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We brine our pasture-raised Thai pork loin for 12 hours and then marinate in wholegrain mustard and raw honey for a hint of sweetness and tanginess.
 
It’s then roasted until it's juicy and tender (about 58 degrees on the internal temperature, for those keeping score..). We then immediately flash freeze to best preserve the flavor.
 
Great as a standalone snack (try it with our dips!) or dinner option, or added to a salad.
 
Reheating instructions:
For best results remove the bag from the freezer and let it thaw in the fridge overnight. If you're in a rush and will consume the meat 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 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 2 minutes 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:
Pork loin, Dijon, whole grain mustard, wild honey, sage, garlic powder, fleur de sel, black pepper, vinegar.

Sliced Roast Pork Loin

250g Pack

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.

Classic Roast Beef (Grass-fed Ribeye)

220g Pack

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.

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

200g Pack

Whole cloves can be added to stew or gravy, or can be grounded and used in various dishes.

Cloves are also known to smooth toothache, stops bad breath, treats nausea, and improves digestion, among other benefits.

Sri Lankan Whole Cloves

50g Bag

Free-range chicken breast, brined for 2 hours and then smoked for 2 hours at Chef Pam's smokehouse. Fantastic in a salad, as a lean protein snack, or as the main event on your dinner plate alongside some smokehouse-friendly sides like mashed potatoes and gravy.

--

<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, and then ideally a quick pan sear to warm or cut a slit in the vacuum pack and place in the microwave for 2-3 minutes on high.

Ingredients:
Free-range chicken breast, pink salt, and a touch of unprocessed brown sugar

Free-range Chicken Breast - Smoked by Chef Pam

Pack

Adding to our love of curries here's a classic Massaman with tender pasture-raised New Zealand lamb. A combination of warm spices slowly braised to a thick voluptuous gravy with soft onions and crunchy roasted cashews.

Reheating Instructions:
For best results remove the container from the freezer, place it on a plate or tray and allow it to thaw in the fridge overnight. For quicker defrosting use the defrost function on your microwave. 
 
Microwave
Transfer the content onto a microwave-proof bowl. Heat on medium-high for 2 - 3 minutes, until heated through. 

Stove top
Place the content in a pot and heat up on low - medium heat till it is heated through.

Ingredients:
Pasture-raised lamb leg, lemongrass, ginger, galangal, red onion, garlic, coriander, tomato paste, organic coconut milk, onion, kaffir lime, honey, cumin, coriander seeds, black pepper, cinnamon, cloves, nutmeg, cardamom, dried chili, cashews, <a href="https://paleorobbie.com/grocery_details/red-boat-fish-sauce-500ml">Red Boat fish sauce</a>, fleur de sel.

Great with cauli rice!

Lamb Massaman Curry

325ml Tub

A classic comfort without the frustration of walking through a furniture showroom. The classic comfort Swedish meatballs - bringing you silky smooth mash potato with thick rich gravy to pair with the succulent grass-fed beef chuck and free-range ground pork meatballs. Definitely a homemade classic meal that's perfect for any night of the week. 

Heating instructions
For best results, defrost overnight in the fridge. Reheat the protein separately to avoid overcooking.

Oven (recommended):
Remove the plastic lid and place the container in the oven at 145-155C. Bake for about 10-15 minutes, half the time for protein. 

Microwave:
Transfer to a microwave-proof dish and place in microwave on high for 4-5 minutes, stirring halfway through.

Ingredient:
NZ pasture-raised ground chuck beef, free-range ground pork, pastured fed duck egg, almond powder, garlic powder, allspice, nutmeg, organic coconut milk, onion, garlic, rosemary, tapioca starch, pasture-raised veal bone broth, shiitake mushroom, leek, grain mustard, paprika, cayenne, thyme, potato, asparagus, baby carrot, cranberry, sea salt, black pepper, extra virgin olive oil.

Allergy warning: Contains nut (almond).

Paleo Swedish Meatballs Ready Meal

Frozen Meal

Marinated chicken breast for 24 hours, this chicken dish is juicy and savory. A perfect combination with an earthy mash and gravy.

