OK, wife brought hoe some tonight beacuse they were cheap. Or on sale and cheaper than the rest.
They are tough and taste funny. Try them at your own risk.
I’ve never encountered this product. Are the steaks made of beef, or something else? (Kangaroo comes to mind!)
Never had them but your description sounds remakably like low grade grass fed beef. Did the meat have a sort of livery flavour?
to answer both at once, the steaks are beef. Loving wife would not have picked them up otherwise, but no MikeG, not like liver. I like liver. More like chemicals. Sad. Loving wife has different palate, she thought they tasted funny, too.
I can definitely taste the difference in the beef in Australia versus the beef at home in the U.S. I put it down to different food used to feed the beef (corn-fed in the U.S.? I think? Grass-fed or something else in Australia?). It tastes much “gamier” here.
Incidentally, all dairy products taste “funny” to me here in Australia. There’s just a little bit of a different flavor that is hard to describe. Almost chemical-ly. I hardly ever use butter to cook here because the smell of it makes me a little nauseated.
I actually wrote the “chemical” description before I read your last description, brownie55. Huh.
Well, I could see me being a vegitarian in OZ if all the meat tasted like this. Was very upset at this. Yeah, chemicals. Ewww
Beef cattle in Australia are bread to produce low fat meat, which many people in the US and japan do not really like.
The funny thing is how the media here (in Australia) are always going on about how Australia produces the finest meat (and other produce) in the world.
Yeah right. So Australia exports over 300,000 tonnes of beef to Japan every year, and 400,000 tonnes to the US but the people don’t like it.
And the business about grain fed compared to grass fed doesn’t make much sense either, as a large portion of both domestic and export beef come from feed lots where they are grain fed for various lengths of time, depending what the end requirement in terms of marbling (for instance) is.
What the above shows is that there is no one ‘Australian steak’. I have eaten steaks in various parts of the world and have noticed little difference. Are you sure you just didn’t get a bad batch of steak? I wouldn’t touch them if they tasted as bad as you suggest
That has more to do with Australian beef never having been infected with mad cow disease than anything else. See the link below from which the following quote is taken:
Well, I’m an Australian, and IMO, there is bad Aussie steak and excellent Aussie steak. There are many variables, such as how much you spend on it and how you cook it. There are restaurants here that won’t guarantee their steak is tender if you order it more “done” than medium-rare.
Try marinating 'em in papaya juice for about 15 minutes or so. I had some steaks that looked like they were going to be tough as shoe leather, but they’d been marinated in papaya juice, and they were buttery soft (the enzymes help break down the tough tissues, I like to think of it as predigested) like the finest steaks are.
It is right. You both are. Australian consumers do like their steak with little fat, but the Australian meat industry will produce whatever the market demands, and if a major sector of that market is Japan and the United States, then cattle will be raised with qualities that appeal to those markets.
My mother lives in a country town in central-western New South Wales. There are several enormous feed lot outfits near there (some of the biggest in the world) producing meat which is primarily for the Japanese market. The Japanese like their steak “marbled” with the fat running through it like veins. Australians actively dislike this, and the people in my mother’s town get upset that it’s all they can buy at their local butcher shop. The local market is pretty small.