Yellow cattle

Roaming the pristine pastures of northern Laos and Mekong riverbanks, indigenous Indochinese yellow cattle develop their distinctive flavor profile through a lifetime of foraging wild lemongrass, perilla and other medicinal herbs under the tropical canopy. These agile, disease-resistant animals mature slowly over three years of chemical-free grazing, yielding meat with remarkably tight muscle fibers and under 5% fat content—a lean yet intensely flavorful result of their natural lifestyle.

The deep ruby-colored beef reveals its superiority upon cooking: whether charcoal-grilled to caramelized perfection or slow-braised with aromatic herbs, it releases an irresistible buttery sweetness underscored by herbal notes. Nutritionally, it outperforms conventional beef with higher Omega-3s and conjugated linoleic acid (CLA) concentrations—a heart-healthy protein source that's become prized in Chinese markets via the China-Laos Railway's cold chain network.

More than just premium meat, these cattle represent a sustainable agricultural tradition. They form the centerpiece of Lao New Year feasts while supporting rural livelihoods—a delicious testament to how traditional husbandry and untouched ecosystems can produce world-class ingredients. Each cut carries the essence of Laos' chemical-free highlands, offering modern consumers a taste of Southeast Asia's best beef.