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Post by Denis-NFA on Jan 25, 2015 10:16:01 GMT 7
The problem of course is in Asia they don't grain feed cattle primed for meat consumption, we instead get the sorry ass'ed looking milking cows that have stopped producing and get sent to the slaughter house for the Thailand butchers. At least the pork and chooks are edible I love pork and chooks because at least they are, can be, cooked soft!
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Post by Denis-NFA on Jan 25, 2015 10:40:41 GMT 7
I've never seen a dairy cow up here, they're all those Santa Gertrudis things especially bred for tropical areas. The beef will never be AAA1 but if you can cook you can always do something with it. The secret is not to over cook, once a steak hits near welldone you may as well sole your shoes with it. I wish I'd snapped a pic of the steak sandwich I had in Chiang Mai yesterday, it would settle the complaints. An absolute classic way of handling beef that's a little tough. I think most of the local cattle, apart from water buffalo, originally come from India. Here in the Philippines at least. Australian Santa Gertrudis, Brahman and Droughtmaster type breeds usually have been crossed back with English/European type beef breeds www.depi.vic.gov.au/agriculture-and-food/livestock/beef/breeds/breeds-of-beef-cattleAnd yes, Queensland cattle have a fair swag of India type breeds. I agree that if you can cook you can always do something with it, even 'tough' Australian beef. Back in 2011 here in Argao I went to the grand opening of an American bloke's restaurant and he had bought US beef especially for the opening. I never told him that the steaks were hopeless. Overcooked.
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Post by bangalorebiker on Jan 25, 2015 11:57:45 GMT 7
incorrect, most of the cattle that are in Philippines, Indonesia Vietnam and other Asian country's are originally from Australia exported as "Live Export" from northern ports to Asian destinations several large grazing company's in Australia such as Heytesbury Cattle Company, VRD Station (Holmes à Court ) Newcastle Waters, (Packer) and many other Australian cattle company's have Feedlots in Asian country's, during my seafaring years i was employed as a supervisor (representing the exporters) in charge of the livestock whilst in transit by ship to Asian and middle east destinations, so far this year there has been a good few head of livestock leave Darwin, Broome, and other northern ports destination Asia, there are quite a few of Australian feedlots here in the Philippines owned in partnership with local businessmen also there are smaller feedlots owned and run by local people, the best livestock to export and are much favoured by Asians and folks from Middle East are cattle with a strain of Brahman, the Brahman travel well and are good eating contrary to what false story's that are generated by fans of straight European breeds of cattle, any beast that is taken off rough grazing country will do exceptional well if placed in a feedlot for 3 months just standing and eating getting fat, the muscle will go soft and the fat will be marbled with in the muscle tissues, hence you get tender beef but in my option not as tasty as range fed cattle which has the fat on the outer side of the meat not within the meat like feedlot cattle have,
regarding dairy cows, many milking cows are also exported from Australia to Asia including china but the New Zealanders export more dairy cows than Australia and mostly the Friesian which have more quantity in milk per cow than jersey cows, actually meat from a Jersey Bullock is great eating, nice yellow fat.
the main reason the beef is so bloody tough here in Asia is because bastards chase the bloody beast around with a boler knife for half an hour trying to hack its head off upsetting and stressing out the beast then once they have killed it they attack the meat with axe's and boler knifes the meat is hot then they slice the meat along the grain not across it like it should be done, once a beast is butchered at evening time it should be skinned n guttered then hung over night to cool down not like they do in Asia, several of the above mentioned cattle exporting company's set up butcher shop schools here in Asia to teach the locals how to cut up a beast correctly for supermarket sales and packaging i believe they just gave up in the end trying to teach the local folks how to do things correctly and just let the local folks stumble along doing things like they have done since the first cow landed in the Asia , this i quite believe,
the Santa Gertrudis is only a off spring from the Brahman and Shorthorn cross many many moons ago, the Brahman was breed from (if my memory is correct) several breeds of hardy cattle including the Indian Zebu and the South African Africana Cattle bloodlines plus a few other hardy type breeds of cattle, , the name was taken from the Indian Brahman the Holyman, if my memory is correct King Ranch in USA developed the Brahman breed of cattle back a 100 or more years ago, King Ranch once owned a Cattle Station outside Tully Qld area, apparently King Ranch in USA was once the biggest Ranch in USA.
