Most restaurants in Thailand will never serve beef from Jasmine Wagyu. It’s not because they don’t want to. Some of the top chefs in Bangkok, Chiang Mai, Phuket, and Pattaya regularly try to procure it. The problem is that there simply isn’t much to go around. On his farm in Khon Kaen Province in northeastern Thailand, Arun Sala-Ngarm processes no more than four animals a month.
