Niku-Ichi, a "Made in Vietnam" chilled fresh beef brand, is developed by Japan Vietnam Livestock (JVL) using a Japanese-style farming model. According to a brand representative, this model focuses on end-to-end control, encompassing cattle care, nutrition, farming environment, slaughter, processing, and product preservation. This comprehensive approach aims to meet consumer demand for food traceability and information transparency.
JVL invested in a 75,6-hectare farm and factory complex in Tam Dao, formerly part of Vinh Phuc province, to ensure greater control over raw materials and production processes. Tran Huy Toan, executive director of JVL’s business and marketing division, stated that the company is developing additional high-quality domestic beef brands, such as Niku-Ichi, to diversify options for Vietnamese consumers, following the successful launch of its Vinabeef brand.
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The 75,6-hectare farm and factory complex in Tam Dao ensures a closed-loop production for Niku-Ichi chilled fresh beef. Photo: JVL |
The 75,6-hectare farm and factory complex in Tam Dao ensures a closed-loop production for Niku-Ichi chilled fresh beef. Photo: JVL
At the farm, cattle are carefully selected, nurtured, and fed a specialized diet developed under the guidance of Japanese experts. Their feed consists of grains like corn and soybeans, combined with green roughage such as hay, silage, and oat grass. A company representative noted that this nutritional regimen is meticulously controlled and maintained for over 300 days. This approach promotes natural cattle development, resulting in tender, flavorful meat with a harmonious distribution of fat marbling.
The farming environment is also carefully managed through a system of well-ventilated barns, cooling fans, and recycled organic bio-beds. Emphasis on nutrition, rearing conditions, and care from the outset establishes a foundation for the quality of the final meat product.
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Workers transport dry raw materials for the cattle. Photo: JVL |
Workers transport dry raw materials for the cattle. Photo: JVL
Following the rearing phase, Niku-Ichi beef is transported to a HACCP-certified processing plant. Here, the company implements controlled procedures for slaughter, preliminary processing, further processing, and packaging, ensuring consistent product quality.
Chilling technology stands as a hallmark of Niku-Ichi. The beef undergoes continuous chilling for 48 hours under controlled temperature conditions. This process enhances the meat's tenderness and preserves its natural flavor, while also aiming to maintain the meat's structure and the characteristic juiciness of chilled fresh products.
Additionally, Niku-Ichi utilizes modified atmosphere packaging (MAP) technology. This method creates a suitable gas environment within the packaging, helping to maintain the meat's natural color and control microbial growth without the need for preservatives.
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Modified atmosphere packaging (MAP) technology inhibits bacteria without preservatives, safeguarding consumer health. Photo: JVL |
Modified atmosphere packaging (MAP) technology inhibits bacteria without preservatives, safeguarding consumer health. Photo: JVL
According to Inoue Koji, general director of JVL, the name Niku-Ichi embodies the philosophy of "Ichi" – meaning "number one" in Japanese. This reflects the brand's commitment to prioritizing quality in every product.
By combining Japanese-style farming, HACCP-certified processing, and chilling technology, Niku-Ichi aims to establish a line of chilled fresh beef suitable for both family meals and various restaurants and eateries.
The closed-loop production model also provides the company with greater control over quality at every stage, from raw materials to the finished product. This strategic approach allows Niku-Ichi to develop a "Made in Vietnam" beef brand distinguished by its Japanese-influenced production processes.
By Yen Chi
