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On 19 April 2019, the National Office of Intellectual Property has issued Decision No. 1983/QĐ-SHTT granting Geographical Indication registration certificate No. 00073 to “Hà Giang” beef. The Department of Agriculture and Rural Development of Ha Giang Province is the organization in charge of management of this GI. 

Golden mountain ox, also known as H’Mông ox, is the only ox breed under prohibition of export and preservation, development thanks to its high genetic value. This kind of breed can withstand harsh and cold conditions of rocky mountains with rough terrain, high inclination and scarcity of food and water. Therefore, golden mountain ox can adapt to the natural conditions of the northern mountainous region of Việt Nam. Though raised in other provinces such as Cao Bằng and Bắc Kạn, Hà Giang province is known for the largest number and the longest history of herding golden mountain ox. According to the locals, golden mountain oxes have been in the area since the first H’Mông community came to the land of Hà Giang and settled there 300 years ago. For this reason, the community of H’Mông ethnics consider golden mountain ox part of their history, culture and daily lives. They love and consider oxes as their friends, a valuable asset and a symbol of power, status and wealth of the master. Hà Giang golden mountain oxes are raised “on the back” according to H’Mông culture. 

Different to ox in other areas, Hà Giang golden mountain ox possesses very unique traits . Hà Giang beef has a bright red color, small and smooth strings, naturally sticky and dry surface, and a distinct smell. The beef once cooked will have a special sweet taste and soft texture. Thanks to the herding custom, Hà Giang golden mountain ox beef has a high protein content of 21.30% to 23.30%, fat content of 3.80% to 5,79% and multiple fat strings . Hà Giang golden ox beef has a soft texture, low toughness of 48.90 to 70.50 and percentage of water loss after being cooked (from 24.63 to 31.00) in comparison with meat of golden oxes from other areas. 

The unique quality of Hà Giang golden ox is preserved thanks the fact that oxes are raised on the altitude of over 1,000 metre. At this height, climate is cool at 21.6^oC to 23.9^oC all year round  and the air is thinner. Therefore, in order to intake oxygen, the oxes naturally adjust to a higher Hemoglobin in their blood, resulting in a brighter red meat comparing to ox meat raised in other lower areas. Moreover, ¾ of the geographical area consists of rocky, divisive terrain, thus the oxes cannot be grazed but only raised in confinement. Different to the local raising practice, the oxes are fattened in complete confinement in 2 or 3 months before butchering. The fattening fodder consists of carbohydrate feed, corn, raw green wild grass and forest vegetables. Natural feed available in the geographical area is diverse thanks to a vast natural forest area of 262.956,9 ha with big variety of plants, particularly many kinds of wild grass – an important source of feed for the oxes during fattening period. Those kinds of plants are considered as herbs that contributes to the quality and nutrition of Hà Giang golden ox beef. Hà Giang golden oxes are carefully tended by H’mông ethnics with various peculiar techniques and secrets. This is the reason why Hà Giang golden oxes are big, strong and healthy with superior quality in comparison with other kinds of beef in the market and well-known as a specialty of Hà Giang province. 

The geographical area covers the districts of Mèo Vạc, Đồng Văn, Yên Minh, Quản Bạ, Xín Mần, and Hoàng Su Phì of Hà Giang province.  

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