Vegetarians (and Steve Wertz) avert your eyes!

It's a long story involving people owing favours to people, but the
butcher has got hold of a side of wagyu beef. This is the grain fed,
kept indoors massaged animal producing highly marbled meat for the
Japanese market. It's not really to Australian taste, but because it's
very expensive it sometimes appears at upmarket restaurants (Oz and
Japanese).

Anyway, if you can find it at all it retails for about $180 a kilo.
Colin is selling his to selected customers at cost, which is $60. I am
now in possession of two 100g steaks cut from the top of the rump. Not
very big, but Colin says very rich, that's all you want - and this is a
butcher speaking!

I will give it a few minutes on each side in the ridged grill pan. No
need for oil, there's enough fat already. I think we'll have it with
balsamic caramelised onions, steamed broccolini and mashed potato. And,
what else, a bottle of Rockford's Basket Press shiraz.

I'm prepared for the possibility that I might not actually like it all
that much, but at least I can say I've tasted it. I know, the same could
be said about sheep's eyes...

Christine

"Old Mother Ashby" > wrote in message
...
> Vegetarians (and Steve Wertz) avert your eyes!
>
> It's a long story involving people owing favours to people, but the
> butcher has got hold of a side of wagyu beef. This is the grain fed, kept
> indoors massaged animal producing highly marbled meat for the Japanese
> market. It's not really to Australian taste, but because it's very
> expensive it sometimes appears at upmarket restaurants (Oz and Japanese).
>
> Anyway, if you can find it at all it retails for about $180 a kilo. Colin
> is selling his to selected customers at cost, which is $60. I am now in
> possession of two 100g steaks cut from the top of the rump. Not very big,
> but Colin says very rich, that's all you want - and this is a butcher
> speaking!
>
> I will give it a few minutes on each side in the ridged grill pan. No need
> for oil, there's enough fat already. I think we'll have it with balsamic
> caramelised onions, steamed broccolini and mashed potato. And, what else,
> a bottle of Rockford's Basket Press shiraz.
>
> I'm prepared for the possibility that I might not actually like it all
> that much, but at least I can say I've tasted it. I know, the same could
> be said about sheep's eyes...
>
> Christine


Apparently...Christine it is also fed on 'Beer' I was told by a Japanese
Chef on Wednesday !.....

--
Bigbazza (Barry)..(The Boy from Oz)

Bigbazza wrote:
> "Old Mother Ashby" > wrote in message
> ...
>> Vegetarians (and Steve Wertz) avert your eyes!
>>
>> It's a long story involving people owing favours to people, but the
>> butcher has got hold of a side of wagyu beef. This is the grain fed,
>> kept indoors massaged animal producing highly marbled meat for the
>> Japanese market. It's not really to Australian taste, but because
>> it's very expensive it sometimes appears at upmarket restaurants (Oz
>> and Japanese).
>>
>> Anyway, if you can find it at all it retails for about $180 a kilo.
>> Colin is selling his to selected customers at cost, which is $60. I
>> am now in possession of two 100g steaks cut from the top of the
>> rump. Not very big, but Colin says very rich, that's all you want -
>> and this is a butcher speaking!
>>
>> I will give it a few minutes on each side in the ridged grill pan.
>> No need for oil, there's enough fat already. I think we'll have it
>> with balsamic caramelised onions, steamed broccolini and mashed
>> potato. And, what else, a bottle of Rockford's Basket Press shiraz.
>>
>> I'm prepared for the possibility that I might not actually like it
>> all that much, but at least I can say I've tasted it. I know, the
>> same could be said about sheep's eyes...
>>
>> Christine
>
>
> Apparently...Christine it is also fed on 'Beer' I was told by a
> Japanese Chef on Wednesday !.....

I've heard that, too! Isn't that weird? I wonder what the beer does?

kili

kilikini wrote:
> Bigbazza wrote:

> > Apparently...Christine it is also fed on 'Beer' I was told by a
> > Japanese Chef on Wednesday !.....
>
> I've heard that, too! Isn't that weird? I wonder what the beer does?
>
> kili

[looks at gut]
[feigns ignorance]
Yeah, I wonder what the beer does too.

Cam

"Cam" > wrote

> kilikini wrote:

>> I've heard that, too! Isn't that weird? I wonder what the beer does?

> [looks at gut]
> [feigns ignorance]
> Yeah, I wonder what the beer does too.

