Explore the Innovations of
Red Star International
Red Star International
Mr. Nhi founded Red Star International Ltd. on April 17, 1993 in Hanoi City, Vietnam. Under Mr. Nhi’s visionary leadership, Red Star International has soared to new heights in the agricultural sector. He identified emerging opportunities, spearheaded transformative investments in modern infrastructure, and forged strategic partnerships with key government and industry stakeholders. His forward-thinking approach streamlined operations, bolstered international competitiveness, and established him as a dynamic, results-driven leader whose innovative strategies have propelled the organization to resounding success.
From its inception, Red Star International positioned itself as a prominent distributor in Vietnam, forging partnerships with globally recognized brands. The company became an authorized distributor for several international corporations, including Total (France) for gas products, Exxon Mobil (USA) for lubricants, Donaldson (Singapore) for filtration systems, and Schaeffler (Germany) for ball bearings. These partnerships solidified Red Star’s reputation as a trusted link between global suppliers and the Vietnamese market.
In August 1994, Red Star International expanded its business scope by entering a joint venture with the Hecny Group of Hong Kong. This collaboration led to the establishment of Hecny Transportation Vietnam, a company specializing in logistics services. This venture allowed Red Star to strengthen its foothold in the logistics sector while enhancing Vietnam's trade connectivity with international markets. Hecny Group has 80 offices and 250 distributions around the world on all continents, inclusing the United States of America.
Building on his proven record of strategic leadership, Mr. Nhi is expanding Red Star's business portfolio by venturing into the restaurant industry. By acquiring established chains like Lemongrass and forming a joint venture with Rogers & Son's X-Steakhouse, he is set to diversify revenue streams and create exciting cross-sector synergies. This move not only enhances the overall brand appeal but also leverages his expertise in operational excellence and market innovation to drive growth and ensure long-term success for Red Star International and plans supply American beef to all Pho Restaurants in Vietnam and all across Asia.
Journey to Dalak Cattle Farm
The Inauguration Ceremony
Hecny Transportation
Container Yard and Warehouse
Recognizing the importance of efficient logistics infrastructure, Red Star International established a branch and developed a state-of-the-art Container Yard (CY) system alongside a comprehensive Container Freight Station (CFS) warehouse network at Hai Phong Port. This facility featured modern infrastructure, including a 2,842-square-foot, four-story office building, a 139,931-square-foot container yard, and two CFS warehouses measuring 8,719 square feet and 32,227 square feet, respectively. This investment enabled the company to streamline cargo handling, storage, and distribution services for its partners and clients.
Red Star International's state-of-the-art Container Yard (CY) serves as a critical hub for global trade, providing seamless logistics support for importers, exporters, and shipping partners. Functioning as an international customs port and warehouse, the CY ensures efficient cargo handling while maintaining strict standards of security and compliance. All incoming and outgoing shipments undergo thorough inspections to verify cargo integrity and adherence to international trade regulations. Red Star International also manages the entire documentation process, including cargo manifests and customs declarations, to facilitate smooth and timely processing. The CY acts as a central point for tariff assessment and collection, streamlining both import and export procedures while enhancing trade facilitation through simplified customs processes and optimized logistics workflows. Collaboration with customs authorities, port officials, and trade agencies further ensures that cargo clearance is handled without delays. With modern infrastructure, advanced logistics capabilities, and a commitment to regulatory compliance, Red Star International's Container Yard continues to play a pivotal role in supporting efficient, secure, and reliable global trade operations.
Red Star Agricultural and Industrial Complex
Expanding its business portfolio further, Red Star International ventured into the agricultural sector on February 4, 2009, by establishing the Sao Do Sustainable Agricultural and Industrial Complex in Dak Lak Province, Vietnam. This subsidiary focused on developing sustainable beef cattle farming across a sprawling 1,045-acre area. With the capacity to raise between 3,000 and 5,000 cattle, the complex also featured a dedicated irrigation system serving 123 acres of grassland to ensure consistent feed production.
