Founded in 2015, Today's Cattle is a well-known online celebrity store in Shanghai, and has been interviewed by media such as Taoshi Shanghai, FineDining Banquet, The Bund Pictorial, and Weekend Pictorial. Many of today's branches have a good reputation, and there is an endless stream of diners coming and going every day.
Officials claim to use local cattle raised in the Chaoshan area and fly them to Shanghai, and the time from pasture to table is controlled within 6 hours. It should be noted that the Chaoshan region's own beef sources mainly rely on foreign supplies, and some particular restaurants will first breed in captivity for half a month before slaughtering, which is an exaggeration in the official statement. Today, two batches of beef arrive at the store every day, the first batch is at 10 a.m. and the second batch is around 4 p.m. Although the beef business is open until 2 or 3 o'clock in the evening, it will not accept customers on the day the beef is sold out. If you are a diner who pursues the "original taste" of beef, it is obviously more reliable to come over the mealtime.
The fresh beef that arrives at the store every day is divided into 9 parts, including tender meat, fat calluse, hanging dragon, chest meat, toe meat, spoon skin, spoon handle, pork belly tendon, and snowflake. The meat cutter has rich experience in the work, and the thickness of the meat slices is uniform, so there is basically no sticking of beef. There are five types of pot bases to choose from, starting with the signature pot of beef affairs, which is beef bone consommé. The waiter took the initiative to advise diners to drink the clear soup first, which is commendable.
The most recommended dish for diners is the Snowflake (Neck), a piece of beef covered in dense fat and oily flowers, and after 8 seconds of shabu-shabu, the combination of fat and lean meat is irresistible, very tender, and will not disappoint. Diners need to pay attention to whether they can eat or not. Chest is one of the easiest dishes to test the freshness of beef, and if it is served with a slightly hard chest, it is likely to have been frozen and has a poor taste. The larger passenger flow also ensures that the chest of today's cattle is bright in color, crisp and smooth in the mouth, fat but not greasy.
Today's beef is only 20 raw hand-made beef balls per day, and diners can also choose to order half a portion. Since beef balls are available in limited quantities, the claim that they are "hand-beaten" is even more convincing. After all, a hand-beaten beef balls need to be beaten for dozens of minutes, and the production efficiency is extremely low, but the unit price is not high. Many of the "hand-made beef balls" on the market are available in unlimited quantities, which makes many food veterans a little speechless. If the beef balls are sold out today, diners can choose to use the beef balls (cooked) to show the medium distance.
Today's cattle are now very popular, and there is a lot of connection with their own preferential activities. For example, in the "Thin People Eat More Meat" activity, the maximum discount has reached 4.8% off, which is quite attractive to many diners. Today's beef meal time is often full, there are long queues, diners in need remember to make reservations in advance, at the same time, due to the heavy flow of customers during the weekend period, diners are not allowed to reserve seats. The waiter is more active, basically answering questions, and the service quality is acceptable.
