Beef is a popular ingredient for people worldwide. Each country has different breeds, growing methods and preparation methods to produce different flavors of beef. For consumers, the heaven for meat lovers is being able to taste premium-grade beef. Therefore, restaurant owners have to select the best beef to serve to and win over customers.

This is one technique for producing tender beef that is growing in popularity. Grain-feeding is a growing method meant to enhance quality and to provide cattle with a balanced diet. It helps cattle grow strong and healthy. Moreover, it's a way to keep the age of cattle from being too high while making beef fragrant from the grain they're fed.  This growing method allows for the level of marbling in beef to be determined as desired. Marbling levels are called marbling scores, and higher scores means more tender beef with rich fragrance.

Beef can be made into many different menu items. Each part of it is suitable for different menu items.

In addition to different breeds and levels of tenderness of different parts, the stories of beef, its origins, and how it’s grown, if restaurant owners share them with customers, the value of meals can be increased. Every grain-fed beef has to be grown in accordance with animal welfare principles and produced by plants certified by GMP and Halal standards in addition to being free of reddening agents and antibiotic residue.

In reality, however, it’s likely difficult for entrepreneurs to identify the sources of every supply. Therefore, Makro has selects beef that is safe with every production process controlled from slaughter to place of distribution. Makro also offers many different selections of beef that can meet every need of restaurants.

This beef is selected an excellent cattle breed from Scotland, where strict attention is given to every process from growing to distribution. The cattle are cared for in accordance with farm animal welfare standards and certified by the livestock department. Upon entering the production process, carcasses are aged for at least 14 days in a refrigerated room with temperatures in the range of 1-4 degrees Celsius prior to cutting. Only meat with a marbling score of MS 4+ is chosen to provide superb quality beef that is tender, moist and fragrant. Importantly, restaurant owners can easily use it and control cost by slicing pieces into appropriate sizes for preparing excellent meals.

Thai-Angus beef can be purchased at a Makro branch or Makro Click in skin packs in which the freshness, flavor and fragrance of beef can be preserved up to 21 days after production or in frozen form, which permits storage of up to 1 year after production with its good flavor, tenderness and fragrance preserved.

Tajima is a familiar wagyu breed of cattle. This mixed cattle breed was created through the selection of excellent cattle strains from Japan followed by meticulous care over a period of two years to produce premium quality beef with a high marbling score of MS5+. The beef is tender, moist and fragrant, suitable for preparing excellent menu items. Prior to cutting, carcasses are aged at least 21 days in a refrigerated room with temperatures in the range of 1-4 degrees Celsius. Then the beef is packaged in skin packs to retain freshness, flavor, tenderness and fragrance for up to 21 days after production.

Restaurant owners can be sure that serving this beef to customers will allow customers to experience the tender and delicious flavor of this Japanese beef. Mixed Tajima beef can be purchased at Makro and Makro Click.

The breed has been refined for over 40 years to produce beef with fine and soft muscle fibers after a growing period of over 180 days and feeding by grain and grass. During production, carcasses are aged for at least 21 days in a refrigerated room with temperatures at 1-4 degrees Celsius prior to cutting. Then the beef is packaged in skin packs to retain its distinctive freshness, flavor, tenderness and fragrance for up to 21 days after production. Mixed Charolais beef can be purchased at Makro and Makro Click.

This beef is produced by refrigerating the carcasses for fragrance and tenderness in a room with temperatures of 1-4 degrees Celsius prior to cutting and packaging in skin packs to retain freshness, flavor and tenderness up to 21 days after production.

The American Brahman breed was developed over a period of 40 years. The cattle are grain-fed for longer than 120 days in line with animal welfare conditions to produce tender, flavorful and fragrant beef with a unique quality. During production, carcasses are refrigerated for 7 days in a room with temperatures ranging from 1 to 4 degrees Celsius before cutting. To preserve the unique characteristics of the beef and maintain beef quality in line with sanitation standards, the beef is packaged in skin packs to permit storage of up to 21 days after production, ensuring that restaurant owners have excellent ingredients for creating great impressions in customers mixed Brahman beef can be purchased at Makro and Makro Click.