October 2026 | Science in Beef: From Genetics to the Josper Grill

Some three centuries ago, when the landed gentry in the UK realised they could do better with their herds by applying some selective breeding, one could say that science entered the beef world.

For a farmer, this was the only way to improve the return from his herd, by making his brand of beef more desirable.

People would demand his meat from their butcher, who in turn would buy more from that farmer. He would also generate interest from fellow farmers, who would pay above average for one of his bulls.

And so, the whole process of genetic improvement began.

It has evolved considerably this century as a result of massive research by organisations such as CSIRO and MLA in Australia, where not only genetics, but feed, water, shade from the sun and many other aspects of cattle production are studied.

Recent developments, for example, have made it possible to test an animal's breath, rather like a human breathing into a bag, to discover how efficiently that particular animal is digesting its food.

From this, decisions can be made to change the diet or move the animal onto another programme.

This, in turn, means much greater efficiency and accuracy when it comes to the eventual eating outcome of that beef.

As a result, we are much better informed about the meat we buy.

Even though there are a great number of choices, the general standard has increased enormously.

People now know the difference between grass-fed, grain-fed and Wagyu beef, but there are still quite a few rogue operators whose standards merely conform to the minimum.

Some of this beef finds its way here to Thailand and, where possible, should be avoided.

We at Bangkok Bob's are strong advocates not only of science, but also of brand awareness.

We proudly offer a variety of beef brands, because we believe you should know what you are buying.

And when it comes to cooking, we adhere to the science of the Maillard reaction, named after the Frenchman Louis-Camille Maillard.

It is this reaction that creates the wonderful browning, aroma and flavour we associate with a properly cooked steak.

We achieve this beautifully on our wonderful Josper, using high heat and charcoal to create that unmistakable flavour.

So there you have it.

Science has come a very long way in the beef industry, from selective breeding three centuries ago to today's use of genetics, nutrition, data and technology.

But ultimately, there is only one test that really matters.

How does it taste?

Come and try the science at Bangkok Bob's.

Bob Coombes

Founder, Bangkok Bob's and Associates By Choice

Trusted By Thailand's Top Hotels and Restaurants. Since 1972.