Tywais Posted September 20, 2013 Share Posted September 20, 2013 Talking about sticker shock, I was at Rimping Nim City and spotted this - 6,500B/kg. Wondering who actually will spend that kind of money? I doubt if I spend that much in a whole year for meat items. Link to comment Share on other sites More sharing options...
MESmith Posted September 20, 2013 Share Posted September 20, 2013 Do you think they'll be offering nibbles to potential buyers? A sliver would do Link to comment Share on other sites More sharing options...
justcruisin Posted September 20, 2013 Share Posted September 20, 2013 It used to be 3,000Bt a kg 6 months ago but I see that one is Japanese Wagyu. Now 6,464 a Kg! Last Wagyu beef I brought over from Aus was 1,200 a Kg so inflation seems to have caught up at Rim Ping! Link to comment Share on other sites More sharing options...
worgeordie Posted September 20, 2013 Share Posted September 20, 2013 The cow would work out same price as a Ferrari, no wonder they look after them so well, massages and beer. good life been a cow in Japan ,until off to knackers yard. regards Worgeordie Link to comment Share on other sites More sharing options...
masuk Posted September 20, 2013 Share Posted September 20, 2013 Which is why Cairns airport has a butcher at the passenger lounge, selling prime beef in insulated boxes, for the tourists to take back to Japan. It's a terrible price, but it seems to be much cheaper than in Japan. Link to comment Share on other sites More sharing options...
LawrenceChee Posted September 20, 2013 Share Posted September 20, 2013 Wagyu is one of the best cuts of meat available although this is a tad prover than even on Japan I guess there are some rich folks who wants a fancy BBQ Link to comment Share on other sites More sharing options...
Chicog Posted September 20, 2013 Share Posted September 20, 2013 http://www.dailymail.co.uk/news/article-1210606/On-special-Asda-worlds-expensive-beef.html Link to comment Share on other sites More sharing options...
eyecatcher Posted September 20, 2013 Share Posted September 20, 2013 ok, so we accept for an individual its expensive and quantity-wise too much. But if you owned a steak house for example; anyone have any idea how many steaks/servings you could salvage from that old cow....it may actually be a very good value buy. I dont suppose the buyer from Mc D's will be along any time soon. Link to comment Share on other sites More sharing options...
LawrenceChee Posted September 20, 2013 Share Posted September 20, 2013 ok, so we accept for an individual its expensive and quantity-wise too much. But if you owned a steak house for example; anyone have any idea how many steaks/servings you could salvage from that old cow....it may actually be a very good value buy. I dont suppose the buyer from Mc D's will be along any time soon. Hahha at some of the 99cents menu for the hamburger ...I will just stay happy it's beef and nothing added on it :-) Link to comment Share on other sites More sharing options...
schondie Posted September 20, 2013 Share Posted September 20, 2013 The reason Rimping has this available is that my dogs are holidaying in the Seychelles for the next week 1 Link to comment Share on other sites More sharing options...
CMfoodie Posted September 20, 2013 Share Posted September 20, 2013 Tywais.... did you happen across the slab of Matzusaka in the bin? That was only 87,000 and has been chilling in there for over a year. Link to comment Share on other sites More sharing options...
Tywais Posted September 20, 2013 Author Share Posted September 20, 2013 Tywais.... did you happen across the slab of Matzusaka in the bin? That was only 87,000 and has been chilling in there for over a year. I do remember a label Matzusaka but didn't check the price. Guess you could call it aged beef now. Link to comment Share on other sites More sharing options...
kurnell Posted September 20, 2013 Share Posted September 20, 2013 Suddenly we have to follow the Japanese when we are buying a steak??? Just because they x-ray a cow their style of steak is better? <deleted>. Give me a good Aussie tenderloin over a marbly piece of crap anytime. Link to comment Share on other sites More sharing options...
Jingthing Posted September 20, 2013 Share Posted September 20, 2013 I love good food but spending that much for your pound of flesh is just bloody decadent! Link to comment Share on other sites More sharing options...
Baerboxer Posted September 20, 2013 Share Posted September 20, 2013 Wagyu is one of the best cuts of meat available although this is a tad prover than even on Japan I guess there are some rich folks who wants a fancy BBQ Doesn't Wagyu refer to certain breeds of cattle? It isn't a cut of meat. Link to comment Share on other sites More sharing options...
pilm Posted September 20, 2013 Share Posted September 20, 2013 Obscene ly delicious. Link to comment Share on other sites More sharing options...
Tywais Posted September 20, 2013 Author Share Posted September 20, 2013 Tywais.... did you happen across the slab of Matzusaka in the bin? That was only 87,000 and has been chilling in there for over a year. Looked up what it may look like and found this on wiki - Sliced Matsusaka wagyu beef. I've never seen anything like that before. Also Wagyu translated means Japanese cow. Thought it would have a fancier name. Link to comment Share on other sites More sharing options...
stoli Posted September 21, 2013 Share Posted September 21, 2013 The cow would work out same price as a Ferrari, no wonder they look after them so well, massages and beer. good life been a cow in Japan ,until off to knackers yard. regards Worgeordie Big deal. A cow gets massage, and drinks beer. You just described me!!!! 2 Link to comment Share on other sites More sharing options...
NeverSure Posted September 21, 2013 Share Posted September 21, 2013 Suddenly we have to follow the Japanese when we are buying a steak??? Just because they x-ray a cow their style of steak is better? <deleted>. Give me a good Aussie tenderloin over a marbly piece of crap anytime. No kidding. The problem with the Asians is that few of them have the right land, or enough of it, for true beef raising. In countries which have lots of that kind of land but which is good for little else - say rocky or steep - the cattle will harvest the grass etc. which man and machines couldn't do. Then the basic feed for the first year is essentially free. Then they just have to be corralled for the last two or three months and grain fed, and you have much, much cheaper beef and lots of it. I'm still buying USDA choice beef at the grocery store in the US when they have a sale, for $2.49 a pound, or a little over $5 a kilogram, or about 160 baht per kg. In LOS I find something else to eat because even at high prices in a restaurant, I might get crap. Australians know how to raise good beef, for sure. Link to comment Share on other sites More sharing options...
kennedy Posted September 21, 2013 Share Posted September 21, 2013 Google- Calaway Trading. The US feeds their cattle. Link to comment Share on other sites More sharing options...
junglechef Posted September 21, 2013 Share Posted September 21, 2013 30 8 oz steaks at food costs of 20% would need to sale a la carte in restaurant at 7000 bht per, hope your cook doesn't overcooked it and its sent back, your kitchen staff knows how to cut it without waste and the dishwashers don't decide to make it for themselves for dinner! Link to comment Share on other sites More sharing options...
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