I ask what your plans are after purchasing this land?"
Robbins waited quietly, wondering if he would hear a response he wasn't expecting.
"It will probably remain the same. The land can be used for cattle and sheep farming, and the fishery for raising fish. There's also room for making wine," Jiang Hai said after some thought.
Robbins nodded eagerly. "That's a wise choice. The soil here is excellent for cattle, and the existing barn is modern, built with reinforced concrete. It needs little renovation. There are also mowers available. The dock is a gravity pier that extends 150 meters into the sea, capable of handling large fishing boats or cargo ships. It doesn't need renovations for decades..."
Jiang Hai nodded in agreement, recognizing that even if he hadn't wanted to develop agriculture and animal husbandry before, it was now an inevitable direction he had to take.
"To develop these, I'll need people. Mr. Jiang, could I stay on as part of the team?" Robbins then cautiously broached the subject.
Jiang Hai paused for a moment, then smiled. It seemed that Robbins had been leading up to this.
"Mr. Jiang, I'm an experienced cowboy. My skills are well-known in the Boston area, having won cowboy awards in Massachusetts, Maine, and Texas. I've been working in this field since I was a child. If you trust me, I'll be your right-hand man."
Jiang Hai couldn't help but laugh at Robbins' directness. He was indeed a straightforward person, but his experience and reliability were clear. Jiang Hai considered the situation carefully. He needed people to help, and Robbins' long tenure at Phillips' place proved he had the necessary skills and character.
"Well, it's not a big problem. What's your current salary?" Jiang Hai asked.