{"id":3837,"date":"2015-07-10T18:58:37","date_gmt":"2015-07-10T18:58:37","guid":{"rendered":"http:\/\/www.philippinesentinel.org\/?p=3837"},"modified":"2015-07-10T18:58:37","modified_gmt":"2015-07-10T18:58:37","slug":"are-you-being-served-the-meat-that-you-ordered-by-rio-matro","status":"publish","type":"post","link":"https:\/\/www.philippinesentinel.org\/?p=3837","title":{"rendered":"Are you being served the meat that you ordered? by Rio Matro"},"content":{"rendered":"<p><strong>Having been to various 5-star hotels and first class restaurants \u2014 travelled business class in many places around the globe, I can prudently claim to be a steak connoisseur. I am confident enough to know the various cuts of meat and I can recommend that no tough meat will break your denture if you order rib eye or prime rib on the trolley. <!--more--><\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>In celebration of my granddaughter&#8217;s first Holy Communion last May 24, my children recommended that we have lunch at Outback Jacks in Rouse Hill NSW. Being the steak lover that I am, I placed an order for eye fillet. I chose 180 grams, thinking that what they call &#8220;Boss Cocky Cut \u2014 250 grams was a bit too much for me. <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<table border=\"0\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td width=\"386\" height=\"0\"><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>But lo and behold! The steak came and I knew right away that it was NOT what I ordered. When asked, the food attendant checked with the chef who insisted that it was their eye fillet. From the looks of it, I knew it was probably rump steak \u2014 a much cheaper cut. Worse, the meat was much less than 180 grams. With a diameter of no more than 2<sup>1\/2<\/sup> inches, the circular cut meat was probably a little over 100 grams.<\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>For the benefit of our readers, pictured left is Prime Rib Steak, cooked medium rare. It is usually served on the trolley by 5-star hotels and sliced in front of the diner. <\/strong><\/p>\n<p><strong> <\/strong><br \/>\n<strong>Notice the shape pink colour and juicy appearance plus the inner fat that suggests tender beef. <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Having been to various 5-star hotels and first class restaurants \u2014 travelled business class in many places around the globe, I can prudently claim to be a steak connoisseur. I am confident enough to know the various cuts of meat and I can recommend that no tough meat will break your denture if you order [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[15,30],"tags":[],"_links":{"self":[{"href":"https:\/\/www.philippinesentinel.org\/index.php?rest_route=\/wp\/v2\/posts\/3837"}],"collection":[{"href":"https:\/\/www.philippinesentinel.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.philippinesentinel.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.philippinesentinel.org\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.philippinesentinel.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3837"}],"version-history":[{"count":0,"href":"https:\/\/www.philippinesentinel.org\/index.php?rest_route=\/wp\/v2\/posts\/3837\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.philippinesentinel.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.philippinesentinel.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.philippinesentinel.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}