This week in the Food Chain, meet the micro-scale cattle farmer beloved by the country’s top chefs.
Most restaurants in Thailand will never serve beef from Jasmine Wagyu. It’s not because they don’t want to. Some of the top chefs in Bangkok, Chiang Mai, Phuket, and Pattaya regularly try to procure it. The problem is that there simply isn’t much to go around. On his farm in Khon Kaen Province in northeastern Thailand, Arun Sala-Ngarm processes no more than four animals a month.
Continue reading
Access this and all our other premium articles by joining our membership program. Plans start at $6.50 per month and include twice-weekly digital features, access to in-person events, and more.