Heating instructions
For best results, defrost overnight in the fridge. Reheat the protein separately to avoid overcooking.

Oven (recommended):
Remove the plastic lid and place the container in the oven at 145-155C. Bake for about 10-15 minutes, half the time for protein. 

Microwave:
Transfer to a microwave-proof dish and place in microwave on high for 4-5 minutes, stirring halfway through.

Ingredient: 
Free-range chicken breast, potato, shiitake mushroom, asparagus, carrot, chicken broth, onion, cacao powder, tomato paste, spring onion.

Marinated Chicken with Creamy Mash Ready Meal

Good quality turkey is hard to find in Thailand - until now!

The imported big-food brand turkey meats you'll see at most grocery stores are stuffed with all kinds of additives for various reasons, none of which have anything to do with your health. For example, this is the actual ingredient list for Oscar Mayer's "Deli Fresh Oven Roasted Turkey Breast": turkey breast, water, modified cornstarch, vinegar, salt, cultured dextrose, sugar, sodium phosphates, carrageenan, natural flavor, potassium chloride, caramel color. Thanks, but no thanks!

We've arranged for a small farm in Ratchaburi to raise American bronze turkeys for us on an ongoing basis - fed only from the grasses and grubs they forage around the 5 rai+ farm grounds.

The result is this juicy turkey thigh meat (the "darker" turkey meat, compared to the lighter breast meat), but we make use of the whole animal - you can also find the darker thigh meat on our store, as well as turkey gravy and bone broths derived from the remainder of the animal.

Turkey is renowned for being a particularly lean source of quality protein; it's also loaded with vitamin B and selenium.

Reheating instruction:
For best results remove the bag from the freezer and allow them to thaw in the fridge overnight. If you're in a rush and will consume the meat immediately you can place the bag under running water or in a bowl of water for about 20 - 45 minutes until thawed. 

Oven Roast: 
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 
Transfer the meatloaf onto a plate or cut a small slit in the vacuum pack and pop into the microwave for 1-2 minutes on a medium-high setting

Ingredients: 
Turkey, Fluer de sel.

You can also try our lighter You can also try our <a href="https://paleorobbie.com/grocery_details/pasture-raised-turkey-breast-lighter-meat/">grass-fed turkey breast meat</a>.

Paleo Robbie exclusive 🦃

Pasture Raised Turkey Thigh (Darker Meat)

Good quality turkey breast meat is hard to find in Thailand - until now!

The imported big-food brand turkey breast meats you'll see at most grocery stores are stuffed with all kinds of additives for various reasons, none of which have anything to do with your health. For example, this is the actual ingredient list for Oscar Mayer's "Deli Fresh Oven Roasted Turkey Breast": turkey breast meat, water, modified cornstarch, vinegar, salt, cultured dextrose, sugar, sodium phosphates, carrageenan, natural flavor, potassium chloride, caramel color. Thanks, but no thanks!

We've arranged for a small farm in Ratchaburi to raise American bronze turkeys for us on an ongoing basis - fed only from the grasses and grubs they forage around the 5 rai+ farm grounds.

The result is this juicy turkey breast meat (the "lighter" turkey meat, compared to the darker thigh meat), but we make use of the whole animal - you can also find the darker thigh meat on our store, as well as turkey gravy and bone broths derived from the remainder of the animal.


Turkey breast meat is renowned for being a particularly lean source of quality protein; it's also loaded with vitamin B and selenium.

Reheating instruction for our turkey breast meat:
For best results remove the bag from the freezer and allow them to thaw in the fridge overnight. If you're in a rush and will consume the meat immediately you can place the bag under running water or in a bowl of water for about 20 - 45 minutes until thawed. 

Oven Roast: 
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 
Transfer the meatloaf onto a plate or cut a small slit in the vacuum pack and pop into the microwave for 1-2 minutes on a medium-high setting

Ingredients: 
turkey breast meat, Fluer de sel.

Pasture Raised Turkey Breast (Lighter Meat)

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.

Grass-fed Beef Short Ribs - Smoked by Chef Pam

Piece