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  1. #151
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by headhunter View Post
    just seen 5 samples of different pieces,you couldnt tell the difference,
    via a photo on your phone?

    or in real life?

  2. #152
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    ^I'd love to see a photo of any local beef that's worth 1000 Baht a Kilo...

  3. #153
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    Quote Originally Posted by Headworx View Post
    ^I'd love to see a photo of any local beef that's worth 1000 Baht a Kilo...
    i just paid 1047bht.a kilo for beef produced here,angus/wagyu.there are quite a few co-ops producing beef here in thailand,PON-YAMG-KHAM IS ONE.

  4. #154
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    ^ Yes, I believe that you are right. Just before the lockdown a fair number of beef producers came up from Korat as our local Robinson set aside a large space outdoors for them to exhibit and sell their meat. all supposed to be Wagyu
    I can't rmemebr the prices. I am not a big meat eater. It was very expensive. The wife and I tried some samples from a couple of the exhibitors. The verdict - far from great and certainly not worth the price. All business cards and flyers thrown away before leaving for home

  5. #155
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    yes larry there does seem to be more beef sellers advertizing lately,this one where the wife bought some has just opened a resturant in the mall here in korat,so its try first,my sirloin was very tender good taste and so was the cheap cut the wife bought for stir fry.but after reading about the scam in the bkk.post,pork soaked in cows blood and sold as beef,a lot of the local public in bkk.reported it.i would expect a few muslims will be sick as pigs.

  6. #156
    CCBW JPPR2's Avatar
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    I have tried a myriad of Thai raised beef and it is all utter crap quite frankly. Its like chewing on an old baseball glove. The flavor is terrible as well. My dogs take it away and gnaw on it and thank me for trying it another time. I have tried marinating it as well and still garbage. The other thing here is they cut the steak paper thin so good luck enjoying a medium rare steak. I go to Tops or Villa and have them cut my steaks to the proper thickness. They are either USDA or Australian 200 day aged grass fed.

    Thai beef might be good in a stew after cooked for 12 hrs.. maybe....

  7. #157
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    I was quite OK with the Thai French beef, the cattle are a Brahmin/ Charolais cross. Otherwise, stick to fillet- the last cut of beef I would buy (and thus, pay for) in Oz is fillet incidentally. Girly. But given the low fat content, stringy nature of Thai beef, it's basically the only cut that works for a steak.

  8. #158
    The Dentist English Noodles's Avatar
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    Topper, or anyone who can only get their hands on a lower quality beef should watch this. Very interesting.


  9. #159
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    beef in the news again,dsi raids importer over smuggled beef.the co.have been doing it for 6yrs.so it must have been good and cheap.
    over a 100million bhts.worth 3,500 tonnes over 6yrs.wonder where the TIPP OFF came from.

  10. #160
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    ^If they've been doing it 6 years but just got pinged now, it'd be a fair bet the tip-off came from someone who was in on it but has recently had their slice of the pie removed.

  11. #161
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    Quote Originally Posted by Headworx View Post
    ^If they've been doing it 6 years but just got pinged now, it'd be a fair bet the tip-off came from someone who was in on it but has recently had their slice of the pie removed.
    what i read in the bkk.post,tax evation,import duties and health risks were the main issues.as for health risks there isnt any.

  12. #162
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    Quote Originally Posted by English Noodles View Post
    Topper, or anyone who can only get their hands on a lower quality beef should watch this. Very interesting.
    That pineapple marinade has got to be worth a try.

  13. #163
    Thailand Expat AntRobertson's Avatar
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    Yeah that was quite interesting. Pretty quick too.

    Definitely one to have a crack at.

  14. #164
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    Thanks EN! I had never heard of using the pineapple skins in the marinade.

  15. #165
    The Dentist English Noodles's Avatar
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    Quote Originally Posted by Shutree View Post
    That pineapple marinade has got to be worth a try.
    Quote Originally Posted by AntRobertson View Post
    Yeah that was quite interesting. Pretty quick too.

    Definitely one to have a crack at.
    Quote Originally Posted by Topper View Post
    Thanks EN! I had never heard of using the pineapple skins in the marinade.
    Post it up here if ever done....

  16. #166
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    Quote Originally Posted by Headworx View Post
    ^If they've been doing it 6 years but just got pinged now, it'd be a fair bet the tip-off came from someone who was in on it but has recently had their slice of the pie removed.
    i did look at the co.'s web sight most of the imports of beef was from argentina,so it must have been good stuff.

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