[quote=“tigerman”]All of the Aussie beef I have ever eaten has been extraordinarily tough and chewy and flavorless.
Its true that the quality of USDA beef varies… but, if you’ve ever had good US beef… such as what is served at Muma, Ruth’s Chris (and I guess Lawry’s too… but, I’ve never been there)… I think you will agree that the US produces fine beef.
Have you ever been to any of those places I identified above?[/quote]
No - although I really, really want to try Muma’s!
I suppose my corresponding question is - have you ever had prime quality beef in a good restaurant in Australia? Particularly the good stuff that’s been aged, or something from King Island. It’s hard to make a comparison based on simply saying ‘this place does great steak’, since the chefs have a lot to do with it. I guess the only true test is a comparison using the same chef, with high quality beef from each country, and in that case I believe Australian beef would come off very well. I thought perhaps you’d conducted a taste test, or read some reviews, or such
I’ve only had USDA beef in big ‘chain’ stores such as Swensen’s, and it’s always tasted watery and fatty to me. However, I blame that on the chef/quality/cut. I don’t think US beef is necessarily worse, just that I’ve not noticed anything intrinsically special about it.
Interestingly, none of the American steak chains (to my knowledge) operate in Sydney. Morton’s once attempted to open a branch, importing their own USDA beef. I read the news and instantly thought ‘they’re doomed’ - Australians won’t pay that kind of money for imported beef not noticeably (IMO) better than their own. Sure enough, it shut in six months. Not proof of anything, just an interesting anecdote.