Aussie Red Meat Ambassador Showcase

Natsasi Noo-in is a Ph.D. graduate in Organizational Development (OD) and Healthcare Management (HCM). She has been the Chef Proprietor at Lady Butcher restaurant since 2016, specializing in butchering red meat such as beef, lamb, and pork. She has collaborated with Michelin star chefs Iron chefs and Master chefs both domestically and internationally.

Motto:
"Choosing ingredients for cooking is like choosing a partner.
So for me, the best cut of steak is Australian beef."

With more than 15 years of experience in the red meat industry, spanning from upstream to downstream, Natsasi has been involved in sourcing top-quality Australian beef for hotels and leading restaurants in Thailand. This extensive experience has enabled her to identify business opportunities and start a steakhouse business that she is passionate about, aiming to create a perfect balance between flavor and meat quality.

Natsasi is honored to be the first Aussie Beef Mates Thailand, aiming to inspire restaurant businesses in Thailand to recognize the importance and value of Australian red meat. She advocates for utilizing every part of the ingredient with a zero-waste mindset, highlighting the quality of Australian red meat in dishes.

Natsasi Noo-in, a Thai national, is a representative of Meat & Livestock Australia (MLA) for the beef ambassador delegation – Aussie Beef Mates 2023, and the chef-proprietor of Lady Butcher. She has a distinct passion for beef, butchering, and developing dishes that highlight the unique flavors and textures of each cut.

In July 2023, she became a representative of Stagionello Technology for the patented Cuomo Method EP2769276B1. Stagionello technology is the only system in the world that achieves perfect maturation, respecting the scientific documentation by the European Food Safety Authority, producing preventive meat and matured meat that becomes tasty, ready-to-eat, cured, or cooked.

In August 2023, Natsasi opened the Lady Butcher Academy for Butchery Master Classes, specializing in meats such as beef, pig carcass, and salmon.

@natt_ladybutcher