Why We Choose Australian Black Angus Beef at The Meat Lab
When Bo and Sven came up with the idea of starting The Meat Lab, they knew one thing for sure — only the best meat quality would do.
So, the search for the perfect beef supplier began. Bo called his close friend and long-time supplier in the Netherlands – the same person who provided them with top-quality beef back home – and asked:
“That delicious Black Angus beef we used to sell in the Netherlands, I want to sell that here in Thailand too. How can we make that happen?”
The answer was simple: “Before that beef is imported into the Netherlands, it actually comes through Bangkok. I can ship it directly from Bangkok to you.” And just like that, The Meat Lab Thailand was born – offering the exact same high-quality Black Angus beef they sold in the Netherlands, but now locally available in Thailand. The best part? No one else in Thailand sells this same quality, because our supplier agreed to provide it exclusively to The Meat Lab. That’s just one more reason to source your meat from us — premium quality you won’t find anywhere else.
What Makes Black Angus So Special?
The beef we work with comes from the Black Angus breed, a world-renowned type of cattle known for its tender texture, rich flavor, and beautiful marbling. But that quality doesn’t happen by chance. It all starts with how the animals live. Our cattle grow up in stress-free, natural environments, with plenty of space, sunlight, and access to clean water and nutritious food.
With our years of experience as butchers, we know that stress kills both the animal and the flavor, which is why we only work with farms that prioritize animal welfare and natural growth.
Grass Fed vs. Grain Fed: The Perfect Balance
At The Meat Lab, we use grass and grain-fed beef — the ideal combination for both taste and nutrition. Our cattle begin their lives freely grazing on natural grass, which helps them develop strong muscles and a healthy fat balance. As they grow older, around the age of two years, they’re introduced to a carefully selected organic grain diet.
Why?
Because fat equals flavor.
Grass-fed beef = lean, natural, stronger flavor
Grain-fed beef = tender, rich, buttery texture
Our grass & grain-fed Black Angus beef delivers the best of both worlds: naturally raised, healthier cattle with the luxurious taste and tenderness of premium steakhouse-quality meat.
Grain finishing also increases intramuscular fat, creating a perfect balance between juiciness and flavor — something you can truly taste in every steak from The Meat Lab.
On top of this careful feeding and raising, our Black Angus beef is also expertly dry-aged, which intensifies the flavor and makes the texture even more buttery and tender. Want to learn more about how dry aging works and why it makes such a difference? Check out our Dry Aging Blog for the full story.
From Farm to Fork – 100% Quality Control
From birth to harvest, every step of the process is biologically and ethically managed. After slaughter, the carcasses undergo comprehensive health and quality checks to ensure the animal was in perfect condition. Then, each cut is graded for marbling (MSA) — the visible fat pattern that defines tenderness and flavor. At The Meat Lab, we only sell MSA-5 Black Angus beef — the highest marbling achievable for Angus cattle in Australia. And yes, you can taste it. The result is incredibly buttery, flavorful, and tender beef that stands out from anything else you’ll find in Thailand.
Taste the Difference at The Meat Lab Thailand
At The Meat Lab, we don’t just sell meat — we deliver an experience. An experience built on years of butchery expertise, passion for flavor, and dedication to honest, premium quality. Whether you’re a restaurant owner, a chef, or someone who simply loves cooking great meat at home:
