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asiannationmc
Joined: 13 Aug 2014
Posts: 1342
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 Posted: Sun Sep 28, 2014 1:47 am Post subject: |
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| To dance and sing, with that sunny disposition, sure to be a hit at any language mill. |
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jm21
Joined: 26 Feb 2008
Posts: 406
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| Posted: Sun Sep 28, 2014 1:59 am Post subject: |
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| asiannationmc wrote: |
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| Meat here is about the same price as America for the most part except beef is more expensive. Juice and milk are more expensive. Butter is more expensive. Some types of seafood are much more expensive. Some fruits and veg are much more expensive in Qingdao, like citrus and avacado. Pretty much everything related to Thai food is double the price compared to Seattle. Cheese is more expensive. I have not found good bacon, but it will be more expensive. |
Beef seems to be the cheapest of "da Meats" and just returned from the US, I found the prices to be less for items you mentioned except lemons. Try Taobao and lock in on some good sources. My fowl dealer, sends quality chicken and if I am not satisfied, I can return it, no questions asked. At least you know where the chicken is coming from; CHINA. In the states, if the meat is pre-cooked before shipping overseas, and sold in say, a deli, it does not have to have a origin label. |
I have scoured taobao for cheap beef and came up with nothing. Finally found what I thought was a great price for a beef tenderloin and turns out it was for one jin, not the whole thing. I could find a whole filet for $6.99 per pound in the US and it's like $20 per pound here. Ribeyes are not terribly more expensive but they are usually cut too thin to cook properly. Haven't seen a porterhouse at a store. Shank and oxtail are significantly more expensive.
Thai food supplies I order off taobao and about double the price of Asian markets back home.
It's about 12yuan for a liter of milk here compared to maybe $3 per gallon back home.
Salmon and ahi are way more expensive. Clams are way cheaper. Small scallops are cheap but a pita to deal with. Live lobster is at least 4x more expensive. I saw a live king crab for 600yuan per jin and they don't even taste good. Local crab for up to 88yuan per jin and they're tiny things, compared to a nice plump dungeness for maybe $7 per pound in Seattle.
Send me some links to cheap beef here and I will kowtow to you and admit my ignorance.
Oh, chicken drumettes are a steal here and my favorite part. Pork tenderloin is also significantly cheaper. Sometimes you can find a huge slab of pork belly (7kg maybe) or a big bag of beef or pig bones for super cheap. |
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asiannationmc
Joined: 13 Aug 2014
Posts: 1342
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| Posted: Sun Sep 28, 2014 3:25 am Post subject: |
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| Send me some links to cheap beef here and I will kowtow to you and admit my ignorance. |
Don't recall posting anything about "Cheap Beef". Who would want Cheap beef....locally beef is priced lower than pork or chicken. I buy from Taobao and
Milk I have delivered but locally 1.8l is 12.40rmb for whole milk. China's increased demand in 2013 alone equaled the total increase in milk production in the United States so there is an abundance but even so the average cost for a gallon of milk nationally is $3.31 from what I can gather although it has spiked recently but no one expect that to last long. Milk is also the favorite lost leader of the industry.
Bone-In Ribeye Steak national average cost is 9.24 (USDA Weekly Retail Beef Feature Activity Advertised Prices for Beef to Consumers at Major Retail Supermarket Outlets ending during the period of 09/26 thru 10/02). Locally I can find Ribeyes at the friend ship store for less. I do pay a little more for my beef due to a higher fat content, which would be considered prime in the US and would be a heck of a lot more. No need to offer a kowtow. Seattle Pike's Place market is a great place to shop and has the advantage of being home or close to home for many a fishing fleet, but prices were never really a bargain as I remember. I just returned from QingDao and feasted on seafood at darn reasonable prices.
http://www.pal-item.com/story/news/local/2014/09/25/high-meat-prices/16191771/
Reading this story from yesterday it seems that US beef producers are having a hard time of it, and perhaps much of that cheap beef is coming from China (supermarket beef is so tuff, I never consider it) as is da other meats. So as you can see, I cannot offer Cheap Beef or provide a link due to the fact that I source what I consider quality products or at least the best that I can. Cheap Beef will always fail to satisfy a "foodie".
