25/09/2026
Thai beef still gets overlooked a lot.
A lot of people hear “Thai beef” and immediately assume imported must be better.
We don’t really think that way.
At Hickory & Craft, our Thai Wagyu ribeye and sirloin tip can go up to MBS 8–9.
And don’t get us wrong, a good Wagyu ribeye is seriously good. Rich, juicy, soft, and very easy to love.
But Thai Wagyu can still have more texture, even with high marbling.
That’s actually one of the reasons we like using it.
Sirloin tip, for example, has more bite and a more beefy feel. It’s not supposed to melt away like ribeye.
And if someone comes all the way to Thailand, we think it makes sense to try beef raised here too.
Beef from Thai farms, raised in our climate, with its own character.
For brisket, we use Thai Wagyu around MBS 3–4.
That works better for what we do with it. We smoke it low and slow for 16–20 hours, so we want enough fat, good beef flavour, and a cut that can hold up through a long cook.
Different cuts need different things.
MBS 8–9 for steak.
MBS 3–4 for brisket.
For us, Thai Wagyu isn’t about trying to copy Japanese or Australian Wagyu.
It’s about using good beef from here, cooking each cut the right way, and supporting Thai farmers at the same time.
We’re proud to serve beef raised here in Thailand.
📍 Bangkok — Hickory & Craft, Sukhumvit 50
Mon–Fri: 5PM–11PM
Sat–Sun: 11AM–11PM
📍 Caveman Barbeque — Mae Ramphueng Beach, Rayong
Mon–Fri: 3PM–Midnight
Sat–Sun: 11AM–Midnight
📍Caveman Barbeque — Khaoyai coming soon this November
