Korean Job Discussion Forums

[stevemcgarrett]

I know more than 6 tons arrived recently. Prime USDA. Angus and from Kansas. Can't do better.

Haven't seen any in my big city outside Seoul.
Heck, even Costco is still selling only Australian and HomePlus the usual overpriced Korean crap.

Anyone spot the real McMoo yet?

"Inquiring carnivores want to know."

[Scaggs]

I am sad that US beef will be coming here. I'll pass on the beef-fed cattle, thanks.

[wylies99]

Yeah! Where's the great American beef? It's the best, BABY!

[Wangja]

I prefer the stuff from Oz.

[Guri Guy]

Argentine beef is the best in the world. It blows away all of it's competitors. It's a shame you can't get it in Korea. ㅠㅠ

I suppose one can always get it online. Low in fat and grassfed. Much healthier than the crap you get elsewhere.

http://www.pampasplains.com/

[ChuckECheese]

[indytrucks]

[pkang0202]

[europe2seoul]

[CasperTheFriendlyGhost]

Big, thick steaks cut from the flesh of Korean cows taste pretty good to me, same as Texas Angus, to me cow is cow. What continues to worry me about American cows is that they are fed American cows -- still, even in this day of mad cow disease. Why do they do that?? They pretend that they stopped it, but they continue to feed chickens cow and then feed cows whatever falls through the bottom of the chicken coop -- yummy!

Korean meat will do me fine. I hear Argentinean meat is too lean to make a good cooked steak. Probably nonesense.

[stevemcgarrett]

Lucky me, this thread's not even a page in length yet and already it's devolved into some kind of bragging rights without anyone actually answering the question. Welcome to Dave's ESL Cafe.

I've had Kobe. Too much marbling although the flavor is wonderful. And considering how limited the production is and how expensive it is, it's not fair to compare it to any other beef. It's gourment beef. Anyone can take a few cattle and do that with the right technology. For range of selection of cuts, availability, and price, nothing beats American Black Angus.

I've had Australian beef of many varieties and it just doesn't compare. Sorry, Aussies.

Argentine beef is good and has its own flavor but to my taste buds the pampas premium is still a distant second. Then again, if you have it prepared in an Argentine dish with all the flavors, it doesn't really matter, does it?

Korean beef sucks period. Only good for use in Korean dishes.

My uncle was a butcher for 42 years. I know more than a little about beef.

You take a well-marbled, corn-fed USDA Prime Black Angus porterhouse steak lightly grilled or broiled medium rare with a dollop of A-1 Steaksauce and you don't need anything else to savor it.

NOW WHERE'S THE BEEF?

[richardlang]

The Joongang Daily said the recent shipments are to be distributed to restaurants. I think after a few months the beef will reach supermarkets.

[sojourner1]

No American KC strip steaks and fillet mignon yet.
I clearly see that Australian and Korean beef are very high quality lean meat as compared to much of what I ate in the States, but the beef here is so crazy expensive. Even chicken, pork, and salmon are very over priced too. Fruits and veggies are over priced as well in my opinion, but these high prices appear to be the result of rediculously competitive supply and demand conditions in Korea.

I would guess the high prices has to do with demand outstripping supply more so than nationalism, though nationalism is evident in the Korean economy. If you notice, there is less meat for sale in a city with hundreds of thousands of people than what would be for sale in an American town of 40,000 where rock bottom bargains are commonly found due to plentiful supply.

The idea with the FTA is that if bulk supply increases here, then prices will come down and it will improve Americas trade deficit while helping Korean families and individuals better afford living here.

I did see 2 American products show up recently; California oranges and Listerine mouthwash, though the mouthwash is made in Thailand as a result of American companies offshoring the jobs. The Listerine is way over priced and the oranges are the exact same high price as non-American oranges of 5000 won for 6 small oranges so I would not expect to see American beef to be any cheaper in the Korean market for several years, if ever. Nationalistic profit motives will keep prices as high as possible for as long as possible which is what largely fuels the Korean economy to do so well.

[Unposter]

I have not seen any American beef yet. In the past, American beef was considerably cheaper than Korean beef. I'm sure it will also be cheaper than Korean beef when it arrives. That is the whole point.

Fat content of beef depends on the cut. All beef has fat regardless of where it comes from. You can get lean or fatty cuts depending on your taste and your wallet. Generally good "marbelling" is a sign of quality beef. From my experience, Koreans tend to prefer fattier cuts of meat, maybe because they generally eat a low fat diet. As a kid, I could not imagine lean beef (in America). These days, with diets changing, there is plenty of lean meat in America.

Koreans mostly import cheap beef from the U.S. as it is its place in the market. The exception might be steak restaurants. But, in the supermarket, I would not expect choice cut steaks anytime soon. On the other hand, there will be cheaper beef alternatives available.

My question is how will American beef fare now that Australlian beef has taken its market share. My guess it will drive the price of American beef even cheaper in order to nudge the Australlian beef out. It could get very interesting!

[stevemcgarrett]

richardlang wrote: