Let Guizhou Yellow Cattle become famous worldwide!
Let Guizhou Yellow Cattle become famous worldwide!
The Guizhou Province Cattle and Sheep Industry Association successfully held a training session on the refined beef-cutting technique known as “Qianling Paoding.”
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2025-11-10
https://mp.weixin.qq.com/s/9wi9igJjqx9F5I7zHmr-PA
From November 7 to 8, the “Qianling Paoding” beef precision-cutting technology training, hosted by the Guizhou Province Cattle and Sheep Industry Association, was successfully held at Huangniu Group Slaughter and Processing Co., Ltd. in the Cattle Industry Park of Guanling County. This training attracted a total of 100 participants, including technical personnel from beef slaughter and processing enterprises, technical managers from beef cattle breeding enterprises, representatives from large-scale catering companies, segmentation technicians from major chain supermarkets, and representatives from service providers along the industry chain.
From November 7 to 8, the “Qianling Paoding” beef precision-cutting technology training, hosted by the Guizhou Province Cattle and Sheep Industry Association, was successfully held at Huangniu Group Slaughter and Processing Co., Ltd. in the Cattle Industry Park of Guanling County. This training attracted a total of 100 participants, including technical personnel from beef slaughter and processing enterprises, technical managers from beef cattle breeding companies, representatives from large catering enterprises, segmentation technicians from major chain supermarkets, and representatives from service providers along the industry chain.
This training session features comprehensive content with a strong emphasis on practical effectiveness. It adopts a blended approach that combines "theoretical instruction" with "hands-on practice," focusing on the core technologies and market applications of beef cutting. The goal is to comprehensively enhance the level of refined beef cutting across the province and promote quality improvement and efficiency gains in the industry.
During the teaching session, several senior industry experts delivered engaging presentations to the participants:
Hang Chiding, the head of the Production Department at Huangniu Group Slaughter and Processing Company, provided a systematic explanation covering topics such as slaughterhouse facilities, guidelines for equipment usage, the national standard classification of knives, and the segmentation of meat cuts. He also organized a field visit for the trainees to observe the standard slaughterhouse workshop and the cattle-slaughtering procedures firsthand, thereby deepening their understanding of the entire front-end slaughtering process.
Xiao Fuwen, the promoter of Guizhou cuisine research, took a deep dive into the unique flavor and textural characteristics of Guizhou’s local yellow cattle from the perspective of culinary culture, and vividly explained the regional specialties embodied in the saying, “A place’s water and soil nurture its distinctive flavors.” He also highlighted the skillful use of seasonings that perfectly complement these local delicacies. 
Yang Dechang, Chairman of Tongren Wanshan Ruichang Fei Slaughtered Food Co., Ltd., provided one-on-one on-site guidance to trainees in cutting practice, taking into account the physiological structure and characteristics of each part of Guizhou’s Xiaohuang cattle. Through hands-on instruction, he helped reinforce the trainees’ practical skills.
(Liu Xiang) Lin Huafang, Deputy General Manager of Suzhou Food Co., Ltd., provided a detailed introduction to the anatomical structure of key beef cuts according to Australian Angus standards, as well as the suitability of each cut for various cooking methods.
Professor Zhu Qiujing, Vice Dean of the School of Brewing and Food Engineering at Guizhou University, provided a systematic scientific explanation of beef cattle slaughter and carcass cutting, as well as quality control and consumer practices. The lecture covered five key areas: slaughter and carcass-cutting processes, the mechanisms behind changes in beef color and their regulation, the impact of post-slaughter changes on meat quality, hygienic control during slaughter, and safe and healthy consumption practices. This enhanced the participants’ understanding of quality management across the entire supply chain.
To ensure the effectiveness of the training, we will organize a final assessment for all participants after the completion of the training course and issue certificates of completion. All participants will take a group photo together as a memorable farewell to this training session.
The successful holding of this “Qianling Paoding” beef precision-cutting technology training not only provided a valuable platform for learning and exchange for professionals in the cattle and sheep industry, effectively enhancing their professional skills, but also played a positive role in promoting the upgrading and sustainable development of Guizhou Province’s cattle and sheep industry, particularly in beef-cutting techniques.
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Guizhou Tongren Wanshan Ruichang Fei Food
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Company Location: Within the Linhai Village Agricultural Industrial Park, Gaolouping Township, Wanshan District, Tongren City, Guizhou Province
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