This makes it hard to get a good flavor. Cheng You-kui, director of the Hengchun Station of the Taiwan Livestock Research Institute, says the reason local beef is more tender is that after being slaughtered it is "hung" for a while: the meat is stored at 0 ° to -1 ℃ for 48 hours to let the enzymes in the meat go to work, and this makes it more tender.
台灣畜產試驗所恆春分所所長成游貴則說，本地牛肉吃起來比較嫩，是因為在屠宰以後，會有一個「回溫」的過程，也就是將牛肉置於攝氏零度到負一度的環境中四十八小時，讓酵素充分作用，使牛肉嫩化。