New!

Navbar

Steaks

Meats

Salmon

Seafood

Fresh fruits

Produce

Nut milks

Coffee & beverages

Broths & stocks

Grocery

Personal care

Household

Protein powders

Supplements

Samplers

Bundles

Single origin

Coffee beans

Classic steaks

Organic spices

Spices & herbs

Organic pasta

Pantry

Extra virgin olive oils (EVOO)

Oils & healthy fats

Hand soaps

Portions

Poultry cuts

Tuna

Chips

Snacks & treats

Collagen

Prepared

Baby food

Blends

Alternative steaks

Herb & spice blends

Salad greens

Superfood powders

Cooked meats

Baby care

Gluten-free pastas

Quick breakfasts

Decaf

Seasonings

Carrots & root vegetables

Tomatoes

Ketones

Local fish

Paleo pets!

Rubs

Everyday herbs

Other imported fish

Dips

Coconut products

Bone broths

Kitchen & cookware

Natural cleaning products

Marinated meats

Serious breakfasts

Organic noodles

Mushrooms

Specialty EVOOs

Oral care

Lemon & lime

Whole birds

Dairy

Glass food storage

Other household

Other supplements

Salad central

Cereal & granolas

Fresh mushrooms

Nuts

Soups

Canned fish

Popcorn & puffs

Canned & jarred

Onions & garlic

Potato sides

Seaweed

Potatoes

Easy side veg

Rice snacks

Jerky & biltong

Condiments

Honey

For sharing

Other oils & cooking fats

Hair care

Chili & peppers

Duck

Marinated

Poultry products

Burger patties

Burgers & meatballs

Chips & dips

Broccoli & sprouts

Frozen imported

Deals

Eggs

Real food bars

Paleo bakery

Sauces

Grass-fed salted butter by Westgold 250g

250g Pack

Grass-fed unsalted butter by Westgold

500g Pack

Grass-fed Greek Yogurt 300g

300g tub

300g Tub

&nbsp; Bestseller &nbsp;

Grass-fed Greek Yogurt 500g

500g Tub

Grass-fed Beef Short Ribs - Smoked by Chef Pam

Piece

Grass-fed Pastrami - Smoked by Chef Pam

200g Pack

Grass-fed Corned Beef - Smoked by Chef Pam

Homemade Grass-fed Ghee

350ml Jar

&nbsp; Taste of 🇻🇳 &nbsp;

Grass-Fed Beef Bone Broth - Beef Pho

1 Liter Pouch

&nbsp; SIPPING BROTH &nbsp;

Grass-Fed Beef Bone Broth - Shiitake Mushroom

Grass-fed beef - stir fry strips

Ground Grass-fed Wagyu - Topside 100%

Grass-fed beef - stew cubes

Grass-fed Beef Bone Broth Powder

280g Bag

Ground Grass-fed Wagyu - Chuck 100%

Classic Roast Beef (Grass-fed Ribeye)

220g Pack

Grass-fed marrow bones (cross cut)

1KG Pack

paleo robbie exclusive

Grass-fed Beef Hot Dogs : Original

Grass-fed Beef Hot Dogs : Black Pepper

Grass-fed Beef Hot Dogs : Cheese

Grass-fed unsalted butter by Anchor

Pack

Great for sandwiches

Sliced grass-fed tri-tip (sous vide)

350g Pack

Slow cooked 72 hours!

Grass-fed Beef Short Ribs, boneless whole piece (sous vide)

it's a party!

