Ironbark Pork Rack $8.00 Per kg
A pork rack includes the prime ribs closest to the loin. The muscle is thickest and more tender (because it does less work). Pork racks make a terrific roast or can be separated into individual cutlets which are great for pan frying or grilling on the BBQ.
Australian Wagyu Rump Steak $25.00 Per kg
I really like their scotch fillets, especially if you can sous vide them for an hour. The gristle in the porterhouse really disappoints me for the price. I haven't tried the wagyu, but it doesn't look spectacularly marbled. The beefyness could be on-point though.
Every now and then I can get a picanha from the IGA down the road. The taste is great.
I wonder if IGA sells picanha in Victoria, cant find it anywhere. Moved down here from Sydney, miss Meat emporium and harris farm so much. Picanha on tap
I generally get the scotch fillets and find them to be pretty good quality (but I'm no expert).
A lot of it is preference. I love a good porterhouse though.
loaded question…
you can get really good non wagyu steaks and inversely you can get bad wagyu
I had a Sher F1 Wagyu Biff Rost (Rump) with marble score of 7 at a fairly expensive steak house.
It was just like a rump.. couldn't tell it was Wagyu at all.
My wife's (non wagyu) Black Angus Scotch was cheaper and much better tasting.
I do buy quite a number of scotch steaks from Aldi.. Some are very marbled and excellent for the price. $25 or $30 a KG.
I think I'll avoid the cheaper cut Wagyu or go all out on a $90/kilo Scotch Wagyu
But for $25 a kilo, I'm tempted lol
I find the normal eye fillet they have on special at times is 20x better than this Wagyu.
It was quite disappointing last time round
I tried the 20 dollar eye fillet special for the first time recently.
Was quite impressed!
Wonder what the marbling score is on the wagyu
That picture doesn't make it look too good.
looks like a 0. ie there is pretty much no fat in the picture at all.
I wouldnt worry too much about the wagyu. Last time it was awful.
Thanks snoops, yeah picture doesn't look great lol
For this price and according to the pic, must be low grade. Wonder if there is some difference between low-grade wagyu and other kinds of steaks, or wagyu is WAGYU?
I posted this just for you because I thought you probably haven't had a pork in a long time.
Pork is the other white meat.
awwwwww SHIT SON
Hogwash.
The amount of marbling on that wagyu in the catalogue pic is about as much as a brick.
Good prices WatchNerd, thanks for sharing.
Thanks OP.
Thanks PJC.
Thanks Scab.
Thanks OP, I love a good rack.
Thanks OP, I love a good rump.
I prefer bangers in the mouth.
Do you like a serve of meatballs with it?
Overall I have been pretty disappointed with the premium cuts from Aldi - far too much gristle layered fat for the price, even in their fillet steak.
End up having to spend extra time trimming them which is simply unacceptable for a so-called 'premium cut of meat.
I think you should neg this deal.
I've been disappointed with all of their meat.
Agreed. The steaks used to be OK to good for the price, but I noticed earlier this year something changed and now their rump and porterhouse is tough, grisly and full of water. Same goes for Coles steaks, just no good. I now get my beef steaks from the Vietnamese butcher in another suburb. They are superb and cheaper than Aldi.
Firing up my Anova… Any recipe anyone would like to recommend?
salt, pepper, garlic powder. You know it already.
^^ pretty much the gold standard
I'm thinking about slow cooking that pork on the bbq with a light smoke before cutting it up and searing it a bit.
Do it and post it on Gordon Ramseys twitter and see what he says
Why, has he got some problem with that?
Lol, guess you have not seen the episode
I thought wagyu beef was only available from Japan. Ie wagyu is a breed of Japanese cattle. Very misleading.
Ours are cross-bred with Angus I believe. We even export our wagyu to Japan, imagine that.
I think that's Kobe Beef
"All Kobe is Wagyu, not all Wagyu is Kobe"
Kobe beef is Wagyu, but not all Wagyu is Kobe.
Australia is actually one of the world's biggest producer of Wagyu.
Actually that is correct, Wagyu is a breed from Japan ( which gets broken down again from which part of japan e.g Kobe, Matsuka and so on)
Just like how we have black angus and Hereford from a specific farm.
They crossbreed the cows, scientific insemination and through selective breeding we get a taste quality of cattle that we are happy with.
That is why we get different grades of beef, based on which farm etc.
From what a butcher told me, he sells different levels of Wagyu blood grades (some people prefer medium to full blood of wagyu blood for flavour)
Then we can also grade in terms of marbling.
The problem is when people just say Wagyu, it is extremely misleading because it doesn't take into account where it is from half the time. So it could be from a bad farm with low quality beef but have Wagyu in its blood
Whereas in Japan, Wagyu is known from certain areas which have strict standards for it to be classified as Wagyu beef
Just to give you an idea, I remember reading up that Japan's lowest grade of Wagyu is closer to our higher grades of Wagyu in Australia.
A good example of misleading names is how champagne is sparkling wine ONLY from the specific region of France. Ie you can't call sparkling wine outside of that region or you might find a law suit your way.
I remember hearing there was some possible outroar from Japan about this because Japan has such high standards for it to be classified as Wagyu whereas in other parts of the world the Wagyu is sub par quality but sold to be expensive because of the name that comes with it.
If you are interested:
https://www.wagyu.org.au/wagyu-in-australia/
http://www.abc.net.au/news/rural/2017-03-09/new-look-for-jap…
living in japan atm. in supermarkets you can get japanese, australian, or american beef. american is cheapest and looks pretty lean and tough with bits of gristle. japanese beef is expensive and absolutely marbled with fat. even their cheaper cuts look like they are 40% fat evenly distributed throughout. some look like they have barely any meat, but still perfectly distributed, leaving pure fatty buttery goodness
lately i just get the aussie angus, i cant be dealing with all that fat
Your sources are an industry association setup to advance the interests of Australian Wagyu farmers and a news story mostly consisting of quotes from the head of that association.
For the true pig lover ;
Stuff with (dates , bread , bacon , splash of olive oil , herbs)roughly blended and a few kalamata olives .
Wrap in bacon then alfoil .
Slow cook at 150c for about about 3 hours with a splash of water in the baking pan .
Use the juices to make a kickass gravy .
I prefer the recipe that involved stuffing with bacon, wrapping in bacon, with the bacon fat splash in the pan from last time lol
Did you know Porky Pig 🐷eats pepperoni pizza 🍕 ?
Well if anyone is Queensland-based, super butcher are doing Jacks creek mb 6-7 rump at $21.99 a kg this weekend. Marbling is much better than this.
Man I got grief for talking about grain-fed in another deal yesterday. Damn that Jacks Creek is tempting. Oh damn, its saying sold out now.
Would call up and go in store. The online shopping doesnt have much of the range at all. Also recommend the dry aged op ribs.
These days I pretty much only get steak from eating out at pub or restaurants, mostly cos I'll butcher up (no pun intended) the cooking of any steak I buy and basically waste what is a pretty pricey food item. No wonder I love chicken lol.
How would these meat special buys compare to the steaks you might get at places like Meat & Wine, TGIs, or at my local? (Yes I know those 3 examples are all priced differently)
Get the tefal opti grill thing. It sensors and beeps when it's at different stages ie. Medium, medium rare, well done etc. Takes the guessing out.
Just ate one of those wagyu steaks for breakfast. I recommend getting the scotch fillet.
the journey starts with getting off pork, I believe in you
For steaks is it better to get a scotch or porterhouse non wagyu vs a wagyu rump?