Brodie Allen wrote:

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Google Jindarra Station and read the links about Aldi's horsemeat scandal. 

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Why don't you just post the links instead of expecting everyone to repeat your searches?

Kebbin wrote:

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This would be a good opportunity to apologise to both parties as well.

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 You cannot be serious. Asking for an apology from people who as so set in their way?

It would be an admission that they were wrong. Another example of mouth (in this case keyboard)

was engaged before brain.

Never ceases to amaze me the number of people spending their time looking for negative posts.

Fine if you've done the research and got you're facts right. Gotcha moment?

We never shop for meat at Aldi not because of quality issues but quantity issues.
Being aimed at families wanting to save money, most of their meat is in larger quantities which isn't ideal when you're only buying for two.
We go to a reliable local butcher where we can at least ask for five of those sausages or those two T-bone steaks etc.

-- Edited by 86GTS on Saturday 18th of February 2023 03:03:32 PM

We have recently discovered and bought meat from Aldi particularly blade steak marinated and slow cooked in the Dutch oven. We then bag it up in portions and freeze then reheat in microwave very nice and quick. A plus vote for Jindarra Station from me .

In 2013 the horse meat scandal was in the UK , France and Sweden not Australia
.
www.snopes.com/fact-check/outdated-full-horse-dinner/
.
as for its meat it is a bit hit and miss ,
I have brought rump steak and very nice it was ,
the next time it was chewy, grisly bit of horrid steak ,
so I stopped going there
bob

Yes Mamil, horse meat for human consumption is legal in France. Although horse meat has to be sold at only horse meat butchers as shown in the photo so there is no way it can be bought accidently.

I remember a sign in one such butchers shop that said (loosely translated):

"Lost your money at the races? Get even by dining on the horse!"

Mind you, that goes back about sixty years. Eating horse meat may or may not still be legal.

Murray

Long Weekend wrote:

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Yes Mamil, horse meat for human consumption is legal in France. Although horse meat has to be sold at only horse meat butchers as shown in the photo so there is no way it can be bought accidently.

I remember a sign in one such butchers shop that said (loosely translated):

"Lost your money at the races? Get even by dining on the horse!"

Mind you, that goes back about sixty years. Eating horse meat may or may not still be legal.

Murray

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Haha, I like that butcher's sense of mischief!

In the article I linked to there's an interesting history of the French eating horsemeat which suggests that it arrived on the menu originally through necessity during times of great hardship like the French Revolution, the Napoleonic wars and the Prussian siege of Paris, but then people decided they actually quite liked it and it became a staple. 

Similar in a way to the description of Chinese food as a "famine cuisine" in that during the numerous famines that blighted China's history it's people were forced to eat all sorts of things that they wouldn't normally choose to, just to survive. Some of those things turned out to be not half bad and made it onto the regular menu even in normal times. I'm thinking of things like fried locusts, scorpions, dog meat and chickens feet, and I'd certainly have to be starving to try any of those!

But then I risk being called culturally inappropriate by poking fun at other countries food choices, so I'd better stop the before the PC police arrive to give me a ticking off 

dorian wrote:

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"That expansion, and increasing demand for beef products including the in-house Highland Park and Jindurra Station brands produced by Bindaree, is a significant driver of Bindarees retail-ready and value-added expansion plans."

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Hmm, that's a misleading statement. Bindaree is the source of the beef, but Aldi owns the trademark.

https://www.trademarkelite.com/australia/trademark/trademark-detail/1215577/JINDURRA-STATION

Highland Park was an Aldi trademark, but it has not been renewed:

https://www.trademarkelite.com/australia/trademark/trademark-detail/1444154/HIGHLAND-PARK

But there is this confusing statement from Aldi:

https://www.aldi.com.au/en/groceries/fresh-produce/meat-fish/

"Bindaree Beef is one of Australias finest beef producers. They are also one of ALDIs suppliers for our Australian Highland Park Beef. Weve been partnering with Bindaree for over 16 years now. They are located across Northern NSW and Southern Queensland, contributing to our award-winning range and high-grade cuts like the Highland Park Beef Eye Fillet Steak."