The facility features a fully integrated operation, including a feedlot and an on-site abattoir, streamlining the entire process from feed production to cattle fattening and preparation for the market. This comprehensive approach not only enhances operational efficiency but also ensures superior product quality. Red Star International has made significant investments in this integrated farming system, guaranteeing a consistent supply of nutritious feed while optimizing cattle processing for both domestic and international markets.
Rogers & Sons Feedlots - Dimmitt, TX
Rogers & Sons, Ltd. owns two feedlots with a capacity of up to 200,000 cattle, located 11 miles southwest of Dimmitt, TX, setting the standard for premium beef production. With a legacy built on quality, expertise, and integrity, they have become one of the most trusted names in the cattle feedlot industry.
Primarily focused on fattening cattle, Rogers & Sons optimize weight gain while ensuring the health and well-being of every animal, but go beyond standard feeding practices. Rogers & Sons utilizes cutting-edge nutrition, expert care, and generations of experience to raise healthier cattle to ensure top-tier meat.
The History Of Rogers & Sons
Mark Rogers doesn’t remember a time when cattle weren’t a part of his life. Some of his earliest memories are of gripping the saddle horn as his father rode him out into the feedlot, the dust kicking up around them as cowboys worked the pens. The scent of feed, the warmth of the sun on his skin, the sound of hooves on dirt. It was all as natural to him as breathing.
The Rogers family’s roots ran deep in Dimmit, Texas, stretching back four generations. It was Mark’s grandfather who first carved their name into the land, building one of the earliest feedlots in the Texas Panhandle, Dimmit’s feedlot, in 1966. For nearly two decades, it stood as a testament to hard work and resilience before being sold in 1984. But the Rogers weren’t done. Mark’s father and his two uncles rolled up their sleeves and built another operation, Rafters 3 Yard, just a mile down the road still in operation today.
As a child, Mark never saw this life as work. He and his brother Chad grew up in the dust and grit of the feedlot, their days spent wrangling cattle, tending to the sick, and feeding the herds alongside their father. The rhythm of the yard, the early mornings, the long days, and the deep satisfaction of caring for the land and its animals was in their blood.
As the Rogers family grew, everyone ventured off on their own path. In 2004, Mark, Chad, and their father came together to build something of their own, Rogers & Sons. With determination, they set out to refine and improve feedlot operations, carrying forward the family legacy and all the hard work they’ve put in generations past.
In 2016, Mark and Chad bought out their father, taking full ownership of Rogers & Sons. They started with a single feedlot and 7,000 head of cattle. The weight of responsibility sat squarely on their shoulders, but they embraced it, just as their father and grandfather had done before them. And they grew.
Today, Rogers & Sons is no small operation. Mark now manages two feedlots, home to nearly 50,000 head of cattle, and employs a team of 45 hardworking workers. The operation is bigger than ever, but the values remain the same; hard work, family, and a deep respect for the land and animals that sustain them.
The Rogers name has been a part of Dimmit for generations, but Mark isn’t stopping here. With his sights set on the future, he’s looking beyond Texas, ready to expand Rogers & Sons to the world. His story isn’t just about carrying on a legacy, it’s about building a new one, bigger and bolder than ever before.
Roger & Sons Day-to-Day Operations
The day at Rogers & Sons begins before the sun rises, starting at 5 a.m. With a full day’s work ahead, every moment counts at the feedlot. The workers saddle up and ride out, making their first rounds to check on the cattle in each pen.
Health and Environmental Management
The cowboys monitor the herd’s health by observing behavior and manure consistency. They ensure the pens stay clean, the water is accessible, and the feed rations are adjusted based on consumption to minimize waste. Throughout the day, they actively check for signs of illness and address any issues that arise, providing veterinary care when needed.
Feeding Management
Cattle must be fed three times a day, and consistency is key with regular feeding leads to better weight gain and higher-quality meat. With thousands of cattle to feed daily, it takes a dedicated team and precise coordination to keep operations running smoothly.
To optimize feeding, computers track the amount of feed in each pen and monitor consumption levels. The cattle are fed steam-flaked corn, a process that involves steaming shelled corn before rolling it into thin flakes. This method increases the corn’s surface area and gelatinizes some of the starch, making it easier for enzymes to break down and improving digestion and overall ruminant performance.
