Omaha Steaks

[dcutman]

If one could find a great steak to take home and BBQ. What would one be willing to pay? In America and I would assume many other countries that deliver quality steaks to your home for some great BBQ. Is there any company here in LOS that has the simmilar service? If so could please supply contact.

WHY IS IT SO HARD TO FIND A GOOD STEAK TO GRILL AT HOME HERE?

[p_brownstone]

Try Villa supermarket for one, everything from local beef such as Thai / French (to me the aged TF beef is as tasty as I require) all the way up to Imported Wagyu or aged Australian Grain fed meat etc. etc..

Patrick

[samran]

ah, probably because it is Asia without a history of steak eating, apart from the upper classes.

[Newguy70]

Try Villa supermarket for one, everything from local beef such as Thai / French (to me the aged TF beef is as tasty as I require) all the way up to Imported Wagyu or aged Australian Grain fed meat etc. etc..

Patrick

Hi Pat,

That is probably the best place to get meats, however you forgot to mention the price. The price does hurt a little. I have a Villa up the street from me, and it seems even the Thai beef is somewhat expensive. Funny thing, I have been to ChokChai farm and they have no shortage of cows. The villa does seem to have everything a supermarket back in the states would, pretty good cheese selection, and imported beers.

I am curious to find a better place for beef cuts as well, at a decent price.... Any other suggestions?

:jap:

[dcutman]

Try Villa supermarket for one, everything from local beef such as Thai / French (to me the aged TF beef is as tasty as I require) all the way up to Imported Wagyu or aged Australian Grain fed meat etc. etc..

Patrick

New to the area. South of Rayong. Have not seen a Villa Market. What is a reasonable price for a good steak to grill at home? Have eaten the so called imported beef, and was terrible.

I am guessing a good steak is a relative term here. It can have a imported label on it, and it would have to be a good a good piece of beef?

Back to my original question. Any company that delivers a good to grill at home steak?

[dcutman]

ah, probably because it is Asia without a history of steak eating, apart from the upper classes.

Upper classes?

Are you saying that you have to be in an upper class to afford a good steak dinner at home?

[dcutman]

I would love to know what should I pay for a quality dry aged piece of beef I should pay at the market (if I can find one that has it) to grill at home.

[KeyserSoze01]

ah, probably because it is Asia without a history of steak eating, apart from the upper classes.

Hmm, then why can't I get a decent steak in Peru, Colombia, Venezuela, Cost Rica, Panama, Nicaragua, El Salvador, etc, etc, etc.... These are all meat-eating cultures...

I can understand not being able to get a decent cut of beef in Thailand unless it's imported... Every cow I've ever seen in Thailand bordered on anorexia...

[upagainstawall]

I believe Sausage King can provide? http://www.sausageking1.com/

[tim armstrong]

There are good Thai steaks. They are at Best Supermarket in Pattaya, and are dark red in colour because they've been aged, not because they've gone off. The fat on any good steak should also be white, not yellow. Wagyu steak is overrated, overpriced rubbish that is exactly the wrong kind of meat for a health diet. Australian or Argentinian steak is the best in the world, but now overpriced everywhere. Its the best because it has less chemical interference than steak from other countries. That's my rave for today!

[afarang]

You cannot get good beef , locally grown , of any kind in Thailand , as no good beef cattle are reared in Thailand, only dairy cows are grown here. Those South American beef cattle the the locals grow ,are hopeless for good steak. They do have very little meat, so are cut up for Thai "gang"

[samran]

ah, probably because it is Asia without a history of steak eating, apart from the upper classes.

Upper classes?

Are you saying that you have to be in an upper class to afford a good steak dinner at home?

I can see that you are new to Thailand.

Upper classes, oxbridge or those educated at the top uni's in the US (Harvard, Yale, MIT etc) wouldn't dream of doing steak dinners.

If you are in BKK - check out the Thammasat University butcher at the Or Bo Tor wet market, near Chatuchuk. Closest I've had to good to reasonable steak in Thailand. They may even do deliveries....