Grass-fed Beef Hot Dogs : Variety Pack

600g pack

Thai-level 🌶

Grass-fed Beef Hot Dogs: Thai Chili

Northern 🇹🇭 classic

Grass-fed Beef Northern Thai Sausage (ไส้อั่ว)

Grass-fed Beef Issan Sausage (ไส้กรอกอีสาน)

GoGood Grass-fed Whey Protein Powder Vanilla Flavor

1Kg Tub

Ground Grass-fed Wagyu - Brisket & Topside

Comes raw & ready to roast

Grass-fed Ribeye Roast (raw & frozen)

Grass-fed brisket (navel brisket) - Smoked by Chef Pam

Grass-fed salted butter by Anchor

GoGood Grass-fed Whey Protein Powder Chocolate Flavor

🥛 + 🍓 = 😋

Grass-fed Strawberry Milk Kefir by Bunny Turtle Ferments

500ml Glass Jar

Grass-fed marrow bones (canoe cut)

Grass-fed Milk Kefir by Bunny Turtle Ferments

GoGood Grass-fed Whey Protein Powder Banana Flavor

GoGood Grass-fed Whey Protein Powder Strawberry Flavor

MsHappyDiet shabu bundle, grass-fed beef

Bundle

Try our new Smoked grass-fed pastrami.

An absolute treat - our grass-fed brisket is cured in salt brine for 10 days before being smoked "low and slow" by Chef Pam. The result is a delicious grass-fed pastrami worth of a New York deli. Can be enjoyed cold, or follow the reheating instructions below.

Incredible on its own, in a sandwich, or with any smoke-house worthy side dish.

<a href="https://www.facebook.com/chefpam.official/">Chef Pam</a> is the Thai-Australian chef and creative force behind SMOKED, her smokehouse restaurant with two locations (Salaya and Emquartier) where you can sink your teeth into some of Bangkok's best smoked meats like our grass-fed pastrami.

For this collaboration, we started with our 100% grass-fed beef and free-range chicken and pork...then we let the Longan and Lychee wood work that "low and slow" wood-fired magic for up to 14 hours.

--

Reheating instructions:
Defrost the grass-fed pastrami, then bring a pot of water to a boil and turn off the heat. Then drop the vacuum pack in the water and leave it for 10 minutes. Open the bag and you're ready to eat!

Ingredients:
Grass-fed point-end brisket, pink salt, bay leaves, peppercorn, star anise, and a touch of unprocessed brown sugar

Our pastrami is 100% grass-fed, antibiotic and synthetic growth hormone-free.

This is ground beef (brisket and topside mix) made with 100% grass-fed wagyu from First Light Farms in New Zealand.

We grind the meat in house and do not add anything to it. The lean to fat ratio is approximately 85% / 15% for this mix. 

This mix is slightly leaner than a more traditional chuck, which makes this one good for recipes like bolognese, tacos, or pies where you want a leaner mince - but still packing lots of that distinctive grass-fed wagyu flavor.

First Light Farms are producing beef with truly exceptional flavor and it shines in ground beef applications as well. Taste the grass-fed wagyu difference.

Read below about why First Light Farms' 100% grass-fed wagyu beef is so special.

--

"Like steak with headphones on."

That's Mark Schatzker, author of Steak: One Man's Search for the World's Tastiest Piece of Beef, describing our new 100% grass-fed wagyu from First Light Farms in New Zealand - what he considers to be the best beef in the world.

We agree. Why? 

First Light were the first farmers in the world to marry the incredible marbling that wagyu genetics can deliver with a 100% grass-fed diet on lush New Zealand grassland & healthy soils.

That means you get the deep, sweet, nutty flavor of wagyu - developed by a lifelong of grazing healthy pasture - accentuated by rich, natural marbling.

It took a decade of fine-tuning the process, but First Light nailed it.

The end result is beef that is both incredibly delicious (winners of the World Steak Challenge for 4 out of the last 5 years) AND incredibly healthy - First Light's grass-fed wagyu tenderloin tested at an incredible 1:1.3 omega 3 to 6 fatty acid ratio, a basically perfect score, meaning that this very nutrient-dense meat will not cause inflammation. 

(In fact, it was the healthiest ratio ever tested by the lab at the University of Toronto - which is not surprising given that grain-fed beef typically ranges from 1:9 to 1:25.)

Learn more about what makes First Light Farms special at their website <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

Take burger night from "good idea" to "magical" with this burger made with 100% grass-fed wagyu from First Light Farms in New Zealand.