my uncle has told me (when i was a bit of a kid) when he was a boy back in 1920 something the first lot of Zebu cattle (Not Brahman)in Queensland he seen was when he lived in Daintree Nth qld a mob of several hundred head were brought there for breeding but soon the popularly faded out as the mindset was on British Breeds.
well i know 99% of you folks wreading my post, could not give a rats rectum about what i wrote as long as the meat your eating is sweet n tender. but what else can i do on a sunny Sunday in Philippines sitting by the waters edge after just having our traditional Sunday barby than to get on my soap box and piss ya all off lol.
I've never seen a dairy cow up here, they're all those Santa Gertrudis things especially bred for tropical areas. The beef will never be AAA1 but if you can cook you can always do something with it. The secret is not to over cook, once a steak hits near welldone you may as well sole your shoes with it.
I wish I'd snapped a pic of the steak sandwich I had in Chiang Mai yesterday, it would settle the complaints. An absolute classic way of handling beef that's a little tough. [/quote]I think most of the local cattle, apart from water buffalo, originally come from India. Here in the Philippines at least. Australian Santa Gertrudis, Brahman and Droughtmaster type breeds usually have been crossed back with English/European type beef breeds www.depi.vic.gov.au/agriculture-and-food/livestock/beef/breeds/breeds-of-beef-cattleAnd yes, Queensland cattle have a fair swag of India type breeds. I agree that if you can cook you can always do something with it, even 'tough' Australian beef. Back in 2011 here in Argao I went to the grand opening of an American bloke's restaurant and he had bought US beef especially for the opening. I never told him that the steaks were hopeless. Overcooked. [/quote] [/font]
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Post by chris on Jan 25, 2015 13:20:58 GMT 7
I cook it Japanese style. Extremely hot pan, just a splash of oil, then sizzle each side for about 60-90 seconds. Just make a slash in the middle to make sure it's pink.
But the quality is so variable, I hate it when Gina treats me with beef from the market, because really there is no way to judge it.
But here's another thing. A sort of investment business. (We ourselves run a few head, but they are for breeding and father in law sells the calves, but I digress, sorry). A local farmer will announce he's butchering a cow.These are usually ok, grass fed on lush grass during the rainy season. So they calculate how much they would get by selling the whole cow in the market. So they price above that but below consumer price. So as it's slaughtered and cut up, any local resident can go and get a few kgs....free on credit.
The owner will make a round every month to collect his money. If not cash, then bags of rice or equivalent. One cow can keep a family going up to a year.
I pound the meat and keep on piercing with a fork...resukts are variable, but have hit it good a few times.
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Post by Denis-NFA on Jan 25, 2015 17:36:45 GMT 7
But the quality is so variable, I hate it when Gina treats me with beef from the market, because really there is no way to judge it. I pound the meat and keep on piercing with a fork...results are variable, but have hit it good a few times. I am fortunate to live in a town that has a local abattoir which an Australian bloke I met when I first came here had checked out and told me he was impressed with their standards. He was a country bloke from West Australia. But I don't go near the local wet market either and do not even ask for steak. What I do buy are like neck bones and throw them in a stew with vinegar added but I will try some bicarb soda next time.
