would you frequent a great steakhouse(meat from aussie)..

[advocate]

One of the leading causes of death in Thailand is by liver cancer.
The liver cancer is caused by liver flukes/worms contracted by eating pla ra, uncooked fermented fish.

I told my wife this and she was shocked. She now cooks it first.

[Roel]

I told my wife this and she was shocked.

Now I am shocked. What happened to the good old "mai pen rai, don't worry"? Is nothing sacred anymore.

[caller]

All I know is, even if I was bloody Bill Gates I wouldn't be willing to pay $400 US for a steak.

I would, I'd love to do as above and go to Tokyo and eat a high-end meal. Sounds great to me.

Like others, I'm not a frequent steak eater and now its mainly indoors and only because I have great butchers nearby who do it right. Got a T-bone for a fiver once I got known by the local one in the village on the understanding I'd enjoy it so much, I'd buy another, they were right - and their chicken, lamb and pork, not to mention their own sausages, burgers, pies and kebabs!

[BaaBaa.]

You're forgetting Kobe Beef, that stuff costs money. It's massaged daily and fed beer.

So NO, Thai beef with a good butcher wouldn't cut it.

http://en.wikipedia.org/wiki/Kobe_beef

[pharvey]

You're forgetting Kobe Beef, that stuff costs money. It's massaged daily and fed beer.

First time I went to Japan on a project, I was determined to have Kobe Beef. I was staying in Tokyo, so restaurants galore... found a decent place, saw the price...... went home with a Big Mac!!

[uncle tom]

Getting back to the OP's question, a few thoughts come to mind..

1) Classic steak lovers generally talk in ounces, not grams - when someone refers to a 300g steak, I think:

a) too small

b) naff description..

2) Why Aussie? I'm pretty sure that Thai farmers could, if encouraged, produce quality beef; although possibly not quite as good as that farmed in a cold damp climate - so New Zealand should (- in theory..) trump Oz as a source.

3) A good steak house needs good ambiance, good kitchen skills, and good accompanying veg and sauces - a few greasy fries doesn't deliver..

For my birthday this year, I had a 52oz grass fed, Scottish reared, Aberdeen Angus fillet; with fresh horseradish and asparagus.

That's a little big for every day, but for a serious steakhouse, you need to be talking 16oz + (500g if you must..)

- For a steakhouse in Thailand, I'd keep the design simple and the ambiance friendly and unpretentious.

- Given the climate, I'd give everyone a complimentary tumbler of ice tea when they arrive - I encountered this years ago in a US mid-west steakhouse, and found that it really primes you for the feast to come..

- I'd have a flagship 'house special' deal at around the 32oz mark, possibly with a bottle of wine thrown in..

- Aside from good vegies and sauces, good fresh bread is a must..

[image]

i gave up the idea of a steakhouse for a bunch of expat know it all's already:P..btw..uncle tom..("Classic steak lovers generally talk in ounces, not grams - when someone refers to a 300g steak, I think:)....there are other countries in the world besides the US..and alot use the metric system...500 gram steak is absurd (unless its a rib=eye)..and im sure 50% of you guys would expect to pay 150 baht for it anyway..haha...forget the steakhouse..please stop this thread..its gets more ridiculous everyday....ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh:)

[Takiap]

maybe a 500 gram wagu eye fillet would cost you that ..maybe more

And your point is???????



Are you telling me that Japanese chefs are so remarkable, that you're willing to pay one of them $390 to cook your steak?


As BB mentioned, there is no such thing as a $400 steak, although I must admit, I do envy those who are exploiting the idiots that are willing to throw their money down the drain.

[Big Boy]

I must admit, I do envy those who are exploiting the idiots that are willing to throw their money down the drain.

A great ruse if you can get away with it.

[Takiap]

You're forgetting Kobe Beef, that stuff costs money. It's massaged daily and fed beer.

So NO, Thai beef with a good butcher wouldn't cut it.

http://en.wikipedia.org/wiki/Kobe_beef

Maybe not Thai beef, but Thai cocks should. After all, the Thais regularly massage their fighting cocks, but I'm certainly not going to pay 15,000 for a chicken drumstick.


Rather than pay THB12,000, I'd rather pay THB400, and take all the kids from an orphanage with me so they can also enjoy a nice steak, or whatever it is they want to eat.

[pharvey]

Rather than pay THB12,000, I'd rather pay THB400, and take all the kids from an orphanage with me so they can also enjoy a nice steak, or whatever it is they want to eat.

Have to agree there!!

[pharvey]

Getting back to the OP's question, a few thoughts come to mind..

1) Classic steak lovers generally talk in ounces, not grams - when someone refers to a 300g steak, I think:

a) too small

b) naff description..

2) Why Aussie? I'm pretty sure that Thai farmers could, if encouraged, produce quality beef; although possibly not quite as good as that farmed in a cold damp climate - so New Zealand should (- in theory..) trump Oz as a source.

3) A good steak house needs good ambiance, good kitchen skills, and good accompanying veg and sauces - a few greasy fries doesn't deliver..

For my birthday this year, I had a 52oz grass fed, Scottish reared, Aberdeen Angus fillet; with fresh horseradish and asparagus.

That's a little big for every day, but for a serious steakhouse, you need to be talking 16oz + (500g if you must..)

- For a steakhouse in Thailand, I'd keep the design simple and the ambiance friendly and unpretentious.

- Given the climate, I'd give everyone a complimentary tumbler of ice tea when they arrive - I encountered this years ago in a US mid-west steakhouse, and found that it really primes you for the feast to come..

- I'd have a flagship 'house special' deal at around the 32oz mark, possibly with a bottle of wine thrown in..

- Aside from good vegies and sauces, good fresh bread is a must..

Have to agree UT.

One comment I'd make though is that (living in China) I find Mongolian beef better than Thai beef - and the fillet better that Aus quite frankly...... and at a fraction of the price. I imagine Thai import laws/tax/duties are similar to that of China, so Aus beef is no doubt very pricey. Importing from China cheaper perhaps?

[uncle tom]

I find Mongolian beef better than Thai beef

Never knowingly tried it, although I've had some decent steaks on my trips to China in the past.

Logic seems good though - cheaper labour and cooler climate; but I've no idea how the shipping costs would compare - over land is so much more expensive than over sea..

[BaaBaa.]

You're forgetting Kobe Beef, that stuff costs money. It's massaged daily and fed beer.

So NO, Thai beef with a good butcher wouldn't cut it.

http://en.wikipedia.org/wiki/Kobe_beef

Maybe not Thai beef, but Thai cocks should. After all, the Thais regularly massage their fighting cocks, but I'm certainly not going to pay 15,000 for a chicken drumstick.


Rather than pay THB12,000, I'd rather pay THB400, and take all the kids from an orphanage with me so they can also enjoy a nice steak, or whatever it is they want to eat.

Most Thais don't like beef and imagine the noise?

I'd go for the Kobe alone.

[lomuamart]

A lot of Thais are told by the temple to give beef up if they've got to atone for some spirit - someone died and so on.
I guess that is closely associated with the Hindu religion?
I don't think it's a case of "not liking beef" but more a case of being told to refrain from eating it - for whatever reason.
My wife told me that and for years never would eat beef. Didn't mind buying and cooking for me however. The one time she went to England an Aunt had prepared dinner for a few of us and it seemed to be taking ages to serve. The reason was my father told her that my wife didn't eat beef so she had to cook a pork dish as an afterthought.
The next day, my wife confided to me that her Mum (a Buddhist nun) had told her some time before that she'd atoned enough for her brother's death so could eat beef whenever she wanted.
I never told my family about that!!