The burger is made with 100% chuck, which is about 80% lean and 20% fat - perfect for juicy, flavorful burgers.

Speaking of flavor, the flavor of First Light's 100% grass-fed wagyu is truly exceptional, so we have deliberately left these burgers unseasoned - we suggest only salt and pepper before you cook, which will accentuate the natural flavor of the beef.

Patty size is 230g for a hearty burger.
 
Ingredients:100% grass-fed wagyu (chuck).

--

What makes First Light's 100% grass-fed wagyu so special?

"Like steak with headphones on."

That's Mark Schatzker, author of Steak: One Man's Search for the World's Tastiest Piece of Beef, describing our new 100% grass-fed wagyu from First Light Farms in New Zealand - what he considers to be the best beef in the world.

We agree. Why? 

First Light were the first farmers in the world to marry the incredible marbling that wagyu genetics can deliver with a 100% grass-fed diet on lush New Zealand grassland & healthy soils.

That means you get the deep, sweet, nutty flavor of wagyu - developed by a lifelong of grazing healthy pasture - accentuated by rich, natural marbling.

It took a decade of fine-tuning the process, but First Light nailed it.

The end result is beef that is both incredibly delicious (winners of the World Steak Challenge for 4 out of the last 5 years) AND incredibly healthy - First Light's grass-fed wagyu tenderloin tested at an incredible 1:1.3 omega 3 to 6 fatty acid ratio, a basically perfect score, meaning that this very nutrient-dense meat will not cause inflammation. 

(In fact, it was the healthiest ratio ever tested by the lab at the University of Toronto - which is not surprising given that grain-fed beef typically ranges from 1:9 to 1:25.)

Learn more about what makes First Light Farms special at their website <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

Grass-fed Wagyu beef burger patty

230g patty

This is ground beef (Topside) made with 100% grass-fed wagyu from First Light Farms in New Zealand.

We grind the meat in house and do not add anything to it. The lean to fat ratio is approximately 90% / 10% for this Topside. Because of this slightly less fat content, it is more lean and dry but fully pack with flavor making it perfect for minced beef for Taco night or Bolognese Beef Pasta. 

The flavor from this First Light beef is truly exceptional and it shines in ground beef applications as well. Taste the grass-fed wagyu difference.

Read below about why First Light Farms' 100% grass-fed wagyu beef is so special.

--

"Like steak with headphones on."

That's Mark Schatzker, author of Steak: One Man's Search for the World's Tastiest Piece of Beef, describing our new 100% grass-fed wagyu from First Light Farms in New Zealand - what he considers to be the best beef in the world.

We agree. Why? 

First Light were the first farmers in the world to marry the incredible marbling that wagyu genetics can deliver with a 100% grass-fed diet on lush New Zealand grassland & healthy soils.

That means you get the deep, sweet, nutty flavor of wagyu - developed by a lifelong of grazing healthy pasture - accentuated by rich, natural marbling.

It took a decade of fine-tuning the process, but First Light nailed it.

The end result is beef that is both incredibly delicious (winners of the World Steak Challenge for 4 out of the last 5 years) AND incredibly healthy - First Light's grass-fed wagyu tenderloin tested at an incredible 1:1.3 omega 3 to 6 fatty acid ratio, a basically perfect score, meaning that this very nutrient-dense meat will not cause inflammation. 

(In fact, it was the healthiest ratio ever tested by the lab at the University of Toronto - which is not surprising given that grain-fed beef typically ranges from 1:9 to 1:25.)

Learn more about what makes First Light Farms special at their website <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

This is ground beef (chuck roll) made with 100% grass-fed wagyu from First Light Farms in New Zealand.

We grind the meat in house and do not add anything to it. The lean to fat ratio is approximately 80% / 20% for this chuck. Because of this slightly higher fat content, you get incredibly juicy, flavorful ground meat that sticks together well - making it perfect for burgers, meatballs, and lots more.

The flavor from this First Light beef is truly exceptional and it shines in ground beef applications as well. Taste the grass-fed wagyu difference.

