Thai Beef: Generally, Thai beef comes from crossbreeding native Thai breeds that usually result in meat with a bite, with other prominent breeds known for their tenderness. This combination has resulted in a unique composition, making Thai beef exceptionally tender with a slight bite, setting it apart from others.
Japanese Beef of Wagyu: Beef originating from Japan that many people are familiar with, gaining a legendary reputation for its tenderness, aroma, and deliciousness—a kind that melts in your mouth.
Australian Beef: This renowned beef is favored by chefs worldwide for culinary creations, standing out for its tender texture and unique aromatic scent.
While normal beef may have more of a chew with varying aroma, authentic Wagyu beef is a breed native to Japan, renowned for its distinct aroma, tenderness, melt-in-your-mouth texture, and impressive flavor that has popularized it.
Selecting Beef Like a Chef
When selecting fresh beef, whether it is Thai, Japanese, Wagyu, or Australian beef, the meat should be firm, have a vibrant red color, and the marbling should be white—not green, dark, or yellow. The meat grain should not be coarse, and the meat should not leave indentations when pressed, with no sour smell or any mucus. When placed, it should release a faint red-colored liquid. Additionally, different cuts of the meat will offer varying textures and tastes:
Sirloin: Commonly known as the 'marble' meat due to its marbling, resulting in a tender and juicy texture.
Tenderloin: The best cut of meat with no marbling but stands out for its tenderness and low fat content, making it suitable for those who exercise or prioritize health. Moreover, it is the least fatty part of the cow, leading to a higher price.
Shank: A cut with a lot of connective tissues, making it juicy. It's often used for stews or curries, as the heat softens the meat while the tissue adds a fun chew.
Brisket: As it is a relatively tough cut, it is a popular choice for barbecues or can be thinly sliced for grilling, offering a satisfying chew for those who enjoy it.
Plate Cut/Belly: the fattiest part, perfect for making stews, soups, or broths.
Flank: A cut that is quite tough with a fair amount of fat. However, if you remove the tough parts, marinate and sous vide it, you are guaranteed to fall in love.
