North Isan - The source where the best beef of Thailand comes from. It has not yet been internationally recognised like Wagyu or Angus beef, but Thai hybrid beef has definitely become a household name among beef lovers in Thailand. To non-connoisseurs, the name may not be familiar. But if you ask any meat lovers, the local breed is the heavenly delight. The beef has become the most popular dish on the gourmet menu especially those serving north-eastern style food like ‘Somtam’, grilled beef (barbeque), sukiyaki (hot pot) and hot pan steak. Thai hybrid beef, indeed, has been supplied to many well-known chain restaurants for over the past decades.

From the kitchen to the shelf
Food source is the best-kept secret of a restaurant. Never reveal your food source is a practice. To keep it confidential, ingredients used in most restaurants are only mentioned as being certified by GMP, HACCP or ISO standards. After many animal diseases had been spread, however, the food supplier brand names have become a guarantee for the safety.

Becoming “The beef of Isan”
Thai hybrid beef is the result of cross-breeding between the native breed Kho Isan and French breed Charolais/Limousin. The livestock cooperatives first planned to raise the local best breed to compete with imported frozen beef, targeting high-end customers. Unlike other domesticated cows, the hybrid cow is fed with chemical-free, natural feeding. After seven-day chilled at 0-4 degrees Celsius, the carcass are measured to find the marbling scores. Once transported to Bangkok, the carcasses are kept in the chilled room for at least 14 days before being delivered to restaurants, supermarkets and a few cooperative outlets.