No mention of grade and based on the image expect it to be pretty low, maybe grade 2? However if it's anything like other Aldi meat there is likely to be a large variability and there could be some reasonably good (for the price) meat hiding in some stores.
expect it to be pretty low, maybe grade 2? However if it's anything like other Aldi meat there is likely to be a large variability
Do you work in marketing?
Morning jv….
What?
Yeah I think our local aldi ended up chucking some of the last ones. I saw them in there way past the day of the special. They have this stupid policy of not marking down meat. I asked the manager about a couple of new york sirloin that where due to be removed the next day (display until date), and she said they can't discount them due to policy. I reckon the managers are just taking it all home; gotta get some perks I suppose.
Also, I see that UK aldi sometimes get Wagyu ribeye and sirloin from New Zealand. We get stuck with the crappy rump.
Strange. All my local Aldi stores mark down meat that are short-dated. Maybe shoot a message to corporate to ask about this 'policy'?
I had a suspicion that was the case.
-edit-
Message sent.
Please post the response. My local aldi doesn't seem to mark down meat.
However if it's anything like other Aldi meat there is likely to be a large variability and there could be some reasonably good (for the price) meat hiding in some stores.
So how can you tell if it's better quality meat?
I've never had wagyu but will treat it the same as any other meat I buy. I look for higher levels of fat/marbling and less visible connective tissue. I only started regularly eating beef a year ago so I am probably wrong.
Usually by colour and fat marbling.
Typically I try not to get beef that is not vacuum sealed as it's usually older beef, wagyu beef in Australia is usually just used as a buzzword and 9/10 isn't the real deal.
I usually go to Korean butchers for highly marbled beef and has been a much better experience over supermarket types at roughly the same price.
Ooh that's a good tip. Hope I don't have to drive all the way into Fortitude Valley to find one.
Luckily I'm near Strathfield, would highly recommend Fresh Seafood & Meat Strathfield Plaza for anyone wanting to try it out.
The Aldi Eye Fillet is consistently very good, though it is the same price per KG as this Wagyu so it might be an interesting comparison.
Love Wagyu meat will try find some in local Aldi today :)
… there is likely to be a large variability …
Is this typical of Aldi?
I haven't noticed, but maybe i'm not paying attention.
I get their standard rump steak now and again - i think it's about $13/kg at the moment.
Don't touch their pork though - it's not produced/processed by folk from the subcontinent on 457 visas here in Australia.
In my experience, yes. There are often excellent pieces of meat packed amongst the cheap cuts.
I avoid their bacon as all the examples I have seen are made with imported pork.
Had the rump last night. Found this lot to be tough. Going to use the last lot in a stew. Cheaper than buying chuck steak 😊
I've had it before. It's obviously not high end stuff, but pretty good for the price
Much more tender and juicy than an average rump
Not pure waygu it's some other breed crossed with waygu 2, 3, 4 W etc times so you're getting 1/16 1/32 waygu.
By the way most beef in supermarkets is Bullock (looking horn) crossed. Scotch fillet is the easiest to tell as it has a medalion of fat in the middle of the steak.
Bull with no nuts. Certainly not a breed and nothing can be crossed with a bullock.
Maybe they put some in the sperm bank prior to the snip?
I find that their chicken is not fresh even when it has several days left to the use before. Has anyone else experienced this?
Yup, I tend to try avoid it.
Excellent quality. I have never seen such marbling, but only if you look at the picture carefully.Lol.
To give people perspective. Wagyu is just a breed.
Unfortunately, the Wagyu name is slut'd around to fetch high prices. But in actual fact it may have been cross bred many times or not developed well.
Australia is the largest Exporter of Wagyu Beef in the world.
What people don't understand is.. it is mostly associated with high quality beef because of where it originated from, Japan (What they don't realise is Japan has extremely strict standards for Wagyu Beef)
Australia on the other hand has a massive range of high quality to very low quality Wagyu beef.
The lower quality wagyu is literally on par or no difference to other breeds of cattle.
What is more important is how well they research, breed and develop (feeding, grazing etc) the cattle which in turns gives quality beef. I.e breeding with other cattle breeds quality/ full blood etc etc.. kind of like how people breed fruits to get a certain type or quality.
I would dare say that this beef is probably decent but not the amazing quality that people perceive
However, if you really want affordable quality Wagyu. Go visit a busy Korean Butcher. They usually stock grade 5 Wagyu scotch fillet. About $40-50/kg
I would dare say that this beef is probably decent but not the amazing quality that people perceive
No one was expecting chef-hatted restaurant quality Wagyu at this price.
Bought some and cooked tonight. Cooked just rare a nice marbled about inch thick piece. Just put some butter, salt, pepper and bit of rosemary on each side before grilling.
Came up pretty good. Probably best bit of rump steak I've had but I wouldn't normally buy rump so not saying much. Was more akin to a thicker a little bit more tough scotch fillet with the decent fat marbling through it breaking up that tough rump texture well. I would buy this over their cheap scotch fillets definitely.
If you're not a fan of eating rare you'd probably be best grilling then putting in the oven 20-30 mins as would be a job to get cooked through on a grill or bbq or whatever.
Bovine food porno.
OzBargain has everything.
Glad I could help satisfy you.
I bought 2 small Wagyu rump steaks and whilst they were far better than the blade steaks that I buy at ~$11.5/kg, they were only on par with the rump steak I've had when visiting my parents, I think they pay ~$20/kg at their butcher.
Neither my wife or I thought the wagyu rump was worth 25% more than the "regular" rump the butcher sells.
"Way-goo". I do chuckle when folks say it that way :)