Mastering slaughtering technology to export animal products

In Gia Loc Ward, Tay Ninh Province, Pacow International Co., Ltd. is among the few companies that have mastered slaughtering and chilled beef processing technology following Australian standards — a model still very new in Vietnam.

Pacow has built a closed production chain “from farm to table”: importing high-quality cattle breeds, raising them under modern standards; slaughtering on a suspended line where carcasses never touch the ground; sterilizing the meat at 84°C; then chilling it at 0–4°C for 24–48 hours before cutting and packaging. The process is strictly controlled for microbiological safety, vacuum-sealed, and cold-stored, allowing the meat to retain its quality for up to 21 days.

“In the slaughtering room, every step is performed efficiently and in accordance with animal welfare standards, minimizing pain for the livestock. Before slaughtering, the cattle are bathed and relaxed to prevent stress. The stunning and bleeding process lasts only about 20 seconds, under close supervision by specialists,” said Nguyen Hai Dang, Head of the Quality Management Department at Pacow Company.

Mr. Oan Loc Phen, Director of Pacow International Co., Ltd., added that Vietnam is one of Australia’s largest beef import markets, but its potential has not yet been fully tapped. Pacow aims to bridge the gap between traditional practices and modern technology so that Vietnamese consumers can enjoy high-quality beef comparable to imported products.

“Vietnam currently ranks second, after Indonesia, in importing beef cattle from Australia. However, the added value in the domestic beef industry remains modest. By applying advanced technology, Pacow has obtained several prestigious certifications such as ISO, HACCP, Global GAP, and Halal, opening doors to demanding export markets,” Mr. Phen shared.

Not only Pacow but Tay Ninh Province as a whole is striving to modernize its slaughtering system, considering it a key stage to ensure disease safety and increase the value of livestock products.

According to the Tay Ninh Department of Agriculture and Environment, the province currently has 93 active slaughtering facilities. These facilities generally meet veterinary hygiene standards; their equipment and transport vehicles are regularly cleaned, disinfected, and sterilized. Animals brought into the province have clear origins, are issued quarantine certificates, and fully comply with slaughtering control procedures as required by regulations.

Since the beginning of the year, these facilities have slaughtered more than 72,000 buffaloes and cattle, 1.2 million pigs, and over 20 million poultry. More than 43 million animals have been quarantined for interprovincial transport, and over 29 million have undergone slaughtering supervision, contributing to food safety assurance. The traceability system has been strengthened, with 90,370 transport trips involving more than 21 million animals participating in traceability monitoring.

At the same time, investment attraction has achieved positive results, with 43 projects appraised (12 new projects, 16 project adjustments, and 13 proposals for investment approval). The veterinary sector has also processed 155 requests from enterprises for certification of disease-free zones, creating favorable conditions for export.

Nguyen Minh Lam, Vice Chairman of the Provincial People’s Committee, emphasized: “Tay Ninh borders and serves as the western gateway to Ho Chi Minh City, located near the two major wholesale markets - Binh Dien and Hoc Mon. This is a significant advantage for developing industrial slaughtering facilities to serve both domestic and export markets.”

With the coordinated efforts of local authorities and the pioneering role of enterprises, Tay Ninh is gradually asserting its position in the modern food processing industry, where slaughtering is regarded as a strategic link, enabling livestock products to reach global markets.

At present, to ensure a safe supply of meat to the market, functional agencies and local ward and commune authorities are strengthening the supervision of livestock trading and slaughtering activities at centralized slaughterhouses. These facilities are required to provide full fee receipts, quarantine stamps, and strictly comply with veterinary hygiene regulations. At the same time, specialized forces regularly inspect and monitor markets to ensure that products reaching consumers have clear and traceable origins.