lagrange wrote: ↑Sun Nov 22, 2020 8:54 am

truffledog wrote: ↑Wed Nov 18, 2020 4:58 pm

Doc67 wrote: ↑Wed Nov 18, 2020 1:24 pm
As all this meat is imported, whether its meat or bone, you're gonna being paying full meat price for it. They could of imported a prime cut in place of that large bone and someone is going to have to pay for it. And that means the customer. Plus the shape of the thing is such that it probably doesn't pack efficiently, so wasted space plus bone make it an inefficient import.

Frozen Meat from far away (OZ, NZL) is probably imported by container ship. Transport costs per kg are nearly negligible in such cases. Dunno about import duties/tariffs, they are often by the kg and not by value.

Steak from New Zealand is generally acknowledged as some of the world's best, especially ribeye. NZ cattle are exported live, and it is said that the long sea journey improves the flavour. And the price is almost comparable to what we would pay back home.

I have seen some of the cattle ships on TV but they are mostly destined to arab/muslim countries where folks tend to love freshly slaughtered meat (and also killed in special ways). I dont think that the long sea journey improves the flavour of living cattle assuming that the animal gets stressed during transport producing inferior PSE meat class (pale, soft, exaudative) and DFD meat class (dark, firm, dry). Wet aging does improve the quality of the meat (that is packed in vaccuum at low temperatures). The work of the enzymes that makes the meat so tasteful starts only after slaugthering. Live transport by ship makes the cattle loose fat which is essential if you want to have a tender ribeye. Dry aging is also vey popular nowadays but AFAIK cannot be done during transport,

What a great little video Mr Yong. You certainly know how to eat well.