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<p>喂牛吃巧克力的新西兰畜牧业有多神奇？人均4只羊的国家离，一个中国女孩的11年“出逃式转行”：</p><p>In New Zealand, where sheep outnumber people 4: 1 and ~80% of beef and lamb is exported, livestock isn’t scenery, it’s strategy.</p><p>From <strong>grass-fed vs. grain-fed</strong> to <strong>traceability</strong> (ear tags, health declarations, export compliance) and <strong>animal welfare</strong> (low-stress handling, smart pasture rotation), our guest, Judy, explains how steak goes <strong>paddock to plate</strong>—and why NZ’s “natural energy pack” reputation is earned.</p><p>Judy moved to New Zealand and rebuilt her career in marketing and supply chain for red meat. We also dig into <strong>culture shock</strong>: East Asia’s urgency vs. New Zealand’s calm. Judy shows how a Chinese woman wins trust in a male-dominated, rural sector—navigating jargon, tempo, and teamwork—plus buying tips on cuts, what “<strong>grass-finished</strong>” means, and why some markets prefer bone-in while others chase sirloin, ribeye, or tenderloin...