All the Hot You Can Handle
As you can see, we don’t mess about with the quality of our meat in Australia. If it’s good, it must be famous. If it’s hard to sell, it just might be famous too.
Here’s a quick quiz…can anyone name the odd meat out, and why? There are two possible answers, kudos to anyone who gets them both.
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Silversides are a fish and the others aren’t.
That lamb one doesn’t start with an S.
OK, I’m reaching 
The odd meat out:
#1 - Corned silverside - the one meat not suitable for grilling.
#2 - Famous steak - The only unprocessed/unadulterad meat on the sign.
How’d I do?
Oh, one more. Assuming it’s pork sausage, pigs are monogastric and cows and sheep are ruminants.
JRPfeff - totally correct, nice work.
William, I’ll give you half right for the steak, nice bit of biology btw.
Snowbug, I don’t know where to start!!!
Neil,
I’m a Robbie McEwen fan, too. Do I get a free trip to the Land of Oz?
Jim
Jim,
Only if you can cycle here, though if you do manage it, I will definitely cook a famous steak for you!
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The steak is the only thing that hasn’t had something “done” to it and the koftas are the only one not sold by the kilo???