Looking for a good Ribeye Steak.

[SamDean]

i live out near Seacon. i am looking for somewhere to get good quality cuts of beef and pork, as well as sausages and American Bacon. i don't particularly want to order from Passion Delivery, as i am impatient, and like to pick out my own steaks and whatnot.

Any suggestions?

[smokie36]

Thai-French butchery behind Villa Suk Soi 33/1.

[p_brownstone]

Villa in Paradise Park, almost next door to Seacon.

Expensive though - and check Expiry Dates on the packaging before you buy.

Patrick

Edited September 13, 2015 by p_brownstone

[NeverSure]

"Looking for a good rib eye Steak."

Canada. Australia. America. LOL.

[StevieDee]

Thai-French butchery behind Villa Suk Soi 33/1.

Agreed, worth the trip.

[Thian]

From chaeng wattana to Impact Muang thong thani in that street is a real butchershop. Just before a bridge, you can see their advertising.

They don't speak a word english though but have all cuts of beef.

[dddave]

There is a hotel supplier with a retail outlet selling premium cuts of beef and other meats in Phra Khanong on Sukhumvit 71 between Pridi (soi) 35 & 37 called "GLORIOUS FOOD". If you are driving, they have a parking lot next to the building. Closed Sundays

Not cheap, but excellent hotel quality meats.

www.foodglorious-food.com/

Edited September 14, 2015 by dddave

[Strangebrew]

Villa Super market has USDA choice cuts and will cut to order but going to cost I would suggest avoiding Aussie beef has an grassy after taste. Bought a half inch T bone cost about 400 baht was very tasty. They also have kobe beef too.

[kowpot]

Texas

[JLCrab]

Whatever rib-eye you might buy in Thailand, if you whack it with one of these it can become be a pretty good or at least acceptable replacement for a US steak

[Boyce]

Get one of these from Big C, around 100 Baht and give the steak a good bashing to tenderise it .

[JLCrab]

Not the same.

[dddave]

Whatever rib-eye you might buy in Thailand, if you whack it with one of these it can become be a pretty good or at least acceptable replacement for a US steak

In the "Steak House" biz, that used to be called "Needling" and to be accused of doing so would always produce loud denials. One of the first restaurants to sue a newspaper restaurant critic for slander was a Boston steak house chain that the critic had implied "needled" their sirloins..

[Strangebrew]

But the simple way to produce good tasting and tender steaks is feed corn and molasses to the steer for 3 months before slaughtering it to get proper marbeling in the meat.

[wayned]

But the simple way to produce good tasting and tender steaks is feed corn and molasses to the steer for 3 months before slaughtering it to get proper marbeling in the meat.

He wants to buy a steak, not start a ranch!

[JLCrab]

Whatever rib-eye you might buy in Thailand, if you whack it with one of these it can become be a pretty good or at least acceptable replacement for a US steak

<snip photo>

In the "Steak House" biz, that used to be called "Needling" and to be accused of doing so would always produce loud denials. One of the first restaurants to sue a newspaper restaurant critic for slander was a Boston steak house chain that the critic had implied "needled" their sirloins..

I just 'needle' the occasional steak for myself. I use it mostly for boneless chicken breasts.

[manarak]

I'd like to try a needled steak, where can I get one?

I like my steak rare, it will be interesting to see how needling makes it better or worse.

[slapout]

the tenderizer now used is electric powered and you run the round steak thru 2 or 3 times depending on reqirement to make (so called tender)

The ribeye portion of proper fed and aged beef as well as other tender cuts would not need this treatment nor would the consumer i would imigane,

[richard_smith237]

Thai-French butchery behind Villa Suk Soi 33/1.

The Thai-French beef is quite reasonable in Taste, Texture and Price.

That said: I went to the Thai French Butchers behind Villa on Suk Soi 33/1 (at about 1pm) they had no Rib-Eye in stock.

I was hoping to purchase a 2" thick Rib-Eye for BBQ'ing - which when cooked slowly (in foil) and finished off on a higher direct heat is excellent (when sliced across) - At Approx 1000 baht for a 1.6 kg chunk of meat its decent value.

I've also tried the Australian Wagyu Tomahawk Steak (on the bone) from Gourmet Market, cooked the same way. At 2500 baht my expectations were not met.

I now find myself sticking to Thai-French simply for the Quality vs Value.

Arno's is also now very popular (its a butchers and Restaurant). I've not yet tried it, but see on Facebook that many of my Thai friends are going crazy for the place !

https://www.facebook.com/arnobutcher

I'll probably give it a try for some Beef when I next need some.

Edited September 16, 2015 by richard_smith237

[Jessi]

Whatever rib-eye you might buy in Thailand, if you whack it with one of these it can become be a pretty good or at least acceptable replacement for a US steak

Can these be bought in Thailand? Cheers.

[JLCrab]

Don't know -- I bought mine at a restaurant supply in USA.

Amazon has them if you're adventurous:

http://www.amazon.com/Mr-Bar-90009-Professional-Tenderizer/dp/B005962EU4

[Jessi]

Thanks for that Mr Crab

[lostoday]

It is called a Jaccard tenderizer.

http://www.jaccard.com/Meat-Tenderizers_c_10.html

Edited September 16, 2015 by lostoday

[JLCrab]

Same deal -- not that I prefer Amazon but it seems they have easy ship-to-Thailand if that's what you want:

http://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6

http://www.amazon.com/Jaccard-45-Knife-Meat-Tenderizer/dp/B000A3I3G0

[SamDean]

Villa in Paradise Park, almost next door to Seacon.

Expensive though - and check Expiry Dates on the packaging before you buy.

Patrick

Yeah i buy from there already, but they taste funny. Just can't fully enjoy one. The ground beef there however is on point.

[SamDean]

But the simple way to produce good tasting and tender steaks is feed corn and molasses to the steer for 3 months before slaughtering it to get proper marbeling in the meat.

But the simple way to produce good tasting and tender steaks is feed corn and molasses to the steer for 3 months before slaughtering it to get proper marbeling in the meat.

He wants to buy a steak, not start a ranch!

Well with the prices and quality here, I might just have to.

[Thian]

Meat tenderizer made from papaya-extract also works well. That's what i use on beef.