thaigerd Posted July 18, 2010 Share Posted July 18, 2010 Just cleaned a nice piece of beef tenderloin. The trimmings are going tonight in a red curry(my wife's part) the steaks are going on the BBQ tomorrow(my part). They look very promising : Link to comment Share on other sites More sharing options...
theseahorse Posted July 18, 2010 Share Posted July 18, 2010 (edited) Looks good! What type of beef is it? Aussie? Edited July 18, 2010 by theseahorse Link to comment Share on other sites More sharing options...
thaigerd Posted July 18, 2010 Author Share Posted July 18, 2010 Looks good! What type of beef is it? Aussie? Yes, Aussie Wagyu beef. Gerd Link to comment Share on other sites More sharing options...
cardholder Posted July 18, 2010 Share Posted July 18, 2010 Looks like Thai Tenderloin to me. About 185/205 baht per kilo from Makro. Link to comment Share on other sites More sharing options...
theseahorse Posted July 18, 2010 Share Posted July 18, 2010 (edited) Looks like Thai Tenderloin to me. About 185/205 baht per kilo from Makro. 555 Doubt it will taste like the Thai stuff! As a Brit I used nothing but Scottish Aberdeen Angus or a little know Irish breed for years in the UK for my tenderloins, but when coming to Thailand and trying the different Aussie stuff I was very impressed. Both the 240 day and the Wagyu are very impressive. Edited July 18, 2010 by theseahorse Link to comment Share on other sites More sharing options...
richard_smith237 Posted July 18, 2010 Share Posted July 18, 2010 Looks Good. I also agree Auzzie beef is probably the best taste / value option, but I'd like to see the meat a little darker where it has hung for a little bit longer for the enzymes and tenderization to have had to time to take effect. Link to comment Share on other sites More sharing options...
thomo Posted July 18, 2010 Share Posted July 18, 2010 (edited) So any marinade or prep to be done before cooking? Edited July 18, 2010 by thomo Link to comment Share on other sites More sharing options...
theseahorse Posted July 18, 2010 Share Posted July 18, 2010 Looks Good. I also agree Auzzie beef is probably the best taste / value option, but I'd like to see the meat a little darker where it has hung for a little bit longer for the enzymes and tenderization to have had to time to take effect. Have you tried the Aussie 240 day? I think it might be what you're looking for. It's a little darker than usual and very tender. Not sure how long the Aussie Wagyu is aged for. Any ideas Thaigerd? Link to comment Share on other sites More sharing options...
harrry Posted July 18, 2010 Share Posted July 18, 2010 You forgot to post the time and address. Link to comment Share on other sites More sharing options...
thaigerd Posted July 18, 2010 Author Share Posted July 18, 2010 Looks Good. I also agree Auzzie beef is probably the best taste / value option, but I'd like to see the meat a little darker where it has hung for a little bit longer for the enzymes and tenderization to have had to time to take effect. Have you tried the Aussie 240 day? I think it might be what you're looking for. It's a little darker than usual and very tender. Not sure how long the Aussie Wagyu is aged for. Any ideas Thaigerd? It is aged around 4 weeks, dry aged. Gerd Link to comment Share on other sites More sharing options...
avidflyer Posted July 19, 2010 Share Posted July 19, 2010 Where is Aussie 240 sold? Link to comment Share on other sites More sharing options...
gennisis Posted July 19, 2010 Share Posted July 19, 2010 <BR><BR>Looks like Thai Tenderloin to me.<BR><BR>About 185/205 baht per kilo from Makro.<BR><BR><BR>555<BR><BR>Doubt it will taste like the Thai stuff!<BR><BR>As a Brit I used nothing but Scottish Aberdeen Angus or a little know Irish breed for years in the UK for my tenderloins, but when coming to Thailand and trying the different Aussie stuff I was very impressed. Both the 240 day and the Wagyu are very impressive.<BR><BR><BR><BR>I thought I knew about Beef maturing....but...What is this 240 day beef?. I dont believe it can be matured for 8 months wityhout crawling out of the package.<BR>I've had this beef from Tops,it was OK,but nothing special,could'nt tell any difference between the normal Aussie beef and the 240....but was 250 baht/kilo dearer. Link to comment Share on other sites More sharing options...
