Discussion in 'General Chat' started by la gran siete, Jun 29, 2005.
expensive but for an occasional treat cannot be ebaten
I assume that you meant to say that "it cannot be eaten"
aberdeen angus is the best beef
yes but only when reared in the right conditions
Not that I'm in any way biased;
:grin: :grin: :grin:
Well for a start.. It doesnt matter where the beef comes from, what breed it is, its all down to how long its been hung for.. Trust me I am a butcher of 12 years... and Im know everything there is to know about meat.
If you go into your local butchers shop ask for a joint of sirlion and get the butcher to wrap it over but not to tight.. Needs to breathe.. Then ask him if its ok to have it hung for a few weeks in his fridge.. If he says "yes" then in 2 weeks time you will go back and get your sirloin..
The joint of sirloin will be dark, green in places, sticky and have a strong but not over powering smell.. This then should be took home and cooked for say, if you have a 2lb joint of sirloin, about 4 hours on a real low light in the oven .. Gas mark 2-3 is best.. It has to be cooked with out washing or trimming off any dark green crap.. after cooking leave it too rest for 10-20 minutes and proceed to slice or whatever you want to do with it..
Rule of thumb. If you go to the butchers shop or supermarket look for a piece of beef that has a green ring around the edge of the joint.. This is called "the ring of confidence" Buy that piece, not a bright red one..
Steaks have to have white fat marble running through it.. This means it is going to be a good grilled steak.. Always grill for long time not to rush it..
Ask me any question about meat and I will try to help you.
superb, thanks for that
man this is making me hungry
Np.. You have to trust me.. This is the way to have a VERY tasty joint.. Ask you local butcher for more info..
Glad I i was of some help
Not sure I could eat a steak with green crap on it.
Anyway, I always thought that Kobe Beef was renowned to be the best in the world? Cattle fed on beer and given regular massages to ensure their beef is as tender as possible.
5 years ago this thread would have been shot down with BSE in moments - all hail British beef.
EDIT: That last line of mine reminds me of a Green Jelly song...
One of the few things that I miss about living in Newcastle is buying my meat from the butchers in the Green Market. Although many of the butchers there were average, some were very good and a couple superb.
Where I live now is a gastronomic oasis where people are expected to eat cardboard masquerading as meat. Unfortunately as the vast majority don't seem to care what they eat and the blander the meat the better, I can't see this situation changing.
The one bright spot is that Packington Pork Farm where they raise and sell organic free range pork is only a few miles from where we live.
Hanging the meat on the bone certainly does improve the flavour and tenderness of the meat.
But Black Angus steers, pasture feed and then hung is about as good as it gets.
I admit I'm biased when it comes to beef .Having spent 4 weeks in Argie and eating steaks virtually every day and being thoroughly impressed with the taste , tenderness and the price( cheap!) and then coming back here and seeing all the tough leatherlike rubbish( including Argie) that passes for beef and wondering why oh why in this a country with all the pasture and the breed of cattle do we put up with it. What in Gods name is up with us? Beef should be SOLD in prime condition or at least we SHOULD be advised by vendors what to do with it.
What IS that stuff that is sold in supermarkets anyway? That is, what breed of cattle? I'm guessing Freesian myself - milk cattle.They got to do something with the bullocks - feed ignorant people like me and you( I dont mean to be insulting !).
As in many walks of life we need to be educated and I thank droolinggimp for making a start. I shall now go to my local purveyor of bovine supplies ( who claims to supply the Queen) to see what he has to say.
I must admit. The meat today that we sell as a whole isnt very good.. Every now and then we do get some good cuts in but its all down to luck.
Last night for example. I finished work and purchased 2 T-bones for me and the lady from where I work. Even though I know alot about meat and how to cook it these t-bones were below par. You get the best of both worlds with a TB, fillet and sirloin. The steak was bright red and lean 6mm of outer fat. Cooked it and it was crap.. (we only had a few Tb`s in yesterday so I didnt have much choice of what to select..
In future I will cut a few steaks and leave them in the fridge at home for a few days. Helps mature them, but not as much as leaving them to hang.. You will eventually get a better tasting steak.
Just remember.. A bright red, no fat joint/steak is not the best. Go for somthing with marble fat (looks like viens running through it) and dark..
We had a whole case of sirloin a few weeks ago that was VERY dark. we are not allowed to sell it due to the fact most people only buy red meat. We had to give it to the staff canteen. The day after we had it on the menu 77p per slice.a good inch thick.. I had 3 It was one of the best steaks i have ever had... Tender throigh out and full of taste..
There has been a few times we get meat we cant sell and get it ready for the canteen but forget about it and leave it in our fridge in the butchery.. . aweek or two later we notcie it and its honks, black, slimy etc.. We take it up to cnateen and say.. "look its fine there nothing wrong with it" thye cook it with the expression "you gonna kill us all" Next day.. nohting but compliments from staff... and tye dont even know what state the meat was in
Personally i tend to blame supermarkets and consumers - the latter for being ignorant and the former for being cynical and just wanting fast turnover. I spoke to a master butcher some years ago and he told me of his frustration with customers who claimed his beef had " too much fat " and was too dark. This guy was a very proud Yorkshireman who knew his trade( he also sold a fair amount of game). Expensive but the quality of his meat was excellent.Eventually he moved back up north.
Not sure I'd want slimy beef though
I've just finished reading "The River Cottage Meat Book" by Hugh Fearnly Whitingstall, I picked it up for £10 marked down from £25 in WH Smiths last week.
If you're interested in eating and cooking meat then I can recomend it.
Its fair to say he's not a fan of supermarket meat.
Nor should anyone be
Hugh opened the field kitchen here a while ago. Nice chap. As was Gorden Ramsey, nice write-up in the Saturday Times for us as well the other week
Apparently if you want decent organic meat, you should be prepared to pay x2 the price you pay in the supermarket.
It's somewhat ecologically insensitive to buy beef from third world countries, that we can produce just as easily here. Just think how many gallons of fuel have to be burned in order to ship a couple of cows over here.
We should be shopping for locally produced food, rather than exploiting poor farmers and polluting the atmosphere whlie we do it!
(Besides, I try not to buy anything from Argentina: they still whinge about the Falklands. They're on my 'boycott' list, along with Israel, Nestlé and anything with a picture of a celebrity on it).
I like a nice cut of venison myself... slightly 'gamier' flavour... lower in fat, higher in taste...
It can be a bit 'deer' though.
I'll get my coat.
Don't forget Canada. Seal clubbing Idiots!!!
Well if someone came alomg and took two islands that hithertoo belonged to you ( even if it was over 150m years ago)you'd "whinge" especailly if you lost over 2000 young lives in trying to recapture them.Anyway putting that to onne side most argies dont whinge about that because they have more important thing that concern them.
Argentina is not third world country as it has massive resources.What it suffers from is maladministration and corruption.
I would happily buy British beef if it was of sufficiently good quality but much of it is cr#p
YYEEEEEEEEEEEEEEs! needs to be well huing asa well though!
No worries... I'm pretty well-hung...
I won't get into a Falklands argument (although I'll still boycott Argentinian goods).
However, this site seems to agree that Argentina is indeed a third world country:
Last time I looked at a list like this, Italy and Ireland were in the 'second world' catagory, but that was about 15 years ago. They've moved up a league! Well done!
Separate names with a comma.