Carrying a Jurassic on me-Chapter 1265 - 624: Secondhand Goods

"Five-colored horse, cool breeze sword, endless landscapes..."

Ma Chao, humming a tune by his own huge stove, reached out to grab some drying distillers grains, squeezed them to feel the moisture content before throwing them back, and then picked up a shovel to start turning them over.

The brewing area was Ma Chao’s own domain, where normally no one would come unless he called for help. In fact, he never called anyone because he had been helping his father with brewing since middle school. Later, when his father became chronically inebriated from alcohol, he started handling it alone.

Those uninformed might think Ma Chao was just jealously guarding his brewing techniques, fearing others would learn and take them. But those who had been around from the start knew that what Ma Chao tightly guarded was not the simple brewing methods—those were straightforward and hardly worth mentioning.

What he guarded was the lifeblood of the entire operation, the ’secret additive’ in the livestock feed provided by Boss Yan. For this reason, those in the know unintentionally helped him foster an image of ’this is my place, and I don’t welcome interference.’

When the distillers grains were half dry, he would mix in bone meal, then blend it and pack it away, to be added to the cattle feed daily—along with silage, dry fodder, and grass, and occasionally oil cakes and bran. If a bit of distillers grains was added, most people couldn’t understand the difference, assuming it was a scientifically optimized feed formula developed on-site.

In the adjacent kettle, a thin rubber hose connected down to a large pot; if one listened closely, they could hear the subtle flow of liquor. The freshly distilled liquor smelled particularly enticing, deceptively mild tasting despite its high strength, which felt smooth and radically different from the usual cold liquor.

As a child, Ma Chao was once deceived by this sensation. Once, when his family was out, he curiously caught a large bowl of the steaming alcohol to taste a sip, finding it delicious, so he took another... and didn’t know what happened after that, for when he next opened his eyes, his family had finished dinner and were cooling off in the courtyard.

Now, given his father’s condition, Ma Chao continued brewing but refrained from drinking, no matter how enticing the aroma. He would only drink occasionally when absolutely necessary.

After turning over the grains, he took out a small notebook to make a note, then headed to the back, the slaughterhouse, to continue making records.

Lin Yumei had been busy here for half the day, Old Gao and several butchers sweating profusely, making the scene rather unpleasant to watch. The separated meat was piled up, some destined for the Provincial City, some for Hong Kong, and some for Chen Yingjun.

Of course, most was reserved for local use. Outside, meat vendors and restaurant representatives waiting to pick up their orders would soon haul away a portion, the rest was sent to the beef jerky factory for processing.

Seeing Ma Chao approach, Lin Yumei handed him the notebook she was using to record, then went off to keep busy upfront.

The advance payments for premium beef were fixed, but the amounts taken each time varied, often differing slightly. Thus, records had to be meticulously kept to promptly calculate prices and compile them—if the advance payments were used up, they’d reconcile accounts with the customers and continue to receive their payments for the upcoming period.

Besides premium beef, sales of ordinary beef on-site, including beef offal, were paid for on the spot, and definitely required recording. That also included the final shipments to the beef jerky factory—deliveries couldn’t just be made without proper records of the transactions.

Currently, Heizi and his team were mainly occupied with construction, and while Old Gao was reliable in his work, he wasn’t so trustworthy with concerns. Xiang Rui was already overwhelmed with her financial responsibilities and couldn’t afford to attend to more, leaving Ma Chao and Lin Yumei in charge of these matters at the site.

Beyond that, Ma Chao and Lin Yumei also had to keep track of cattle movements at the site, how much grass and straw the township delivered, and how many people they employed for work around the site, among other things.

"Incoming cattle" referred to those sent by cooperative local breeders, along with some cattle calves as initially promised by the site for breeding. With the arrival of Heizi’s brother Xiaohei, Ma Chao and Lin Yumei’s load was significantly lightened—Xiaohei, with his background in livestock economics, adeptly handled pricing discussions with breeders, sparing others the worry.

Moreover, with Zhang Hui and two young veterinarians keeping records on cattle movements, and the old stationmaster overseeing the process, Ma and Lin actually had much less to worry about.

Most of the time, they just needed to wait for the veterinarians to inspect the cattle and register them, including those scheduled for slaughter soon.

Lastly, after verifying all records and cash received among themselves, they would consolidate everything and submit it to Xiang Rui for accounting and storage.

Of course, Xiang Rui managed much more than that. Pang Fa’s section had also become a complicated operation. Beef jerky was processed in-house, which made the accounts easier to manage, but handling Agaricus bisporus mushrooms and earthworms collected from farmers, despite being minor transactions, still involved intricate bookkeeping—they couldn’t just ignore it because the amounts were small!

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