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ORIGIN STORY · 03 OF 5

内蒙古 · INNER MONGOLIA, CHINA

内蒙
牛羊肉 Inner Mongolia
Beef & Lamb

Where the grasslands feed the table — China's last great pasture.

中国最后的天然牧场 · 草原上长大的肉,有草原的味道

Read time

8 min

In this issue

· 故事开场Opening
· 产地背景Origin
· 3 个理由3 reasons
· 支撑产品Powered products
· 延伸阅读Related reading

01 / Opening

草原是世界上最大的厨房 The grassland is the world's largest kitchen.

The grassland is the world's largest kitchen. 草原是世界上最大的厨房

锡林郭勒、呼伦贝尔、乌兰察布——这三个名字串起来,就是中国 90% 优质牛羊肉的来源地。这里没有围栏,牛羊靠走、靠跑、靠吃天然牧草长大。一只锡林郭勒草原羊,从出生到出栏要走上千公里。这不是营销话术——这是肉质的物理基础。

Xilingol, Hulunbuir, Ulanqab — three names that together account for 90% of China's premium beef and lamb. No fences, no pens. The animals walk, run, and graze on wild pasture. A Xilingol grass-fed lamb walks over a thousand kilometers from birth to slaughter. This isn't a marketing line — it's the physical basis of the meat's texture.

在花花食界的产品矩阵里,牛羊肉是最特殊的一个品类。它不是"佐料",不是"配菜",而是"主菜"——客单价最高、存在感最强、与花花酱料体系协同最深。一份¥168 的"迷迭香烤羊排 + 黑松露牛排"套餐,肉是主体,但定义这道菜身份的是花花的酱料。

In our portfolio, beef and lamb is the rarest category. Not seasoning. Not side. Main course. Highest ticket price, strongest presence, deepest synergy with our sauce line. In a ¥168 "rosemary roast lamb + truffle beef" set, the meat is the bulk — but the dish's identity comes from our sauces.

草原长出的肉,撞上花花的酱——这是花花食界完整产品矩阵的最后一块拼图。

Grassland meat meets our sauces — the final piece of the Foodvio portfolio.

“肉的成本占套餐 60%。
但定义这道菜身份的,是酱。”

“The meat is 60% of the cost.
But the sauce gives the dish its identity.”

—— 花花食界研发主厨 — Foodvio R&D Chef

02 / Origin

三片草原,三种性格 Three pastures, three temperaments.

Three pastures, three temperaments. 三片草原,三种性格

锡林郭勒草原产羊为主——这里的羊是中国地理标志保护产品。草场的针茅、羊草让羊肉有特殊的青草香气和淡淡的甘甜回味,是吃过的人忘不掉的味道。

Xilingol is lamb country — its grass-fed lamb is a Geographical Indication product. The needle grass and sheep grass on these pastures give the meat a distinctive herbal aroma and a faint sweet finish that people who've tasted it never forget.

呼伦贝尔草原产牛为主——这里的呼伦贝尔牛,肉质大理石纹路明显,脂肪与瘦肉比例接近日本和牛 A4 级别,但价格只有进口和牛的 1/5。这是中国为数不多能在牛肉品质上对标顶级进口的产区。

Hulunbuir is beef country — its native cattle show clear marbling, with a fat-to-lean ratio approaching Japanese A4 wagyu, at one-fifth the import price. One of the few Chinese regions that can compete with top imports on beef quality alone.

乌兰察布产羊肉的不同——半舍饲半放牧,肉质均匀稳定,适合做西式批量产品。三片草原的分工,刚好覆盖了我们从高端套餐到日常出餐的全场景。

Ulanqab takes a hybrid approach — half pasture, half pen — producing lamb with uniform texture, ideal for batch Western preparation. Three pastures, three roles, covering everything from premium plating to daily service.

03 / Why we chose it

为什么花花选择这片草原? Why we chose these grasslands.

