Beef

[Phoenix]

Where would i go to find really good beef and steak? Most of the ones i look at you can see fat in them.

[judi777]

Where abouts are you??? IF you are in Brisbane, Zone Fresh at Newmarket sells THE BEST meat ever. It is a little more expensive but really worth it!!!

[Phoenix]

I'm in Newcastle.

[Shanara]

Hi Phoenix

I would suggest a good butcher rather than a supermarket.

Unfortunately not from Newcastle so can't help with specifics.

Shanara

[sundaymorningstaple]

I found that eye round was probably the leanest and consistently chewable cut. We get airflown beef here in Singapore up from Oz.

[lil_doll]

Hey everyone!

This may be a silly question, I don't know *sigh

So... I went to the butchers last night (never been in alone before) and it was overwhelming to say the least!

Anyhoo, I asked for the leanest cut of beef. And he gave me eye fillet... It looked pretty decent, and it was kind of rolled up. Anyway, I got quite a lot of it, and when I got home to portion it, it had lots of white bits in it. I am not gonna lie.. I am NO beef connoisseur, (as is no doubt evident)... so I started hacking into it, and cutting off as much as I could, then I turn it over, and see it is like all the way through. I cannot really spend an hour per portion cutting into it!

Did I just waste $50 worth of beef?

What kind of cuts to you guys get?

I just feel so clueless when it comes to meat.

[Lorner]

I just buy ecnomy rump, seems to be the learnest I can find around here, its cut fairly thicky and I cook it rare to keep it tender. The trouble is with beef these days is they are grain feeding them to fatten them up. Japan has always insisted on alot of marbling in there beef. (fat) Unfortunetly Woolworths and the other chains are doing the same which make lean cuts hard to come by. You could try veal it is usually very lean.

[lil_doll]

Originally Posted by lil_doll

Hey everyone!

This may be a silly question, I don't know *sigh

So... I went to the butchers last night (never been in alone before) and it was overwhelming to say the least!

Anyhoo, I asked for the leanest cut of beef. And he gave me eye fillet... It looked pretty decent, and it was kind of rolled up. Anyway, I got quite a lot of it, and when I got home to portion it, it had lots of white bits in it. I am not gonna lie.. I am NO beef connoisseur, (as is no doubt evident)... so I started hacking into it, and cutting off as much as I could, then I turn it over, and see it is like all the way through. I cannot really spend an hour per portion cutting into it!

Did I just waste $50 worth of beef?

What kind of cuts to you guys get?

I just feel so clueless when it comes to meat.

Hi Everyone,

I just thought I'd update y'all.

I emailed my clinic, and got a reply today, saying that my meat was fine to eat.

So, I guess a little bit of marbling is okay

Hoorah!

xMissy

[Determined28]

My clinic told me to go to Aldi's supermarket and buy the extra trim beef mince and Brannan's porterhouse steak. The mince is guaranteed 5% fat in the whole tray which is over 500g which is pretty good and the porterhouse steak only has the fat on the end which is easy to trim and very good on the pocket as well

[Gremlin]

The butcher in David Jones food hall do reallllly good mince. Lowest fat I've seen/tasted. And they'll even show you the cut of meat before they do it up for you, or if you buy from the pre-mince, they'll show you the type of cut they used. They use no preservatives and make it fresh each day. Pricey, but good and they're not as narky as some butchers.

[hexi2]

When I have gone to the butcher and asked for rump to be trimmed and minced, they usually offer me some 'blade' steak which they say is leaner and better for mincing...it is also cheaper...just ask them which cuts they recommend at a reasonable cost and lean after all they are the butcher!

[Babybell]

I went into the butcher this morning & I did feel a little clueless, so many things in there. Anyways, I had to get my chicken mince on order as they wont mince on the spot..so now i have to wait till monday for that.

For the beef, I was told that topside is a good lean cut of meat, so i ended up walking away with 500g of that to start with, just hope it's all good...has anyone else on here tried minced topside ?