Interesting to read comments from Woolworths claiming Australian's are eating less red meat.
I'd gather pretty comprehensive research before an executive would make such a sweeping statement.
But I wonder how many other families are like my family, and have stopped buying cheap carbon monoxide, nitrogenated and water filled supermarket meats and fish because they are rubbish!
We've gone back to the local specialist for most of our protein needs, meat from the butcher and fish from the monger. We have taken a position of quality over quantity, the stuff is just too expensive to be served rubbish. The quality difference, flavour and texture improvement was immediately noticeable, I must admit to my embarrassment I had become accustomed to the flavourless meat coming from the supermarket! :-[
The irony is, the local supermarkets have recently "heavily encourage" food standards Australia to give all the local competing butchers and fishmongers utter buggery!
I wonder who pays for the inspector's groceries? ;)
Anyway, we'll continue supporting the local traders, bacon that is smoked and not chemically cured, wrapped around scallops that are shucked and not cookie cut!
There is something incredibly satisfying about have a small quantity, just enough not too much, of something that is really good! ;D
Oh..... I thought this was a new beat-up-on-Levi thread ????
One of our local butchers (15 minutes drive) has closed down because of family illness. Our closest butcher is OK (5 minutes drive), particularly for sausages. The best butcher is 20 minutes away but their meat is sublime.
I will buy free range chicken from the supermarket but my red meat comes from one of the local butchers.
We are also fortunate to have three outstanding seafood retailers within 20 minutes drive. That has meant a slight decline in the amount of red meat consumed in the DJC household.
Interestingly, several of the local businesses are heavily into marketing US style BBQs and smokers, all of which rely on top quality meat (often red) and in cuts not offered by the supermarkets.
Our household is an old fashioned butcher only one, as LP said, it’s too expensive to spend on rubbish hence I only buy good stuff.
PS for one of the best cuts of scotch fillet or Italian sausages, head down to Brenta Meats in Fairfield.
I rarely eat red mate. Not a vegetarian and used to occasional head into a nice steak restaurant, but it just isn't one of my favorite foods and my kids are the same, though they like meals with mince (ie bolognese), but I would usually prefer a vegetarian or spicy sausage pasta.
I much prefer chicken to red meat and would choose that over a steak on probably 99/100 occasions.
I actually do not care at all if my food is free range or not.
Yep, local butcher gets our loot as well. He sources the vast majority of his meat from local growers, and also has his own smoker etc for some yummy exotic stuff. He keeps the well marbled stuff aside for folks like moi.
I tend to get mine at the Queen Vic Market, but I haven't been able to get there much lately. We have a butcher in Bendigo whose prices are satisfactory, unlike your typical Woolworths' price. They produce stuff I get when I can't get down to the market.
I buy my meat at Coles...need to maintain my Wesfarmers dividends after they ballsed up Bunnings in the UK...
I like to catch my own. ;)
I like to catch my own. ;)
I do a fair bit of that too cookie. Well, when we are on the Sunshine Coast.
For meat we have a couple of good butchers we go to.
Woolworths meat is woeful... their steak and chops are rubber.
There is a butcher's in Eltham called tip top that does good meat.
I do a fair bit of that too cookie. Well, when we are on the Sunshine Coast.
For meat we have a couple of good butchers we go to.
Just had a great steak which I didn't catch myself. :)
Just had a great steak which I didn't catch myself. :)
Seems we have like tastes cookie.
I love a rib fillet, about an inch thick, cooked rare! 8)
Seems we have like tastes cookie.
I love a rib fillet, about an inch thick, cooked rare! 8)
Rib Eye, medium rare, a little simple salad on the side and a large glass of Barolo!
Yum, yum!
I get mine from the South Melbourne market usually.
I don't eat meat at all because I'm a vegetarian. I think it is nice to preserve animal lives and I've got to 45 without it, so i'm not about to start eating it now. I like vegetarian curries and pasta.
Rib Eye, medium rare, a little simple slald on the side and a large glass of Barolo!
Yum, yum!
Stop it. We have similar tastes LP. The salad I like best is simply tomatoes, chopped red onions and olive oil. If the rib eye is of extra good quality, a nice Brunello di Montalcino is warranted.
Seems we have like tastes cookie.
I love a rib fillet, about an inch thick, cooked rare! 8)
Yes mate sounds like it, I like to get the grill on the bbq very very hot and cook the steak about 1.5 - 2 mins (depending in thickness) per side. I like most type of steaks but a good marinated rib-eye is particularly nice! I like a good Aussie shiraz to keep it company.
Stop it. We have similar tastes LP. The salad I like best is simply tomatoes, chopped red onions and olive oil. If the rib eye is of extra good quality, a nice Brunello di Montalcino is warranted.
I wasn't a big fan of Italian red, but I had a few nice Barolo, Novello or Chianti on a recent trip to Novara. As long as the Barolo has been allowed to rest for a few years I find it as good as an equivalently priced Burgundy.
I like a thick cut Rib Eye cooked like this, pre-heat coals in a kamado style grill, allow the kamado to get very hot and for the coals to burn well down, take some room temperature rib eyes and flash cook them in the kamado. Rare might be as quick as 2 or 3 mins, medium-rare 4 - 5, buggered is pretty much anytime much longer than about 5 - 6 mins. Let them rest for 15-20 mins in a very low temp warm oven.
I have no idea way the kamado grills cook steak so well, there is a clear difference between them and any hooded barbecue whether charcoal or gas.
PS; If anybody asks for medium or well done give them $20 and directions to the nearest pizza shop, and another $10 to make up some goon juice!
