Beats delusions and fairy tales mate. Pass the mustard!

JT, did you know that according to some local beliefs (and in China) that eating too much beef will ensure you have male offspring?

A poll which asked do you prefer THAI beef to THAI pork would almost definitely be a win for the PIG.

Not at all, the Beef from Makro is cheap and very good, buy at least 2 frozen T-Bone packs of 6 every month..

Thai friend bought a bag of Beef Curry, big bag 50 baht, was very good loads of fat free beef and so soft was unbelievable.

There are some places here in Thailand that sell good Beef

I may do the poll I proposed; bet you Thai pork wins!

since when is pork a red meat??

:blink:

since when is pork a red meat??

:blink:

If you cook it like the french is might make the grade

Granted, it is an issue of dispute whether pork should be classed red or white meat. The USDA classifies it as red and I grew up considering it red. It's not really that important to this poll, just think of it as good beef vs. good pork ...

since when is pork a red meat??

:blink:

If you cook it like the french is might make the grade

That would make it pink wouldnt it??

James..i would presume you'd prefer the pink stuff over red or white any day

since when is pork a red meat??

:blink:

If you cook it like the french is might make the grade

That would make it pink wouldnt it??

James..i would presume you'd prefer the pink stuff over red or white any day

Personally I am more of veal man myself. Better ask the Kiwis about how they like their lamb done? Is that red meat? What about Ostrich?

I'm a Beef person, but a good Pork Roast is also very enjoyable.

Also, though I don't intend to insult anyone, I'm afraid much of the dislike of "bad Thai Beef" is due to the inability of many people to properly cook either Beef or Pork. Just slamming a half-frozen steak on the barbeque grill for a few minutes on each side, and then blaming the "low quality" meat for the poor result is a terrible crime commited by poor cooks. Don't do it.

The first rule of preparing Beef or Steak for cooking is MARINATE. If you don't do that, then don't blame the "poor quality meat" for being tough. If you marinate the meat properly (either Beef or Pork) you can cook just about any cut of meat and get compliments on it.

You just have to be smarter than the cut of meat you're trying to cook. Not all cooks are.

Some of the best Pork I ever had was slow-roasted in a pit underground, tightly wrapped and covered with hot coals for 24 hours. Ears of Corn, fresh onions, carrots, and sliced oranges and lemons (the citrus juice was to flavor and steam the meat) were also slow roasted with the meat. Now that was a good meal.

Properly aged beef has no need of marinading, in fact I think you would be taking a chance of ruining it. Great beef doesn't even need sauce, and a sprinkle of seasonings will be all that is necessary.

I was a grill chef many moons ago and I also raised cattle. So I have an idea that I know good beef. I haven't found any from a local source. Some of it is passable but some of it actually smells weird and tastes like it smells.

Those of you who are finding good beef, I wonder if you are getting an import.

Personally I am more of veal man myself

Don't even go there. Been in SE Asia (not LOS though) for 16 years and could kill for a decent piece of veal.

prefer pork meself for many years now; always a pork roast or pork loin for sunday lunch when in the UK and ham sarnies for lunch at work...I got hooked on good barbeque when living in Oakland, CA; a hot link or rib dinner from Flint's was nothing less than heavenly and the remembrance of which makes me all emotional...

I have to admit that good BBQ ribs are right up there with steak, but really good ones are far and few between once you get out of Oakland and the Fillmore.

I have to admit that good BBQ ribs are right up there with steak, but really good ones are far and few between once you get out of Oakland and the Fillmore.

I see you've been to Flint's.

We get excellent pork in Thailand, but no smokehouse restaurants and nothing like Flint's BBQ sauce.

There is a fellow in Chiang Mai who smokes his ribs - who owns Salsa Kitchen - and although they are not up to the standards of Flint's, they are the best that I have had in SEA (ask for the "Classic" Ribs" as he has more than one kind).

Beef of course...

How could you consider pork as red meat?!?

Pork same as veal are viande blanche (white meat)...

The other red meats are horse -which I will have this weekend in Brussels- and venison -but I will be back in LoS before the hunting season.

Ostrich and bison are what I would consider red meat, too.

For the poll, I think pork is more versatile, and I love many pork dishes, but beef is where is is at.  Get me a steak at Peter Luger's and I am in heaven.  Heck, even here in Thailand, a pot roast is pure hedonism!

My Vote

I have to admit that good BBQ ribs are right up there with steak, but really good ones are far and few between once you get out of Oakland and the Fillmore.

You should try these. Buckwheat taught me a little bit about how to cook them.

Beef is best!