Although this post would be a good companion piece to the Email or Call posting as it kind of proves that people really don't read the content of anything that is displayed on a computer screen. |
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jm21
Joined: 26 Feb 2008
Posts: 406
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| Posted: Sun Sep 28, 2014 4:31 am Post subject: |
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Pike's place is expensive. I used to shop at lam's seafood (vietnamese) and haohao market (chinese) in the old Chinatown area. Also h-mart and pal-do sometimes (korean). I lived a bit outside of Seattle. Asian stores were always cheaper. Maybe $4.99 a pound for thin sliced lower quality ribeye and $6.99 per pound for a usda choice ribeye steak. Prices seemed to be about the same when I was back for the summer. I think extremely few people can taste the difference between a choice ribeye and a prime ribeye and never felt it was worth the extra money. Maybe on a leaner cut it would be worth it. I think a prime ny strip was $12 per pound at costco or something like that. I haven't compared the price of kobe or wagyu as that gets a little bit rich for my blood.
Haven't seen many cows near Qingdao but will keep looking. Crabbing season right now but they're very small and fiddly to shell. My gf's dad runs a fishing boat so I get a hookup whenever she goes home for a weekend. Also have a big bag of stinky as hell dried shrimp in the fridge because of that but such is life.
The price for seafood at a restaurant is comparably cheap compared to the US but I've found it surprisingly hard to find a good variety of truly fresh seafood as a consumer. At the supermarkets if it isn't live it's usually bad. Too many middlemen so by the time you get it it's too old. Or some guy selling it at the markets with no refrigeration. The seafood markets seem to all be wholesale only.
The US produces a massive amount of the world's food. The really cheap beef might be old dairy cows. I seriously doubt there is any beef imported from China. From what I can tell the beef cattle industry in China is still in a fledgeling state. |
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asiannationmc
Joined: 13 Aug 2014
Posts: 1342
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| Posted: Sun Sep 28, 2014 8:46 am Post subject: |
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| Also have a big bag of stinky as hell dried shrimp in the fridge because of that but such is life. |
If you can get the unsalted version, makes a heck of a shrimp paste.
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| I used to shop at lam's seafood (vietnamese) and haohao market (chinese) in the old Chinatown area. |
Lived near there and dated a VietQue girl.
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| I think extremely few people can taste the difference between a choice ribeye and a prime ribeye and never felt it was worth the extra money. Maybe on a leaner cut it would be worth it. |
A good marble will greatly improve the taste of any steak. As far as Rib-eye goes, the rib-eye thin would cook better if it has a low fat content.
On another thread a poster spoke about going to metro, and as far as I know there are a couple of like minded large stores that have food sections. He set his sights on a steak and I think I may give it a try and see if the meat is any good. U.S. beef exports to China and Hong Kong and not the other way around and due to a rather successful marketing campaign, Chinese supplies, and favorable U.S. pricing have increased demand. Unfortunately U.S. beef is appearing mostly in restaurants and the food service industry and not on the selves but in some cases you can find US produced beef. To ship into China a company would need (World Trade Organization Regulations), plant-by-plant approval in order to ship product to China for distribution into general markets. There was an agreement that was in place before China’s WTO entry in which federally inspected meat and poultry plants were already recognize, and there fore no need for individual plant approvals. A well planned advantage for the US beef & chicken industry
Remember this though, the U.S. Department of Agriculture will in the future (at this time and maybe changed due to protest) allow U.S chickens to be sent to China for processing and then shipped back to the U.S. for sale. This process is already being used for U.S. seafood. |
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jm21
Joined: 26 Feb 2008
Posts: 406
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| Posted: Sun Sep 28, 2014 9:13 am Post subject: |
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Aeon, FKA justco I think, had some decent beef. I think Metro might import from Australia but not sure.
To cook a rare ribeye with a nice sear is nigh on impossible with a thin steak. They sell a whole ribeye roast at metro and I may buy one and cut my own steaks if I can find one that looks good.
Marbling certainly helps but a ribeye is a fatty enough cut that usda choice has sufficient marbling imho.
I thought I would miss steaks like crazy but I've found the thing I miss most is sashimi-grade ahi. I will try ordering some of the stuff frozen with nitrogen or whatever and see how that goes. |
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