Where do you buy your red meat from?

[Pumpupthejam]

I find supermarket meat, like rump steak, isnt very nice. Mad Butcher is a bit better, but not great. Where do you guys buy your meat from?

[teamfatboy]

If you mean 'quality' by "not nice" I've had no trouble with my New World...they have a butcher on the premises, so I've been getting it from them, not in the shrink-wrapped trays. On occasion, they've actually gone and carved off nice thick rump steaks from a whole rump - can't grizzle about that. Plus it does cook-up nicely.

Do you check the 'packed-on' dates on the packages?

[Grover]

could be the way that you are cooking it causing the problem.

Get a nice piece of Angus fillet and grill for 3 mins each side (slightly less than med rare) and will melt in your mouth

[Beef]

If you mean 'quality' by "not nice" I've had no trouble with my New World...they have a butcher on the premises, so I've been getting it from them, not in the shrink-wrapped trays. On occasion, they've actually gone and carved off nice thick rump steaks from a whole rump - can't grizzle about that. Plus it does cook-up nicely.

Do you check the 'packed-on' dates on the packages?

does rump have a lot of saturated fat compared to leaner cuts like sirloin?

[teamfatboy]

does rump have a lot of saturated fat compared to leaner cuts like sirloin?

I'll defer to Rose on that - she's The Red Meat God's local agent on such things :nod:

What I have seen myself is that rump seems to have less fat marbled through it than other cuts, like scotch fillet, and once properly trimmed, they appear quite lean.

Of course, you do then need to dial-back on the cooking - when I do mine on the breville grille, 3-min is all it takes, and it's succulent, tender =P~ =P~

[Ordy]

I've had a bit of hit and miss from supermarkets and butchers. Aussie butcher is usually good, but i just go to countdown most the time for my normal shopping.

Mad butcher sells a lot of cheap meat, but that stuff is old and close to going off, they get it in bulk from the slaughter house a few days before they have to get rid of it. Was told this from a friend who knows too many people Reliable though.

[INSPECTOR64]

From work.Boxes of Cube roll $10kg,Rump $8kg,Striploin $11kg all export quality cuts aged to perfection.Hard to beat those prices.

[Pumpupthejam]

If you mean 'quality' by "not nice" I've had no trouble with my New World...they have a butcher on the premises, so I've been getting it from them, not in the shrink-wrapped trays. On occasion, they've actually gone and carved off nice thick rump steaks from a whole rump - can't grizzle about that. Plus it does cook-up nicely.

Do you check the 'packed-on' dates on the packages?

Yes, i mean quality.

Yes I check the packed on dates etc. Still, when someone else cooked me some steak the other night from New World, where I usually go, it was tasty.

I must be a terrible terrbile pom cook. :nod:

[teamfatboy]

Where's Rose when you need her ? :grin:

[Beef]

rose???? where r u?!

[Grover]

think she found those cows in cubicles, waiting for steak to bring the camode to load em up

[rose]

does rump have a lot of saturated fat compared to leaner cuts like sirloin?

rose???? where r u?!

Ummm, hallo! Thanks for your patience! Sorry to have kept you waiting :shifty: My sources suggest that rump is lower in saturated fat than other cuts such as sirloin (by 2-3g), and perhaps 5-7g overall (i.e. saturated and unsaturated).

Where's Rose when you need her ?

Here! :grin:

think she found those cows in cubicles

I wish 8)

[steak]

where do I park round this joint (pardon the pun) :grin:

[basketballer]

Many moons ago a butcher (also a family friend) told my father that blade steak, if cooked properly can be a nice piece of meat to fry/grill and can be just as good as rump (he also said he shouldn't be telling my father this because being a butcher he is now going to be selling a cheaper meat and making less money off him ). I've been eating it for sometime using the directions he gave and I have to say, I've got no complaints about eating it. It doesn't have the 'plumpness' of scotch (or rump), but it still tastes ok even when its cooled down (I'm eating some right now)

As too it's nutritional value ... I don't know, perhaps someone else could comment on this??

Blade steak is generally cheaper than other types of steak (when there are no specials on rump etc), and you can buy cuts that have minimal marbled fat.

Cooking instructions were as follows (medium rare):

• Put steak onto a preheated VERY HOT surface (I use a cast iron frying pan from Briscoes ~$20-30, and a ceramic stove top with element set to highest possible setting)

• Leave to cook until underside looking brown/golden

• Flip

• Wait for blood to rise out of top surface and flip back once more to seal the blood (very quickly, just a few seconds)

• Serve

Anyway, thought I'd put this up to save others some money when cheap rump etc not available. Hopefully someone doesn't come and say that blade steak has 99g fat per 100g

(I live in Wellington and know that Mad Butcher in Porirua often sells this off very cheap)

[alex-art]

I'm buying my meat from chinese store which was packed the same day. Don't have any complains on it but I usually just boil it not fry.