Read below about why First Light Farms' 100% grass-fed wagyu beef is so special.

--

"Like steak with headphones on."

That's Mark Schatzker, author of Steak: One Man's Search for the World's Tastiest Piece of Beef, describing our new 100% grass-fed wagyu from First Light Farms in New Zealand - what he considers to be the best beef in the world.

We agree. Why? 

First Light were the first farmers in the world to marry the incredible marbling that wagyu genetics can deliver with a 100% grass-fed diet on lush New Zealand grassland & healthy soils.

That means you get the deep, sweet, nutty flavor of wagyu - developed by a lifelong of grazing healthy pasture - accentuated by rich, natural marbling.

It took a decade of fine-tuning the process, but First Light nailed it.

The end result is beef that is both incredibly delicious (winners of the World Steak Challenge for 4 out of the last 5 years) AND incredibly healthy - First Light's grass-fed wagyu tenderloin tested at an incredible 1:1.3 omega 3 to 6 fatty acid ratio, a basically perfect score, meaning that this very nutrient-dense meat will not cause inflammation. 

(In fact, it was the healthiest ratio ever tested by the lab at the University of Toronto - which is not surprising given that grain-fed beef typically ranges from 1:9 to 1:25.)

Learn more about what makes First Light Farms special at their website <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

Pre-seasoned grass-fed Black Angus beef patties. 

Perfect for your grill or BBQ. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings. 

Made from the chuck roll for the perfect 80/20 lean meat to fat ration for burgers.

Ingredients: New Zealand pasture-fed Black Angus Chuck Roll, Rosemary, Sea Salt And Black Pepper Corn.

====

You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). 

The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.

New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics.
 
Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. 

For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.

Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.

That is why we mention our beef is pasture-raised and sourced from New Zealand. 

Want to know more?

<a href="https://paleorobbie.com/post?id=52">Here's </a> what robbie wrote in on the importance of grass-fed in 2017

And another short post on the <a href="https://paleorobbie.com/post?id=37">difference between grain-fed and grass-fed</a>.


How about the impact of grass-fed beef on the environment?

Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:

"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. 

An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See <a href="https://www.youtube.com/watch?v=suHCiRlT-oc">this moving Ted talk </a> for an eye opening perspective. 

They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. 

Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. 

Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. 

Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. 

You can view another video <a href="https://www.ted.com/talks/allan_savory_how_to_green_the_world_s_deserts_and_reverse_climate_change?language=en"> here </a> if you are interested in that specifically.

I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. 

So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. 

However, avoid feedlot beef if you care about the world and your health. 

Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. 

So the next time you are at the supermarket or butcher, try to find out where your beef came from.

Stay healthy,

Robbie"

Grass-fed Beef Burger Patty

Patty

Our grass-fed roast beef is excellent for snacking, sandwiches, or the main event at the dinner table - this is our bestselling grass-fed New Zealand ribeye, seasoned with the classic combination of rosemary, sea salt, thyme, and extra virgin olive oil and then roasted by our chefs and cut into slices.
 
Once our grass-fed roast beef is juicy and tender, we immediately flash freeze to best preserve the flavor.
 
Reheating instructions:
For best results remove the bag from the freezer and let your grass-fed roast beef thaw in the fridge overnight. If you're in a rush and will consume the grass-fed roast beef immediately you can place the bag under running water or in a bowl of water for about 20 - 45 minutes until thawed.
 
Oven 
The preferred method of reheating would be onto a plate with some tin foil on top (to preserve the moisture) and into the oven - we recommend about 160C degrees for about 5-7 minutes.
 
Microwave 
However, once defrosted, this grass-fed roast beef will also re-heat very well in the microwave - just cut a small slit in the vacuum pack and pop it into the microwave for 30 seconds on a medium-high setting
 
In gravy
If you have au jus or <a href="https://paleorobbie.com/grocery_details/pasture-raised-beef-gravy">gravy</a> simply bring it up to a gentle simmer on the stove (or heat up in the microwave) and dip your meat slices into it for a few seconds to reheat. 
 
Ingredients: 
Prime steer ribeye, thyme, rosemary, fleur de sel, black pepper, extra virgin olive oil.

What makes a great Greek yogurt? Keeping the ingredients real, of course.

We set out to make a Greek yogurt because we were frustrated by the watered-down “Greek style” versions you usually find at the supermarket - made with low quality milk and stuffed with gelatin and/or gums to give it a “Greek style” texture and cheap sugars to taper its natural flavor. 

No thanks.

We’d rather just have the real thing. So we started with our <a href="https://paleorobbie.com/grocery_details/organic-grass-fed-milk-fresh">100% organic, grass-fed milk </a> from Khao Yai, added some gut-boosting probiotics, let them work their magic, and strained out the leftover liquid whey.

The result is the thickest, creamiest grass-fed Greek yogurt you’ll be able to find. Seriously - check out the product photos to see how it compares to other yogurts on the market. This is how yogurt is supposed to be. Grass-fed, full fat, high in natural probiotics for your gut and milk proteins.

The best part - grass-fed Greek yogurt makes a fantastic base for either a quick, healthy snack (pair it with berries, cut fruits, or nuts) or a little more indulgent dessert experience (try it with dark chocolate nibs or granola). Or you could drop some into a smoothie to thicken it up with a creamy protein boost. Last but not least, you could use it as a base to make other dishes or dips (Indian curries or tzatziki come to mind). Tons of possibilities. We like it with:

-<a href="https://paleorobbie.com/grocery_details/blueberries-large">our New Zealand blueberries</a>

-<a href="https://paleorobbie.com/grocery_details/siamaya-organic-cacao-nibs">our Thai cacao nibs</a>

-<a href="https://paleorobbie.com/grocery_details/paleo-breakfast-granola-150gr">our paleo granola</a>

-<a href="https://paleorobbie.com/grocery_details/organic-maple-syrup-grade-a">our organic maple syrup</a>

And many more. Happy creating!

 Grass-fed Greek yogurt for 14 days in the fridge, or one week after opening.

Note: this yogurt is alive (it has live probiotics:)) so over time lactose content goes down and the taste might become a bit more sour (after many days).

UPCOUNTRY DELIVERY 

Please be aware that the yogurt may arrive frozen in transport, and this may affect its texture. Simply defrost in the fridge before use.

Corned beef is a flavor that's hard to find in Bangkok - especially corned beef that's been smoked for 14 hours by a master meat smoker!

This corned beef starts out as grass-fed brisket before being salt cured in brine for 10 days, further brined in a pickling and simmered for 2 hours until tender...and then sent off to the smoker for 14 hours of wood-fired love.

The result is a delicious smoked corned beef that can be eaten chilled or hot. Incredible on its own, in a sandwich, or with any smoke-house worthy side dish.

--

<a href="https://www.facebook.com/chefpam.official/">Chef Pam</a> is the Thai-Australian chef and creative force behind SMOKED, her smokehouse restaurant with two locations (Salaya and Emquartier) where you can sink your teeth into some of Bangkok's best smoked meats.

For this collaboration, we started with our 100% grass-fed beef and free-range chicken and pork...then we let the Longan and Lychee wood work that "low and slow" wood-fired magic for up to 14 hours.

You can also try our <a href="https://paleorobbie.com/grocery_details/grass-fed-pastrami-smoked-by-chef-pam/">grass-fed pastrami </a> by Chef Pam. 

--

Reheating instructions:
Defrost the package, then bring a pot of water to a boil and turn off the heat. Then drop the vacuum pack in the water and leave it for 10 minutes. Open the bag and you're ready to eat!

Ingredients:
Grass-fed point-end brisket, pink salt, bay leaves, peppercorn, star anise, and a touch of unprocessed brown sugar

100% grass-fed, antibiotic and synthetic growth hormone-free.

Upgrade a classic with these meatballs made with 100% grass-fed wagyu from First Light Farms in New Zealand. Great in sauces, with pasta, or lots of other ways.

The flavor of First Light's 100% grass-fed wagyu is truly exceptional, so we have deliberately seasoned these meatballs with only a touch of salt, pepper, and oregano to let the beefy flavor be the highlight. Read more below about what makes First Light's beef so flavorful.

Includes 6 meatballs of approximately 60g each.
 
The meatballs are raw - Cooking suggestions
Simply pan-fry for 5-7 minutes on low - medium heat or place in a 180°C oven for 10 minutes until a golden-brown crust forms. Perfect for tossing in <a href="https://paleorobbie.com/grocery_details/robbie-s-marinara-sauce-with-garlic-oregano">Robbie's Marinara sauce</a>.
 
Ingredients: = Wagyu Brisket, Wagyu Topside, oregano leaves, fleur de sel, black pepper.

--

"Like steak with headphones on."

That's Mark Schatzker, author of Steak: One Man's Search for the World's Tastiest Piece of Beef, describing our new 100% grass-fed wagyu from First Light Farms in New Zealand - what he considers to be the best beef in the world.

We agree. Why? 

First Light were the first farmers in the world to marry the incredible marbling that wagyu genetics can deliver with a 100% grass-fed diet on lush New Zealand grassland & healthy soils.

That means you get the deep, sweet, nutty flavor of wagyu - developed by a lifelong of grazing healthy pasture - accentuated by rich, natural marbling.

It took a decade of fine-tuning the process, but First Light nailed it.

The end result is beef that is both incredibly delicious (winners of the World Steak Challenge for 4 out of the last 5 years) AND incredibly healthy - First Light's grass-fed wagyu tenderloin tested at an incredible 1:1.3 omega 3 to 6 fatty acid ratio, a basically perfect score, meaning that this very nutrient-dense meat will not cause inflammation. 

(In fact, it was the healthiest ratio ever tested by the lab at the University of Toronto - which is not surprising given that grain-fed beef typically ranges from 1:9 to 1:25.)

Learn more about what makes First Light Farms special at their website <a href="https://www.firstlight.farm/grass-fed-wagyu/">here</a> or in our <a href="https://paleorobbie.com/post?id=174">blog post here</a>.

Grass-fed wagyu meatballs

Navel brisket is a fantastic cut of meat to smoke because the high level of connective tissue and fat in this area creates a super juicy finished product that melts in your mouth

Chef Pam starts out with a seasoning rub with paprika, chili powder, garlic, salt, pepper and a touch of unprocessed brown sugar - then it's off to the smokehouse for 14 hours to lock in the perfect "low and slow" wood-fired flavor. 

Fantastic as the main event at the dinner table along with some smokehouse sides like mashed potato and gravy.

You can also try our <a href="https://paleorobbie.com/grocery_details/grass-fed-pastrami-smoked-by-chef-pam/">grass-fed pastrami </a> by Chef Pam. 


--

<a href="https://www.facebook.com/chefpam.official/">Chef Pam</a> is the Thai-Australian chef and creative force behind SMOKED, her smokehouse restaurant with two locations (Salaya and Emquartier) where you can sink your teeth into some of Bangkok's best smoked meats.

For this collaboration, we started with our 100% grass-fed beef and free-range chicken and pork...then we let the Longan and Lychee wood work that "low and slow" wood-fired magic for up to 14 hours.

You can also try our <a href="https https://paleorobbie.com/grocery_details/grass-fed-pastrami-smoked-by-chef-pam/">grass-fed pastrami </a> by Chef Pam. 

--

Reheating instructions:
Defrost the package, then bring a pot of water to a boil and turn off the heat. Then drop the vacuum pack in the water and leave it for 10 minutes. Open the bag and you're ready to eat!

Ingredients:
Grass-fed navel brisket, chili powder, garlic, pepper, salt, and a touch of unprocessed brown sugar

100% grass-fed, antibiotic and synthetic growth hormone-free.

Try our grass-fed Westgold butter.

100% grass-fed from Jersey cows raised naturally in the beautiful west coast of New Zealand. The cows have access unlimited natural resources all year round, thanks to the South Island rugged mountain landscape and pouring rain, giving a great taste grass-fed Westgold butter.

We love grass-fed Westgold butter products because the butter color speaks for its quality. You are what you eat, and your dairy is what your cows ate too. The deep yellow color come from beta-carotene in grass, which stores as fat in cow's digestive system. When milk to churned into butter, the agitation process brings out the fat and the yellow color of beta-carotene. More yellow, more grass! 

This version of Westgold butter is unsalted.

Ingredients: 
Cream (from milk)

500g 

Get 100% grass-fed ghee anywhere in Thailand.

Homemade ghee in our very own Paleo Kitchen. Made by heating grass-fed butter from New Zealand over a low heat for a long period of time while removing the lactose. 

The result is a pure butter fat with a nutty flavor and a high smoking point that's perfect for cooking at home. 

Grass-fed ghee is ideal replacement for vegetable oils when cooking at high heats, it also adds a buttery texture to everything you cook.

Ingredients: New Zealand Grass-fed Butter. Nothing else.

Grass-fed beef (chuck) that's been cut into cubes and vacuum packed. Ready to defrost and be used immediately for anything you need cubed beef for. Especially great for stews and soups cooked "low and slow" to tenderize this delicious cut.

The chuck roll we use comes from New Zealand's Silver Fern Farms (prime steer grade), which are 100% grass-fed and finished. We don't add any fat from the organs or other parts of the cow. Braising this cut really brings out a deep, delicious grass-fed flavor.
 
 <a href="http://www.silverfernfarms.com/our-co-operative/our-brand/" target="_blank">More information about Silver Fern Farms.</a>

Ingredients:

Grass-fed beef (chuck).

Up your cookout game with our in-house grass-fed beef hot dogs, made with actual natural pork casing (first in the market!). Also great for lunch or an afternoon snack, an all-time family favorite. 

To cook: 
Defrost grass-fed beef hot dogs overnight in the refrigerator. Cook over high heat in any pan (we prefer the ridged grilling pan for the marks!)  or fire up your BBQ! 3-4 minutes per side. Serve with mustard, relish, chili, cheese, the possibility is endless :) 

Good to note: 
Because of the natural casing, hot dog shape and thickness may vary. 

Ingredients: 
Grass-fed beef, free-range pork fat, natural pork casing, salt, pepper, garlic powder, paprika, sage, thyme, ginger powder. 

These are femur bones from 100% grass-fed cows from O'connor's farms in lush southern Australia. The marrow inside is super flavorful and nutritious - one of the healthiest things you can eat!

We cut these bones into "chunks" that make them great for making your own bone broth - lots of great tutorials online or Youtube if you don't know how.

Sold in ~1kg packs.

About the producer:

Grass-fed beef develops its flavor and nutrient profile directly from the pasture on which the cattle are raised, and southern Australia has some of the most lush, nutrient-rich pastureland in the world.

It’s here in southern Victoria’s temperate climate with regular rainfall, super clean air, and abundant healthy soil that the Angus and Hereford breeds thrive, unlike the more arid regions in the middle and northern part of the country.

And it’s here that the <a href="https://www.oconnorbeef.com.au">O'connor</a> family have been producing exceptional beef for three generations.

Their best beef - the Premium 100% grass-fed range - is in short supply, with most of it going straight to Australia’s top butchers and steakhouses in Melbourne and Sydney.

That’s where we tasted it for the first time, and we quickly learned why the Aussies keep most of it for themselves - this is exceptional beef.

It pairs robust classic ‘Angus/Hereford’ flavor with a level of marbling that requires abundant healthy pasture and skilled farmers to produce without grain-feeding or antibiotics.

After a personal visit to one of their Gippsland farms and abattoir in April (see the pics!), we’re excited to bring some of their Premium cuts directly from the producer to you - no middlemen means great value.

