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<blockquote data-quote="TRF_stormer2010" data-source="post: 956943" data-attributes="member: 39190"><p>I'll have a look for it so as not to further derail your thread and pick it up from there! Tx!</p><p></p><p></p><p>Not sure I follow to be honest. In SA we call most cuts 'steak'.</p><p></p><p>I still get the general idea you guys have one over on us in terms of your Asado tradition. I guess we at least have it that our meat is still very affordable especially if you know how to get it. We also import a lot from Namibia. A friend of mine farms with veggies and has a side of cattle and even the poorest of the poor get good Angus. He sells to them at near enough cost though (wants to maintain good relations as he borders an informal settlement) and they club together to buy the entire cattle. But this is now 'off the books' as they slaughter it there and then, divide it and use every single part of the cattle. Doing the slaughtering (and travel) by code at the abbatoir is what makes it too expensive for the people in informal employment. So quantity over quality here but I've had red meat abroad and I think I our 'entry level' is quite good. I won't buy red meat in Europe at a store EVER AGAIN!</p></blockquote><p></p>
[QUOTE="TRF_stormer2010, post: 956943, member: 39190"] I'll have a look for it so as not to further derail your thread and pick it up from there! Tx! Not sure I follow to be honest. In SA we call most cuts 'steak'. I still get the general idea you guys have one over on us in terms of your Asado tradition. I guess we at least have it that our meat is still very affordable especially if you know how to get it. We also import a lot from Namibia. A friend of mine farms with veggies and has a side of cattle and even the poorest of the poor get good Angus. He sells to them at near enough cost though (wants to maintain good relations as he borders an informal settlement) and they club together to buy the entire cattle. But this is now 'off the books' as they slaughter it there and then, divide it and use every single part of the cattle. Doing the slaughtering (and travel) by code at the abbatoir is what makes it too expensive for the people in informal employment. So quantity over quality here but I've had red meat abroad and I think I our 'entry level' is quite good. I won't buy red meat in Europe at a store EVER AGAIN! [/QUOTE]
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