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  1. #1
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    Decent Thai T-bone steak

    On our daily walk to the market, I kept browsing this shop, but always looked like it was shut, Yesterday tried the door, and was open.

    The Thai owner told me along the lines the Beef, was Wagyu 50/50 whatever that meant, so concluded the meat was bred with a Thai breed, not sure which breed will ask next time I visit.

    Looking at the meat, the marbling had the distinctive marbling of Wagyu, so was intrigued, so we bought 2 T-bones, one 300 gram the other 295 grams total cost was 270 baht.

    Returning home I opened them up and could feel, the meat was going to be chewy, wasn't expecting much.

    So we pan roasted them with garlic and plenty of seasoning, the colour when cooking said to me they had of only been hung for a short time.

    Sat down to eat, and a soon the was knife hit the steak could see it was chewy, but not that chewy, the taste of the meat, was very good which really surprised me.

    Well I can honestly say, I've just eaten the first Thai steak, that i enjoyed even if a little chewy.

    Well worth the 270 baht, and will definitely return to try his other meats.

    Anyone else had a good experience with Thai beef steaks.?

  2. #2
    Chinese spy sabang's Avatar
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    Crossbreeding Brahmin with similarly large Charolais has produced good results in Thailand. There are a couple of ranches doing this around Sakhon Nakhon in Isaan.
    But Wagyu is a small cattle breed from Japan. We breed and raise them here in Oz, and sell the meat back to the Japs etc for a fortune. But only in the relatively lush areas- they would not survive the outback, or the tropics.
    Not sure how a large tropical Brahmin would cross with a small, temperate climate Wagyu really. Interested to know what exactly they are doing here.

  3. #3
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    I have a feeling it may have been crossed with charolais,(was a photo of one on the wall) most are artificially inseminated these days, from what I've seen in the villages etc.

    When I bought i had visions of Zebu

  4. #4
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    Quote Originally Posted by Chico View Post
    Well I can honestly say, I've just eaten the first Thai steak, that i enjoyed even if a little chewy.
    You could have posted a pic?

  5. #5
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    ^Yeah I'd like to see a pic of what's being passed off as Wagyu at about 500 Baht a kilo too, poor old Mendip got stitched up buying local beef that was suppose to be top-grade but one look at the pic showed it was anything but. You can get Wagyu here of course, but it’s not cheap and it's definitely not chewy!

  6. #6
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    Quote Originally Posted by malmomike77 View Post
    You could have posted a pic?
    That nimrod has never ever posted a food pic or any kind of pic for that matter. I wouldn't hold your breath. I highly doubt that any Japanese cattle have been imported to Thailand to be crossbred and exporting wagyu cattle from Japan is banned. See here...

    The Wagyu population outside Japan is derived from fewer than 200 exports to USA that arrived between 1993 and 1997 after the first arrivals in 1976. Four bulls were sent from Japan by Morris Whitney in 1976. Colorado University took semen collections then they were bought by Wagyu Breeders Inc. There were no Wagyu females in America so the original two Wagyu Black (Mazda from Tottori and Mt Fuji from Hyogo) and two Wagyu Red bulls (Rueshaw and Judo from Kumamoto) were joined to Angus, Holstein, Hereford and Brangus cows in Texas. By 1991 the highest percentage Wagyu bull in the USA was 63/64 and it was estimated that there were less than 300 Wagyu crossbred females of breeding age that were 3/4 Wagyu or higher. In about 1991 the narrow genetic base was widened when semen from the fifth bull Itotani was brought to Canada by Lakeside Industries at Brooks. In the fourth generation, the American Purebred (15/16) is obtained and contains 93.75% Waggyu genetics.

    The Mannett Group (later to become World Ks) imported four Black Wagyu females (Suzutani and Rikitani - both Tajima - and Okutani - 75% Tajima and 25% Shimane) and two bulls (Michifuku and Haruki) were flown in July 1993. The first Fullbloods to be born outside Japan were the second generation embryos sired by Haruki II. Rikihari in Canada was the first on 19th June 1994 from Rikitani, then Genjiro from Okutani on 23rd June, with Okuharu following on the next day. The first Fullblood calf to be born in USA was Fujiko with her brother Beijirou from Okutani, also on 24th June 1994. Later in the year the first live exports were transported from USA to Wally Rae in Australia.


    The Mannett Group imported four black females (Okahana, Nakayuki, Kanetani and Nakagishi 5) and two black males (Kenhanafuji and Takazakura) in August 1994. Calves born after arrival were Tanitsuru, Nakazakura, Kitaguni Jr and Reiko.


