大咖福利影院

mitsmaak wrote:

I鈥檝e checked Big C & Megamart - it appears that they are dying the meat red. I am pretty careful about what I buy at both of them as I suspect that they carry many counterfeit products.

The meat is real but the color may not be.聽 There is 3 gas mixture (carbon monoxide, carbon dioxide, and nitrogen) that can be used to keep the red color in beef right up to and even beyond the normal sell-by date.聽 It is usually used at the point of vacuum packing of primal cuts.聽 Carbon monoxide (CO) in particular is approved for use in the US and CA but banned in the EU.聽 It is also approved in AU and NZ, the likely source of the supermarket beef, so maybe it is being applied at the point of origin and not necessarily in Vietnam.

For me the best beef in Vietnam, or anywhere for that matter, is at the specialty restaurants that sell young beef.聽 Its not really like veal because it has a normal diet but it is very tender and tasty at the same time.聽 My memory is getting sketchy (in all respects and not only about VN聽 ) but I think it is called thit bo.聽 Like a lot of restaurants in Vietnam they will usually have pictures of cattle on the sign.聽 If you are sensitive about such things, avoid the places with pictures of cats.聽

Andybris2020 wrote:

myvietnam wrote:

pls use dong as currency.

$20 p/kg quality beef is a crazy CHEAP price (regardless of currency)

I live in HCMC I buy beef in local market it is 240,000/kg, juicy, lean and great on the bbq melts in the mouth and as good as anything i've eaten back in Australia.

Imported beef is another story I can get Australian beef chuck frozen 191,000 +tax, cube roll ribeye is 289,000 + tax, TENDERLOIN - FROZEN AUSTRALIAN BEEF is 438,700+tax.

So $20 USD is pretty expensive unless buying from a supermarket.

Yes, I think $20/kg is expensive as well. You can do better, I am sure. Asia MeatWorks only sell premium Australian beef and that鈥檚 equivalent to what most westerners think of. I was not fully aware of the op鈥檚 situation at the outset.

I鈥檓 interested which of the local markets that you buy beef in?

I would guess that there鈥檚 some decent grass fed local beef somewhere. I think it鈥檚 unlikely that they would hang it though but with the right cuts, I could age it myself . My biggest concern is about contamination and handling.