1 minute ago, 0ffshore360 said:

Some irony in mentioning food dogs !

Irony is one of my more important middle names.

On 1/22/2026 at 7:16 AM, GammaGlobulin said:

Dear Folks,

Buying a good cut of meat in Asia should not be that difficult.

For example:  In Taiwan, it’s easy.

In order to get a good cut of meat, while in Taiwan, just visit the Costco Stores; it’s simple as pie.

So then, why is it sometimes so difficult to buy a decent, non-tough, chicken breast in Thailand?

The answer is:  It should not be difficult to find a chicken breast in Thailand, since we can hear the chickens in most of our neighborhoods, waking us up every morning.

In reality: When I go to the store and try to buy chicken breast, what I come home with is something like….

RUBBER-DUBBER-FLUBBER Chicken, instead.

Surely, I know that the Asian way of cooking favors stir-fry, and I like stir fry.

However, when I want to dig my teeth into a tender breast, then this is what I want. I don’t want to chew on it for an hour, before devouring it.

Why is the chicken breast in Thailand so much tougher than what some of us are used to in other countries?  Is this just Thai philosophy at work, and one more example of something we Farang will never understand?

Anyway, now to the crux of my dilemma:

I do not care if it might be chicken or pork.

All I care about is being able to buy a succulent and tender piece of meat, outside of Pattaya.

The reason I mention Pattaya is because I am not there.

And, also, in Pattaya, I know that the retailers suck up to the Farng, and provide whatever they want, including tender meat.

This is NOT a Joke-Post, by the way.

I would be willing to pay about Bt.200 per Kg, for some decent meat.

What are the brands, if any, to look for?

I will ONLY buy from the major food retailers, since I do trust them.

I have been told that several major retailer brands are owned by the same company, but maybe I am wrong.

So, will it be pork?

Or, will it be chicken breast?

I would prefer chicken, but will take pork, as long as it is high quality, and does not wear down my teeth, and tire my jaws.  The bite strength of humans is not that great, and some of this chicken should be fed to wolves. The wolf has a bite strength of about 400 psi. By comparison, a chihuahua has a bite strength of about 125, give or take. And a human male has a bite strength of about 150.  Well, at least we are not as weak as the Chihuahua.

Still, NOBODY, probably, wants to test their strength on a chicken breast.

BREASTS are supposed to be tender, or have you not heard?

As I say:  If I knew what to look for, I would buy either good-tasting pork or chicken, provided it was tender, and provided the cost was approximately Bt.200 per kg.  Or, am I expecting too much at this low price?

Any purchasing information will be helpful.

Gamma

Note: I am willing to slow cook it, bake it, broil it, or whatever. I only need meat that I am used to. I grew up in America, and not in China, after all.

This is not to say that Chinese cuisine is not the finest. It is only to say that the method of food preparation is different. When stir-frying meat, the Chinese use thin, long slivers of meat, mostly, and they marinate in TaiBaiFen, and many other mixtures, before cooking the meat on a very hot fire, for a very short time.

I want to bake, stew, broil, fry, etc., my meat, and have it melt in my mouth, as I once used to be used to.

In China, this is also available, with stewed dishes. But, where does their meat come from?  Probably not Thailand, I would think.

Conclusion: I want a piece of meat which is suitable for consumption by a chihuahua, and not exclusively edible by the wolf.

I've never had a problem with either pork or chicken in Thailand. I buy at either the fresh market or Makro.

I'd suggest you adapt your cooking methods. The issue seems to be at your end.

23 minutes ago, youreavinalaff said:

I've never had a problem with either pork or chicken in Thailand. I buy at either the fresh market or Makro.

I'd suggest you adapt your cooking methods. The issue seems to be at your end.

Even before cooking, the chicken meat is noticeably tough.
I would suggest that the problem is at the supplier's end, and ALSO at the buyer's end.

Who are they buyers that work in the industry here?

What are their criteria for selecting meat, and what are their target prices, and so much other info we know nothing about.

All is terribly OPAQUE.

45 minutes ago, GammaGlobulin said:

Even before cooking, the chicken meat is noticeably tough.
I would suggest that the problem is at the supplier's end, and ALSO at the buyer's end.

Who are they buyers that work in the industry here?

What are their criteria for selecting meat, and what are their target prices, and so much other info we know nothing about.

All is terribly OPAQUE.

Like I said, I've never had a problem. Others have said the same so it's unlikely going to be the suppliers or buyers, especially as most commercially produced chicken comes from the same supplier.

