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thanks Beachbums. didn't have much issue with the one we had. it was nice enough. most came with a layer of fat on top, but some had very thin layer of meat which i left on. but yea overall it was good. the beef looked pretty marbled, but not overly marbled, not as marbled as a cape grim. but gin gin beef one is dry aged for 35 days minimum.
Nicely Q'd there Albert. The burning question is how was the top part of the meat? A lot of us are having trouble with it going dry and tough which could be the quality of the cheaper ones we find in supermarkets etc
really nice overall quality of the beef from gin gin. but probably not as good as cape grim. i have had their brisket. but not the whole packer one yet. got a flat piece the other week and made it into rendang and another indonesian dish. haven't had the chance to slow smoke them yet.
They look great, how are they? Have you tried their brisket?
thanks Wazza, got them at the farmer's market in Mt. Claremont Primary. it's on every Saturday morning. i usually order thru email for the specific cut that i wanted. but this was from their usual stock. turned out nice for a first attempt. send them and email at Gingin Beef [email@example.com] or their website is http://www.ginginbeef.com/
Looks great, where did you get them from? Charlies?