Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Australian meat standards?

my Winn Dixie has had a bunch of ribeye, which say "harvested in Australia 

how does their quality compre to US? Better or worse standards?


Comments

  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited December 2015
    Australian beef is great if it's great beef. Australia arguably has better overall beef than America. At a minimum it's comparable.  Just like American beef though, some ranchers don't take the care that others do.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
  • 4Runner
    4Runner Posts: 2,948
    Long way to ship.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • nolaegghead
    nolaegghead Posts: 42,109
    ______________________________________________
    I love lamp..
  • SGH
    SGH Posts: 28,891
    If y'all read this article close, it plainly tells you how meat retailers (not graders) play the system. This is why sometimes select is better than choice and vice versa. You are not always getting what you are paying for contrary to popular belief. The meat industry has gotten almost as crooked as the Democratic Party.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • fishlessman
    fishlessman Posts: 33,581
    i like the taste of grass fed beef and with the australian stuff i stick to the ribeye cut and the ground stuff. uraguay puts out some good stuff as well. it has a stronger taste than even usa grassfed so you will either like it or hate it. also, ribeye is a pretty forgiving cut and i am not as critical of grade with that cut
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Raymont
    Raymont Posts: 710
    Traveled to Melbourne last year and had several Wagyu ribeye's at high end restaurants. Even one that was aged. I was not impressed at all. Tough and grainy. Don't know what the grade was. 

    Small & Large BGE

    Nashville, TN

  • fish, the taste of grass fed stuff is dependent on the pasture, and what other plants (besides grass) there are growing in it.  they say grass fed beef from two pastures a couple miles apart can taste very different (never done a comparison myself).

    but cornfed stuff (most commercial beef) is fed the same strain of corn across the country, and the taste is very uniform.

    i like the grass fed, the expense keeps us from eating too much though.
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

  • Ill have to keep an eye out for that next time im in Winn Dixie
    Safety Harbor, FL
  • Little Steven
    Little Steven Posts: 28,817
    edited December 2015

    Think you will find they are similar Canadian. Controlled yellow fat and maturity. I watch quite a few OZ and Kiwi cooking and butchery shows on Gusto TV. They are very proud of the cattle industry.

    Steve 

    Caledon, ON

     

  • Wow are they ever similar. Bastids stole our chart and put Australia on it. I know that the domestic stuff is all grass fed and they have to buy imported stuff to get grain fed.


    Steve 

    Caledon, ON

     

  • fishlessman
    fishlessman Posts: 33,581
    fish, the taste of grass fed stuff is dependent on the pasture, and what other plants (besides grass) there are growing in it.  they say grass fed beef from two pastures a couple miles apart can taste very different (never done a comparison myself).

    but cornfed stuff (most commercial beef) is fed the same strain of corn across the country, and the taste is very uniform.

    i like the grass fed, the expense keeps us from eating too much though.
    unless you go to the farm, seems most of our grass fed is really just grass finished which really isnt the same product taste wise compared to the australian and the stuff from uraguay. lately the grass fed imported stuff at market basket is getting less expensive, cheaper than the local butchers at least but your stuck with thin cuts, probably why i like the ribeye and the burger as its just easier to cook thin cuts
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Little Steven
    Little Steven Posts: 28,817
    edited December 2015
    fish, the taste of grass fed stuff is dependent on the pasture, and what other plants (besides grass) there are growing in it.  they say grass fed beef from two pastures a couple miles apart can taste very different (never done a comparison myself).

    but cornfed stuff (most commercial beef) is fed the same strain of corn across the country, and the taste is very uniform.

    i like the grass fed, the expense keeps us from eating too much though.

    One of the things I remember from the TV shows was that the warm, moist air from the oceans to the pastures near the coast had a lot to do with the quality of the meat. They were converting some of the sheep pastures to cattle as well. I guess all that sheep sh!t had something to do with it too but they didn't mention that.

    Steve 

    Caledon, ON

     

  • nolaegghead
    nolaegghead Posts: 42,109
    ______________________________________________
    I love lamp..