? Makes them lay around the house and watch football?

nancy

Nancy Young wrote:
> "Cam" > wrote
>
>> kilikini wrote:
>
>>> I've heard that, too! Isn't that weird? I wonder what the beer
>>> does?
>
>> [looks at gut]
>> [feigns ignorance]
>> Yeah, I wonder what the beer does too.
>
> ? Makes them lay around the house and watch football?
>
> nancy

And fart. :~)

kili

"kilikini" > wrote in message
. ..
> Bigbazza wrote:
>> "Old Mother Ashby" > wrote in message
>> ...
>>> Vegetarians (and Steve Wertz) avert your eyes!
>>>
>>> It's a long story involving people owing favours to people, but the
>>> butcher has got hold of a side of wagyu beef. This is the grain fed,
>>> kept indoors massaged animal producing highly marbled meat for the
>>> Japanese market. It's not really to Australian taste, but because
>>> it's very expensive it sometimes appears at upmarket restaurants (Oz
>>> and Japanese).
>>>
>>> Anyway, if you can find it at all it retails for about $180 a kilo.
>>> Colin is selling his to selected customers at cost, which is $60. I
>>> am now in possession of two 100g steaks cut from the top of the
>>> rump. Not very big, but Colin says very rich, that's all you want -
>>> and this is a butcher speaking!
>>>
>>> I will give it a few minutes on each side in the ridged grill pan.
>>> No need for oil, there's enough fat already. I think we'll have it
>>> with balsamic caramelised onions, steamed broccolini and mashed
>>> potato. And, what else, a bottle of Rockford's Basket Press shiraz.
>>>
>>> I'm prepared for the possibility that I might not actually like it
>>> all that much, but at least I can say I've tasted it. I know, the
>>> same could be said about sheep's eyes...
>>>
>>> Christine
>>
>>
>> Apparently...Christine it is also fed on 'Beer' I was told by a
>> Japanese Chef on Wednesday !.....
>
> I've heard that, too! Isn't that weird? I wonder what the beer does?
>
> kili
>
>

Can you imagine the Beef Steers wandering around the Paddocks
intoxicated...Swaying and falling over !.. <G>....Especially if they are on
'Stud' duty .. :-))

--
Bigbazza (Barry)..(The Boy from Oz)

Old Mother Ashby wrote:
> Anyway, if you can find it at all it retails for about $180 a kilo.
> Colin is selling his to selected customers at cost, which is $60. I am
> now in possession of two 100g steaks cut from the top of the rump. Not
> very big, but Colin says very rich, that's all you want - and this is a
> butcher speaking!

Is wagyu really that good? I was at an australian restuarant in
Copenhagen once and it is rather expensive, but I had to try it. Their
most expensive dish was wagyu beef and they advertised it was THE BEST
in world and that they were the only place in DK that has it. (in the
news last weeek I saw that a quality steak house "Hereford" now has it,
too. BUt the main dish with this thing was $75 (fro 600 gram) and you
could also get a 1000 gram version. I had a 3 dish meal (for $60
including a glass of shiraz and a muscatel for the dessert with kangaroo
meat as the main dish, instead. Frist dish was salmon and dessert was 4
chocolate delicacies really beautifully arranged.

--
-------------------------------------------------------------------------
Music, Recipes, Photos, and mo

http://www.sequoiagrove.dk

"You don´t frighten us, English pig-dogs! Go and boil your bottoms, sons
of a silly person. I blow my nose at you, so-called Arthur-king, you and
all your silly English kaniggets. Thppppt!"
--------------------------------------------------------------------------

"Michael Archon Sequoia Nielsen" > wrote in
message ...
> Old Mother Ashby wrote:
>> Anyway, if you can find it at all it retails for about $180 a kilo. Colin
>> is selling his to selected customers at cost, which is $60. I am now in
>> possession of two 100g steaks cut from the top of the rump. Not very big,
>> but Colin says very rich, that's all you want - and this is a butcher
>> speaking!
>
> Is wagyu really that good? I was at an australian restuarant in Copenhagen
> once and it is rather expensive, but I had to try it. Their most expensive
> dish was wagyu beef and they advertised it was THE BEST in world and that
> they were the only place in DK that has it. (in the news last weeek I saw
> that a quality steak house "Hereford" now has it, too. BUt the main dish
> with this thing was $75 (fro 600 gram) and you could also get a 1000 gram
> version. I had a 3 dish meal (for $60 including a glass of shiraz and a
> muscatel for the dessert with kangaroo meat as the main dish, instead.
> Frist dish was salmon and dessert was 4 chocolate delicacies really
> beautifully arranged.
>
> --


I had never eaten Kangaroo until a couple of months ago..even though I live
in Oz....