    In this consignment were Red Wagyu imported by Dr Al and Marie Wood from selections made by Mr Yikio Kurosawatsu and Dr King in Kumamoto Prefecture. Nine red females (Namiko, Ume, Namoi, Akiko, Haruko, Fuyuko, Dai 3 Namiaki, Dai 9 Koubai 73 and Dai 8 Marunami) and three red bulls (Shigemaru, Tamamaru and Hikari) are regiostered in the AWA but reports state that only seven heifers were imported of which three were pregnant on arrival in USA. Calves born to AI (from Japanese sires Namimaru and Dai 10 Mitsumaru) were Big Al, Kaedemaru, Momigimaru, Ringo, 504 and 505. After the 180 days incubation that was required for quarantine, Namoi, Dai 3 Namiaki, Kaedemaru and Momigimaru went to Ontario in Canada. The remainder of the Red Wagyu/Akaushi herd in USA was sold to Englewood Farm in Texas. Subsequently most were transferred to Heart Brand.
    Japanese Venture Partners imported three black bulls (Kikuyasu, Fukutsuru, Yasutanisakura), ten black females (Chisahime 662, Chiyofuku 992, Fukutomi 990, Kikuhana 298, Shigehime 208, Tokuhime 486, Yasufuji 1/4, Yoshifuku 2 and Yuriko 1), and two red heifers (Kunisakae and 27 Homare). The red heifers were in calf and subsequently sold to Bruce Hemmingsen in Texas.


    Mr Shogo Takeda exported 35 black females, many in calf, and five black bulls (Itomichi 1/2, Kikuhana, Itohana 2, Kinto and Terutani) in 1994. There are numerous females that have been registered with births during this period.


    Mannett imported 7 black females (Taguchi 9, Nakahana 5, Mitsutaka, Okuito 9, Hanateru 9, Rabito and Hisako) with one black bull (Yasufuku Jr) in October 1998. Calves were Taguchifuku, Kotomichan and Kousyun.
    Chris Walker of Westholme imported 25 black females and three black males - Hirashigetayasu "001" (Kedaka), Itomoritaka "002" (Fujiyoshi) and Kitateruyasu Doi "003" (Tajima) to USA from ET Japan Company in Hokkaidoo in 1997. The following year another 59 females arrived together with semen from three black bulls (Shigefuku, Dai 6 Seizan and Kitatsurukiku Doi). 63 of the heifers in the two consignments were pregnant when they left Japan. The bulls had semen drawn and were slaughtered after the outbreak of BSE in Japan but the females were exported to Australia. This consignment was diverse with 44 Shimane and 28 Kedaka with 12 Tajima so injected milk and size with marbling. Dams which bred in Australia include: Hatsuko, Itoreiko, Kazuaki, Kitahikari 97/1, Kitakazu, Kitaokumi, Kitasakaedoi, Kitasekitori, Kitatizuru 2, Kunikiku 96, Masako, Masatoshi 2, Sakaehikari, Sekinakada 22, Sekiyuhou, Takakuni, Takashigedoi, Yamafuji, Yamaketakafuji 3 and Yuriyuhoi.


    Takeda imported 6 black bulls (Kikutsuru Doi, Itoshigefuji, Itoshigenami, Mitsuhikokura, Kikuterushige, Itozuru Doi).


    A Mishima bull (Kamui) - a native cattle breed from Mishima Island - was in this consignment. The indigenous cattle population on Mishima Island had been eliminated by Rinderpest disease in 1672. A few Japanese Black were transported over from mainland Japan to re-establish the herd, which has been in-bred for more than 25 generations. This genetic pool represents the traditional draught cattle of the 1700s so is distinct from Japanese Wagyu breeds of today. Mishima has high marbling but is smaller than Wagyu. Accordingly, "Kamui" (whose semen was imported by Takeda) was registered as a "base" animal (B115 with date of birth 28th August, 1991). Kamui progeny out of registered Fullblood dams are registered as Wagyu percentage (50% Wagyu) by the American Wagyu Association.
    The Takeda herd in USA was subsequently sold to Mr Gary Yamamoto in Canada.


    Mannett/World K's exported sixteen Wagyu bulls and three Wagyu heifers from USA to their Australian operation in October 2002.

    Wagyu beef cattle breed in USA.

    The Aussies got their wagyu from the Americans. See here...

    Wagyu cattle from Japan thrive in Australia conditions.
    Last edited by bsnub; 02-12-2021 at 04:36 PM.

  7. #7
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    Snub just a quick google makes your statement beyond belief.

    Thais not have wagyu maybe their to poor to buy hey

  8. #8
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    Everything you need to know about 'Thai wagyu' beef | BK Magazine Online



    The Breed


    The so-called “Thai wagyu” is a crossbreed between Australian or Japanese wagyu and Charolais, Brahman or Holstein cattle. “I’m the one who named it ‘Thai wagyu,’” says Thanabodee Ratchana, the man behind Best Country Beef butcher shop (see below). “About six years ago, some big people in Surin happened to import a wagyu bull. They let Suranari University keep its sperm and distribute it to local farmers. From there on, the wagyu-cross cattle has spread to many more farms in Buriram, Mukdahan, Nakhon Ratchasima and throughout Isaan.”


    The Meat

    The wagyu genes result in higher fat content in between the meat, which makes it super succulent and tender. The Thai cattle, meanwhile, contribute to increased meat fibers. Thanabodee says, “For me a Holstein-cross is the best as its meat carries the highest fat. Holstein is a native, straight-blood that can thrive very well here, unlike Charolais and Brahman which are already crossbreeds.” However, Phanuphon “Black” Bulsuwan, chef-proprietor of Chiang Mai’s Blackitch restaurant and the guy behind Krbb butchery in Bangkok (see below), says these local crossbreeds still can’t compare with full-blood wagyu. “I haven’t seen any Thai wagyu with an A5 score, not even an A3 actually. Most of them fall in the B range,” he says.


