No brainer bargain for all Aussies… Fresh cuts of 2 pieces sirloin steaks for $3… While stock last I assume..
Halloween BBQ ticked
Thanksgiving BBQ ticked
Random BBQ ticked
Daily dose of steak ticked
Christmas BBQ ticked
at Alexandria Meat Emporium.
I went today and they said its fresh cut stocks.. I imagine it will only last 1-2 days before out of stock.
I cooked one for dinner and its definitely good quality beef, just like other cuts I bought from them.
Definitely better than Coles beef if you want to compare.
"Product of Australia" otherwise likely imported item that's been cut up and packaged here so the final product was processed here.
For a product to claim to be Product of Australia, it must be grown, processed and packaged in this country.
Can anyone actually answer this? Even if people vouch for it as genuine and decent meat (heck decent is somewhat optional at this price, just "real") then question remains how? Surplus to clear out?
Most likely overstocking, $1 is far better than $0 and having to dispose of them.
I mean sirloin are not that expensive to begin with, Aldi sell them all the time for $12 a kilo. These work out to be $6 a kilo.
Maybe it was a large consignment that was destined to be snap-frozen then the deal fell through leaving a large unexpected surplus… Also depends on the weight. What is the approximate weight of these packs please? It's not even written on the packet anywhere, at least not on the label showing in the picture.
It is about 500-600g per pack.
Hoping this doesn't get ozbargained tomorrow - this is bloody excellent but won't be that way til Wednesday. Thanks OP!
Absolutely awesome price!! Shame it needs refrigeration though, thinking about taking a portable fridge with me on the train for deals like this :D
What about a cooler bag plus those cooling blocks?
Yeah might turn out cheaper, plus I can fit in with all the tradies on my train line :)
$1 per fresh cut!! Steak everyday!!
These are frozen…
Alexandria too far to drive.. petrol will cost more than the steak. lol.. Good for those around the area though
Open a Sundays. $2.50 on OPAL Card.
Man I hate seeing deals like this when I live nowhere near the area. Oh the pain.
i got a bad feeling something cheap might be glued meat.
If they use Perkins Paste, I’m there.
They use Clag
Ill ask them in the morning if this is glued meat then report back
Not glued. Confirming genuine porterhouse cut
Did you do a forensic test on it?
This will be ozbargained by pub and small restaurant owners tmr…
Hey OP please un-tick the Christmas BBQ…best before 21 DEC 2017 :P
pre-Christmas BBQ! ahaha.. or keep it frozen =p sure the meat can wait for another couple of days before gone bad…
Isn't the Australian term for this cut of steak "porterhouse" ? I'm pretty sure sirloin is the American term.
In America their Sirloin refers to what we would call Rump, our Sirloin refers to what the Americans would consider the bottom (and sometimes the top) of the Short loin (the top of which includes the Porterhouse and T-Bone cuts, as it's known outside the Commonwealth).
In this case we're looking at the better of the two.
Australia calls it Sirloin.
You really know your rumps.
A bit of quick googling actually, I hope I'm accurate. S:
Looking at the photo, it looks exactly like a porterhouse steak to me.
According to this site, the two words refer to the exact same cut of steak: http://www.teysaust.com.au/sirloin-steak/
"the sirloin is situated in the hindquarter of the animal, and whatever the various steaks are called – whether it be Sirloin Steak, Porterhouse Steak, New York Strip or Striploin Steak – they’re all the same cut of beef and they’re all boneless."
They are indeed the same, that's what I said, but it is called Sirloin in Australia.
Well why do Coles and Woolworths label this cut as "porterhouse" then? I also looked at the menus of several steak restaurants online (including some of the best in Melbourne) and they all refer to the cut as porterhouse, not sirloin. Does NSW use different terminology - does it differ by state?
@MrZ: They probably have the same cut with three labels at Woolworths, whatever sells. Porterhouse is also far more specific than Sirloin, which refers to the entire segment in front of the rump.
Ill be there at 6am in the morning to stock up. I live close
Me too! Party before work.
Genuine porterhouse cuts. Not glued. Grabbed 4 packs $3 pack. They have a shit load of stock! No longer buy 2 get 1 free but still an absolute bargain!
Agreed. Went in almost thinking they were gone. There were so many packets it's ridiculous. I regret not getting more.
Thank you for the update!
I'll be heading there now to grab a few. Super great for a broke uni student :D
For anyone wondering, after weighing the packet, it's about 500g each.
$3 a pack now no buy 2 get 1 free anymore was just for 1 day 😭😭😭
Sorry to hear its no longer buy 2 get 1 free.. didn't say its only for a day yesterday. They probably realize how cheap it was already, so took buy 2 get 1 free off today.
Nevertheless still a cheap cuts and absolute bargain in my opinion :)
it is actually still available today. I wasn't expecting it but the cashier lady actually told me to go back and get more coz I would be getting some for free.. good on her.
it was around 8am in the morning.
lucky you
How does these meat have an expiry date range of 2 months while the meat at Coles is like 10 - 20days max??
Cause the package is vacuum seal.
ahhh, thanks prophet!
Bought heaps and I don't even eat steak. Thanks op. Also some near expiration sausages (best before oct 20) are an additional 4 dollars off the price making it better than half off.
Thank you OP! Just got back after getting some.
I estimate that there is a few hundred packs left at 9 am today :)
Image: https://imgur.com/a/fu3Ba [Can remove if not allowed]
*Thanksgiving BBQ ticked
When does that happen??
Thanksgiving.
Thanks! I did wonder.
About 100 left, 12.20pm
90 left, 12:35pm
1:50pm Sold out
Thanks OP got some this morning.
All gone, I took it all!!!
This steak was delicious! Should have bought more.
Honestly how can they do it for that price? What is the quality of the meat?