1 hour ago, GammaGlobulin said:

Even before cooking, the chicken meat is noticeably tough.
I would suggest that the problem is at the supplier's end, and ALSO at the buyer's end.

Who are they buyers that work in the industry here?

What are their criteria for selecting meat, and what are their target prices, and so much other info we know nothing about.

All is terribly OPAQUE.

Frozen, defrosted and frozen again? Together with neither yourself nor your cook appearing to have even the slightest idea of what to do with chicken breast. Nor even able to adapt technique for different pieces of meat. Stop buying it and choose another more forgiving part perhaps.

1 hour ago, FrankieGoesToHolly said:

Frozen, defrosted and frozen again? Together with neither yourself nor your cook appearing to have even the slightest idea of what to do with chicken breast. Nor even able to adapt technique for different pieces of meat. Stop buying it and choose another more forgiving part perhaps.

This is excellent advice, in fact.

I plan to do just this.

At the moment, I am thinking pork tenderloin.

Or, a roast of pork.

I have TWO Ovens, one is a backup, since I buy two of everything, to anticipate failure of everything.

By the way: I will take the crackling.

And, I just hope this does not turn out as tough as an old boot, like the chicken.

CONCERNING THE CHICKEN breast. Everybody knows that China is famous for the extremely tender chicken dish, served cold.

Yes, it is super tender, and is enjoyed all over China, and loved in HongKong.

But, is it possible to make this dish from the frozen chicken, or any chicken, sold locally, by these huge stores?

Here is the recipe, and DO NOT tell me that this recipe is not valid, nor that it is not tested.

It has been tested for thousands of years, in fact.

You can do this in China.

But here, this famous chicken will come out as rubbery as an old boot.

Trust me.

The Final Letdown....

4 hours ago, youreavinalaff said:

I've never had a problem with either pork or chicken in Thailand. I buy at either the fresh market or Makro.

I'd suggest you adapt your cooking methods. The issue seems to be at your end.

OK.

I will buy two more breasts of chicken, the tough chicken I get locally from the mega-store here.

Then I will try this exactly.

We will see what develops...

Someone in the comments section of this video has stated that the subtitles of this vid are almost all correct.

Except, one error is made when light soy sauce is mentioned, when it should be bean paste, instead.

6 hours ago, GammaGlobulin said:

OK.

I will buy two more breasts of chicken, the tough chicken I get locally from the mega-store here.

Then I will try this exactly.

We will see what develops...

Someone in the comments section of this video has stated that the subtitles of this vid are almost all correct.

Except, one error is made when light soy sauce is mentioned, when it should be bean paste, instead.

'Velvet' one of the pieces to see if it makes a difference.

On 1/22/2026 at 11:35 AM, GammaGlobulin said:

STILL, in my view: One cannot make a purse out of a sow's ear.

Neither can you save a RUBBER-Chicken by marinating it, or adding cornstarch, or papaya to the mix.

.. And for the most part correct (IMO..)...

I didn't want to say no to friends that are so close I should have been able to... Wife and I went to a pricey Michelin restaurant in the UK... very sceptical upon entering, convinced upon leaving.

It was not cheap - the chicken breast was outstanding...

.... But its just chicken I keep telling myself... more to it than that apparently.

If I'm not mistaken, the restaurant rears (if thats the right word) its own free-range chickens... right amount of what ever, heads lopped off at the right age and more too it - it was explained to me but I was also on some very good wine and was more interested in than that than a bit of over-priced-bird...

... I was wrong - I still remember how good that chicken was (the meal was about 4 years ago).

I think the quality starts... right from the start.

If you have to soak it in frog jizzum - corners were cut at the very beginning of the process - its the same with all meat... Great beef makes great steak (the right cut)... a bit of salt and pepper - thats all is needed.

2 hours ago, richard_smith237 said:

I think the quality starts... right from the start.

Absolutely, Sir!!!!

This is really a no-brainer.

But, it is not so easy to convince the contributors here of the obvious.

This is why it is so pointless to try to debate with those who are guided by faith, and not Science.

They believe in their ability to save any tough bird with almost religious fervor.

If one were to challenge their core belief, then they would fall apart.

They are unable to accept the evidence, and this is nothing new.

It is to be expected.

The truth is: There are not born-again Chickens

@GammaGlobulin

You ever shop at Makro ?

Picked up 3.8 kg piece of AU import sirloin @ 490 kg, Harvey brand. So I'll be playing butcher and slice out some nice steaks in a few minutes. Restock my Beef Tallow, though have quite a bit already from last 2 Picanhas I got.

