"SR" <srindler@da2.so-net.ne.jp> wrote in message

> > I believe Yoshinoya use silverside. I've heard it Australian but I don't
>> think
> > any Australia cow could be 90% fat and gristle.
> >
>
> They might buy less quality beef from there.

They might buy old kangaroo meat, and they pretend it's beef.

>Matsuya is also supposed to be
> Australian beef. You can almost see through it. Slicing it into 1 mm
sheets
> might even make the hooves taste soft...

You find what they sell now "soft" ? They cut it to allow you to swallow
without chewing. Once in a while, when I have only 15 minutes for lunch, I
buy one of those 300 yen gyudon box set, mostly for the rice, there is not
30 yen worth of meat in it.
I'm the only one that noticed they've changed ? Maybe 6-8 years ago, before
they lowered their prices, that was simple but good. Their meat was not 90%
fat. And not saturated with glutamate. I wouldn't know where to find the low
quality of meat they use now ! Probably all the left-overs of
slaughter-houses around the world, frozen, defrost, cut, refrozen,
re-defrost.
My butcher, at home, was shocked enough when I told him to cut pot-au-feu
meat for stir-fry, he made his wife try to see if that was not too hard. I
wouldn't dare telling a real butcher to cut what he proposes in his petfood
section.

Tonight, I eat a daube. It has been simmering all day. The meat is so
sooooooft. That smells good. I should have made much more, I didn't know I
had a guest. What if I hided it, (for tomorrow), and served gyudon
instead...

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