[tim armstrong]

You cannot get good beef , locally grown , of any kind in Thailand , as no good beef cattle are reared in Thailand, only dairy cows are grown here. Those South American beef cattle the the locals grow ,are hopeless for good steak. They do have very little meat, so are cut up for Thai "gang"

Really ? Actually most cattle in Thailand are 'boss indicus' or brahman breeds. ALL are beef cattle. They look different because they are much leaner than western beef breeds like Hereford,Angus, Shorthorns etc. Thai dairy cattle that are used surprisingly, for milk production are mainly western derivatives. Most cattle in this country that are 'free ranging' have trouble finding enough protein in the grass, because of the tropical climate and heavy rainfall, that keeps it green. So feedlots are the best alternative.

[Backwoods]

I do buy some of the meats at Villa Markets as well as Foodland, and get some decent cuts, just not a lot of fatty meat. I keep thawed in Cheese drawer for a few days, or more, and it seems to cook great on the grill. Marinating also helps a bunch! Main Villa in Bangkok usually has some decent T Bones, and I usuall get a few each trip and they are thick, almost 1.5 inches. I buy a lot of the small stip steaks from Foodland as they are cheap and make great stir fry and Kabobs!

[powderpuff]

TOPS Supermarket also stock the fresh flown in aged Aussie beef (I would personally choose rib eye) at a similar price approx. 1500 baht a kilo.

For me the 21 day aged TF ribeye is fine. (VILLA MARKET)

I had to laugh. One day as I was shopping at J Avenue I was reaching for one of these 21 day aged steaks when a Thai lady next to me exclaimed "o those steaks don't look red". She proceeded some get some of the butcher staff to cut her some fresh steaks. I knew what I was getting & wasn't expecting blood dripping out of it.

I'm not from Kansas City - they do have good steaks. I'm from Texas where a grocery store steak can be cut with a fork. We are spoiled.

I will pay 500 baht a kilo for good steaks. Bangkok Rocks.

[p_brownstone]

I'm from Texas where a grocery store steak can be cut with a fork. We are spoiled.

You can get that here - in a can with the name "Hormel" on it

Patrick

[tim armstrong]

Really? Actually, just about all the cattle here are Brahmins or derivatives of, and are beef cattle. They don't fatten because there is little protein in the grass in the tropics. On feed lots they do well

[Ulysses G.]

I'm from Texas where a grocery store steak can be cut with a fork. We are spoiled.

You can get that here - in a can with the name "Hormel" on it

Patrick

Not the same thing.

[onnut]

There are good Thai steaks. They are at Best Supermarket in Pattaya, and are dark red in colour because they've been aged, not because they've gone off. The fat on any good steak should also be white, not yellow. Wagyu steak is overrated, overpriced rubbish that is exactly the wrong kind of meat for a health diet. Australian or Argentinian steak is the best in the world, but now overpriced everywhere. Its the best because it has less chemical interference than steak from other countries. That's my rave for today!

Dont buy the meat when its RED, its not aged. I was a roast chef in a 5 star hotel in London so I do know what I am talking about.

Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting. When beef is dry aged two things happen. First, moisture evaporates from the muscle creating a greater concentration of beefy flavor and taste. Secondly, the beef's natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it. Most of the tenderizing activity occurs in the the first 10 to 14 days. Some high quality restaurants age their meat for 28 days or more. Increased aging adds to the shrinkage and trim loss due to the drying and surface mold. Up until 20 years ago, dry aged beef was the norm, then with the advent of vacuum packaging along with increased efficiencies in beef processing and transportation, we lost the dry aging process. In today's modern processing plants, the carcass is broken down and vacuum-sealed in plastic bags within 24 hours. Much of this beef will show up in a grocery store meat case within 2 to 4 days after harvest. Beef can be "wet aged" in a vacuum-sealed plastic bag for improved tenderness but it will not have the characteristic dry aged flavor. Because refrigerated storage is expensive, only the high priced loin and rib cuts are aged (wet or dry). It's been decades since butchers first discovered that beef carcasses, left hanging for several days, ended up more tender and palatable as natural enzymes in the meat broke down proteins and connective tissue. Today the "wet" process is primarily used for aging steaks. Wet aging is done by allowing the beef to age in a vacuum packed bag. Dry aging was big in the 50's and 60's, then the market moved to the less-costly boxed beef and vacuum packaging. 99% of Supermarkets today sell boxed beef. In the 100's, dry aging enjoyed a resurgence. Dry-aged steak is aged in the open air at controlled temperature between 34 F and 38 F with an ambient humidity level adjusted between 50% and 75%. Wet-aged meat is placed in a vacuum-sealed bag. Dry-aged beef requires 7 to 14 days or longer to age properly. Wet-aged beef can mature in as few as 7 days. Meat is muscle, and muscle is composed of protein structures that break down with the aging process. This results in more tender cuts of meat and more flavor. It's the benign bacteria within the meat itself that causes the degradation. Air circulation is essential in managing dry aging and is perhaps the biggest reason why dry-aged beef costs substantially more, since the resultant evaporation causes significant shrinkage. Typical shrinkage is 10 to 15%. And dry-aged beef usually cost about 25% more than wet aged beef. (Credit to Arizona Barbecue Association (ABA))