3 minutes ago, KhunLA said:

@GammaGlobulin

You ever shop at Makro ?

Picked up 3.8 kg piece of AU import sirloin @ 490 kg, Harvey brand. So I'll be playing butcher and slice out some nice steaks in a few minutes. Restock my Beef Tallow, though have quite a bit already from last 2 Picanhas I got.

I did exactly that with the Sirloin - sliced it up into variable steak thicknesses (from 1" to 3") wrapped and froze them (thickness chosen depending on anticipated hunger levels).

Over a few months, cooked them Sous Vide to 54 deg C - anywhere from 2-5 hrs... and skillet finished (butter basted with garlic & rosemary)...

The reality - even with sous-vide the steak itself has not been OK - but not excellent.

I'll have to revert back to tenderloin.

8 minutes ago, richard_smith237 said:

I did exactly that with the Sirloin - sliced it up into variable steak thicknesses (from 1" to 3") wrapped and froze them (thickness chosen depending on anticipated hunger levels).

Over a few months, cooked them Sous Vide to 54 deg C - anywhere from 2-5 hrs... and skillet finished (butter basted with garlic & rosemary)...

The reality - even with sous-vide the steak itself has not been OK - but not excellent.

I'll have to revert back to tenderloin.

I usually get tenderloins or Picahna. I'll give up some flavor for tenderness. And the Picanha restocks my beef tallow. Last sirloin I got was quite good, surprisingly. Rare they have a nice looking one, when they even have. I figured at worse, for 490 kg, with the beef tallow, we'll have some good stir fry & burgers.

They seem to stop a lot of rolled cube. Did have a couple nice looking briskets last time, and think I may have regretted not getting one.

Picked up a piece a Tuna Saku (not a block), not sure what I'm going to do with that. Blacken or a light sear, sushi style. Raw is out, as doesn't have enough flavor on it's own.

1 hour ago, KhunLA said:

I usually get tenderloins or Picahna. I'll give up some flavor for tenderness. And th@e Picanha

@richard_smith237

That turned out to be a crappy piece of meat

Got a kg+ of lean ground beef, 2 steaks ? 3 thinner brekkie steaks, which after a tester, the other 2 may turn into stir fty. Wife going to use the rest, for slow cooking / stew ?, and good luck with that.

I got a feeling the dog is going to be happy for more than a few meals.

Sticking with the tenderloins in the future 🙄

11 hours ago, GammaGlobulin said:

Absolutely, Sir!!!!

This is really a no-brainer.

But, it is not so easy to convince the contributors here of the obvious.

This is why it is so pointless to try to debate with those who are guided by faith, and not Science.

They believe in their ability to save any tough bird with almost religious fervor.

If one were to challenge their core belief, then they would fall apart.

They are unable to accept the evidence, and this is nothing new.

It is to be expected.

The truth is: There are not born-again Chickens

The meat I buy is not as you say. Probably 90% of the chicken sold in stores and markets in Thailand is CP.

Cooking Thai chicken, or pork, has never been an issue with me.

4 hours ago, KhunLA said:

You ever shop at Makro ?

I have, once or twice, shopped at Makro.

I hate shopping, you know.

Normally, I just ask a friend to pickup something at one of these huge stores.

I find the ambiance too stressful to venture in, myself, and the parking lots are jammed.

BUT, now:

I believe that I must go, and go myself.

Otherwise, I will end up with RUBBERY-MEAT.

Even if I go myself, I am not sure what my success rate might be.

4 hours ago, richard_smith237 said:

Over a few months, cooked them Sous Vide to 54 deg C

You say you cooked them for a few months?

I am not surprised.

If I wanted to get tender chicken out of the old birds I bought here, I might try cooking on very low heat for 3 months.

1 hour ago, youreavinalaff said:

The meat I buy is not as you say. Probably 90% of the chicken sold in stores and markets in Thailand is CP.

Cooking Thai chicken, or pork, has never been an issue with me.

One of these frozen packages says ARO, or something.

2 hours ago, KhunLA said:

I got a feeling the dog is going to be happy for more than a few meals.

Dogs are lucky.

Dogs have no need to chew this meat, unlike us humans.

Dogs just hack and swallow.

So, Dogs have no need to be brand conscious.

6 minutes ago, GammaGlobulin said:

5 hours ago, richard_smith237 said:

Over a few months, cooked them Sous Vide to 54 deg C

You say you cooked them for a few months?

I am not surprised.

If I wanted to get tender chicken out of the old birds I bought here, I might try cooking on very low heat for 3 months.

