With over a decade of experience, Company B was the first Thai company to use the Dry Aged technique of 30-55 days to develop and produce high-quality world-class beef. The success rocked the Thai beef industry while setting a consumer trend for dry-aged beef and boosted the general demand for beef consumption. 

We launched our very first restaurant called, “The Beef Master by Company B”. After gaining recognition, we shifted to importing live Droughtmaster cattle directly from Australia, and for the next 120 days, continued to feed the cows a unique concentrated diet of seven varieties of tropical whole grains. This uniqueness laid the foundation for the “Nua Tair” restaurant chain. 

“Nua Tair” is now embarking on a new course and is proud to introduce the “Angus Pure Bred Cattle”. 

We continue to adhere to our philosophy of sourcing the best cattle breed to produce the highest quality beef with distinctive characteristics and unparalleled flavours.

 Working together with Australia’s only Angus genetics supplier with over 50 years of experience, we have acquired Purebred Black Angus calves raised in the state of Victoria, Australia. The Angus calves go through 4-5 months of muscle and marbling development programme (backgrounding) and are later sent to the feedlot finishing phase to garner intra-muscular marbling fat to produce the highest quality beef. 

Our selected farm operates under a sustainable and environmentally-friendly ‘Low Carbon Beef Farming’ platform. Our cows are grain-fed for over 120 days and slaughtered according to Halal and GMP standards. Following the Australian Food Standard export rules, the Angus beef is chilled and packed ready to be shipped to Thailand.

Our beef is not exclusive to steaks but provides flexibility, range, and versatility for Thai and international menus. 

We invite you to experience superior beef quality and the authentic taste of “100% Angus Pure Bred” at Nua Tair restaurants.