A Guide to Distinguishing Imported Beef in Vietnam

Imported beef is increasingly favored and commonly used in family meals in Vietnam, but not all consumers can clearly distinguish the different types of imported beef.

In recent years, the food market has been bustling with various suppliers of imported beef. Thanks to advanced nurturing technology, no chemical additives, no use of growth stimulants, all are slaughtered, packaged cleanly and hygienically, and pass strict inspections, making imported beef highly popular. Although there are many types with different flavors and prices, there are generally 3 common types of imported beef in Vietnam.

Differentiating beef according to international standards

Regardless of the nature of different parts of the beef, imported beef varieties are classified based on the feeding process. Hence, the quality of beef largely depends on the nutritional regimen and daily care at the farms. The higher the beef is evaluated, the higher its selling price compared to lower-grade beef types.

This classification and evaluation process is based on the standards of three quality systems from Australia, the United States, and Japan.

Imported beef from Australia and the criteria for distinguishing according to Australian standards.

Australian beef is one of the most beloved imported meats in Vietnam. Australian beef is nurtured and fattened with natural grass and grains (comprising 70%) for at least 100 days, resulting in very tender meat with less external fat coverage. However, Australian beef's weakness lies in its inconsistent meat quality and less marbling compared to American and Japanese beef.

Australian beef imports are highly favored in Vietnam

Standards for assessing Australian beef

Australian beef standards are regulated by Meat and Livestock Australia (MLA), categorizing Australian beef as follows:
- MSA system: using a scale from 100 (no intramuscular fat) to 1190 (very high intramuscular fat) with increasing levels.

- MLA system: using a scale from 0 (no intramuscular fat) to 9 (very high intramuscular fat) with a single unit increase.

Australian beef products are popular imports

Among Australians' preferred beef choices is fresh Australian beef due to its extended shelf life of up to 3 months, thanks to Australia's advanced technology. However, due to the limited number of distributors in Vietnam meeting cold chain standards, the taste of fresh Australian beef tends to deteriorate compared to the original product quality.

Imported American beef and the classification system according to American standards

Famous worldwide for its distinctive marbling, fresh delicious taste, consistent quality, and large supply capacity, American beef is very popular in Vietnam. American beef originates from the Angus cattle breed of Scotland and is initially grass-fed, then fed with a special diet, balanced nutrition mainly consisting of corn (about 70%). This feeding process lasts at least 120 days.

Thanks to abundant supply, imported beef from the US is gradually dominating the Vietnamese market

Standards for assessing American beef

The US Department of Agriculture classifies American beef into 8 grades based on marbling ratio and cattle age. Beef meeting the standards of the first 3 grades is usually exported, while the remaining 5 grades are typically sold in the US or processed into canned foods.

1. Prime – Top Grade

Prime beef is the highest-rated beef in the US with abundant marbling (intramuscular fat) and delicious flavor when cooked. Only 2% of American cattle meet this standard.

2. Choice – Premium

Also a premium beef type, but compared to Prime, Choice beef has less marbling, resulting in less sweetness and often drier flavor after cooking. Choice-grade American beef accounts for about half of the beef volume brought to the market each year.

Choice imported beef is used in many European restaurants

3. Select - Good

The flavor, tenderness, and marbling of Select beef are not as good as standard beef. The meat is mostly lean, with a dry taste if not cooked properly.

4. Standard – Standard

This type is usually sold in supermarkets and stores in the US.

5. Commercial – Commercial

This type of beef is usually sold in supermarkets and stores in the US.

6. Utility – Utility

7. Cutter – Scraps

8. Canner - Canned

The beef according to the last 3 standards is only used for ground beef or canned products.

These types of beef are not exported

Popular American beef products in Vietnam

American beef is typically frozen immediately after slaughter and cleaning, preserving its nutritional value and flavor. The shelf life of whole American beef can be up to 12 months, but when imported to Vietnam, it will be portioned and packaged. At that point, American beef has a maximum shelf life of 6 months.

Japanese beef and the grading system according to the Japan Meat Grading Association (JMGA)

Considered a specialty livestock of the land of the cherry blossoms, Japanese beef is renowned worldwide for its exquisite taste and high price.

Premium Japanese beef features marbled white fat interspersed with thick, dense meat fibers, resulting in a distinctive aroma, sweetness, and tenderness. Some famous imported Japanese beef varieties in Vietnam include:

- Kobe Beef

- Hokkaido Holstein Beef

- Hida Beef

- Miyazaki Beef

- Omi Beef

- Matsusaka Beef

Japanese beef grading standards:

Japanese beef is evaluated based on the world's highest and strictest standards. The grading criteria include 2 classes:

- Yield Grade (designated by letters from A to C): classification based on yield, which evaluates the proportion of beef that can be obtained after removing the skin and organs. Grade A cattle have the highest meat recovery rate, followed by B, and grade C cattle have the lowest rate.

- Quality Grade (designated by numbers from 1 to 5): solely assesses meat quality, with the highest score being 5 and the final score being the lowest score achieved by the meat. Classification is based on 4 factors:

• Marbling of the meat piece – Carmine color

• Meat color & brightness

• Texture & firmness of the meat

• Fat color, gloss & quality.

=> Japanese beef grades will be displayed by letters and numbers, for example: A5, B3, C4,... where A5 is the highest grade and C1 is the lowest grade.
Imported beef is no longer a luxury food item that is difficult to buy as it used to be. Currently, you can purchase this type of food at large supermarket chains or many food distributors.

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