I found it very nice ..but it is something that needs to be fried at a high
temp only 2-3 mins a side..otherwise it is very dry !...I first had some
steak that was marinated ..I really prefer it that way..

--
Bigbazza (Barry)..(The Boy from Oz)

> I had never eaten Kangaroo until a couple of months ago..even though I live
> in Oz....
>
> I found it very nice ..but it is something that needs to be fried at a high
> temp only 2-3 mins a side..otherwise it is very dry !...I first had some
> steak that was marinated ..I really prefer it that way..

Mine was marinated and sliced and served in an oblong plate covered in a
black sweet sauce.


--
-------------------------------------------------------------------------
Music, Recipes, Photos, and mo

http://www.sequoiagrove.dk

"You don´t frighten us, English pig-dogs! Go and boil your bottoms, sons
of a silly person. I blow my nose at you, so-called Arthur-king, you and
all your silly English kaniggets. Thppppt!"
--------------------------------------------------------------------------

Old Mother Ashby wrote:

> Anyway, if you can find it at all it retails for about $180 a kilo.
> Colin is selling his to selected customers at cost, which is $60.

I thougth that italian dealers were a bunch of thieves, but yours beat them
anytime hands down.
Cost is 60$ and they sell it for 180$?!? that's not trade, tha't something
else I can't name now.
It's worst than the infamous Sassicaia pricing: the cost for the dealer is
less than 60 and then they sell it for more than 120, and I thougth (and am
not the only here) this was thievery... I'll have to re-tune my scale.
--
Vilco
Think pink, drink rose'

Vilco wrote:
> Old Mother Ashby wrote:
>
>
>> Anyway, if you can find it at all it retails for about $180 a kilo.
>> Colin is selling his to selected customers at cost, which is $60.
>>
>
> I thougth that italian dealers were a bunch of thieves, but yours beat them
> anytime hands down.
> Cost is 60$ and they sell it for 180$?!? that's not trade, tha't something
> else I can't name now.
> It's worst than the infamous Sassicaia pricing: the cost for the dealer is
> less than 60 and then they sell it for more than 120, and I thougth (and am
> not the only here) this was thievery... I'll have to re-tune my scale.
>
It's called being obliging to the Japanese. See my reply to Bronwyn.
What are you anyway, some sort of socialist control freak? If people are
willing to pay $180, who's to stop them? They pay a similar markup for
garlic bread, do they not?

Christine

On Fri, 27 Oct 2006 16:34:09 +1000, Old Mother Ashby >
wrote:

>Vegetarians (and Steve Wertz) avert your eyes!
>
>It's a long story involving people owing favours to people, but the
>butcher has got hold of a side of wagyu beef. This is the grain fed,
>kept indoors massaged animal producing highly marbled meat for the
>Japanese market. It's not really to Australian taste, but because it's
>very expensive it sometimes appears at upmarket restaurants (Oz and
>Japanese).
>
>Anyway, if you can find it at all it retails for about $180 a kilo.
>Colin is selling his to selected customers at cost, which is $60. I am
>now in possession of two 100g steaks cut from the top of the rump. Not
>very big, but Colin says very rich, that's all you want - and this is a
>butcher speaking!
>
>I will give it a few minutes on each side in the ridged grill pan. No
>need for oil, there's enough fat already. I think we'll have it with
>balsamic caramelised onions, steamed broccolini and mashed potato. And,
>what else, a bottle of Rockford's Basket Press shiraz.
>
>I'm prepared for the possibility that I might not actually like it all
>that much, but at least I can say I've tasted it. I know, the same could
>be said about sheep's eyes...
>
>Christine

Speaking of tenderness in meat...

Our overseer attended an info session about genetic testing in cattle a
fortnight ago. He reports there is a gene in cattle (and probably most meat
animals) that they can test for. The test results in a tenderness score which is
displayed a a series of stars (I think the process is called genestar). The
more stars (max of 8), the more tender the meat will be from the animal.
Every breed of cattle can have 8-star rating cattle (individual beasts), but
certain breeds have a higher proportion of them with higher stars.

