Australian Beef

[Bill Bernard]

Posted 14 January 2011 - 12:42 AMI read the words "Australian Beef" on a lot of menus and supermarket signs in the PHL and I often wonder if it really comes from there or not, but if any of it does, then I am guessing prices will go up yet once again on meats and eating out. I wonder what other products come from Australia?

Above Quote from Mr Lee's post.I do not know if the meat marked Australian beef in the supermarkets is really Australian beef but my guess from looking at it that it is low quality where ever it comes from.Good beef has a marble fat running through it and I did by some at a shop in Ayala I think it was and the texture is something I have never seen before and this was meant to be top quality.It was as tough as shoe leather too.The steak at the restaurants they sell as Australian beef embarrasses me as I have never seen Australian beef cut in the way its served in the Philippines and our beef is top class or at least what they export to most countries but haven't found a good steak in a Philippines restaurant yet.So my conclusion is if it is Australian beef then its the lowest quality that can be exported and if it does come from Australia then the price will most likely make it that you wont see it in the Philippines for a long time regardless of the quality.

Ah. As a Canadian considering moving to Davao, beef quality is a concern. I always ask the inlaws, can we get Aussie beef shipped in. Compared to Canadian beef, the Aussie beef has an almost identical texture, slightly stronger taste, very similar and much better than USA. However, in my trips to Davao I still havent seen a good tenderloin roast or a good steak. Can you get it?

"Much better than USA"Bill how did you come to that conclusion? Just asking, I respect your opinion please don't take it wrong. I have eaten some great Calgery BC steak lately.

My apologies for sounding offensive. I am a 3rd generation rancher. In the US there was a major move two decades or so ago to move to faster growing breedssuch as Charolais, or cross breeding this into traditional stock , necessary to compete with imports they said. It is all part of catering to the commodities, the Supermarkets, MacDonalds, etc.. Canada has been behind the curve, and still breed the traditional Black Angus and Herford. These olders breeds have more marbled fat and the slower growth results in shorter grain in the meat ( no pun intended ). Canada cant compete in the commodity beef market due to a shorter season, higher land costs, higher taxes, etc, so our ranchers need to service the higher end market. There are less force fed hormone shooting feed-lots up here, cattle tend to roam free. Having said that, we have bought some Omaha beef and sold to eastern US restaurant distributors with good results. I dont know why the Aussie beef has the excellent texture and flavor, but when you eat at high end steakhouses in Japan or Korea, and in Europe, it is Aussie beef. My personal favorite, we raise a few Scottish Highlanders for our own use and our friends, very lean, lightly marbled, superior texture, but the costs are just too high to do it commercially. It is the absolute finest quality, it just grows to slow, and stock is very pricey.

Bill you nothing to apologize for at all. in you first message you were so specific I figured you had some real knowledge. I agree that supermarket beef is only average in favor. We have a local butcher who gets his meat from Easton Washington and American Bison from Baker Oregon it clearly tastes better.Cafe Geoge in Banilad has real Australian beef and some of the high end hotels and resorts have good beef but I know of no place that sells high quality raw beef.

Dont you love that Bison, we buy ours from a local ranch here. We also eat a lot of moose. Meat the way it was intended. Glad to hear there are still some local butcher shops surviving. I tire of telling people a small roast from a good butcher is a much better deal than that red slab of low quality crap from a supermarket. Alas, we are becoming so uneducated about what we eat and where it comes from, what is in it, etc. Have you heard about the horror stories in Mexico where the poultry is so laden with hormones that young females are hitting puberty at age 10. In Canada and the US young males are 4-6 inches taller than parents in just one generation. I wonder how the genetically modified vegetables will effect us?

[Inspector]

Posted 14 January 2011 - 12:42 AMI read the words "Australian Beef" on a lot of menus and supermarket signs in the PHL and I often wonder if it really comes from there or not, but if any of it does, then I am guessing prices will go up yet once again on meats and eating out. I wonder what other products come from Australia?

