On Australian hotel room service , my wife asked a beefsteak and drinks of children , because of the suitable size for her. In store I could not buy the beefs because of too big nevertheless it was in very low price compared with that in Japan. One day when my wife bought beefs in low price in Japan, and asked the meat-store
"Are these imported beefs like Australian beefs or Kansas beefs?". He answered
"NO". Then, she asked
"Are these really Japanese beefs, then?". He said
"NO" again.
She had a query face
"What is this at all?".
He said
" This is a National produced beef".
She disbelieved
"What is a different between a Japanese beef and a National produced beef".
He said
"Price and taste"
with a smile, and
"A Japanese beef means KOBE,TAJIMA, MATUZAKA and HIDA beefs, on the other hand a national produced beef means the others. Japanese beefs are made from a excellent cattle with drinking beers and no sports in hot steam bath."
Both non pregnancy cows and weak bulls are sold in usual, but this is inversely idea.

I think young chicken and lamb are delicious but pitiable and a little poor.
If I am chicken, I choose old weak cock. If I am cattle, I choose to be luxurious beef with beer than poor stiff beef. In Australian restaurant I choose fish better than beef in first time because of stiff beefs. However, my family chose beef and tasted very delicious. They said
"Very good taste!"
I wondered it is true tender for them. They have good time in tasting Australian beefs. I refused beefs but at last I was recommended a piece of beef after several times in restaurant, I tried one time and found my choice was no good. I had a mistake choice about Australian beef.

At last I choose beef in a last day of Australia. But on that beef it was stiff and no good. I realized there is both a Australian beef and a National produced beef in Australia. At the same time on the contrary my family chose fishes better than beefs.

I like fishes like prawns and crabs . Crustacean are usually roasted or boiled in a pottery casserole . In the thick soup an extract of flavor was mixed with white rice and black seaweed in Japan. I took good taste with a pair of chopsticks. Morton bay bugs and very big mud crabs in Australia are steamed and tasted with special soup. I cold not use hammer and forks very well , but I chopped the crabs by hand.
I feel very wild and being baby. It was no thick soup but the claws are very deep taste and delicious.
I wondered that this big old crab was grown up with drinking wines.