9 hours ago, jgarbo said:

Thai beef is usually retired buffalo or brahmin cow, neither bred for "gourmet consumption". In Thailand, I'd suggest chicken or pork (if Allah's not your current god). Cheap, tasty, good protein. 

Lot of religions beside Islam don't eat pork.

15 hours ago, Tchooptip said:

I do not think the Australian beef I buy from Macro is any more dangerous than anywhere else 

 

Are you SURE it is Australian beef? ????

13 hours ago, jgarbo said:

First BSE is not a disease, it's a condition, like a fatal bullet wound (in the brain).  Second, excessive consumption of red meat will probably shorten your life. But it's your life not mine, so I don't give a damn. Will Makro pay for your funeral, or does their love not extend that far? 

It is said that the Keto diet, which is similar to the all meat diet, is very beneficial to those with auto immune diseases, whereas vegetarians tend to stand very still and take root!! 

15 hours ago, dotpoom said:

I always needed a hammer and chisel to break a Thai steak into mouthfull size portions.

 

One of the reasons that Thai beef is so tough is the fact that the beef you eat today was probably eating grass the day before.  There is a reason why beef is hung.  It improves the flavour, breaks down the muscle tissue, and gets rid of the water,  and more importantly 'tenderizes' it.  

When you buy a beef joint, try hanging it on a hook in the fridge for a week.  You'll notice the difference.

13 hours ago, jgarbo said:

Second, excessive consumption of red meat will probably shorten your life.

Really? Define "excessive".

I never eat beef in Thailand because it is so tough and is often Water Buffalo. Across the border in Cambodia their beef is deliciously edible and is used in a traditional dish called beef lok-lak or just BBQ'd and cut into strips served with fresh vegetables and a seasoning dip - both very popular with the Khmers and me!  You can see the beef herds grazing alongside the Tonle Sap River.

Why don't they import cattle from OZ, US, or Japan that have decent beef. The skinny looking Thai cattle aren't very appealing. 

4 minutes ago, Beats56 said:

Why don't they import cattle from OZ, US, or Japan that have decent beef. The skinny looking Thai cattle aren't very appealing. 

Yes, the supermarkets and specialist farang stores do import frozen beef from these countries but it is very expensive (for me that is)

1 hour ago, lvr181 said:

 

Are you SURE it is Australian beef? ????

 That's what Macro writes on the labels if you doubt you ask them! For I do not care totally

 As long as it suits me it can even come from the moon.

My answer suits you? ... Otherwise, I change it!

1 hour ago, Beats56 said:

Why don't they import cattle from OZ, US, or Japan that have decent beef. The skinny looking Thai cattle aren't very appealing. 

 

This sounds like another sick buffalo story to me.

If the meat is well cooked the rabies will be destroyed. No problem. However "yaa kin neua dip" อย่ากินเนื้อดิบ, if your maid's from Isarn. 
 
 
 
 
 
 
 
 
 
 
 
 

Apparently raw beef can be eaten, the germs are said to be on the surface so provided that the meat has been brought to a temperature sufficient to kill the germs the meat can be eaten safely. Chefs must believe this because they offer steaks cooked 'rare'.
Does rabies or any desease for that matter, exist in the muscle of a deseased animal?


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4 hours ago, Burma Bill said:

I never eat beef in Thailand because it is so tough and is often Water Buffalo. Across the border in Cambodia their beef is deliciously edible and is used in a traditional dish called beef lok-lak or just BBQ'd and cut into strips served with fresh vegetables and a seasoning dip - both very popular with the Khmers and me!  You can see the beef herds grazing alongside the Tonle Sap River.

 

As said, there'd be nothing wrong with Thai beef if it was aged like Australian, US and other imported beef.  In Thailand, the cattle is killed then butchered and sold in the markets as quickly as possible.  You can age it at home which makes a vast difference.

 

Duplicate post

Edited September 27, 20187 yr by HHTel
duplicate

9 minutes ago, HHTel said:

 

As said, there'd be nothing wrong with Thai beef if it was aged like Australian, US and other imported beef.  In Thailand, the cattle is killed then butchered and sold in the markets as quickly as possible.  You can age it at home which makes a vast difference.

"You can age it at home which makes a vast difference".

 

Sounds similar to my wife and marriage.

30 minutes ago, cyberfarang said:

"You can age it at home which makes a vast difference".

 

Sounds similar to my wife and marriage.

One popular misconception is that you can dry-age steaks by lining them with cheesecloth or paper towel, then leaving them in your fridge for four to seven days. While this method dehydrates steaks (which can heighten flavor intensity), it does not properly age them. Beef needs to be aged for at least 14 days for enzymes to properly tenderize fibers, and needs to be aged for at least 21 days for complex flavors to develop. One week in a fridge—cheesecloth or no cheesecloth—won’t make that happen.

If you want to dry-age beef at home, you’ll need to start out with a large cut of top-grade, USDA Prime beef. Dry-aging needs to be done before a roast is cut into individual steaks, so go with something like a large rib roast, three ribs minimum. Also, be sure to buy a cut that still has a thick cap of fat on its exterior. This way, that side will only lose fat when you trim the exterior at the end of the aging process

https://barbecuebible.com/2016/03/15/how-to-dry-age-beef-at-home/

 

 

Don't eat animals. Simple.

17 hours ago, marcusarelus said:

One popular misconception is that you can dry-age steaks by lining them with cheesecloth or paper towel, then leaving them in your fridge for four to seven days. While this method dehydrates steaks (which can heighten flavor intensity), it does not properly age them. Beef needs to be aged for at least 14 days for enzymes to properly tenderize fibers, and needs to be aged for at least 21 days for complex flavors to develop. One week in a fridge—cheesecloth or no cheesecloth—won’t make that happen.

