Blame it on the Aussies???

I just spoke to the butcher at our local market. I had purchased some steaks and was very disappointed. I don't know how to describe it, but the meat had no "meat" taste. I seasoned and cooked them like usual, but everyone who tasted them said the meaty flavor was missing. When I spoke to the butcher, he said several people had complained of the same problem. When I asked him what could have caused the tasteless meat, he stated that it was because it was from Australia!!![:0] Then he said he didn't know what they do to their beef over there. Maybe the cattle needed more hormones!!! Ignorance is alive and well in my local market.

The only good thing to ever come out of australia was Olivia Newton John.

Probably had less fat in the meat than you are used to.... Does the US not produce enough beef to serve local markets?

You can always have Russell Crowe back, Organic!

Oskatd, I can't imagine why they import beef. There is never a shortage of meat in any of the stores. I always purchase the very leanest meat possible, so the lack of fat was not a factor. Honestly, the meat tasted like cardboard. Another butcher thinks it might have been due to the way the beef was aged (wet versus dry). I don't know. If this keeps up, I may decide to become a vegan.

As in any Country, you get meat of varying quality. Just depends on what the Butcher and supplier want to pay to stock his shop too.

I have bought fantastic NZ fillet and rump (A8.99per kilo) here in NSW, yet haven't tasted it the same in our local butcher shop in NZ and certainly not found it as cheap as from the NSW supplier.

However that brand of meat isn't available everywhere here either...

If its no good, then he is silly to stock it, and/or should change his supplier... if he really feels he needs to stock Aussie beef.

But I wonder why?

My Uncle in Switzerland flies across to the US fairly regularly to see my cousins and stock up on US porterhouse (although I am sure its called another name) type cuts to take them back home again frozen.

The aussie beef I am buying from our small local butcher is wonderful, and he is very particular as to his supplier and knows exactly where the supplier is sourcing it from. there are other suppliers whose meat he won't even touch.

I could walk into the shop further up the road today for example and know its going to be rubbish that I buy from them.

I have thown out 2 whole lamb carcasses in the past because they tasted wrong, yet the "then" butcher couldn't smell or taste a problem with them....

some care, some don't. If I were him, I wouldn't be stocking it if its that bad...

I've never found any difference in the taste of beef from either country..still, nothing beats a good home-kill.

For me BB, its more about the tenderness and colour and marbling of the meat (the NZ meat was lovely for marbling) rather than differing flavours.

In my opinion, the majority of us could not pick one type of beasts flavour from another...

I am really happy with what our Butcher stocks....and trust his knowledge of where his supplier is getting it from.

However its all opposed to the one up the road where it is just like eating tough cardboard. Why anyone o/s would stock such I don't know.

Swaggie I cant guess why the meat tasted 'odd' other than it was probably old. Although he said it was from Oz it may have been from anywhere. Far be it for me to stick up for an Aussie but I would expect they are as vigilant with their quality control as (I hope) we are. To do otherwise would be to risk our/their export market.
Is it possible the drought over there could affect the taste of the meat?

I don't think so Valmai, I haven't experienced it yet with our butcher.
Having said that, I bought some beef stir fry strips last week from a "new" butcher in the local shopping centre, and they were tough as boots rubbish.

I just think it comes down to supplier, price (wholesale that the butcher and importer is prepared to pay) and choice.

I cannot see any US butcher losing business if he says his aussie meat is tasteless, gives them more reason to promote and purchase the home grown stuff (in my opinion)..... whilst our local small aussie blokes do give two hoots as to what they sell, because the locals will be gone very quickly otherwise.

quote:Originally posted by swaggie

You can always have Russell Crowe back, Organic!

OOOooiii!!!!!!! Now now now swaggie we have already covered this! Remember? You claimed him YOU keep him!!![}]

:D no thanks! prefer Phar Lap;)

Aussie produces a huge amount of feedlot beef these days so maybe that's where the difference in taste lies.

When my daughter and her high country Station inlaws went to Cairns they couldn't eat the beef being dished up in restaurants. They made enquiries as to the origins of the beef - grainfed.

Cheers:)

Interesting as I recently bought some beef from an award winning butcher and discovered that the shop had a new owner. Everything looked the same but no way did it taste the same. So... what to do? Ask him why the cattle were chased around the yard before demise or more likely, was he buying in cheaper old dairy cows?

Hell of a difference and when you can get better taste from the local Big Store, you know that something isn't right. Just not go back is the option! Can a butcher change the taste of meat in the way they cut it up or is it all in how they are killed and what the original stock was?

Didi, butchers can buy different grade carcasses -priced accordingly of course. If a carcass isn't stored at the right temp. or is cut up on a yukky block, this will taint it.
Cheers:)