    Have purchased from Arno's Butchery in bKK, is damn tasty... tad expensive though.

    The Meth One's Fuck The Best !!


  9. #9
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    Quote Originally Posted by Fondles View Post
    “About six years ago, some big people in Surin happened to import a wagyu bull.
    They did not import it from Japan. So they must have got it from OZ.

    Quote Originally Posted by Fondles View Post
    “I haven’t seen any Thai wagyu with an A5 score, not even an A3 actually. Most of them fall in the B range,” he says.
    That means it is total shit.

  10. #10
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    Is this on one of your many visits to Thailand

    Davis Knowlton did a good one about Snub and Thailand

  11. #11
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    Quote Originally Posted by Chico View Post
    Is this on one of your many visits to Thailand
    No, it is just fact based, but you are not worth arguing with because you are mentally deficient. Apparently, the sad state of TD, the current moderation team likes wind up monkeys.

  12. #12
    Thailand Expat armstrong's Avatar
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    bUT tHe MarBLInG

  13. #13
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    Quote Originally Posted by armstrong View Post
    bUT tHe MarBLInG
    iF wE cOuLd oNlY sEe dA pIcS

  14. #14
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    Yeah there's no mistaking Wagyu and it's marbling that's for sure.

    Decent Thai T-bone steak-screenshot_20211202-192610_chrome-jpg

  15. #15
    CCBW Stumpy's Avatar
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    In all my years here I have never had a good Thai steak... ever. They either taste like crap or are like chewing on a baseball glove. I have tried many from different places hoping I might find one... I gave up. The only thing Thai beef is good for is beef stew IMHO.

  16. #16
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    ^ Makro used to sell Aussie steaks, they weren't to bad, don't sell them now, or should I say they just sell half sides and the such now, to big for my Freezer.

  17. #17
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    Quote Originally Posted by Headworx View Post
    Yeah there's no mistaking Wagyu and it's marbling that's for sure.

    Decent Thai T-bone steak-screenshot_20211202-192610_chrome-jpg
    Definitely wasn't that quality.

  18. #18
    CCBW Stumpy's Avatar
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    Quote Originally Posted by Chico View Post
    Makro used to sell Aussie steaks
    Yes. I have seen them on and off. Tried a Striploin. Wasn't to bad. Little to thin for my personal preference but in a pinch, they could work. However. Do not see them anymore.

  19. #19
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    Quote Originally Posted by bsnub View Post
    No, it is just fact based, but you are not worth arguing with because you are mentally deficient. Apparently, the sad state of TD, the current moderation team likes wind up monkeys.
    So for your own sanity,put me on ignore.

    As I'm trying to post about things Thai, you know what the forum is supposed to be about.

    Which you have no connection to and once again you have come onto a thread to try and trash and talk about things you have no idea about, so please refrain from trying to trash Thai threads.

    Thank You for your co-operation.

  20. #20
    Thailand Expat Fondles's Avatar
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    Quote Originally Posted by bsnub View Post
    They did not import it from Japan. So they must have got it from OZ.


    my cut and paste mentioned Aus didnt it ?

    You obviously have issue with my post, click the link and take it up with them.

  21. #21
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    Quote Originally Posted by Stumpy View Post
    In all my years here I have never had a good Thai steak... ever. They either taste like crap or are like chewing on a baseball glove. I have tried many from different places hoping I might find one... I gave up. The only thing Thai beef is good for is beef stew IMHO.
    Ditto. Yeah in a stew or slow braise you might be able to make something out of it, but I'll pass. Easy to get good steak here imported from all over the world starting at about 500 Baht a key and going North of 10,000++ Baht for real-McCoy Wagyu, just a matter of finding a supplier who has meat you like at a price you're happy to pay and it's all good. I do understand that's not so easy to do close to home in many places though..

  22. #22
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    Quote Originally Posted by Stumpy View Post
    Yes. I have seen them on and off. Tried a Striploin. Wasn't to bad. Little to thin for my personal preference but in a pinch, they could work. However. Do not see them anymore.
    Bought some yesterday at Makro. Sirloin. Making stew today.

  23. #23
    Thailand Expat armstrong's Avatar
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    Quote Originally Posted by Headworx View Post
    Ditto. Yeah in a stew or slow braise you might be able to make something out of it, but I'll pass. Easy to get good steak here imported from all over the world starting at about 500 Baht a key and going North of 10,000++ Baht for real-McCoy Wagyu, just a matter of finding a supplier who has meat you like at a price you're happy to pay and it's all good. I do understand that's not so easy to do close to home in many places though..
    What kind of wanker is paying 10k for a steak?

  24. #24
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    A Rich Wanker.

  25. #25
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    ^^Anyone wanting the highest MS grade Wagyu, that's who. And there's obviously plenty of them in Thailand, I can't see people importing it only for it to go bad because nobody can afford to buy it.

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