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Thread: Black Angus sirloin @ 690 bt/kg at Makro

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    Frequent Flyer kaptainrob's Avatar
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    Black Angus sirloin @ 690 bt/kg at Makro

    Yep, on special here in CM, all the way from Oz! Beautiful sirloin (porterhouse) cuts or a whole striploin at the same price of ~ AUD$23 a kg.

    Regular price is 790 bt/kg.

    What's the current price in Oz?
    Cheers, Rob.
    Lifes journey is not to arrive at the grave safely in a well-preserved body, but to skid in sideways totally worn out, shouting: holy s.h.i.t what a ride!

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    Uber Star Soi wanderer Thai Dreamer ผู้เพ้อฝัน justcruzing1's Avatar
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    Hi Rob,
    I get it, can get it but i take the rump, for around $18 but that is from my special supplier that is easly 30-40%less than others.

    Sounds like a good price to me.
    "Of course you love me darling, I handsome man 55555"

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    ประเทศไทยเพื่อน Founding Member Thai Dreamer ผู้เพ้อฝัน Changone's Avatar
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    With the Horse thing going on, bit of a worry..555
    And where the hell was Biggles.....?....when you needed him last Saturday....?

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    Uber Star Soi wanderer Uber Dreamer ผู้เพ้อฝัน 1080's Avatar
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    Upwards of $25 in town KR, yesterday on the hoof around $1.70 kg live weight for the better grown steer (500~600 kg)
    Prefer the fillet myself, how do they do it for the price??

  5. #5
    Cadet silver MeMock's Avatar
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    Between $30 and $40 a kg here. But I do live 800kms south west of Darwin.

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    Foundation Member Platinum Condo's Avatar
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    Quote Originally Posted by MeMock View Post
    Between $30 and $40 a kg here. But I do live 800kms south west of Darwin.
    My boss owns a cattle station down your way, just go and steal one of his cows im sure he won't miss one or two

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    Frequent Flyer kaptainrob's Avatar
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    Photo below of the current special ... lamb rack is very tempting as well as the sirloin. Beef is marked as coming from "Mullawarra".... Northern Rivers, NSW, I think?

    Cheers, Rob.
    Lifes journey is not to arrive at the grave safely in a well-preserved body, but to skid in sideways totally worn out, shouting: holy s.h.i.t what a ride!

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    Uber Star Soi wanderer Thai Dreamer ผู้เพ้อฝัน Zablive's Avatar
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    That's a good price - probably 200 baht a kg discount - Check the use by date of the original cryovac packages.!

    I've often bought the Mullawarra brand at Makro - their best grade is 100 day lot fed.

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    ประเทศไทยเพื่อน Uber Dreamer ผู้เพ้อฝัน chelski's Avatar
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    The cow might have been black and its name was Angus, who knows 55555
    The only true way to find out is buy some and see what it is like

    2 x TBone's in the fridge for tonight and were $17 per kg

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    Uber Star Soi wanderer Thai Dreamer ผู้เพ้อฝัน Moo Uaon's Avatar
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    Quote Originally Posted by chelski View Post

    2 x TBone's in the fridge for tonight and were $17 per kg
    Now we`re talking...give me a nice juicy T bone any day
    FACE YOUR FEARS LIVE YOUR DREAMS

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    ประเทศไทยเพื่อน Uber Dreamer ผู้เพ้อฝัน chelski's Avatar
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    Quote Originally Posted by Moo Uaon View Post
    Now we`re talking...give me a nice juicy T bone any day
    I love T Bones and also New York Cut Sirloin, my two favorite steaks.

    One Xmas Eve about 15 years ago, we went to Bateman's Bay for the weekend and my GF bet me I could not eat a 1KG New York Sirloin.
    Only had chips mushrooms and sauce to go with it.
    What I forgot about was we had Xmas lunch at Midday the next day. I did not eat for about 3 days after that, the sight of food did not hold itself in good light 55555

    BTW I won the bet

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    Foundation Member Platinum Condo's Avatar
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    Quote Originally Posted by chelski View Post
    I love T Bones and also New York Cut Sirloin, my two favorite steaks.