Good Cooking's note from Chef Onnut: This is what aged beef looks like: beware that there is much waste as the dried and sometimes moldy meat needs to be trimmed away before cooking and eating it. I aged this meat for 18 days in my home refrigerator before trimming it and preparing it for roast beef (known as a Prime Rib of Beef). See the lower right area where trimmed waste pieces of meat lie. Also notice the richer red/purple color of the aged meat, compared to the very red look you will see at a supermarket, and its firm and glossy appearance. This meat is a Prime grade rib roast which also could be cut into rib steaks or boneless rib-eye steaks known as Delmonico Steaks.

[afarang]

You cannot get good beef , locally grown , of any kind in Thailand , as no good beef cattle are reared in Thailand, only dairy cows are grown here. Those South American beef cattle the the locals grow ,are hopeless for good steak. They do have very little meat, so are cut up for Thai "gang"

Really ? Actually most cattle in Thailand are 'boss indicus' or brahman breeds. ALL are beef cattle. They look different because they are much leaner than western beef breeds like Hereford,Angus, Shorthorns etc. Thai dairy cattle that are used surprisingly, for milk production are mainly western derivatives. Most cattle in this country that are 'free ranging' have trouble finding enough protein in the grass, because of the tropical climate and heavy rainfall, that keeps it green. So feedlots are the best alternative.

Quite correct.,but the brahmans here are poorly fed, don't weigh out at slaughter.Cannot cut a "western style" steak off them.I did say"no good beef cattle" not no beef cattle are grown here, because of the climate. As most people here would not know the technical names of the breeds, I did not name them.

[RudieTheFoodie]

many ways to skin a cat.

take a cheap tough cut of meat (beef or pork)

use a pressure cooker/crockpot

throw the shoe sole in with any thing you choose for flavor

cook for 8 hours on low.

take that mother out, fry it in a pan hotter than satans breath

sear both sides of that puppy and whack it on a plate

cover in foil

wait ten minutes

like the finest cut of fillet from some well aged peng mak mak carcas.

[jombom]

IMHO the best is Canadian chilled (not frozen) at AKA, but it is not cheap.

http://www.akatraders.com/about.html

Its off Pattaya Klang not far from Foodland.

Hope you enjoy it.

[powderpuff]

Pattaya based Mister Moo Co LTD has his own beef ranch in Chaing Rai.

Prime Charlois. If he'll sell it to you. Owner is named Tim.

Post 11 is pretty much nonsense.

OP drive to Pattaya. They have their own Villa Market.

[zaphodbeeblebrox]

Try Villa supermarket for one, everything from local beef such as Thai / French (to me the aged TF beef is as tasty as I require) all the way up to Imported Wagyu or aged Australian Grain fed meat etc. etc..

Patrick

New to the area. South of Rayong. Have not seen a Villa Market. What is a reasonable price for a good steak to grill at home? Have eaten the so called imported beef, and was terrible.

I am guessing a good steak is a relative term here. It can have a imported label on it, and it would have to be a good a good piece of beef?

Back to my original question. Any company that delivers a good to grill at home steak?

Patrick - go to Odille in Rayong and get some good NZ imported steak. You can eat there or buy them to take home and cook. Odille is located at the north end of the traffic circle, junction of Supappattana Rd and Thanon Raj Utit (bypass road). Odille steakhouse - google map

To the OP: Why would you pay to import Omaha steaks when there are better steaks available to be shipped to Thailand from Japan and New Zealand? If I wanted the top quality steak that badly I would import from Argentina, as I think Wagyu beef is way overrated.