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Post by Denis-NFA on Jan 25, 2015 18:20:49 GMT 7
what else can i do on a sunny Sunday in Philippines sitting by the waters edge after just having our traditional Sunday barby than to get on my soap box and piss ya all off lol. Good to hear from you bangalorebiker and I'm glad you are 'kicking back' after your barby on this Sunday. There was a Governor of some province South of me in 2013 that paid $60 million for 12,000 head of merino sheep because he wanted his folk to establish a Philippine sheep breeding industry. Not sure what happened with his project but I did think of offering my services as I know a thing or two about sheep. Do not doubt your experiences with bringing cattle from Australia but they just do not have the land to do it. Maybe Luzon with some of the remnant Spanish Estates or even down Mindanao. Don't know. Local Philippine cattle breeds are an interesting admixture en.wikipedia.org/wiki/Philippine_cattle and when I look at the local cattle I see them as true to type. Interesting that the total cattle population of the Philippines at June 2014 was estimated by the Philippine Bureau of Agricultural Statistics to be 2.52 million at the same time that the Australian herd was estimated by Meat and Livestock Australia to be 27.5 million. From that Philippines Bureau of Agricultural Statistics web site they also show that about 2,350,000 head of cattle are raised on back yard farms and only 170,000 are raised on commercial farms. Did you sort out your neighbours?
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Post by Deleted on Jan 25, 2015 19:23:25 GMT 7
I've never seen a dairy cow up here, they're all those Santa Gertrudis things especially bred for tropical areas. The beef will never be AAA1 but if you can cook you can always do something with it. The secret is not to over cook, once a steak hits near welldone you may as well sole your shoes with it. I wish I'd snapped a pic of the steak sandwich I had in Chiang Mai yesterday, it would settle the complaints. An absolute classic way of handling beef that's a little tough. Two words.... pressure cooker My best friend in Thailand is a pressure cooker for beef. I bought a top of the line one in Australia and cook stews, etc, etc with that and never a problem with tough meat then... I eat a lot of pork. Pork Loin Chops (below next to the crab) or Pork Fillet BBQed like below over coals, slowly cooked and a spicy sauce. I love my food here very much
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Post by Denis-NFA on Jan 25, 2015 21:31:07 GMT 7
[Two words.... pressure cooker My best friend in Thailand is a pressure cooker for beef. I bought a top of the line one in Australia and cook stews, etc, etc with that and never a problem with tough meat then... I eat a lot of pork. Pork Loin Chops (below next to the crab) or Pork Fillet BBQed like below over coals, slowly cooked and a spicy sauce. I love my food here very much Best thing ever. Pressure Cooker. I also bought an electric fry-pan with me.
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Post by Deleted on Jan 26, 2015 7:12:54 GMT 7
Many ears ago, I owned a steak house on the Sunshine Coast. We used cryovac beef which was aged at least 6 weeks before we got it. We aged it another 6 to 8 weeks and it was consistently tender and favoursome. However,there were still time that you would cut a full rump, it would be beautif but then suddenly there would be a tough piece, this only happened rarely but taught me to know there can be a poor piece of steak, no fault of the cooking. Would never listen to a customer who complained their steak was tough, when they ordered it well done = as you say Banjo, give them a hammer and some nails, let them nailed it to the soles of their shoes. Well done equals no juice and tenderness left in the steak.
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Post by bangalorebiker on Jan 27, 2015 4:55:19 GMT 7
many many moons ago i worked for Wellard Rural Exports out of Freemantle WA, the following info comes from Livecorp Australia Web Site.
•During the 2013-14 fiscal year, Australian live cattle exports reached 1.13 million head (up 79% on 2012-13), valued at A$1.05 billion FOB. •Indonesia was Australia's largest live cattle export market, taking 624,749 head, more than double year-on-year and was valued at A$461 million FOB. Indonesia accounted for 55% of total Australian live cattle exports in 2013-14. •In 2013-14, the second largest market for Australian cattle was Vietnam, taking 131,367 head (up eight-fold on 2012-13), valued at A$124 million FOB, followed by Israel, taking 108,053 head, valued at A$83.7 million FOB. •Darwin was the largest live export port in 2013-14, shipping 415,427 head that were valued at A$305 million FOB. Townsville (203,824 head) was the second largest port in 2013-14, followed by Fremantle (140,932 head). •Dairy cattle exports increased 6% in 2013-14, to 92,629 head, worth A$200 million FOB. During 2013-14, China remained the largest dairy cattle export market, taking 78,896 head, up 33% year-on-year and were valued at A$170 million FOB. Cattle
In 2013 Australia’s export of live beef cattle for feeder, slaughter and breeding purposes totalled 850,923 head (up 37% on 2012) and were valued at A$755 million FOB.