If you want to dry-age beef at home, you’ll need to start out with a large cut of top-grade, USDA Prime beef. Dry-aging needs to be done before a roast is cut into individual steaks, so go with something like a large rib roast, three ribs minimum. Also, be sure to buy a cut that still has a thick cap of fat on its exterior. This way, that side will only lose fat when you trim the exterior at the end of the aging process

https://barbecuebible.com/2016/03/15/how-to-dry-age-beef-at-home/

 

 

 

Just leave it (in original packaging or shrinkwrap it so it does not dry out) until the meat starts to turn a dark colour (aging process) then cook. 

My Thai teacher also taught us about the society. She told us Thais only kill old cows. Remember, in theory at least, Buddhists don't eat beef. When in Rome....

Beef, goat and lamb are the tastiest meats in my opinion. The pork that the Thais eat just seems to be a bland, generic fatty meat with no real flavour.

 

I would love to be able to cook a Jamaican curry goat or lamb vindaloo.

Edited September 28, 20187 yr by pr9spk

7 hours ago, lvr181 said:

 

Just leave it (in original packaging or shrinkwrap it so it does not dry out) until the meat starts to turn a dark colour (aging process) then cook. 

Beef needs to be aged for at least 14 days for enzymes to properly tenderize fibers, and needs to be aged for at least 21 days for complex flavors to develop. You’ll need to start out with a large cut of top-grade beef like a rib roast.  A steak in shrink wrap will not work.  It just spoils. If you like the flavor of rancid beef it would work well. 

 

https://barbecuebible.com/2016/03/15/how-to-dry-age-beef-at-home/

 

 

Edited September 28, 20187 yr by marcusarelus

5 hours ago, elgenon said:

My Thai teacher also taught us about the society. She told us Thais only kill old cows. Remember, in theory at least, Buddhists don't eat beef. When in Rome....

I take it that was an Anuban teacher? 

 

At slaughter, animals of both genotypes were on average 4 years old following common Thai practices concerning cooking habits. This procedure excluded an age effect. The animals were slaughtered at the Huay Kaew slaughterhouse, Chiang Mai, Thailand.

https://www.tandfonline.com/doi/full/10.1080/09712119.2014.963087

 

Ask a monk for up to date rules on them eating beef. 

 

On 9/26/2018 at 6:24 PM, dotpoom said:

I always needed a hammer and chisel to break a Thai steak into mouthfull size portions.

have you tried a chainsaw?

Saw the same happen with a baby buffalo.. Died after a few weeks and they cut it up and gave it away to be eaten..

Had a pal who used too work at tower of London,a beefeater in fact, well you know the story,they eat beef every day,retired came to Thailand met girl,fell in love moved here ,returned after a year to Uk poor chap just could not find decent beef,nor could he find white lace top hold up stockings that they all wore as part of uniform,at least not in his size,now happily living back in Uk,Cleethorpes i think ,marvelous weather there,and beef and stockings in abundance.

3 minutes ago, marko kok prong said:

Had a pal who used too work at tower of London,a beefeater in fact, well you know the story,they eat beef every day,retired came to Thailand met girl,fell in love moved here ,returned after a year to Uk poor chap just could not find decent beef,nor could he find white lace top hold up stockings that they all wore as part of uniform,at least not in his size,now happily living back in Uk,Cleethorpes i think ,marvelous weather there,and beef and stockings in abundance.

Have you recently been eating meat from a cow which died of sickness?

 

Edited September 28, 20187 yr by Brunolem

19 minutes ago, Brunolem said:

Have you recently been eating meat from a cow which died of sickness?

 

Indeed not sir,i am perfectly insane already

Most of the beef is Brahman and not of good eating quality, usually old and the meat is never hung. After years of trying to find decent beef (including the rubbish that Macro sell) I set out to find a farm that supplied other than Brahman, I was lucky enough to find a Charolais farm, a huge operation with their own Ab's. I now buy all my steak from them, usually I buy fillets and use these for everything, the fillet being the tenderest cut anyhow, absolutely melt in your mouth and at 600 Baht a kilo. not too pricey for excellent quality.

3 minutes ago, blinkers said:

Most of the beef is Brahman and not of good eating quality, usually old and the meat is never hung. After years of trying to find decent beef (including the rubbish that Macro sell) I set out to find a farm that supplied other than Brahman, I was lucky enough to find a Charolais farm, a huge operation with their own Ab's. I now buy all my steak from them, usually I buy fillets and use these for everything, the fillet being the tenderest cut anyhow, absolutely melt in your mouth and at 600 Baht a kilo. not too pricey for excellent quality.

And where would that be?

 

Any name, phone number or anything else?

 

2 minutes ago, blinkers said:

Most of the beef is Brahman and not of good eating quality, usually old and the meat is never hung. After years of trying to find decent beef (including the rubbish that Macro sell) I set out to find a farm that supplied other than Brahman, I was lucky enough to find a Charolais farm, a huge operation with their own Ab's. I now buy all my steak from them, usually I buy fillets and use these for everything, the fillet being the tenderest cut anyhow, absolutely melt in your mouth and at 600 Baht a kilo. not too pricey for excellent quality.

 

Good info as fed up paying 1500 + baht for Aussie steak. 

 

I have seen the label "Thai/French" beef here...…….would that be the same as that which you describe, if not what should I look for?

 

Thanks in anticipation.