The immediate implications are in selecting bulls for our herd. Obviously, the
more tender the bull, the better saleability the progeny should have.
However, the longer-term implication is that buyers of the meat could have an
idea as to how tender the meat will be. The animal can be tested at birth, and
this info can follow it through it's whole life. It might also remove some of
the snake-oil about producing quality beef...

Personally, I'd love to know how tender the meat is when I buy it, and I'd like
the option to choose more tender meat for a special occasion.

Just my thoughts...


Cheers,

Rod.....Out Back

Rod Out Back wrote:

> Our overseer attended an info session about genetic testing in cattle
> a fortnight ago. He reports there is a gene in cattle (and probably
> most meat animals) that they can test for. The test results in a
> tenderness score which is displayed a a series of stars (I think the
> process is called genestar). The more stars (max of 8), the more
> tender the meat will be from the animal.
> Every breed of cattle can have 8-star rating cattle (individual
> beasts), but certain breeds have a higher proportion of them with
> higher stars.

Can you remember that gene's name/number? At home I have the "distinctive"
allele map of a Bue di Carru', a breed of oxen from Piedmont, maybe there's
something about it.
The chart came with the cut I bougth last year for Christmas: for these
occasions, the broth for cappelletti *must* be perfect, and the broth from
that meat was incredible, no doubt it was the best broth I ever had.
--
Vilco
Think pink, drink rose'

On Fri, 27 Oct 2006 10:11:01 GMT, "Vilco" > wrote:

>Rod Out Back wrote:
>
>> Our overseer attended an info session about genetic testing in cattle
>> a fortnight ago. He reports there is a gene in cattle (and probably
>> most meat animals) that they can test for. The test results in a
>> tenderness score which is displayed a a series of stars (I think the
>> process is called genestar). The more stars (max of 8), the more
>> tender the meat will be from the animal.
>> Every breed of cattle can have 8-star rating cattle (individual
>> beasts), but certain breeds have a higher proportion of them with
>> higher stars.
>
>Can you remember that gene's name/number? At home I have the "distinctive"
>allele map of a Bue di Carru', a breed of oxen from Piedmont, maybe there's
>something about it.
>The chart came with the cut I bougth last year for Christmas: for these
>occasions, the broth for cappelletti *must* be perfect, and the broth from
>that meat was incredible, no doubt it was the best broth I ever had.

Vilco,

I did a quick search for genestar+cattle+meat+tenderness this afternoon.
These are a few sites I found related to what I was talking about:

First one mentions the possibility of testing for relationships between the
calpastatin and calpain genes.

http://www.beefquality.biz/030926.htm

Next site is for the Genestar web site: It outlines the test, which seems to be
able to identify the animals qualities in marbling, tenderness, and feed
efficiency.

http://www.genestar.com.au/content/v4_standard.asp?

Third site is an american Wagyu site, talking their testing regime to find
cattle with the best traits(They seem to use Genestar for testing). They
mention a major gene called Thyroglobulin, associated with Quality Grade and
marbling.

http://www.lonemountaincattle.com/qualityherd.html

I dont think this information is available (yet) at a level where it will give
you assistance in choosing meat at the local butcher, but it is not too far
away.
I doubt marbling and tenderness are going to be everything in the decison-making
process(flavour also plays a part), but they are a large component for cuts used
for grilling (as well as roasting).

I hope this helps..


Cheers,

Rod.....Out Back

Old Mother Ashby wrote:

> Vegetarians (and Steve Wertz) avert your eyes!

LOL!!! I read it anyway.

Good luck and I hope you enjoy that pricy stuff.

-feverish

Old Mother Ashby wrote:
> Vegetarians (and Steve Wertz) avert your eyes!
>
> It's a long story involving people owing favours to people, but the
> butcher has got hold of a side of wagyu beef. This is the grain fed,
> kept indoors massaged animal producing highly marbled meat for the
> Japanese market. It's not really to Australian taste, but because it's
> very expensive it sometimes appears at upmarket restaurants (Oz and
> Japanese).
>
> Anyway, if you can find it at all it retails for about $180 a kilo.
> Colin is selling his to selected customers at cost, which is $60. I am
> now in possession of two 100g steaks cut from the top of the rump. Not
> very big, but Colin says very rich, that's all you want - and this is a
> butcher speaking!
>
> I will give it a few minutes on each side in the ridged grill pan. No
> need for oil, there's enough fat already. I think we'll have it with
> balsamic caramelised onions, steamed broccolini and mashed potato. And,
> what else, a bottle of Rockford's Basket Press shiraz.
>
> I'm prepared for the possibility that I might not actually like it all
> that much, but at least I can say I've tasted it. I know, the same could
> be said about sheep's eyes...
>
> Christine

Yum Christine!