I wasn't a big fan of Italian red, but I had a few nice Barolo, Novello or Chianti on a recent trip to Novara. As long as the Barolo has been allowed to rest for a few years I find it as good as an equivalently priced Burgundy.
I like a thick cut Rib Eye cooked like this, pre-heat coals in a kamado style grill, allow the kamado to get very hot and for the coals to burn well down, take some room temperature rib eyes and flash cook them in the kamado. Rare might be as quick as 2 or 3 mins, medium-rare 4 - 5, buggered is pretty much anytime much longer than about 5 - 6 mins. Let them rest for 15-20 mins in a very low temp warm oven.
I have no idea way the kamado grills cook steak so well, there is a clear difference between them and any hooded barbecue whether charcoal or gas.
PS; If anybody asks for medium or well done give them $20 and directions to the nearest pizza shop, and another $10 to make up some goon juice!
I like my Scotch Fillet well done.......in fact I like all my meat well cooked, blood free and dead before I eat it.........I'll give you my details for the $30 you are giving me ;)
I like my Scotch Fillet well done.......in fact I like all my meat well cooked, blood free and dead before I eat it.........I'll give you my details for the $30 you are giving me ;)
Each to their own EB1.
My mum was the same, she was old world and grew up eating well done because that was the safest option. I suppose a lot of people who grew up in the war years also had a similar position. Not that you can't enjoy it for other reasons.
Each to their own EB1.
My mum was the same, she was old world and grew up eating well done because that was the safest option.
LP...Yep my upbringing was everything meat cooked to within an inch of its life...I'm not that bad, when I say well done I mean browned up and cooked through but not however with
a inch of charcoal crust surrounding the meat and being like a piece of rubber either..
I know I am in the minority these days and when eating steak out I get the second look when I say well done and it usually never is when it arrives...Pubs are more accommodating to well done
connoisseurs but I find your more up market eateries loathe to meet my request and said piece of meat is usually well done on the outside but partially still moving on the plate and bleeding from the inside.. ;)
LP...Yep my upbringing was everything meat cooked to within an inch of its life...I'm not that bad, when I say well done I mean browned up and cooked through but not however with
a inch of charcoal crust surrounding the meat and being like a piece of rubber either..
I know I am in the minority these days and when eating steak out I get the second look when I say well done and it usually never is when it arrives...Pubs are more accommodating to well done
connoisseurs but I find your more up market eateries loathe to meet my request and said piece of meat is usually well done on the outside but partially still moving on the plate and bleeding from the inside.. ;)
EB I was once in a bistro in Adelaide where the waiter/owner, whoever he was, (Fawlty-esque wanker imo), refused to serve one of our group a well done steak. Caused a bit of a kerfuffle and we ended up having to leave and find somewhere else to eat. Still have a laugh when I think about that. :))
Your family cooking story reminded me of the very rare culinary talents of my ex and dearly departed mother in law who could cook anything you threw at her down to the same consistency and bland flavour. I don't laugh much when I remember some of meals we had at her table.
Your family cooking story reminded me of the very rare culinary talents of my ex and dearly departed mother in law who could cook anything you threw at her down to the same consistency and bland flavour.
It's an incredibly rare and very special talent, almost like magic when you think about it! ;D
EB I was once in a bistro in Adelaide where the waiter/owner, whoever he was, (Fawlty-esque wanker imo), refused to serve one of our group a well done steak. Caused a bit of a kerfuffle and we ended up having to leave and find somewhere else to eat. Still have a laugh when I think about that. :))
Your family cooking story reminded me of the very rare culinary talents of my ex and dearly departed mother in law who could cook anything you threw at her down to the same consistency and bland flavour. I don't laugh much when I remember some of meals we had at her table.
Cookie..South Australia is where I have had some of my worst culinary moments as well. :)...waited one and half hours at a restaurant called Fanny's(yep the name should have warned me) for a piece of Flounder only to be told they didnt have any, all the other guests in our group had finished their main course when my now piece of new fish (Whiting) arrived....it was of the packet variety and I calmly(well calmly for me) sent it back, ordered desert and a coffee and on the way back to the motel had a serve of fish and chips from the local fish and chippery. The clown running the restaurant was a Basil F type and accused me of ruining his system, in the kitchen by returning his packet fish... :o
My aunt who is now 90 and still living in Adelaide used to serve us Lambs Fry everytime we visited...swimming in grease and usually tasting like a pair of rubber thongs that had been out in the sun for a while..... :))
Going to Victor Harbour in a couple of weeks for some rec leave so hoping the food is of better quality......
I wasn't a big fan of Italian red, but I had a few nice Barolo, Novello or Chianti on a recent trip to Novara. As long as the Barolo has been allowed to rest for a few years I find it as good as an equivalently priced Burgundy.
Have you tried ones like Aglianico, Nero D'Avola, Nero di Troia, Amarone? Nero D'Avola is one of my favorites ATM.
The old "Vegetarians think butchers are gross, but I think fruit and veg sellers are grosser"
The old "Vegetarians think butchers are gross, but I think fruit and veg sellers are grosser"
Oh dear... good one, but... oh dear! ;)
Mrs DJC and I visited a new (to me) food shop today. Apart from the organic icy poles with chunks of real fruit, I was pleasantly surprised to see rabbit, kangaroo, emu, buffalo, quail and crocodile on sale. The range of red and white meat to be devoured in our place has just increased significantly :)
Baggers - I stole it from FB, but it is a pretty good dad joke (for which I qualify to tell)