Indonesia was the largest market taking 454,152 head which accounted for 53% of the total of Australia’s cattle exports (including dairy cattle). The second largest market was Israel, taking 98,320 head, followed by Vietnam, taking 66,951 head.
Darwin was the largest live export port, shipping 345,336 head valued at A$232 million FOB. Fremantle was the second largest port and shipped 147,036 head and Portland was the third largest port and shipped 97,050 head.
The latest monthly cattle export statistics (including dairy cattle) by country of destination and by port of loading are available in the publication LiveLink that can be accessed here.
2014 Live Export of Cattle to Philippines were down to 18.000 head a drop of 7 percent from 2013
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Post by ghostbuster on Jan 28, 2015 10:21:15 GMT 7
I emailed Rustans and they stock vegemite at selected stores. At Rockwell and Glorietta.
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Post by Denis-NFA on Jan 29, 2015 8:39:24 GMT 7
I emailed Rustans and they stock vegemite at selected stores. At Rockwell and Glorietta. Good to hear.
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Post by bangalorebiker on Feb 27, 2015 8:23:32 GMT 7
a bit more trivia to entertain myself annoying people that do not give a rats rectum where there cow comes from lol
Record year for live cattle exports thanks to strong demand from Indonesia and exceptional market growth in Vietnam
ABC Rural By Matt Brann
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Posted about 4 hours ago
Feeding cattle Photo: Last year, Vietnam imported over 180,000 head of Australian cattle. (Matt Brann)
Related Story: Exporters disappointed after Indonesia issues just 100,000 cattle import permits for first quarter
Map: Darwin 0800
A record 1.29 million head of cattle were exported from Australia last year, thanks to strong demand from Indonesia and the phenomenal growth of the Vietnamese market.
According to figures from Meat and Livestock Australia (MLA), the total number of cattle exported in 2014 was up 33 per cent on the previous record set back in 2002.
Exports to Indonesia were strong, reaching over 730,000 head, up 61 per cent on 2013.
The Vietnamese market surprised many and is now easily the second biggest market for Australian live cattle. It imported 181,542 head in 2014, well up on the previous years' intake of 67,000.
Speaking to ABC's Landline program, Alison Penfold, from the Australian Livestock Exporters Council, said Vietnam had turned into an exceptional market for northern cattle producers, but with so many new importers coming online, there was pressure on industry to make sure cattle weren't leaking out of approved supply chains.
"We're very real to the challenges of Vietnam," she said.
Live cattle export rankings for 2014: 1. Indonesia: 730,257 head 2. Vietnam: 181,542 head 3. China: 117,906 head 4. Israel: 78,181 head 5. Malaysia: 53,004 head
* Figures supplied by Meat and Livestock Australia
"There has been reports of leakage and in fact we had a discussion in Darwin around having another of our meetings with the importers up there, sitting down and going through and making sure that we're all meeting all our obligations.
"The last thing we want to see is to jeopardise that market."
One of Vietnam's biggest importers of Australian cattle, Animex, recently received its 30th shipment from Australia's north and has imported more than 75,000 head since 2012.
The company is hoping 2015 will be its biggest yet, as it ramps up sales of fresh beef and buffalo meat from its abattoir, directly to consumers around Hai Phong and the capital Hanoi.
Meanwhile, cattle exports to China increased to almost 118,000 head last year.
This figure was made up primarily of dairy cattle, with the beef cattle industry still waiting for protocols to be signed with China to allow feeder and slaughter cattle to be exported.
The live cattle trade in 2014 reached a value of $1.23 billion, according to the Australian Bureau of Statistics.
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Post by Denis-NFA on Feb 28, 2015 2:25:10 GMT 7
a bit more trivia to entertain myself annoying people that do not give a rats rectum where there cow comes from lol bangalorebikerIf you get some Australian beef, I will go you halves. I can get some cryo packed stuff from down South but I don't have freezer space to take it all, hence halves. Cheers
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