According to a USDA study, steam-flaked corn also has environmental benefits, reducing enteric methane emissions from cattle by 21% compared to dry-rolled corn.
Shipping and Receiving
Before shipment, cattle undergo health checks, vaccinations, and are tagged for traceability. They are sorted into groups based on factors like weight and destination to minimize stress during transport. Specialized trucks with proper ventilation, space, and water provisions are used, and drivers follow guidelines regarding travel times and rest stops. Detailed shipping papers, including health certificates and transport logs, ensure that every step meets regulatory requirements.
On the receiving end, coordination is key. The facility prepares by setting up designated pens or quarantine areas to handle incoming cattle. Once the animals arrive, they are inspected for signs of stress or illness, weighed, and their identification is verified against shipment records. Often, new arrivals are held in quarantine for a brief period before being gradually integrated into the existing herd. Adjustments in feeding and watering regimens help the cattle acclimate smoothly, ensuring that day-to-day operations maintain both animal welfare and operational efficiency.
Joint Venture: Red Star International and Roger & Sons
Red Star International and Roger & Sons have entered into a joint venture to combine their strengths and resources, enhancing cattle fattening and beef production. This collaboration leverages Red Star International's agricultural complex and port facilities alongside Roger & Sons Ltd.'s expertise in cattle fattening.
The joint venture between Red Star International and Roger & Sons represents a significant milestone in the global beef supply chain, combining world-class expertise with cutting-edge logistics. Roger & Sons, renowned for producing some of the highest-quality beef in the United States, will now expand its reach across Asia, thanks to Red Star International's robust agricultural complex and port facilities. This collaboration streamlines the entire production process, from cattle fattening to international distribution, ensuring premium beef reaches new markets with efficiency and reliability.
By leveraging Roger & Sons' expertise in cattle fattening and Red Star International's advanced logistics network, this partnership not only strengthens trade ties between the United States and Asia but also sets a new standard for quality and sustainability in global beef production. The venture supports local farmers, enhances supply chain resilience, and provides Asian consumers with access to superior, ethically raised beef. Ultimately, this collaboration underscores a shared commitment to excellence, innovation, and the continued growth of international agricultural trade.
With our 4F circular economy model (Feed – Farm – Food – Fertilizer), we aim to make our products greener, cleaner, higher quality, and more affordable.
Optimized Cattle Fattening
Leverage Roger & Sons Ltd.'s proficiency in cattle fattening, combined with Red Star International's superior farm infrastructure and international port facilities, to enhance cattle farms for maximum weight gain and superior USDA-quality meat.
Supply Chain Integration
Streamline the supply chain from feed production to cattle fattening, processing, and distribution using Red Star International's agricultural complex and international port.
Market
Expansion
Increase market reach and sales by leveraging both companies' networks and facilities to distribute live cattle and USDA-quality standard meat to pho and high-end restaurants in Vietnam, as well as other Asian countries such as Japan, Korea, Hong Kong, and Singapore.
Red Star International Restaurants
X- STEAKHOUSE
In the heart of the Texas Panhandle, Mark Rogers founded X-Steakhouse, bringing the bold flavors and rich heritage of Amarillo to your plate. But this isn’t just a steakhouse, it’s a tribute to the land, the ranchers, and the time-honored traditions that make Texas beef the best in the world.
The X- name has deep roots, originating from their X Bar Ranch in Oklahoma, where the same X- brand is stamped on his cattle. While many restaurants were closing in 2020 due to COVID-19, Mark saw an opportunity to do something different. Instead of shutting down, he stepped up, opening X- Steakhouse with a mission to serve only the finest beef, sourced directly from his own ranch. By controlling every step of the process, he ensures that every steak that hits the plate is of the highest quality in town.
At X-Steakhouse, guests are served hand-cut, premium steaks, expertly aged, and flame-grilled to achieve a rich, smoky flavor. Whether it's a classic ribeye, a sizzling filet, or slow-smoked brisket, every bite reflects true Texas craftsmanship.
