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Thai French Beef Retail Store?

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wayned    3,124

Under "contact Us", but the map shows their store in Bangkok.

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Michael Hare    246
6 hours ago, bleble said:

I wonder why it's not more famous if it's as good as imported beef ?

 

And if the owner is dead, who manages the business since ?

https://www.thaivisa.com/forum/topic/563838-sakon-nakhon-thai-french-beef-owner-dead/

The owner is not dead. Thai-French beef is run as a cooperative.  Francoise only managed the day to day running. 

 

The cooperative inseminates local Thai cattle in villages with Simmental and Charalais semen to get a good crossbred. The cooperative has contracts with local farmers in Sakhon Nakhon and Mukdahan to rear these animals up to a certain age for slaughter. I understand that that the cooperative will supply a lot of the animal feed. That is what Francoise told me some 20 years ago. The business may have changed since his death.

 

I work a lot in Amphur Nong Sung in Mukdahan province where the the cooperative has an slaughter house, a shop selling good beef cuts and a restaurant. However, Nong Sung is a bit off the beaten track for those wanting to just pop in, in passing, to purchase a few steaks etc. 

 

I would grade Thai-French beef about halfway between Australian beef and local Thai beef. For me, I like any beef that has been grass reared, never been indoors and never eaten an ounce of concentrate. That is very difficult to find in Thailand. Maybe also difficult in the USA.

 

 

 

 

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Isan Farang    209
15 minutes ago, Michael Hare said:

The owner is not dead. Thai-French beef is run as a cooperative.  Francoise only managed the day to day running. 

 

The cooperative inseminates local Thai cattle in villages with Simmental and Charalais semen to get a good crossbred. The cooperative has contracts with local farmers in Sakhon Nakhon and Mukdahan to rear these animals up to a certain age for slaughter. I understand that that the cooperative will supply a lot of the animal feed. That is what Francoise told me some 20 years ago. The business may have changed since his death.

 

I work a lot in Amphur Nong Sung in Mukdahan province where the the cooperative has an slaughter house, a shop selling good beef cuts and a restaurant. However, Nong Sung is a bit off the beaten track for those wanting to just pop in, in passing, to purchase a few steaks etc. 

 

I would grade Thai-French beef about halfway between Australian beef and local Thai beef. For me, I like any beef that has been grass reared, never been indoors and never eaten an ounce of concentrate. That is very difficult to find in Thailand. Maybe also difficult in the USA.

 

 

 

 

If i am correct you live in Ubon, what's the drive time from Ubon to their shop.

 

Would you also know if after i check out the shop and know what they stock, can they accept order by phone or mail and send by bus to Ubon.

 

Next month i plan to head to Loei so also as an option i may slip in there on the way back to Ubon if the shop looks like having decent kit. 

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AliasJohn    197

I am a former owner of a business in Ubon and I bought from Pon yang Kham many times. You can fax or phone a order to them, transfer the money to them and they will pack in a foam box and put it on a bus for you to pick up at the bus station. Simple as that.

Sent from my SM-G930F using Thailand Forum - Thaivisa mobile app

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meatboy    3,721

I have been buying their beef for 8yrs.and I have never never had a bad piece.the best roasting is their sirloin/rump.

as for being in between ausi/thai I beg to differ,for me its on a par with ausi and half the price.

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Isan Farang    209
12 minutes ago, meatboy said:

I have been buying their beef for 8yrs.and I have never never had a bad piece.the best roasting is their sirloin/rump.

as for being in between ausi/thai I beg to differ,for me its on a par with ausi and half the price.

Would you have an up to date link regarding what cuts they sell c/w costs.

 

When i try to Google all the information provided is very old

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meatboy    3,721
27 minutes ago, Isan Farang said:

Would you have an up to date link regarding what cuts they sell c/w costs.

 

When i try to Google all the information provided is very old

I have the prices for my last order 27th.july,i have a chest freezer so I do buy a decent amount.

sirloin/striploin 716bht.includes ctting and packing steaks separate.

rib eye                640bht.

sirloin/rump      400bht.also known as pinbone.

brisket                 350bht.

all prices are per.kilo.orders over 5kilo's each cut you get a better price.

we meet the delivery lorry on its way to bkk.

you pay for delivery box and ice,plus 100bht.for the driver to meet you.

contact wonporn mob.0868596865

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Michael Hare    246

I am now working in Nong Sung for the next 3 days. Just drove past their place. Seems to be renovations going in front with new offices and a restaurant being built.

 

We are talking about two different places. Pon Yang Kham is over in Sakhon Nakhon. The Nong Sung outpost is just that. An outpost. Same mother company but a branch. I still stand by my comments about the beef not being as good as Aussie beef. Maybe it is because the shop seems to have only frozen cuts and not fresh chilled cuts. 

 

Takes 2 and half hours driving from Ubon to get to Nong Sung (that is with a coffee break). Up highway 212 to Nikhom Kham Soi. Turn left into highway 2370 and drive 37 km to Nong Sung. The slaughter house is 2 km out of town on the highway 12 back towards Mukdahan. 

 

 

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Isan Farang    209
2 hours ago, Michael Hare said:

I am now working in Nong Sung for the next 3 days. Just drove past their place. Seems to be renovations going in front with new offices and a restaurant being built.

 

We are talking about two different places. Pon Yang Kham is over in Sakhon Nakhon. The Nong Sung outpost is just that. An outpost. Same mother company but a branch. I still stand by my comments about the beef not being as good as Aussie beef. Maybe it is because the shop seems to have only frozen cuts and not fresh chilled cuts. 

 

Takes 2 and half hours driving from Ubon to get to Nong Sung (that is with a coffee break). Up highway 212 to Nikhom Kham Soi. Turn left into highway 2370 and drive 37 km to Nong Sung. The slaughter house is 2 km out of town on the highway 12 back towards Mukdahan. 

 

 

Regarding this place you just passed you mention office and restaurant, is this the same spot for the retail sales outlet ?

 

You mention outpost, do you have a name or link as i would like to give them a call prior to making the trip.

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bleble    17
2 hours ago, Michael Hare said:

I am now working in Nong Sung for the next 3 days. Just drove past their place. Seems to be renovations going in front with new offices and a restaurant being built.

 

We are talking about two different places. Pon Yang Kham is over in Sakhon Nakhon. The Nong Sung outpost is just that. An outpost. Same mother company but a branch. I still stand by my comments about the beef not being as good as Aussie beef. Maybe it is because the shop seems to have only frozen cuts and not fresh chilled cuts. 

 

Takes 2 and half hours driving from Ubon to get to Nong Sung (that is with a coffee break). Up highway 212 to Nikhom Kham Soi. Turn left into highway 2370 and drive 37 km to Nong Sung. The slaughter house is 2 km out of town on the highway 12 back towards Mukdahan. 

 

 

 

It's obvious that if it was as good restaurants would sell only this beef and not over expensive imported beef.

 

 

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Michael Hare    246
9 minutes ago, Isan Farang said:

Regarding this place you just passed you mention office and restaurant, is this the same spot for the retail sales outlet ?

 

You mention outpost, do you have a name or link as i would like to give them a call prior to making the trip.

Yes, they do retail sales. If I have time I will pop in tomorrow afternoon or on Friday when passing, and get a telephone number or something. Will let you know. 

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Isan Farang    209
29 minutes ago, bleble said:

 

It's obvious that if it was as good restaurants would sell only this beef and not over expensive imported beef.

 

 

When you go to a restaurant, how do you know whare the beef comes from ?

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