Haertang Kazakh Sheep [Gansu Aksai Specialty]

What is Halten Kazakh sheep? Authentic Aksai specialty from Gansu: Halteng Kazakh sheep

Content summary:Do you want to know what Halteng Kazakh sheep are? This article is a detailed introduction to the special product of Gansu Aksai - Haertang Kazakh Sheep. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Haertang Kazakh Sheep. The full text takes about 5 minutes to read, mainly including the basic introduction of Haertang Kazakh Sheep and its nutritional value? What are the product features of Halten Kazakh sheep? Wait

Basic Introduction of Halten Kazakh Sheep

Kazakh sheep is the oldest local breed and one of the three major coarse wool sheep breeds in China, with high meat fat production performance. Most rams have large spiral horns, while ewes have no horns or half have small horns, and are monozygotic sheep. The head size is moderate, the nose bridge is significantly raised, and the ears are large and drooping. The limbs are tall and sturdy, with thick bones and well-developed muscles. Strong fattening ability, year-round grazing, and strong adaptability to the ecological conditions of the production area. The back and waist are straight, and fat deposits around the tail root to form a pillow shaped fat buttocks. The surface is covered with short and dense hair, and there is a shallow groove in the middle of the lower edge that divides it into symmetrical halves. The fur coat belongs to heterogeneous fur, with a high content of dry dead hair. The fur color is mostly brownish red, and some heads and limbs are yellow. Very few individuals are pure black or pure white. The tail is wide, with short hairs attached on the outside and smooth and hairless on the inside, forming a square circle shape. The fur color is mainly white, with brownish red on the head, chest, and limbs. Sexual maturity usually occurs at around 12 months of age, with a first mate age of around 1.5 years and an average birth weight of 3 to 4 kilograms

The Halteng Kazakh sheep grow on the Qinghai Tibet Plateau, with an average altitude of 3700 meters on the high-altitude semi-arid Halteng grassland, forming the "Halteng" Kazakh sheep population. The Kazakh sheep use various rare Chinese herbs grown on the plateau as ingredients, containing various trace elements such as amino acids, calcium, magnesium, and iron needed for human health. The lamb meat is tender, juicy, and rich in flavor, with a light gamey taste and a good taste. It can be eaten with wild game. Fresh meat is a jujube red color with a uniform and neat cut surface. High protein content and low fat content. After boiling, Halteng lamb has unique qualities such as clear soup, delicious meat, high protein, and low fat, making it a nutritious and healthy "green" lamb

Nowadays, Aksai is gradually forming a green and traceable industrial chain that integrates ecological scale breeding, live animal slaughter, refrigerated cold chain, processing and sales, and specialty catering, covering the entire process from "pasture to mall" and from "grazing to dining table". In 2016, the per capita net income of farmers and herdsmen in Aksai County had reached 23000 yuan

It can not only keep warm the wind and cold, but also nourish the body. It has therapeutic and nourishing effects on general wind cold cough, chronic bronchitis, deficiency cold asthma, kidney deficiency and impotence, abdominal cold pain, body deficiency and fear of cold, waist and knee soreness and weakness, yellowing and muscle thinness, qi and blood deficiency, and body deficiency after illness or childbirth. It is most suitable for consumption in winter and is therefore called a winter supplement, which is popular among people

After slaughter, when viewed from the carcass, the muscles are shiny and smooth, with a uniform red color. The surface of the carcass is covered with a thin layer of evenly distributed white fat, and the muscle fibers are thin. The fat tail is full and smooth, with a triangular or wedge-shaped shape. The tail tip is thin, round, and reaches the tip of the fly, without any fishy smell. Kazakh lamb has fine, fresh, juicy and easily digestible muscle fibers, with moderate fat content and a long triangular tail shape that is plump and smooth. After boiling, the broth of Tan lamb is clear and transparent, with fat gathering on the surface, giving it the unique aroma of Kazakh lamb. The flavor is overflowing, and it is known as the "indoor cooking meat and outdoor aroma"