"Thanks to our Aussie-first supplier policy, 100% of our fresh meat is proudly Australian grown."

 

-- Edited by dorian on Saturday 18th of February 2023 07:30:44 PM

Brodie Allen wrote:

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Couple of people here talk a lot of tripe!

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Unfortunately, you posted a comment re the brand name suggestive of a location, and I am certain Aldi wouldnt be alone in using them, by inference connect it to a horse meat scandal, then say others talk tripe.

Perhaps that comes from Jindurra Station as well.

Fine, dont use Aldi, say you dont, but please dont try this sort of comment as part of your against argument.

hufnpuf wrote:

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... I never liked liver or kidney when I was a kid, but if they could smother that in sauce, or cut it up tiny with something that tastes nice, I'd eat it.  

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 Had a restaurant in Perth WA. Lots of poms there. As a special I would put on 'Lambs fry with bacon and onion gravy served on a bed of mash'.

Very popular with the poms. Regular remark was: 'Me moom use to make it boot me wife won't touch it. Some people can be squirmish with offals.

Mine is brains. I was force fed it at boarding school and have no appetite for it. Another dish the poms loved.

 

deverall11 wrote:

Very popular with the poms.

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 My mum used to like it, that's how I know I didn't.  Probably wouldn't mind it now, except I hate bacon, I like many things I hated when I was a kid if I've tried them now.

Brains I've not tried, but I'd try them now.  I used to work in a hospital kitchen once and they made brains.  They smelt really nasty and were a nasty colour so I never wanted to try them.  They looked quite nice when they were cooked, they fried them in breadcrumbs, called it "mock snapper".  I'd try it now, but not after I'd smelt that raw smell then.  Many things can be made appetizing by a good chef, things you don't really like can be made palatable.

Not eating what we don't like is a privilege of having had plenty to eat.  What I don't really understand is why the things that were really really cheap because they weren't choice cuts but considered more "waste" products are now so expensive.  Our local butcher gave away dog bones, or they cost next to nothing.  You could get a huge pile of soup bones very cheaply and make a cheaper meal, but now they charge for everything, and not just a small amount.  Dog marrow bones are a ridiculous price.  It's probably the same for liver and kidney and other offal.  It was a cheap option, don't know about now, I expect not. 

Also, back in my mum's time, they didn't have commercial pet food.  Your pets ate what you ate, or scraps from cooking or the table.  Now, a lot of the "gizzardy bits" probably go straight to the Pal factory rather than the people supermarket. 

 

Very hard to get in large cans these days but I love tinned lambs tongues with a salad.

Pigs trotters are nice, but only ever have nice ones in Germany.

 

The chicken's parson's nose is good, very fatty.

hufnpuf wrote:

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...  What I don't really understand is why the things that were really really cheap because they weren't choice cuts but considered more "waste" products are now so expensive.  Our local butcher gave away dog bones,.... 

 

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 So called 'cheap' cuts have been made more expensive thanks to these stupid cooking shows: Masterchef/ My Kitchen Rules etc... Up until 2000, lamb shanks

were very affordable. It was a regular on our restaurant menu. As a kid, it was a cut of meat fed to the dogs. Dog owners have been conned into believing dogs

require a similar balanced diet as humans. What escapes most is the fact that in the wild, dogs DO NOT cook. As the owner of a pure bred German Shepperd,

it was my observation that he was full for longer on a raw piece of beef than commercially available pet food. Still amazes me why some dog owners insist on

cooking their dog's food. Once again as a kid I remember going to the butcher and getting bovine lungs for the cat. 

Back onto the OP's subject, Aldi meat any day over Coles and Woolies. I asked a very experienced chef (35 years in the business) why Coles and Woolies beef

had next to no taste and was tough. His reply was rigor mortis. By the time the meat hits the shelves it is still in rigor mortis. There is a perfectly good explanation

as to why that is. Profit or lack of. It costs to have a piece of beef (for example) to 'age' in a suitable environment for two weeks or more. The longer the better.

There is a butcher in Lismore NSW that sells beef that has been 'aging' for a while. The longer the more expensive.