I can see why YOU would think that...

5 hours ago, richard_smith237 said:

wrapped and froze them (thickness chosen depending on anticipated hunger levels).

Over a few months, cooked them Sous Vide to 54 deg C - anywhere from 2-5 hrs... and skillet finished (butter basted with garlic & rosemary)...

3 hours ago, KhunLA said:

@richard_smith237

That turned out to be a crappy piece of meat

Got a kg+ of lean ground beef, 2 steaks ? 3 thinner brekkie steaks, which after a tester, the other 2 may turn into stir fty. Wife going to use the rest, for slow cooking / stew ?, and good luck with that.

I got a feeling the dog is going to be happy for more than a few meals.

Sticking with the tenderloins in the future 🙄

That pretty much confirms I'll be doing the same.

I stopped buying Thai French beef because it was a 50/50 hit'n'miss on quality - some of it was excellent, then next time around, same cut etc, not so good... it's just too variable, as is KU Beef (Kasestart Uni Beef).

The remaining frozen steaks will get chopped up and cooked in the casserole pot - should be ok for a Beef bourguignon...

7 minutes ago, GammaGlobulin said:

Dogs are lucky.

Dogs have no need to chew this meat, unlike us humans.

Dogs just hack and swallow.

So, Dogs have no need to be brand conscious.

You don't know my dog, that little bi-atch can be really picky at times.

I did have that beef, a steak for dinner, and not as bad as I expected. Not as good as I hoped when I bought it, but better than I thought, while playing butcher. Something a Thai vendor might charge you 490 - 990 baht for, depending on venue.

Just now, richard_smith237 said:

That pretty much confirms I'll be doing the same.

I stopped buying Thai French beef because it was a 50/50 hit'n'miss on quality - some of it was excellent, then next time around, same cut etc, not so good... it's just too variable, as is KU Beef (Kasestart Uni Beef).

The remaining frozen steaks will get chopped up and cooked in the casserole pot - should be ok for a Beef bourguignon...

Also bought Thai French, years past at Udon, and same hit & miss experience. Use to get good tenderloins from Tops @ 'Robinsons' Complex @ Udon for good price. Then Central took over, and the price tripled overnight ... WTF.

2 minutes ago, KhunLA said:

Also bought Thai French, years past at Udon, and same hit & miss experience. Use to get good tenderloins from Tops @ 'Robinsons' Complex @ Udon for good price. Then Central took over, and the price tripled overnight ... WTF.

Siamburi (Expat foods) used to do a good tenderloin (whole tenderloin) - but it was frozen - so difficult to cut up into steaks (ordered once - had to cut it into steaks with a saw - way too much hassle).

1 hour ago, richard_smith237 said:

had to cut it into steaks with a saw

Bandsaws work best.

3 hours ago, GammaGlobulin said:

One of these frozen packages says ARO, or something.

ARO is from Makro. CP own Makro.

20 minutes ago, youreavinalaff said:

ARO is from Makro. CP own Makro.

So, if one were to rank this ARO brand, then where should it be placed, compared to other brands available locally????

This would be something that I would dearly love to know.

1 hour ago, GammaGlobulin said:

3 hours ago, richard_smith237 said:

had to cut it into steaks with a saw

Bandsaws work best.

Did you think before belting out that golden droplet of A1 cokwomblery ?

1 hour ago, GammaGlobulin said:

So, if one were to rank this ARO brand, then where should it be placed, compared to other brands available locally????

This would be something that I would dearly love to know.

Like I've said previously, probably 90% of chicken sold in stores and markets in Thailand is CP. A large percentage of the remaining 10% is prople selling their own chickens locally.

Therefore, it's more than likely there us no comparison. It's all CP.

4 hours ago, youreavinalaff said:

Like I've said previously, probably 90% of chicken sold in stores and markets in Thailand is CP. A large percentage of the remaining 10% is prople selling their own chickens locally.

Therefore, it's more than likely there us no comparison. It's all CP.

Fine.

But, of course, this was not the question.

THE QUESTION IS: Are these birds...

ROSS 308

COBB

HUBBARD

or

What other varieties?

Are these breeds identifiable from packaging?

For example: This ARO brand. What is it, specifically. How does this compare to the stuff which shows the CP label?

And, I really wonder:

Why is it just SO DIFFICULT to get a straight answer on this thread, anyway? The TOPIC is clear enough, one might imagine.

I think these old birds suffer from WOODY BREAST.....BIG TIME....!!!!

But, I don't know why.