Our Beefเนื้อวัวไทย
Raised in Thailand.
Cut in Pattaya.
Steakhouse-grade beef does not have to fly in. Here is why we buy local, and why it costs you less.
The short trip
Most premium beef in Pattaya has travelled thousands of kilometres. Every one of them is on the price tag.
Imported steak pays for freight, import duty, agents and weeks of cold storage before it reaches a restaurant or a supermarket shelf. By the time it is on your plate, a good share of what you paid has nothing to do with the beef.
We start closer to home. Our cuts come from cattle raised in Thailand, so the journey to Pattaya is short and the price reflects the meat, not the shipping.
What you get
สิ่งที่คุณได้รับThe same things you look for in imported beef.
Marbling
Cuts chosen for the fat that melts into flavour on a hot grill.
Butcher-trimmed
Clean edges, even thickness, and the cut you asked for.
Sealed and chilled
Packed cold for the trip across town and straight into your fridge.
By the kilo
One clear price per kilo for every cut, from tomahawk to shin.
Taste it for yourself
Start with the cut that made our name. A thick, bone-in tomahawk, seared hard over charcoal and carved at the table. Then tell us it needed to be imported.