I had wagyu beef at a restaurant on the Gold Coast last month - small
place, not specifically Japanese, but the chef/owner is Japanese/
European trained. The beef slice was simply served grilled with a
superb jus with an asian hint. The meat literally melted in the mouth
and I am so glad I got the opportunity to try it. It was only A$32 for
the course which was extremely reasonable.
I might go back and have it again now you mention it <grin>.
--
Cheers
Bronnie

Bronwyn wrote:
> Old Mother Ashby wrote:
>
>> Vegetarians (and Steve Wertz) avert your eyes!
>>
>> It's a long story involving people owing favours to people, but the
>> butcher has got hold of a side of wagyu beef. This is the grain fed,
>> kept indoors massaged animal producing highly marbled meat for the
>> Japanese market. It's not really to Australian taste, but because it's
>> very expensive it sometimes appears at upmarket restaurants (Oz and
>> Japanese).
>>
>> Anyway, if you can find it at all it retails for about $180 a kilo.
>> Colin is selling his to selected customers at cost, which is $60. I am
>> now in possession of two 100g steaks cut from the top of the rump. Not
>> very big, but Colin says very rich, that's all you want - and this is a
>> butcher speaking!
>>
>> I will give it a few minutes on each side in the ridged grill pan. No
>> need for oil, there's enough fat already. I think we'll have it with
>> balsamic caramelised onions, steamed broccolini and mashed potato. And,
>> what else, a bottle of Rockford's Basket Press shiraz.
>>
>> I'm prepared for the possibility that I might not actually like it all
>> that much, but at least I can say I've tasted it. I know, the same could
>> be said about sheep's eyes...
>>
>> Christine
>>
>
> Yum Christine!
>
> I had wagyu beef at a restaurant on the Gold Coast last month - small
> place, not specifically Japanese, but the chef/owner is Japanese/
> European trained. The beef slice was simply served grilled with a
> superb jus with an asian hint. The meat literally melted in the mouth
> and I am so glad I got the opportunity to try it. It was only A$32 for
> the course which was extremely reasonable.
> I might go back and have it again now you mention it <grin>.
> --
> Cheers
> Bronnie
>
>
Well, I cooked it as I proposed to, and succeeded in getting it medium
rare. It tasted slightly different from normal beef, I think. It was
certainly tender, but no more tender than good quality grass fed steak
- you must bear in mind that I'm used to properly aged Black Angus or
Hereford. Colin was right, one little piece (probably about ten times
the thickness of the slice you had) was quite sufficient. I shudder to
think what it's doing to my arteries!

Very nice, but I wouldn't go out of my way for it even if I could get it
for the $24 a kilo or thereabouts that I usually pay for steak.

The whole point is of course the price, and the Japanese market. I am
reminded of a conversation between some McLaren Vale winemakers that I
overheard years ago. Apparently if a busload of Japanese tourists
appeared on the horizon the drill was to immediately increase your
cellar door prices by at least twenty per cent. Whip out the mediocre
vintage that isn't selling well, double the price and clear your stock!
The Japanese didn't know much about wine but had this idea that it
should be as expensive as possible, and who could be so cruel as to
disappoint them. No doubt it's the same with meat.

Christine

Old Mother Ashby wrote:
> Bronwyn wrote:
> > Old Mother Ashby wrote:
[snip]

> The whole point is of course the price, and the Japanese market. I am
> reminded of a conversation between some McLaren Vale winemakers that I
> overheard years ago. Apparently if a busload of Japanese tourists
> appeared on the horizon the drill was to immediately increase your
> cellar door prices by at least twenty per cent. Whip out the mediocre
> vintage that isn't selling well, double the price and clear your stock!
> The Japanese didn't know much about wine but had this idea that it
> should be as expensive as possible, and who could be so cruel as to
> disappoint them. No doubt it's the same with meat.
>
> Christine

Shudder. You should see what happens on the Gold Coast to the luckless
Japanese tourists!
I even heard some scam that they were told it cost money to photograph
the beach vista!
The worst of it is it is their own countrymen inbound tour operators
who rip them off.

