Thai Beef

by **tutone** » July 10, 2009, 4:02 pm

Ba Bob wrote:
dougness wrote:I have heard the opposite that animals,ie mammals in distress have tougher meat,if adrenalin is released.

This is a well known fact amongst the farmers in my family.

I guess Thai cattle must be particularly distressed and cruelly killed because I haven't eaten any good beef here in Thailand.

by **lee** » July 11, 2009, 10:58 am

I think the reason Thai cattle is tough is because they do not hang their meat for long enough. It's usually killed, butchered and sold on the market the same day.

naturalfarms.co.uk wrote:Properly hung meat may not look as pretty as freshly slaughtered meat, but there is good reason for that and it's what you should be looking for, not avoiding.

After slaughter, the breakdown of oxygen in the blood produces lactic acid and it is this which tenderises meat, adding flavour in the process. If an animal is stressed at the time of slaughter, then the oxygen in the blood is used by the muscles beforehand and lactic acid is not formed in the same quantities.

It takes time for lactic acid to tenderise meat and indeed for gradual water loss to further concentrate the essential flavour developed.

Commercial restraints on supermarkets mean they simply do not hang their meat for long enough - it is on the shelves as quickly as possible after slaughter.

This results in the meat being tough and tasteless in comparison to meat that has been properly hung.

by **Galee** » July 11, 2009, 11:08 am

I think I'd prefer my beef tough instead of having it hanging around with swarms of flies infesting it with maggots. :lol:

Buying meat at the local market is enough to put anyone off.

by **jackspratt** » July 11, 2009, 11:17 am

In my experience the beef from Thai French is as good as anything but the highest quality (and consequently, cost) from Oz.

Here I am paying about A$12 a kilo for steak that I would be paying $25 in Oz, and rarely is it not tender and tasty.

by **Lionheart** » July 11, 2009, 5:23 pm

I have bought local sirloin joints from the Thai French butcher at around 360 baht per kilo and it has made an excellent roast.

On the point of hanging meat, placing it in the fridge for a couple of days helps to make it a bit more tender.

Local meat is fine if it is treated right, but I agree with others here, steer away from the fly infested displays of some of the local markets.

by **Marmite The Dog** » July 11, 2009, 6:03 pm

The only reason you would age/hang beef is if it is crap to start with.

by **stoneman** » July 11, 2009, 7:37 pm

Jack..

Where can I buy Thai French beef in Udon?

Stoneman

jackspratt wrote:In my experience the beef from Thai French is as good as anything but the highest quality (and consequently, cost) from Oz.

Here I am paying about A$12 a kilo for steak that I would be paying $25 in Oz, and rarely is it not tender and tasty.

by **jackspratt** » July 11, 2009, 7:50 pm

M14 on the Udon map. In Srisuk Rd, on the right going away from the roundabout, probably 50 metres along. If you get to the canal you have gone too far.

Quite easy to miss - it is a small shop, with a freezer/chiller unit at the front. There is also a barber shop adjacent.

Happy hunting.

by **747man** » July 11, 2009, 8:24 pm

stoneman wrote:Jack..

Where can I buy Thai French beef in Udon?

Stoneman

jackspratt wrote:In my experience the beef from Thai French is as good as anything but the highest quality (and consequently, cost) from Oz.

Here I am paying about A$12 a kilo for steak that I would be paying $25 in Oz, and rarely is it not tender and tasty.

Stoneman, Jack has a nice bit of RUMP on his avatar !! :lol:

Ask him nicely and he may give you a slice.......

by **DeNuit** » July 11, 2009, 9:28 pm

Why do you call it Thai French beef ? It's a French guy who own the place ? The beef come from France in this shop ? :-k

by **beer monkey** » July 11, 2009, 9:50 pm

Its raised to a certain standard in Issan around sakhon nakhon.

by **trubrit** » July 12, 2009, 7:08 am

DeNuit wrote:Why do you call it Thai French beef ? It's a French guy who own the place ? The beef come from France in this shop ?

I think the meat is from the Charolais cattle but raised here in Thailand.

by **stoneman** » July 12, 2009, 7:34 am

Jack..

Thanks very much...Will stop by there this coming week and give it a try..

Stoneman

jackspratt wrote:M14 on the Udon map. In Srisuk Rd, on the right going away from the roundabout, probably 50 metres along. If you get to the canal you have gone too far.

Quite easy to miss - it is a small shop, with a freezer/chiller unit at the front. There is also a barber shop adjacent.

Happy hunting.

by **Bandung_Dero** » July 12, 2009, 8:42 am

Marmite The Dog wrote:The only reason you would age/hang beef is if it is crap to start with.

The comments of an expert!!!!!!! :confused:

You really need to get your arse down to the Thai French stud/abattoir in Sakon Nakhon to the have a look around and buy the book they have published on how they developed their breeding stock and how the beef is processed.

by **Bandung_Dero** » July 12, 2009, 8:51 am

DeNuit wrote:Why do you call it Thai French beef ? It's a French guy who own the place ? The beef come from France in this shop ?

The business was an enterprise developed by His Majesty the King with the French supplying the initial breeding stock and expertise. The breeding stock was a mixture of a number of European and English breeds.

It's Thai owned.
Ponyangkhran Livestock Breeding Co-op

Thai Beef

Thai Beef

Re: Thai Beef

Re: Thai Beef

Re: Thai Beef

Re: Thai Beef

Re: Thai Beef

Re: Thai Beef

Re: Thai Beef

Re: Thai Beef

Re: Thai Beef

Re: Thai Beef

Re: Thai Beef

Re: Thai Beef

Re: Thai Beef

Re: Thai Beef

Who is online