Khmer Beef vs Import

Lost50 · Post by **Lost50** » Wed Aug 30, 2023 9:52 pm

They think buffalo is beef.

Jcml19 · Post by **Jcml19** » Wed Aug 30, 2023 10:39 pm

ItWasntMe wrote: ↑Wed Aug 30, 2023 7:14 pm
I've tried offering my 25$ imported rare stake to a local friend and it went straight on the stove to be fried into rubber.

That's the issue.

My opinions of course.

Edit: Do note that my friend really enjoyed the rubber that was created from my very nice imported meat, much more so I would say than rubber created from locally sourced beef. So I guess there is something more to it.

It's the cooking style.... When they cook its charred or they use the lime acid when raw...

My thing is the cut type... I dont have the time or knowledge in the wet market to choose my cut. Its like one price for everything which wouldnt be bad if i get to select the expensive cut haha

Cultural diff i guess but still saying "our" cattle is better is sort of silly especially when the head honcho approved an import agree with korean cattle

Jcml19 · Post by **Jcml19** » Wed Aug 30, 2023 10:40 pm

Made me think of the himym of japenese cattle being fed lobster hahaahh

Bongmab69 · Post by **Bongmab69** » Wed Aug 30, 2023 11:01 pm

The best steak i ever have eaten in Asia, and probably the world is in La Ferme du bassac on 178 street. They are in fact meat-sellers and have a small restaurant as hobby. Most expensive is a half a kilo of rib eye for 30 dollars. Cant find them at that price anyplace in europe. When i arrive next week it will beone of my first diners overthere. I knever payed attention where the meat comes from, but i would think france as the owners are french. And ofcourse their meat is much better then US, NZ, AUS . . . Let the discussion begin !!
Never asked they have also buffalo meat, probably they have also.

Post by **Clutch Cargo** » Thu Aug 31, 2023 6:00 am

Isn't the imported beef from Aus, US, NZ et al frozen for transport? I know one local restaurant catering mainly for barangs that has a variety of different steak types...all frozen for practicality purposes. A frozen then unfrozen steak doesn't cut it for me compared to a fresh cut I have back in Aus. And I've tried a number of Cambodian steaks and surprised that some are quite good.

Bluenose · Post by **Bluenose** » Thu Aug 31, 2023 6:10 am

John Bingham wrote: ↑Wed Aug 30, 2023 7:58 pm
Bluenose wrote: ↑Wed Aug 30, 2023 7:01 pm Most of the pork or other meat in that slaughterhouse will probably be cooked and eaten within 18 hours. Go to a western supermarket and it may be 48 hours before it gets on the shelf.
Most of the meat sold in markets has been slaughtered that morning. The problem is that beef doesn't taste the best when it's fresh. It should be hung for a few days in cold storage but conditions here are not ideal for that.

Very true. Pork I buy early morning but beef I will always buy on the way home from work, a day's hanging seems to have an effect. I always use the same vendor at Deum Thkov and not been disappointed yet.

Kammekor · Post by **Kammekor** » Thu Aug 31, 2023 7:20 am

Jcml19 wrote: ↑Wed Aug 30, 2023 10:39 pm
ItWasntMe wrote: ↑Wed Aug 30, 2023 7:14 pm
I've tried offering my 25$ imported rare stake to a local friend and it went straight on the stove to be fried into rubber.

That's the issue.

My opinions of course.

Edit: Do note that my friend really enjoyed the rubber that was created from my very nice imported meat, much more so I would say than rubber created from locally sourced beef. So I guess there is something more to it.
It's the cooking style.... When they cook its charred or they use the lime acid when raw...

My thing is the cut type... I dont have the time or knowledge in the wet market to choose my cut. Its like one price for everything which wouldnt be bad if i get to select the expensive cut haha

Cultural diff i guess but still saying "our" cattle is better is sort of silly especially when the head honcho approved an import agree with korean cattle

You can pre-order your cut from the larger sellers. Even then it's a hit & miss. Prices for different cuts are different.

Jerry Atrick · Post by **Jerry Atrick** » Thu Aug 31, 2023 9:20 am

Grass fed Khmer beef is superior to Australian beef which is grazed on sand and dead koalas

But as others have mentioned; it is let down by not being hung/aged

The brahmin crosses here with te humps are more akin to oxen and have a tough old meat also - but there's lots of charlois and limousin crosses in the countryside now that produce lovely beef

Stravaiger · Post by **Stravaiger** » Thu Aug 31, 2023 10:43 am

Bongmab69 wrote: ↑Wed Aug 30, 2023 11:01 pm The best steak i ever have eaten in Asia, and probably the world is in La Ferme du bassac on 178 street. They are in fact meat-sellers and have a small restaurant as hobby. Most expensive is a half a kilo of rib eye for 30 dollars. Cant find them at that price anyplace in europe. When i arrive next week it will beone of my first diners overthere. I knever payed attention where the meat comes from, but i would think france as the owners are french. And ofcourse their meat is much better then US, NZ, AUS . . . Let the discussion begin !!
Never asked they have also buffalo meat, probably they have also.

I thought Ferme de Bassac raised their own cattle in Cambodia.

Off topic I liked it a lot when it was Le Votre - including Christophe's patisserie section

The best steak I've had here was the Tournedos Rossini at Armand's

Bluenose · Post by **Bluenose** » Thu Aug 31, 2023 11:21 am

Clutch Cargo wrote: ↑Thu Aug 31, 2023 6:00 am Isn't the imported beef from Aus, US, NZ et al frozen for transport? I know one local restaurant catering mainly for barangs that has a variety of different steak types...all frozen for practicality purposes. A frozen then unfrozen steak doesn't cut it for me compared to a fresh cut I have back in Aus. And I've tried a number of Cambodian steaks and surprised that some are quite good.

It can be shipped chilled or frozen (chilled often has a slightly higher shipping cost). I have noticed imported beef on the shelves in Lucky/SuperDuper with stickers advising that it has previously been frozen.

Khmer Beef vs Import

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