Old Mother Ashby wrote:
> Bronwyn wrote:
>> Old Mother Ashby wrote:

> Well, I cooked it as I proposed to, and succeeded in getting it medium
> rare. It tasted slightly different from normal beef, I think. It was
> certainly tender, but no more tender than good quality grass fed
> steak - you must bear in mind that I'm used to properly aged Black
> Angus or Hereford. Colin was right, one little piece (probably about
> ten times the thickness of the slice you had) was quite sufficient. I
> shudder to think what it's doing to my arteries!
>
> Very nice, but I wouldn't go out of my way for it even if I could get
> it for the $24 a kilo or thereabouts that I usually pay for steak.
>
> The whole point is of course the price, and the Japanese market. I am
> reminded of a conversation between some McLaren Vale winemakers that
> I overheard years ago. Apparently if a busload of Japanese tourists
> appeared on the horizon the drill was to immediately increase your
> cellar door prices by at least twenty per cent. Whip out the mediocre
> vintage that isn't selling well, double the price and clear your
> stock! The Japanese didn't know much about wine but had this idea
> that it should be as expensive as possible, and who could be so cruel
> as to disappoint them. No doubt it's the same with meat.
>
> Christine

Interesting report, Christine. I had a feeling it would be "good", but not
spectacular enough for the outrageous price. Thanks for testing it out for
the rest of us!

kili

--
http://www.caringbridge.com/view/kilikini

Old Mother Ashby > wrote:

> Anyway, if you can find it at all it retails for about $180 a kilo.
> Colin is selling his to selected customers at cost, which is $60.

Wagyu beef steak cuts are now on sale at one of the local supermarkets
at EUR 29 a kilo, not all that much more than "regular" steak cuts.

> I'm prepared for the possibility that I might not actually like it all
> that much, but at least I can say I've tasted it. I know, the same could
> be said about sheep's eyes...

I've tasted it before. It is very tender but be prepared for the lack
of any pronounced taste.

Victor

Victor Sack wrote:

>> Anyway, if you can find it at all it retails for about $180 a kilo.
>> Colin is selling his to selected customers at cost, which is $60.

> Wagyu beef steak cuts are now on sale at one of the local supermarkets
> at EUR 29 a kilo, not all that much more than "regular" steak cuts.

Could it be a different thing? There's too much difference between 180$ and
29 EUR...
--
Vilco
Think pink, drink rose'

Vilco > wrote:

> Victor Sack wrote:
>
> >> Anyway, if you can find it at all it retails for about $180 a kilo.
> >> Colin is selling his to selected customers at cost, which is $60.
>
> > Wagyu beef steak cuts are now on sale at one of the local supermarkets
> > at EUR 29 a kilo, not all that much more than "regular" steak cuts.
>
> Could it be a different thing? There's too much difference between 180$ and
> 29 EUR...

Those are Antipodean dollars, I imagine, or 109 EUR. However, that is
the full price; they are on sale for $60, or 36 EUR... not all that
different from 29 EUR...

Victor

Victor Sack wrote:

>>>> Anyway, if you can find it at all it retails for about $180 a kilo.
>>>> Colin is selling his to selected customers at cost, which is $60.
>>
>>> Wagyu beef steak cuts are now on sale at one of the local
>>> supermarkets at EUR 29 a kilo, not all that much more than
>>> "regular" steak cuts.
>>
>> Could it be a different thing? There's too much difference between
>> 180$ and 29 EUR...
>
> Those are Antipodean dollars, I imagine, or 109 EUR. However, that is
> the full price; they are on sale for $60, or 36 EUR... not all that
> different from 29 EUR...

The 60 $ / 36 EUR price is "at cost", so you can't compare that to the
prices you have seen, unless also the prices you've seen were "at cost".
Otherwise, they can't be the same thing priced 109 EUR in a aplace and 36 in
another. That's way too BIG different.
--
Vilco
Think pink, drink rose'

Vilco > wrote:

> Victor Sack wrote:
> >
> > Those are Antipodean dollars, I imagine, or 109 EUR. However, that is
> > the full price; they are on sale for $60, or 36 EUR... not all that
> > different from 29 EUR...
>
> The 60 $ / 36 EUR price is "at cost", so you can't compare that to the
> prices you have seen, unless also the prices you've seen were "at cost".

That could have very well been the case, as the steaks were on sale.

Victor