Breeds of Vaca Maxi cattle

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Vaca – A
According to the U.S. Department of Agriculture (USDA), Vaca–A beef achieves a high marbling score, giving it excellent market value. It is easy to process and well-suited for restaurants and premium retail chains.
- Stable reproduction: strong maternal instinct and consistent breeding performance.
- Wide adaptability: thrives in diverse climates, easy to raise, and delivers high economic efficiency.
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Vaca – B
Research from Texas A&M University shows that the Vaca–B breed delivers high meat yield and superior meat quality.
- Strong immunity: low disease rate, reduced veterinary costs.
- Fast growth: produces a large volume of meat.
- Ideal for: medium to large-scale farms and sustainable supply chains.
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Vaca – H
A rare indigenous cattle breed known for its exceptional adaptability to the harsh highland climate of Vietnam, with strong physical endurance, good growth performance, and stable economic value.

Genetic advantage: Firm, naturally flavorful meat with a higher carcass yield compared to Vietnamese Yellow cattle.
Performance & adaptability: Strong growth, suitable for both smallholder farming and large-scale commercial operations.
High disease resistance: Low veterinary costs, minimal illness, and well-suited for sustainable livestock production in Vietnam.
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Vaca – X
Bred from the Bulgarian Grey Cattle, a foundation breed known for its firm musculature, strong endurance, and exceptional adaptability to harsh climates.
- Genetic advantages: Excellent weight gain, well-developed muscle structure, and long-term reproductive stability.
- Environmental adaptability: Strong resistance to both heat and cold, suitable for various ecological regions across Vietnam.
- Meat quality: Firm, flavorful meat with light marbling, delivering tenderness, rich nutrition, and a premium eating experience.
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VACA – G
Research from Japan confirms that the genetics of Vaca – G provide exceptional fat distribution.
- Melt-in-your-mouth texture: outstanding tenderness.
- Superior nutritional profile: rich in omega-3 and omega-6.
- Designed for premium markets: ideal for gourmet consumers, fine-dining restaurants, and export markets.
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VACA–I
A hybrid breed developed from four foundation lines, researched for over 10 years, featuring superior genetics and adaptability to all weather conditions.
- Genetic advantages: high efficiency in both meat production and breeding.
- Longevity & performance: large body weight, rapid growth, and enhanced meat yield.
- A strategic breed: strengthens the competitiveness of Vietnam’s beef industry.
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VACA – A	VACA – B	VACA – G	VACA – I
Moderate, evenly distributed marbling for a balanced flavor. Tenderness: Fine muscle fibers make the meat soft and easy to cook. Nutrition: Rich in monounsaturated fats — healthier and heart-friendly.	Lean but still marbled enough to deliver full flavor. Juiciness & Aroma: Brahman genetics retain moisture; Angus adds aroma. High carcass yield, ideal for commercial processing.	Exceptional marbling: Fine, dense intramuscular fat. Extraordinary tenderness: Nearly “melt-in-your-mouth” texture. Healthy fat profile rich in omega-3 and omega-6.	Lean with interwoven marbling — balanced between yield and flavor. Juiciness & Taste: Hybrid genetics from four base breeds create a signature aroma. High usable meat ratio thanks to larger body weight and fast growth.

Criteria	VACA – A	VACA – B	VACA – G	VACA – I
Marbling	Moderate, even	Medium	Very high, fine	Balanced lean–fat
Tenderness	Tender, easy to cook	Firm, juicy	Melt-in-mouth, refined	Tender & flavorful
Growth Rate	Steady	Fast	Slower	Very fast, high body weight
Immunity & Adaptability	Good	Very high	Moderate	Very high (heat & parasite resistant)
Best Use	Restaurants, retail	Farms, processing	Premium & export markets	Large-scale commercial & versatile meat production

Breeds of Vaca Maxi cattle

Vaca – A

Vaca – B

Vaca – H

Vaca – X

VACA – G

VACA–I

MEAT QUALITY

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