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What gives some red meats that horrific "smell/aftertaste"??

Thanks Texas Lady. I am confused though. Most Australian cattle are grass fed (African Buffel grass). The farms are huge with thousands of head of cattle. If they not grazing on grass what on earth do they eat? Isn't grass what they would naturally eat?

Jul 10, 2012
Greg5372 in General Topics

What gives some red meats that horrific "smell/aftertaste"??

I agree completely. It doesn't matter what meat I buy, T Bones, fillet steak, rump etc. It all has that horrible after taste like liver. If i"m pan frying chopped up rump I have to overdose it with garlic salt just to bear the smell. The only meat I can eat now is lamb rump steak. No smell, no after taste just delicious. To the commenters who say lamb has the taste I can only suggest you are eating mutton dressed up to be lamb. No way Australian lamb has that taste but I recall in South Africa it was the other way round. The "lamb" was God aweful but the beef was great. Not sure what Aussies are doing to their beef but it's realing putting me off. I just stick with chicken and fish now and some lamb. (Lamb rump is surprise surprise the most expensive meat out there). Might have to go and shoot a few Roo's and see how that goes.

Jul 10, 2012
Greg5372 in General Topics