Cutting through the beef: Aussie shopper's meaty experiment reveals clear winner!
- Replies 16
When it comes to purchasing meat, Australians have long debated whether supermarkets or local butchers provide the best quality and value.
It's a question that impacts not only our wallets but also our taste buds and culinary experiences.
Matt West, an Aussie shopper, decided to put this question to the test with a simple experiment that delivered a very clear winner.
West compared 500g of grass-fed beef from a major supermarket chain, Woolworths, priced at $11, with the same amount from his local butcher, which cost $8.50.
‘The price alone in my opinion makes it worth it,’ West stated in a video.
‘They are both premium mince, both grass-fed, so technically on the same playing field.’
However, the real test came when West cooked both meats.
‘I was really surprised by how much water came out of the mince,’ he said.
‘I also wanted to see their weight once cooked, and the supermarket one came in at 371g.’
West then proceeded to replicate the procedure using meat purchased from the butcher.
‘The butcher's mince had way less water—I couldn't believe the difference between the two,' he shared.
‘The butcher's mince came in at 417g—46g more than the supermarket.’
Considering the cost and weight, West made his choice.
‘In my opinion—get down to the butcher! You're going to save more money, get more beef for your buck, and you can support a local business,’ he suggested.
It's important to note that supermarket meats are often packaged in a way that retains moisture, which can account for the water released during cooking.
While this isn't necessarily a sign of lower quality, it does mean you might be getting less meat than you paid for once it's cooked.
If any issues arise with purchases, including meat mince, customers can address their concerns with the customer satisfaction teams available at all major supermarkets.
Australian shoppers who saw West’s video shared their mixed experiences, with some finding their local butchers to be more expensive, while others have been disappointed with the quality of meat from butchers compared to supermarkets.
‘Every butcher near me is so expensive, though,’ one commenter lamented.
‘I bought scotch fillet from two butchers and it was rubbish compared to the supermarket,’ another shared.
‘I really thought the butcher was for rich people, so I will definitely try this myself!’ a third replied.
‘We switched to the local butcher a few months back. Better meat, and we no longer throw out meat that goes off,’ another shopper said.
You can watch West’s full video here:
From scrutinising meat selection strategies to contemplating the broader implications of our food choices, the topic of meat consumption continues to pique interest.
As consumers like Matt West meticulously assess their options between supermarket shelves and local butchers, a parallel conversation emerges within the agricultural sector.
This call for change prompts reflection on the interconnectedness of our food systems and the impacts of our consumption habits.
Have you had experiences that align with Matt West's findings? Do you prefer the butcher or the supermarket for your meat purchases? Share your thoughts and tips in the comments below!
It's a question that impacts not only our wallets but also our taste buds and culinary experiences.
Matt West, an Aussie shopper, decided to put this question to the test with a simple experiment that delivered a very clear winner.
West compared 500g of grass-fed beef from a major supermarket chain, Woolworths, priced at $11, with the same amount from his local butcher, which cost $8.50.
‘The price alone in my opinion makes it worth it,’ West stated in a video.
‘They are both premium mince, both grass-fed, so technically on the same playing field.’
Matt West performed a comparative examination between grass-fed beef purchased from Woolworths and butcher shop. Credits: Tiktok / Road to Aesthetics
However, the real test came when West cooked both meats.
‘I was really surprised by how much water came out of the mince,’ he said.
‘I also wanted to see their weight once cooked, and the supermarket one came in at 371g.’
West then proceeded to replicate the procedure using meat purchased from the butcher.
‘The butcher's mince had way less water—I couldn't believe the difference between the two,' he shared.
‘The butcher's mince came in at 417g—46g more than the supermarket.’
Considering the cost and weight, West made his choice.
‘In my opinion—get down to the butcher! You're going to save more money, get more beef for your buck, and you can support a local business,’ he suggested.
It's important to note that supermarket meats are often packaged in a way that retains moisture, which can account for the water released during cooking.
While this isn't necessarily a sign of lower quality, it does mean you might be getting less meat than you paid for once it's cooked.
If any issues arise with purchases, including meat mince, customers can address their concerns with the customer satisfaction teams available at all major supermarkets.
Australian shoppers who saw West’s video shared their mixed experiences, with some finding their local butchers to be more expensive, while others have been disappointed with the quality of meat from butchers compared to supermarkets.
‘Every butcher near me is so expensive, though,’ one commenter lamented.
‘I bought scotch fillet from two butchers and it was rubbish compared to the supermarket,’ another shared.
‘I really thought the butcher was for rich people, so I will definitely try this myself!’ a third replied.
‘We switched to the local butcher a few months back. Better meat, and we no longer throw out meat that goes off,’ another shopper said.
You can watch West’s full video here:
From scrutinising meat selection strategies to contemplating the broader implications of our food choices, the topic of meat consumption continues to pique interest.
As consumers like Matt West meticulously assess their options between supermarket shelves and local butchers, a parallel conversation emerges within the agricultural sector.
This call for change prompts reflection on the interconnectedness of our food systems and the impacts of our consumption habits.
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