[afarang]

Pattaya based Mister Moo Co LTD has his own beef ranch in Chaing Rai.

Prime Charlois. If he'll sell it to you. Owner is named Tim.

Post 11 is pretty much nonsense.

OP drive to Pattaya. They have their own Villa Market.

No,it isn't. You name one person growing beef cattle. What are they fed?. What age are they slaughtered at? What weight at slaughter? How many retail outlets does he supply?How many other prime beef growers are there?Can he/they get the same results as grain fed in other countries?How does he age the meat?What are his production costs compared to imported beef?I know there is a lot of demand for good beef, but the Thai farmers can never supply quality meat, as they are grass fed, not even proper pasture, just rubbish that grows wild. Which is why they are just skin and bone.Suitable for use only in Thai Gang.

[mark45y]

A little extra information.

Florida is a large cattle producing state. The steers are allowed to graze on much the same kind of land and climate as Thailand. Florida cattle on grass look about the same as Thai cattle, scrawny and sick.

When the Florida cattle are taken off grass they go to a finishing lot up North where they are cured of the diseases they picked up while feeding on tropical grass lands. In other words pumped full of antibiotics. Then they go to a feed lot where movement is restricted and they are grain fed (hopefully) and fattened up for slaughter.

Dry aged beef is available in the US from Buckhead Beef.

In 1976 the USDA lowered its beef grading standards. Older cattle and cattle with little marbling were able to qualify for Choice. Prime beef availability was also on the decline. So in 1978, Certified Angus Beef® was created by the American Angus Association to bring back high standards. This USDA certified specification-branded beef was the answer to the demand for consistent, high-quality beef.

Beef must be from Angus type cattle which is known as the "Butcher's Breed". It must adhere to strict standards based on marbling, maturity and leanness. Less than one in eight Angus type cattle is eligible for the Certified Angus Beef® program. USDA meat grading and certification service evaluates the Angus type carcass.

You can Google Buckhead Beef for prices.

Personal farm story. Traditionally some farmers buy their children one calf each year. The kids take care of the animal and then sell it at the end of the year and use the profit for school clothes. I got my two young daughters a calf that the momma cow had abandoned because she had two calves.

We named the calf BBQ. It was kind of funny. He would come when you called. We had to nurse the calf on milk at first. The animal was not used to drinking out of a bottle so I held the calf's head between my legs and shoved the bottle in his mouth. He eventually got used to it but still insisted on nursing with his head between my legs. This was OK as long as he was small. The size of a large dog. But when he began to grow it created problems. My daughters were the prom queen type and didn't care much for taking care of a bovine creature so I ended up doing the work. We had about 50 acres and kept the calf close to the house on a long rope. Although he was having a difficult time making the transition from milk to grass. He liked the milk.

Being a farm we had no close neighbors and the back yard was closer than the toilet. One night I stepped outside during the middle of the night to take a pee in the yard. I didn't sleep in pajamas, it was hot. All I had on was a pair of cowboy boots. There I was taking a pee when BBQ ran full tilt at me from the rear and stuck his head between my legs. He was not a small animal by then. He knocked me over and stampeded over my naked body. The next day BBQ went to the cattle auction.

If I had a farm and kids in Thailand I think I would try again.

But this time make sure the kids did the feeding. A pen fed bull, some say is better than a steer.

[ericthai]

Pattaya based Mister Moo Co LTD has his own beef ranch in Chaing Rai.

Prime Charlois. If he'll sell it to you. Owner is named Tim.

Post 11 is pretty much nonsense.

OP drive to Pattaya. They have their own Villa Market.

No,it isn't. You name one person growing beef cattle. What are they fed?. What age are they slaughtered at? What weight at slaughter? How many retail outlets does he supply?How many other prime beef growers are there?Can he/they get the same results as grain fed in other countries?How does he age the meat?What are his production costs compared to imported beef?I know there is a lot of demand for good beef, but the Thai farmers can never supply quality meat, as they are grass fed, not even proper pasture, just rubbish that grows wild. Which is why they are just skin and bone.Suitable for use only in Thai Gang.

Are you in the industry? I dont think you are or you would not be making comments like this. I dont know the names of the farms or farmers but there are some farms here that are importing grain to feed there cattle. Also allot of afla is being imported from Australia to feed cattle. Not all beef in Thailand comes from little farms that just let their cattle eat whatever grass is available. My company is in the agriculture industry here in Thailand and from this I have meet several people that import grain and alfla feed for cattle. Also, you made the comment that all the cattle here are dairy cattle, this is incorrect.

