Meat lovers' paradise, including premium meat ingredients at Makro

It is a type of raising that will produce delicious and tender beef. Fattening is raising that develops quality so that the fattened cattle receive balanced nutrition, making the fattened cattle healthy and strong. In addition, controlling the age of the cattle not to be too old makes the beef have a soft aroma from the grains that are received. This type of raising can determine the level of fat embedded in the muscles or what is called marbling (Marbling) according to the desired amount. The level of fat that is inserted is called the Marbling Score (Marbling Score). If the score is high, the tenderness of the meat will be even softer and has a perfect soft aroma as well.

Beef can be used to create a variety of dishes, and each part is suitable for different dishes.
1. Grilled menu (steak), baked, recommended parts: Tenderloin, Striploin, Rib Eye, Flank, Bavette, Brisket
2. Menu, stir-fry, curry, fried Recommended parts: Hip (Round / Rump), Lean Meat
3. Boiled and stewed menu, recommended parts: Shank, Brisket 4. Grilled/Shabu menu Recommended parts: Finger rib, Chuck, Oyster blade, Plate

Beef for restaurants

In addition to the breed and tenderness of the different parts, the story of the beef, its origin and its raising, if the shop owner has the opportunity to tell these stories to customers, it will increase the value of the food even more. Every fattened cow must be raised under animal welfare principles, produced in a factory that is certified by GMP and Halal standards, and must be safe from red meat accelerators and residual antibiotics.

But in reality, it would be difficult for entrepreneurs to find information about the source every time they choose. Therefore, Makro has selected beef that is safe and controls every step from the slaughtering process to the distribution point. Importantly, there is a wide variety of beef to choose from, which can meet all the needs of restaurant entrepreneurs.

Thai beef - Angus

Selected from high-quality Scottish cattle, every step from raising to distribution is taken care of. The cattle are raised and cared for under animal welfare principles on standard farms certified by the Department of Livestock Development. When entering the production process, the carcasses are cured for at least 14 days in a cold room at a temperature of approximately 1-4 degrees Celsius before being cut into pieces. Only meat with MS 4+ marbling is selected to obtain excellent beef that is soft, juicy, and mellow. Importantly, restaurant operators can use it conveniently and control costs by cutting the meat into the right size, ready to cook delicious food.

You can choose to buy Thai-Angus beef packaged with a skin pack system that can maintain freshness and the taste of the meat is soft and has a nice aroma for up to 21 days from the date of manufacture, or choose meat that is packed frozen, which can extend freshness for up to 1 year from the date of manufacture, maintaining the good taste of the meat, the meat is soft and has a nice aroma. You can conveniently choose to buy it at Makro and  Makro Click

Tajima hybrid beef Wagyu

The Tajima breed is one of the Wagyu breeds that we are familiar with. This hybrid beef is the result of selecting the best breed of cattle from Japan. It is meticulously raised and well cared for for 2 years to obtain premium quality meat with high fat marbling at the MS 5+ level and above. It is soft, juicy, and has a gentle aroma, suitable for use in fine food menus. In the production process, the carcass is cured for at least 21 days in a cold room at a temperature of approximately 1-4 degrees Celsius before cutting the pieces and packing them with the skin pack system to extend the freshness and maintain the taste of the soft meat with a fragrant aroma for up to 21 days from the date of production.

Restaurant operators can be assured that when it is served to customers, they will definitely experience the soft and delicious taste of Japanese beef. You can purchase hybrid Tajima beef at Makro and Makro Click

Charolais hybrid beef

That has been improved for more than 40 years until getting meat with soft, fine muscle fibers. In raising, fattening for more than 180 days with grains and grass. When entering the production process, the carcass is aged for at least 21 days in a cold room at a temperature of about 1-4 degrees Celsius before cutting the pieces and packing with the Skin Pack system to prolong the freshness, maintain the taste of the soft meat with a unique aroma for longer than 21 days from the date of production as well. You can buy Charolais hybrid fattened cattle at Makro and  Makro Click

Brahman beef

The production process involves curing the carcass to make the meat soft and fragrant in a cold room at a temperature of approximately 1-4 degrees Celsius before cutting the pieces and packing with the Skin Pack system to maintain the freshness, flavor, and soft aroma for up to 21 days from the date of production.

American Brahman hybrid beef cattle that has been developed for over 40 years and has been raised (Grain-Fed) for over 120 days under animal welfare principles, resulting in the beef cattle’s tenderness, delicious taste and unique aroma. In the production process, the carcass is aged for 7 days in a cold room at a temperature of approximately 1-4 degrees Celsius before being cut to maintain the special characteristics of the meat and to maintain the quality of the meat according to hygiene principles. In the packaging, it is packed using the skin pack system for up to 21 days from the date of production. Therefore, restaurant operators can be confident that it is a premium ingredient that will impress their customers. You can buy Brahman hybrid beef cattle at Makro and Makro Click