To learn more about them & get some great beef-spiration, give them a follow on IG <a href="https://www.instagram.com/oconnorbeef">here</a>.

These are femur bones from 100% grass-fed cows from O'connor's farms in lush southern Australia. The marrow inside is super flavorful and nutritious - one of the healthiest things you can eat!

Here are the two ways to get all that nutritious goodness:

1) roast them with the open side up for about 20 minutes for a rich marrow spread that you can serve over bread, vegetables, or meats

2) make your own bone broth (alternately for broth, check out the "cross cut" we also offer which is the same bones but cut cross-wise so they're easier to use in a pot)

Each pack of these bones is sold by weight.

About the producer:

Grass-fed beef develops its flavor and nutrient profile directly from the pasture on which the cattle are raised, and southern Australia has some of the most lush, nutrient-rich pastureland in the world.

It’s here in southern Victoria’s temperate climate with regular rainfall, super clean air, and abundant healthy soil that the Angus and Hereford breeds thrive, unlike the more arid regions in the middle and northern part of the country.

And it’s here that the <a href="https://www.oconnorbeef.com.au">O'connor</a> family have been producing exceptional beef for three generations.

Their best beef - the Premium 100% grass-fed range - is in short supply, with most of it going straight to Australia’s top butchers and steakhouses in Melbourne and Sydney.

That’s where we tasted it for the first time, and we quickly learned why the Aussies keep most of it for themselves - this is exceptional beef.

It pairs robust classic ‘Angus/Hereford’ flavor with a level of marbling that requires abundant healthy pasture and skilled farmers to produce without grain-feeding or antibiotics.

After a personal visit to one of their Gippsland farms and abattoir in April (see the pics!), we’re excited to bring some of their Premium cuts directly from the producer to you - no middlemen means great value.

To learn more about them & get some great beef-spiration, give them a follow on IG <a href="https://www.instagram.com/oconnorbeef">here</a>.

The centerpiece of your next feast - this short-rib was rubbed with paprika, chili, garlic, salt, pepper, and a touch of unprocessed brown sugar and then sent off for the "low and slow" treatment in the smoker for 14 hours.

The result is an ultra-tender, melt in your mouth short rib with flavor that just oozes out with every bite. Carnivore heaven.

Pair with a smokehouse-worthy side like mashed potatoes and gravy. 

Sold by weight, as some pieces are larger than others.

--

<a href="https://www.facebook.com/chefpam.official/">Chef Pam</a> is the Thai-Australian chef and creative force behind SMOKED, her smokehouse restaurant with two locations (Salaya and Emquartier) where you can sink your teeth into some of Bangkok's best smoked meats.

For this collaboration, we started with our 100% grass-fed beef and free-range chicken and pork...then we let the Longan and Lychee wood work that "low and slow" wood-fired magic for up to 14 hours.

--

Reheating instructions:
Defrost the package, then wrap the rib in foil and bake at 180C until the rib is hot throughout.

Ingredients:
Grass-fed point-end brisket, pink salt, bay leaves, peppercorn, star anise, and a touch of unprocessed brown sugar

100% grass-fed, antibiotic and synthetic growth hormone-free.

Up your cookout game with our in-house grass-fed beef hot dogs, made with actual natural pork casing (first in the market!). Also great for lunch or an afternoon snack, an all-time family favorite. 

We do not hold back our cheese. Made with grass-fed cheese from New Zealand, cut into big chunks so you get the full burst every. single. bite. 

To cook: 
Defrost overnight in the refrigerator. Cook over high heat in any pan (we prefer the ridged grilling pan for the marks!)  or fire up your BBQ! 3-4 minutes per side. Serve with mustard, relish, chili, cheese, the possibility is endless :) 

Good to note: 
Because of the natural casing, hot dog shape and thickness may vary. 

Ingredients: 
Grass-fed beef, free range pork fat, Mainland Edam cheese, salt, white pepper, paprika, cardamom, mace, coriander seed, sage, ginger powder, garlic powder, natural pork casing