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Old 08-09-2005, 08:59 PM   #11
Fiona Muxlow
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People and cows are the same in that their is muscle and fat, most of the fat is between the skin, but in other area the fat also runs through the muscle.
Imagine a chop with a think layer of white fat on one side. Cut this fat off and you have made that cut of meat leaner by removeing the viable fat. "Lean" beef general comes from area of the cow that either have very little intra-muscler fat and/or have had the subcutanious fat removed.
Easy way to tell, all
red= cow muscle
White = Fat,unless it hard then it bone :P
Therefore
Red = Lean
Red with white around or throughout = fatty, .
Hope this helps
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Old 08-09-2005, 09:09 PM   #12
Zach Nikka
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hmm thanks
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Old 08-10-2005, 12:52 AM   #13
Pat Janes
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Fiona... where do you buy your skippy steaks? I'd like to start giving it a go, but I've only ever seen it in restaurants. I certainly can't get it from Coles or Woolies...

Am I just living in a strange little backwater or do I have to go to an old fashioned butcher or something?
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Old 08-10-2005, 04:25 AM   #14
Fiona Muxlow
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Pat

Actually i do buy them from Coles!!!

Vaccum packed in the meat section.
Black tray red lable
"Macro meats Gourmat Game" is the brand they usually have,steaks, fillets, sausages and mince steaks are $13 a kilo/so its cheaper than lean beef, but they also have roo mince in a grean pack not sure of the brand.

www.macromeats-gourmetgame.com

Roo's basically the only red meat i buy now,I make up a zone friendly roo stew using Roo, McKenzies soup mix (the one with Lentils , Barley and Peas) and a packet of frozen mixed vegies , with a few fresh ones added in. Dish it up in to single serves and eat it over the week, It freezes really well.

Let me know if you want exact recepie.


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Old 08-10-2005, 06:20 AM   #15
Pat Janes
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OK, I'm going to start scouting the Coles supermarkets. My closest local is a Woolies, so maybe I've been missing out for no reason. There's a 2nd Coles a little further away from me than the local one, so I'll give them a go.

I'm loving stews at the moment (have a relatively new slow cooker - great kitchen toy!!), so yes please; fire me that recipe!!

Cheers!
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Old 08-12-2005, 04:21 AM   #16
Fiona Muxlow
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Pat

I Haven't forgot about you.

Will be making a pot this weekend will write down what i do as i go and email it to you.

Where you able to get roo at your semi -local coles?
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Old 08-12-2005, 04:33 AM   #17
Matthew Townsend
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Pat, where do you live? Shouldn't be so hard to get some fresh roo, any country road will do. Just get it before it spends a day in the sun.:wink:

Zach, for what it's worth, I think you are being too strict with your diet. I've been getting great results from just cutting out grains beans and potatoes. As someone said to me around here recently, you've got to make sure that whatever you do is sustainable over the long term.

Good luck.
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Old 08-12-2005, 06:25 AM   #18
Pat Janes
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Cheers Fiona.

Yup, found it at the Coles in town. I checked the local Woolies just to make sure and even asked; no go; stupid hick supermarket. In fact, the entire range of meat and pretty much everything else in Coles is bigger and better, so Woolies just lost a customer.

So, I'm heading into town to do my shopping next week. Roo stew is on the menu...!
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Old 08-12-2005, 06:28 AM   #19
Pat Janes
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And Matthew? Thanks all the same, but I'm not much up for butchering my own roo, I don't think. I need the shrink wrapped version in Coles.
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Old 08-12-2005, 04:54 PM   #20
Fiona Muxlow
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PAT
In addition to skippy (400g) you will need
410g Tin of Campbells "Beef Cansomme"
500g packet frozen diced vegies,
Mckenzie soup mix (130g dry)
1 Fresh onion
Mixed herbs.
6 cups water

Makes 5 1.5cup servings

Prep: Soak 130g dry soup mix for at least 4 hours-8hours. Over night is ok
Bring 6 cups water to boil and add soup stock.
Rince soup mix and add. Bring back to boil then simmer, the longer its been soaked the less you have to cook it.
In the mean time dice up your raw roo and onion.
Add to soup simmer for 1 hour or so to liquid reduces a bit.
Add whole back of frozen vegies, bring back to boils then simmer till vegies cook and reduce till stew is thickness you want.
In tyhe last 5 min add your herbs.

Either serve up and enjoy of dish up into takeaway container and freeze for a quick eazy meal

Zone ratios for soup
4 P, 2 C, 2 Fat
Add a peice of fruit and a few armonds for desert to balance it up
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