Three reasons. From a chef's notebook. 三个理由 · 来自主厨笔记

天然草饲 —— 西餐主菜要的就是这种风味基底 Grass-fed by nature — exactly the flavor base Western mains require

西餐主菜对肉的要求和中餐不一样。西餐讲究"肉本身的风味",所以肉的草饲基底、运动量、屠宰应激度,都直接决定了菜品上限。内蒙草原牛羊从生到死全程草饲,与新西兰、澳洲的草饲牛羊在风味基底上是同一个维度——这就让花花的牛排、羊排,从底子上就成立。

Western mains demand something Chinese cuisine doesn't — the flavor of the meat itself. The grass-fed base, the animal's movement, the slaughter stress — all of it sets the ceiling. Inner Mongolian cattle and lamb are grass-fed cradle to slaughter, putting them on the same flavor axis as New Zealand and Australian grass-fed. Our steaks and lamb chops succeed because the foundation is right.

酱料协同 —— 牛羊肉是花花酱料体系的最佳载体 Sauce synergy — beef and lamb are the perfect vehicle for our sauce system

花花有 20+ 款西式酱料——黑椒酱、迷迭香酱、黑松露油、蓝纹奶酪酱……这些酱料的最佳载体不是面条、不是米饭,而是"一块好的肉"。当客户问"为什么要用花花酱",最有说服力的答案不是配方说明,而是把酱料浇在内蒙草饲羊排上,让客户尝一口。

We make 20+ Western sauces — black pepper, rosemary, truffle oil, blue cheese reduction. Their best stage isn't pasta or rice. It's a good piece of meat. When clients ask why they need Foodvio sauces, the most convincing answer isn't a spec sheet — it's pouring rosemary jus over a Xilingol lamb chop and watching them taste it.

中西融合 —— 中国客户买套餐的逻辑,需要主菜 Fusion logic — Chinese customers buy by the set, and sets need a main

中国餐饮做西餐套餐,核心是"凑齐一桌"——前菜 + 主菜 + 主食 + 酱料 + 甜点。其他都好办,主菜最难——既要西式造型、又要中国客户接受的口味、还要价格落在套餐预算里。内蒙古牛羊肉刚好命中这三点:肉本身够西式,与花花酱料配合后口味中国化,价格比进口低 40%。

Chinese Western-set meals are built around assembly — appetizer, main, staple, sauce, dessert. Everything is solvable except the main course: it has to look Western, taste right to Chinese palates, and fit a set's budget. Inner Mongolian beef and lamb hits all three — Western enough by form, Chinese-friendly with our sauces, 40% below imported pricing.

04 / What it powers

它支撑了哪些产品? What these grasslands power.

From the grassland — three signature mains. 一片草原 · 三道招牌主菜

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迷迭香草饲羊排Rosemary Grass-Fed Lamb Chop

Rosemary Lamb Chop迷迭香草饲羊排

锡林郭勒草饲羊 · 云南迷迭香腌制 · 西式工艺,中国客单价 Xilingol grass-fed lamb · Yunnan rosemary marinade · Western technique, Chinese price point

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黑椒草原牛排Black Pepper Grassland Steak

Grassland Black Pepper Steak黑椒草原牛排

呼伦贝尔牛 · 大理石纹路明显 · 黑椒酱画龙点睛 Hulunbuir beef · clear marbling · finished with our black pepper reduction

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黑松露牛肉套餐Truffle Beef Set

Truffle Beef Set黑松露牛肉套餐

呼伦贝尔牛 + 云南黑松露 · 双地标组合 · ¥188 客单价 Hulunbuir beef + Yunnan black truffle · double-GI set · ¥188 ticket price

查看全部 12+ 款内蒙系列产品 See all 12+ products powered by Inner Mongolia →

05 / Related Reading

故事讲完了。
现在,让你尝一口? The story is told.
Now, would you like to taste it?

12+ 款使用内蒙古草饲牛羊肉的产品 · 从迷迭香羊排到黑松露牛排套餐 · 申请样品组合,感受草原的力量。 12+ products powered by Inner Mongolian grass-fed beef and lamb — from rosemary lamb chops to truffle beef sets. Request a sample pack and feel the grassland.