Would you like a side of meat with your fat?

One interesting (and by interesting, I am trying to sound well cultured, but really, I mean annoying) thing about buying meat in Japan is that it's a different cut and quality to that in Australia.

For example, you just can't get steak. Well, not a nice thick slab anyway. It's like a limp paddy of a steak.

Also most meat available is sliced super thin, like pastrami. I don't mind this, I quite like the consistency, but it just doesn't have that same "I'd kill someone for a piece of meat" taste. Which, may be a good thing in regards to the prevention of high crime rates.

For one thing, all the meats come with a crapload of fat. Now, if it's marbled and good quality it can taste divine. But, supermarket marbled meat is basically white with fat, and normal cuts just have excessive amounts around the edges.

Case in point the picture below.

Surprisingly, there is quite a lot of Aussie beef available here, so I buy it when I can. But weirdly, it's the same stringy meat. And, dammit, it just isn't as juicy... What did you do to the juices Japan?!? I demand an answer!

Meat rant officially OVER. Yes, I'm really that talented I've managed to write a whole essay on meat. Send the Manbooker prizes my way, thanks! And maybe a tray of meat ala "first prize for winners of trivia/bingo at the pub/RSL".