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Thread: Ribeyes from down under

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    Ribeyes from down under

    A new grocery store opened up recently close to home called Food Fare.
    They seem to specialize in organic foods.
    I picked up a few itens from the produce and dairy area and the deli and bakery then headed to meats.
    I picked up 6 ribeyes to try they were cut thick but looked funny no bone very little fat.the price was right 6.99 a lb so figured give them a try . I put them all in the freezer . ill try then after the ones I alread have are gone.

    The meat had a good color but low on fat and not cut like the ribeyes Im acustomed to. After cleaming up I noticed the sticker on the package said grass fed beef from Australian . did a little checking its what they call a Scotish ribeye cut.
    Ill probally try one now in the next week just to see how it is.
    Kinda weird seeing beef from Australia I think its the only thing I have ever seen for sale in America from there.

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    Quote Originally Posted by bulletbob View Post
    A new grocery store opened up recently close to home called Food Fare.
    They seem to specialize in organic foods.
    I picked up a few itens from the produce and dairy area and the deli and bakery then headed to meats.
    I picked up 6 ribeyes to try they were cut thick but looked funny no bone very little fat.the price was right 6.99 a lb so figured give them a try . I put them all in the freezer . ill try then after the ones I alread have are gone.

    The meat had a good color but low on fat and not cut like the ribeyes Im acustomed to. After cleaming up I noticed the sticker on the package said grass fed beef from Australian . did a little checking its what they call a Scotish ribeye cut.
    Ill probally try one now in the next week just to see how it is.
    Kinda weird seeing beef from Australia I think its the only thing I have ever seen for sale in America from there.
    I tried veg-omite from Australia. It was horrible.
    I'm yo.
    This my brother yo
    We yo yo

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    Quote Originally Posted by Cotton1 View Post
    I tried veg-omite from Australia. It was horrible.
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    I was concerned that the wonder from down under tracked me down and had the butcher slip me some kangaroo meat .

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    I think you may find it tastes different than our beef and that may be because its better beef than ours, I dont know.

    Alot of people do not like lamb, I like leg of lamb and lamb chops. I inadvertently bought loin lamb chops that looked gorgeous in the package, they were from New Zealand and I we couldnt eat them, they tasted much different than our lamb and were tough as shoe leather
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    Quote Originally Posted by Common View Post
    I think you may find it tastes different than our beef and that may be because its better beef than ours, I dont know.

    Alot of people do not like lamb, I like leg of lamb and lamb chops. I inadvertently bought loin lamb chops that looked gorgeous in the package, they were from New Zealand and I we couldnt eat them, they tasted much different than our lamb and were tough as shoe leather
    Had it not been for the fact I had chicken soaking in butter milk for 3 days that i cooked yesterday i would have tried it then. And I have company comming from out of state for a few days . they will be staying forca few days .
    Ill try it after they leave. Just in case its kangaroo grade.lol.
    I do like lamb.
    I grew up on a farm and we raised our own cattle and butuchered one or 2 a year. It did taste differnt
    the beef from stores. It was grass fed and we would put the beef we were going to butcher in a pen for s month or more and only feed it grain from the feed store and corn we grew

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    O I have to coreect myself . I do remember when I was young drink a few fosters beers from Australia.
    I didnt l8ke it much but I have a strong preference for Millers draft .and do not care for most imported beers or craft beers.

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    We has more company again on and off for several weeks .I finally got to try the Australian rib eyes.
    They are a center cut and thick.I cooked them on the stove top with a little olive oil and salt and pepper and garlic .I put on a fairly thick coating of salt cracked pepper and garlic . its my normal prep.
    The meat was fairly tender it had a slightly differnt taste . I liked it overall but ir left a odd taste that isnt going away even after a couple shots of rye.
    Yes Id buy it again but perfer American beef .

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    I see a lot of New Zealand lamb. Europeans have told me American beef is great but our lamb sucks. In our defense, we're just not a lamb culture. Never were.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


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    Quote Originally Posted by Mister D View Post
    I see a lot of New Zealand lamb. Europeans have told me American beef is great but our lamb sucks. In our defense, we're just not a lamb culture. Never were.
    I have never had newzeland lamb but I do like lamb expecially a tad rare with mint jelly

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