[afarang]

Pattaya based Mister Moo Co LTD has his own beef ranch in Chaing Rai.

Prime Charlois. If he'll sell it to you. Owner is named Tim.

Post 11 is pretty much nonsense.

OP drive to Pattaya. They have their own Villa Market.

No,it isn't. You name one person growing beef cattle. What are they fed?. What age are they slaughtered at? What weight at slaughter? How many retail outlets does he supply?How many other prime beef growers are there?Can he/they get the same results as grain fed in other countries?How does he age the meat?What are his production costs compared to imported beef?I know there is a lot of demand for good beef, but the Thai farmers can never supply quality meat, as they are grass fed, not even proper pasture, just rubbish that grows wild. Which is why they are just skin and bone.Suitable for use only in Thai Gang.

Are you in the industry? I dont think you are or you would not be making comments like this. I dont know the names of the farms or farmers but there are some farms here that are importing grain to feed there cattle. Also allot of afla is being imported from Australia to feed cattle. Not all beef in Thailand comes from little farms that just let their cattle eat whatever grass is available. My company is in the agriculture industry here in Thailand and from this I have meet several people that import grain and alfla feed for cattle. Also, you made the comment that all the cattle here are dairy cattle, this is incorrect.

No, I did not. I said that there were no GOOD beef cattle in Thailand. I am happy to stand corrected that there are. But you did not answer any of my other questions.I would be interested in you doing so ,as you are in the industry

[ericthai]

Pattaya based Mister Moo Co LTD has his own beef ranch in Chaing Rai.

Prime Charlois. If he'll sell it to you. Owner is named Tim.

Post 11 is pretty much nonsense.

OP drive to Pattaya. They have their own Villa Market.

No,it isn't. You name one person growing beef cattle. What are they fed?. What age are they slaughtered at? What weight at slaughter? How many retail outlets does he supply?How many other prime beef growers are there?Can he/they get the same results as grain fed in other countries?How does he age the meat?What are his production costs compared to imported beef?I know there is a lot of demand for good beef, but the Thai farmers can never supply quality meat, as they are grass fed, not even proper pasture, just rubbish that grows wild. Which is why they are just skin and bone.Suitable for use only in Thai Gang.

Are you in the industry? I dont think you are or you would not be making comments like this. I dont know the names of the farms or farmers but there are some farms here that are importing grain to feed there cattle. Also allot of afla is being imported from Australia to feed cattle. Not all beef in Thailand comes from little farms that just let their cattle eat whatever grass is available. My company is in the agriculture industry here in Thailand and from this I have meet several people that import grain and alfla feed for cattle. Also, you made the comment that all the cattle here are dairy cattle, this is incorrect.

No, I did not. I said that there were no GOOD beef cattle in Thailand. I am happy to stand corrected that there are. But you did not answer any of my other questions.I would be interested in you doing so ,as you are in the industry

Yes, you said there are no good beef cattle, but I think you need to go back to post 11 and re-read what you wrote, as you did say there are only dairy cattle here. Which is incorrect, as for all the questions about names etc I already said I dont know the names or there process so i cant answer your questions, the only farm i know is Chok Chai and I have not been there in about 6-7 years so I cant recall what feed they are using for their cattle, I would think they are using some grain feed. Like I said I know a few companies that are importing grain feed and alfla and selling to farms. So there is cattle here in Thailand that is being raised properly. but the point I was making was that not all the cattle in Thailand are dairy cattle as you stated.

[afarang]

o.K, I made 1 mistake. I used the word only, delete that and my comments are correct, to my understanding. You quote Ckock Chai. In so far as i am aware, it is primarily a dairy farm. Which may grow some beef for sale in its restaurants.But not for a widespread market. The ultimate is, that no home grown beef is widely available for purchase in Thailand. Only imported and very expensive, at that.Will that change? I doubt it. For a start ,I doubt there is enough land available, for free range, unless they go in for lot feeding. And then there is the climate problem. most probably, to be successful, it would have to be in the North.The costs of importing quality feed would be very high .Can it be a commercial success, on a large scale? I would have strong reservations.