Above Quote from Mr Lee's post.I do not know if the meat marked Australian beef in the supermarkets is really Australian beef but my guess from looking at it that it is low quality where ever it comes from.Good beef has a marble fat running through it and I did by some at a shop in Ayala I think it was and the texture is something I have never seen before and this was meant to be top quality.It was as tough as shoe leather too.The steak at the restaurants they sell as Australian beef embarrasses me as I have never seen Australian beef cut in the way its served in the Philippines and our beef is top class or at least what they export to most countries but haven't found a good steak in a Philippines restaurant yet.So my conclusion is if it is Australian beef then its the lowest quality that can be exported and if it does come from Australia then the price will most likely make it that you wont see it in the Philippines for a long time regardless of the quality.:th_thholysheep:

Ah. As a Canadian considering moving to Davao, beef quality is a concern. I always ask the inlaws, can we get Aussie beef shipped in. Compared to Canadian beef, the Aussie beef has an almost identical texture, slightly stronger taste, very similar and much better than USA. However, in my trips to Davao I still havent seen a good tenderloin roast or a good steak. Can you get it?

"Much better than USA"Bill how did you come to that conclusion? Just asking, I respect your opinion please don't take it wrong. I have eaten some great Calgery BC steak lately.

My apologies for sounding offensive. I am a 3rd generation rancher. In the US there was a major move two decades or so ago to move to faster growing breedssuch as Charolais, or cross breeding this into traditional stock , necessary to compete with imports they said. It is all part of catering to the commodities, the Supermarkets, MacDonalds, etc.. Canada has been behind the curve, and still breed the traditional Black Angus and Herford. These olders breeds have more marbled fat and the slower growth results in shorter grain in the meat ( no pun intended ). Canada cant compete in the commodity beef market due to a shorter season, higher land costs, higher taxes, etc, so our ranchers need to service the higher end market. There are less force fed hormone shooting feed-lots up here, cattle tend to roam free. Having said that, we have bought some Omaha beef and sold to eastern US restaurant distributors with good results. I dont know why the Aussie beef has the excellent texture and flavor, but when you eat at high end steakhouses in Japan or Korea, and in Europe, it is Aussie beef. My personal favorite, we raise a few Scottish Highlanders for our own use and our friends, very lean, lightly marbled, superior texture, but the costs are just too high to do it commercially. It is the absolute finest quality, it just grows to slow, and stock is very pricey.

Bill you nothing to apologize for at all. in you first message you were so specific I figured you had some real knowledge. I agree that supermarket beef is only average in favor. We have a local butcher who gets his meat from Easton Washington and American Bison from Baker Oregon it clearly tastes better.Cafe Geoge in Banilad has real Australian beef and some of the high end hotels and resorts have good beef but I know of no place that sells high quality raw beef.

Dont you love that Bison, we buy ours from a local ranch here. We also eat a lot of moose. Meat the way it was intended. Glad to hear there are still some local butcher shops surviving. I tire of telling people a small roast from a good butcher is a much better deal than that red slab of low quality crap from a supermarket. Alas, we are becoming so uneducated about what we eat and where it comes from, what is in it, etc. Have you heard about the horror stories in Mexico where the poultry is so laden with hormones that young females are hitting puberty at age 10. In Canada and the US young males are 4-6 inches taller than parents in just one generation. I wonder how the genetically modified vegetables will effect us?

:th_thholysheep:I wonder what effect these hormones can possibly have on the future of the porn industry?Sorry...my minds been elsewhere these days. :unsure:Hey Bill...how are the Omaha company of steaks....I used to mail order them while living in the states, delivered in dry ice.

[Bill Bernard]

My apologies for sounding offensive. I am a 3rd generation rancher.

Say Bill, I have a theory about the beef here and maybe you can give me your thoughts on it. It seems to me that, in my younger days, the Canadian beef ranchers who slaughtered a steer for personal use would hang it from a tree for 21 days in the cool of the fall. It seemed to make their beef extremely good.I don't see them do that here and the beef is as tough as shoe leather. I wondered if it would be worth building an ice house to hang a slaughtered steer for 3 weeks, (in a rural setting of course). What do you think as a professional beef man?

You are correct, 28 days hanging in the cold room, which in our country could be the woodshed, garage, corner of a barn, etc. The finest butcher shops hang for 3-4 weeks. Since beef is sold by the pound, and you loose about 10% of the weight, it isnt down for commodity grades. I dont know how much it would help the local breed in the Philippines