Page 38 - FoodFocusThailand No.228 March 2025

SPECIAL
SPECIAL FOCUS FOCUS

Strategies for Adding Value

to Beef Products

The production of high-quality beef involves several key factors, including breed selection, tenderization,
flavor enhancement, and the butchering process to meet consumer preferences. Understanding the origins
of raw materials and refining manufacturing techniques can help produce the high-quality beef consumers
demand.

Beef Cattle Breeds: Differentiation and Unique - Wagyu, a highly prized Japanese breed, is renowned for its
Flavors exceptional and evenly distributed marbling, creating tender, juicy
Each beef cattle breed has distinct qualities in flavor, meat with a melt-in-your-mouth texture loved by consumers.
tenderness, and texture. Some breeds are known for their - Charolais, originating from France, has a firmer, denser
marbling and rich taste, while others have a firmer muscle muscle structure with a bright red color in comparison with other
structure. The most common beef cattle breeds include: breeds. Popular in France and European countries, it is ideal for
- Angus, particularly Black Angus, is one of the most stews, soups, and steaks that require meat with strong muscle
sought-after breeds in the beef market due to its fine fibers that hold up well during cooking.
marbling, which enhances its rich, beefy flavor.

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