    One Xmas Eve about 15 years ago, we went to Bateman's Bay for the weekend and my GF bet me I could not eat a 1KG New York Sirloin.
    Only had chips mushrooms and sauce to go with it.
    What I forgot about was we had Xmas lunch at Midday the next day. I did not eat for about 3 days after that, the sight of food did not hold itself in good light 55555

    BTW I won the bet
    Been there done that, had a 1kg steak at Kingsley's Steak house in Sydney and I had problems walking and standing up straight the next day I was so full, lol

  13. #13
    Frequent Flyer kaptainrob's Avatar
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    T-bones not as popular for export, pity really as one does then get the best of both, sirloin and rib-eye.

    Best ever rib-eye fillet I've had was in Armidale, NSW.
    Cheers, Rob.
    Lifes journey is not to arrive at the grave safely in a well-preserved body, but to skid in sideways totally worn out, shouting: holy s.h.i.t what a ride!

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    ประเทศไทยเพื่อน Uber Dreamer ผู้เพ้อฝัน chelski's Avatar
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    Quote Originally Posted by Condo View Post
    Been there done that, had a 1kg steak at Kingsley's Steak house in Sydney and I had problems walking and standing up straight the next day I was so full, lol
    How do you think I felt having to eat a full 4 course Xmas lunch 12Hrs later 55555

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    Uber Star Soi wanderer Thai Dreamer ผู้เพ้อฝัน Zablive's Avatar
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    Quote Originally Posted by kaptainrob View Post
    T-bones not as popular for export, pity really as one does then get the best of both, sirloin and rib-eye.

    Best ever rib-eye fillet I've had was in Armidale, NSW.


    Sorry to be picky Lob but the T-bone has sirloin strip on one side and tenderloin fillet on the small side.

    Rib eye (Scotch fillet) is a different cut - mine by choice for tenderness plus flavour.


    I'll be checking Makro ASAP.

    P.S. The prices might have to do with market overload due to fires and floods (no feed) plus the AUD$ is down nearly 3 baht this year.

    http://htn.com.au/files/Beeflambcuts.pdf
    Last edited by Zablive; 21st February 2013 at 20:24.

  16. #16
    Frequent Flyer kaptainrob's Avatar
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    Sorry to be picky Lob but the T-bone has sirloin strip on one side and tenderloin fillet on the small side.

    Rib eye (Scotch fillet) is a different cut - mine by choice for tenderness plus flavour.


    I'll be checking Makro ASAP.

    P.S. The prices might have to do with market overload due to fires and floods (no feed) plus the AUD$ is down nearly 3 baht this year.

    http://htn.com.au/files/Beeflambcuts.pdf
    No problem with your interpretation Baz. The beef industry has never standardised 'beef cut names' and many consumers are unaware of the difference anyway.

    AFAIK the difference lies in bone in (rib-eye/part of the T) or bone out = scotch fillet ... a rib cut toward the head of the animal. Bloody confusing at times because rib-eye and tenderloin can be the same cut.
    Cheers, Rob.
    Lifes journey is not to arrive at the grave safely in a well-preserved body, but to skid in sideways totally worn out, shouting: holy s.h.i.t what a ride!

  17. #17
    Organic AI Quarky's Avatar
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    So if I go to my local butcher and ask for his finest steak... what is he likely to give me? (Apart from Mr Ed... 555)
    My only experience was in a pie making factory managing the gravy team


  18. #18
    Cadet silver MeMock's Avatar
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    Quote Originally Posted by Condo View Post
    My boss owns a cattle station down your way, just go and steal one of his cows im sure he won't miss one or two
    Last person who tried that around here got shot at!

    What station is it?

  19. #19
    Frequent Flyer kaptainrob's Avatar
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    IMO, Filet Mignon is the best steak, if you have access to top quality aged beef. It should be cooked over high heat, turned once only, to form a crusty exterior and served rare to medium.

    1080 would agree with this I think. Crikey, he came to Chiang Mai and wanted to eat only BEEF!
    Last edited by kaptainrob; 22nd February 2013 at 09:47. Reason: spelling
    Cheers, Rob.
    Lifes journey is not to arrive at the grave safely in a well-preserved body, but to skid in sideways totally worn out, shouting: holy s.h.i.t what a ride!

  20. #20
    Organic AI Quarky's Avatar
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    Filet Mignon. Thanks. I love steak rare.

    The pointy bit of the tenderloin I see...



    Beef Tenderloin:

    Possibly the finest cut of beef, the beef tenderloin is found inside the loin, and is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin (as seen above). Chateaubriand is made from the center cut of the tenderloin.
    My only experience was in a pie making factory managing the gravy team


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