With a selection of handcrafted cocktails and bold Texas whiskeys, diners can relax and enjoy the warm hospitality that defines Amarillo. More than just a steakhouse, X-Steakhouse is a celebration of tradition, passion, and an unforgettable dining experience.
LEMONGRASS
The story of Lemongrass is one of passion, experience, and a deep connection to family traditions. It all began with Doan Minh Tri and his wife, Dao My Hoa, who have dedicated over three decades to perfecting their craft as chefs. Throughout the years, the couple honed their skills in various culinary traditions, managing and owning Italian, French, Chinese, and Japanese restaurants. With each cuisine they explored, they gained invaluable knowledge, but they never forgot their roots, Vietnamese cooking.
Drawing inspiration from their family's cherished recipes, they decided to create something that would combine their broad culinary expertise with the authentic flavors of Vietnam. In the 2000s, they opened the first Lemongrass restaurant in Oklahoma, marking the beginning of a journey that would eventually change the food scene. Their signature dish, pho, a flavorful Vietnamese soup made with aromatic broth, tender rice noodles, and either meat or seafood, garnished with fresh herbs, became an instant favorite. It wasn’t just the flavors that people adored; it was the care and authenticity with which they prepared each bowl. Lemongrass quickly gained a reputation for being a place where comfort and tradition met with culinary excellence.
Their success in Oklahoma fueled their desire to expand, and in 2011, they made the bold decision to move to Amarillo, Texas, to open a second location. This move was more than just a change of scenery; it marked a new chapter in their culinary journey. In Amarillo, Doan Minh Tri and Doa My Hoa embraced a new venture, they purchased a farm where they raised their own cattle, ensuring the highest quality beef for their dishes. The farm provided a unique advantage, allowing them to serve the freshest, most flavorful ingredients straight from their land to their customers' plates.
Today, Lemongrass is a beloved restaurant chain known not only for its pho but also for its dedication to quality, authenticity, and the love of family recipes. With every dish, Doan Minh Tri and Doa My Hoa invite their guests to experience the richness of Vietnamese cuisine, infused with the heart and soul of their lifelong culinary journey.
With an unwavering passion for sharing the flavors of Vietnam, their dream now is to share their Vietnamese vision on the iconic Las Vegas Strip. They want to elevate Vietnamese cuisine to new heights, blending traditional flavors with refined, upscale presentations. It's a dream fueled by their belief that the world is ready to experience the depth and sophistication of their culture's culinary heritage. For them, expanding to Las Vegas isn't just about growth, it's about introducing a fresh perspective on Vietnamese food to an international audience while continuing to honor the roots that made Lemongrass what it is today.
X-BAR
X-BAR will not feel like another dining destination, it will create an experience. X-BAR will honor the soul of Vietnamese cuisine, presenting modern interpretations of cherished recipes handed down through time. Each dish will carry the rich history of Vietnam, beautifully intertwined with subtle French influence, creating a culinary journey unlike anything else.
Sourcing its beef from Texas, home to some of the finest ranches in the country will ensure premium ingredients will elevate each dish, delivering flavor and tenderness that reflect the care put into every plate.
The atmosphere will reflect the elegance of fine dining while staying true to the warmth and authenticity of Vietnamese culture. From the first bite to the last sip, every detail will speak of tradition, refinement, and passion. X-BAR will bring the flavors of Vietnam to Las Vegas in a way that elevates the experience, creating a new standard for high-class dining on the Strip.
Red Star International is on a mission to expand its restaurant ventures worldwide, bringing the taste of excellence to every corner of the globe. Each establishment embodies their unwavering commitment to premium ingredients, with menus showcasing beef sourced directly from their own feed yards, renowned for producing some of the finest cattle in the world.
As their footprint grows, so does their dedication to sharing the rich, authentic flavors of world-class beef with diners everywhere. From a sleek steakhouse in Tokyo to a charming bistro in Paris or a vibrant grill in Dubai, Red Star International is redefining the global dining experience.
Join them on this journey as they continue to set the standard for quality, flavor, and innovation one unforgettable dining experience at a time.
