“Ponyangkhram GI Beef from Sakon Nakhon” Now Available Nationwide at Shabushi
• A successful collaboration between the Ponyangkhram Cooperative and Kasetsart University, Sakon Nakhon Campus
• Kasetsart University, Sakon Nakhon Campus, partners with Ponyangkhram Cooperative to bring Thai beef to the national market.
• A new step for Thai beef! Sustainable Development for the National Buffet Market
• Ponyangkhram GI Beef from Sakon Nakhon enters the Shabu market! Offering premium-quality beef now at Shabushi restaurants nationwide.
Following a strong collaboration between the Ponyangkhram Cooperative from Sakon Nakhon and Kasetsart University, Sakon Nakhon campus, this premium-quality “Ponyangkhram GI Beef” is now available and ready to be served at Shabushi by OISHI restaurants nationwide. This success not only highlights the potential of Thai premium beef to enter the national buffet market confidently but also reflects the joint efforts in research, production process development, and strategic marketing by Kasetsart University’s expert team.
A New Era: Premium Thai Beef Accessible at Friendly Prices
Ponyangkhram GI Beef from Sakon Nakhon has long been recognized for its tenderness, juiciness, buttery aroma, and unique flavour. Its availability at Shabushi, a popular shabu-shabu chain, elevates the dining experience by offering diverse, high-quality beef options at an accessible buffet price.
Behind the Success: From Farm to Table, Powered by Collaboration
The success is attributed to the strong cooperation between the Ponyangkhram Cooperative and Kasetsart University, Sakon Nakhon campus. Beyond advancing research and international-standard production processes, the collaboration focused on strategic marketing to expand the market. This included distribution planning, brand communication, and product positioning for mass-market appeal.
Securing Farmers’ Income and Driving Thailand’s Livestock Industry Toward Global Standards
A key goal of this project is to ensure sustainable income for cattle farmers by expanding distribution channels to restaurants nationwide. This initiative strengthens Thailand’s livestock industry, enabling it to compete in larger markets and paving the way for Thailand to become a leader in premium beef production.
Project Contributors
• Ponyangkhram Livestock Cooperative
• Kasetsart University, Chalermprakiat Sakon Nakhon Province Campus
o Faculty of Liberal Arts and Management Science:
Asst. Prof. Thanyalak Mueangkhot
Asst. Prof. Premruedee Jitkuekul, Ph.D.
Asst. Prof. Jitpisut Bubphapant, Ph.D.
Asst. Prof. Nattanan Saksamrit
o Faculty of Science and Engineering:
Prapagon Sangwijit, Ph.D.
For those interested in more information or updates about Ponyangkhram GI Beef from Sakon Nakhon, you can follow at:
FaceBook: สหกรณ์ กรป.กลาง โพนยางคำ Ponyangkhram Beef เนื้อโคขุนจากสหกรณ์
“Ponyangkhram GI Beef from Sakon Nakhon” is now available at Shabushi restaurants nationwide.
“Another step forward for Thailand’s livestock industry toward global recognition”