thaigerd Posted July 19, 2010 Author Share Posted July 19, 2010 <BR><BR>Looks like Thai Tenderloin to me.<BR><BR>About 185/205 baht per kilo from Makro.<BR><BR><BR>555<BR><BR>Doubt it will taste like the Thai stuff!<BR><BR>As a Brit I used nothing but Scottish Aberdeen Angus or a little know Irish breed for years in the UK for my tenderloins, but when coming to Thailand and trying the different Aussie stuff I was very impressed. Both the 240 day and the Wagyu are very impressive.<BR><BR><BR><BR>I thought I knew about Beef maturing....but...What is this 240 day beef?. I dont believe it can be matured for 8 months wityhout crawling out of the package.<BR>I've had this beef from Tops,it was OK,but nothing special,could'nt tell any difference between the normal Aussie beef and the 240....but was 250 baht/kilo dearer. 240 days means it is grain fed for 240 days before slaughtering. Gerd Link to comment Share on other sites More sharing options...
theseahorse Posted July 19, 2010 Share Posted July 19, 2010 Looks Good. I also agree Auzzie beef is probably the best taste / value option, but I'd like to see the meat a little darker where it has hung for a little bit longer for the enzymes and tenderization to have had to time to take effect. Have you tried the Aussie 240 day? I think it might be what you're looking for. It's a little darker than usual and very tender. Not sure how long the Aussie Wagyu is aged for. Any ideas Thaigerd? It is aged around 4 weeks, dry aged. Gerd I'm guessing that they're all hung for the standard 28 days, I was once told by a supplier that Wagyu was hung longer, but I was never sure whether to believe it. I didn't know it was dry aged though, dry aged beef is normally much darker and has a more gamey taste than the Wagyu has. Link to comment Share on other sites More sharing options...
thaigerd Posted July 19, 2010 Author Share Posted July 19, 2010 Looks Good. I also agree Auzzie beef is probably the best taste / value option, but I'd like to see the meat a little darker where it has hung for a little bit longer for the enzymes and tenderization to have had to time to take effect. Have you tried the Aussie 240 day? I think it might be what you're looking for. It's a little darker than usual and very tender. Not sure how long the Aussie Wagyu is aged for. Any ideas Thaigerd? It is aged around 4 weeks, dry aged. Gerd I'm guessing that they're all hung for the standard 28 days, I was once told by a supplier that Wagyu was hung longer, but I was never sure whether to believe it. I didn't know it was dry aged though, dry aged beef is normally much darker and has a more gamey taste than the Wagyu has. Seahorse, you must be a Chef......right? Gerd Link to comment Share on other sites More sharing options...
antony77 Posted July 19, 2010 Share Posted July 19, 2010 Looks like Thai Tenderloin to me. About 185/205 baht per kilo from Makro. Unfortunately very tough. But they do sell imported ribeye from Oz at very competitive prices Link to comment Share on other sites More sharing options...
theseahorse Posted July 19, 2010 Share Posted July 19, 2010 Have you tried the Aussie 240 day? I think it might be what you're looking for. It's a little darker than usual and very tender. Not sure how long the Aussie Wagyu is aged for. Any ideas Thaigerd? It is aged around 4 weeks, dry aged. Gerd I'm guessing that they're all hung for the standard 28 days, I was once told by a supplier that Wagyu was hung longer, but I was never sure whether to believe it. I didn't know it was dry aged though, dry aged beef is normally much darker and has a more gamey taste than the Wagyu has. Seahorse, you must be a Chef......right? Gerd Yes, a Chef and a bit of a geek when it comes to talking about food. Link to comment Share on other sites More sharing options...
cardholder Posted July 20, 2010 Share Posted July 20, 2010 (edited) Looks like Thai Tenderloin to me. About 185/205 baht per kilo from Makro. Unfortunately very tough. But they do sell imported ribeye from Oz at very competitive prices Bit of tenderizing, slow cooked and the results have been quite acceptable for me. It also means I can turn out a Roast Beef meal for 200 Baht - our customers like that. They must have good teeth because the meat never comes back Edited July 20, 2010 by cardholder Link to comment Share on other sites More sharing options...
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