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What is the best steak English or Irish ?
what is the best steak English or Irish?
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Japanese
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Wooden - if you're hunting vampires
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The most common one is the Mi if you are in government.
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Whatever you can afford.
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Welsh
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Poor Ken isn't getting an answer to this question is he :)
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I was a butcher in my youth and worked for Baxters who were then bought out by Dewhurst (remember them?) and we worked only will sides of English beef whole pigs and Lambs. The quality was mint properly prepared and the beef hung and so on. A couple of jobs down the line I worked for a company called Roberts who although was a proper butchers shop it was down market and a lot cheaper than the likes of Dewhursts. They primarily bought in vacuum packed beef from Ireland and it simply was not as good as what Dewhurst sold So a real answer to the question is one of quality. Buy either from a quality butcher that hangs the sides, butchers the beef themselves and you will get a vastly superior steak than if you shop at Asda. Sad thing is finding a real traditional butcher that still works this way is not easy. We do have 2 in my town one is tiny and sells the best home made pies and the other Frank Parkers sells the best meat you could ever possibly find but it is not cheap. Donald Russels is an excellent online butcher but again you pay the price I said Japanese because of Wagyu but UK it has to be Aberdeen Angus due to the marbling fat but that is of course Scottish |
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I'm just shocked that Ken can afford steak
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I bought 30day hung |
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I learned all the cuts, presntaion, making pressed meats etc, drippning, buying on the hoof at the market and slaughtering. All by 21. When Walter (the owner) retired I went on to work for Spar, Safeways, Dewhursts and Mace. I could tell you some tales about the meat you get in supermarkets, suffice to say I won't buy any meat from there. It is not where the steak comes from that should be the deciding factor. The best steak always have some marbling of fat in them, that gives them the tenderness and flavour. Unfortunately the demand for lean meat has taken all that away. BTW Jaymoss, Dewhursts also imported Argetinian meat where they had several cattle ranches, as well as Venezuala. It was owned by the Vesty Group. |
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No, New Zealand Lamb is the best. Welsh Black beef is seriously stunning: https://welshblackboxedbeef.co.uk/ |
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A lean steak: Bavette (Whole foods, Amazon)
https://www.amazon.co.uk/Whole-Foods...ps%2C60&sr=8-2 Inexpensive, very tender. I use a thermometer probe 60C internal temperature (£10 at Amazon) for medium rare on the gas BBQ. Fillet has no taste and expensive. Angus T-bone are very good. Cote de Boef is excellent (again I use the Probe), only £15 a kilo, here https://berkshiremeattraders.co.uk/p...cote-de-boeuf/ |
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I actually went to the Butchers School Dewhurst run in Northampton with accredited qualification from the Institute of Meat. I too worked in supermarkets with their dyed bright red beef. Thankfully they do not seem to do that anymore. I also worked in a bacon factory for 2 weeks that was a horried place haha. At Roberts the cheap shop we used to sell half a chicken with a joint of rolled shoulder pork cheap but the chickens were frozen and we had to cut them on the band saw. I hated that job, we used to quarter them on it too. Scary I can tell ya I loved working on quarters cutting into primals, all the names you do not tend to hear any more like Clod and Sticking, Jacobs ladder, Chine rib and jewish undercut hahaha Did you talk the backslang too?? hahaha memories |
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Flash-fried or it goes tough, and served with lashing so caramelised shallots. I'm just hoping that no TV chef doesn't start singing its praises, causing a huge price hike. There is another Skirt called "internal hanger" that picks up flavour from the heart, liver and kidneys. It's very rarely found in any butchers, but it can be preordered. |
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I like 30 day aged rib-eye, cooked medium on a cast-iron skillet then rest for 10 minutes in a warm oven, whilst SWMBO prefers 30 day aged fillet, cooked rare (30 seconds, flip, 30 seconds, flip & turn 90 degrees, 30 seconds, seal the edges in around 30 seconds, then rest in the warm oven for 5 minutes.
Served with thick cut chips for me, thin cut for the boss, with sautéed mushrooms, and Bernaise Sauce for her and either Peppercorn or Diane sauce for me. |
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Never over cook decent steak. I use a cast iron griddle pan, 3 minutes a side max.
Shouldn't this thread be in Lifestyle? |
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Ribeye, medium rare
T-Bone, rare Fillet, blue All dry aged, and served with either bone marrow or bernaise I want to go to the whippet inn now !! |
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With the price of any steak these days it could also go in the Cost of Living thread.
On a personal level, my Grandmother used to get the cheapest cuts of meat and slow cooked the most delicious tender stews you could ever dream of. I have always done the same and saw some oxtail in my local butchers last week, I know it's not steak but I very nearly decided to become a veretarian when I saw the price! |
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As to English or Irish: Aberdeen Angus, properly aged, is produced in both Ireland and England and there is no difference to my palate. |
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English or Irish ?
Neither, I like Scottish (Aberdeen Angus). :) |
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So ?
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S’pose. Depends on how you interpret Ken’s question. |
I would say Irish :)
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I like my steak blue. Rump is my favourite cut with some nice fat. I hold the fat to a hot, heavy pan to crisp up and render out then just sear it off. If it doesn't bray when you stick the fork in it's overdone.
Often I'll just season it, salt and pepper and serve with a chuck of lemon to squeeze the juice over the steak. But I do like spicy seasoning too. |
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I can get away with Sirloin & Ribeye at rare but it's a push. |
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I ate steak tartare for years. I love sushi. After getting e-coli 3 times from steak tartare and once from sushi .....each costing me a week in the hospital, with most antibiotics not working.... |
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Any decent steak, lightly dusted with McCormick Montreal Steak Seasoning (not the imitation cheap knock offs), then grilled in the Ninja Foodi Grill, with the thermometer in. It gets them exactly how I like them but cooks them really well too.
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I marinade my steak in Maggi/Garlic Paste/Lemon Juice/Oil.
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Not surprisingly, I apply some science… season with salt, pepper and garlic powder, vacuum seal in a bag and sous vide cook at 50 degrees for 2-3 hours. Take out of the bag, dry the meat and spread a very thin layer of mayonnaise on both side. I them sear in a scorching how cast iron pan and blowtorch.
Perfect rare steak every time |
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Medium really ruins steak (or lamb). And cuts like feather would be like leather if cooked that much.
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In my day, there were no Indian restaurants on that strip. There was the Taj on Plac Konstytuci, run as a money laundering operation by a Singaporean and his Polish business partner (they built PCs for export to Belarus using Singapore parts). They became good friends of mine and I brought Okra & Coriander to them from The UK when they were unavailable in Warsaw. Don't know what happened to that restaurant. He also opened a Thai restaurant in Stare Miasto. |
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I wouldnt touch supermarket steak wiuth a barge pole.
Some of the best steak I've had was in France from local Salers cows. I do like a good blue cheese sauce on the top. |
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Blue cheese spoils anything. Good steak really doesn't need any sauce.
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I like peppercorn sauce (goes well with guinea fowl too) but what I said was that good steak doesn't need it. It is good for dipping the chips. But I refuse to move on the blue cheese. I don't like some over matured cheddars where these is a hint of blue veining, it taints the whole cheese.
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I attended hospital there for dealing with eating too much steak, chicken livers and rye bread! Good if you're on expenses for Jeff's! ---------- Post added at 17:28 ---------- Previous post was at 17:27 ---------- Quote:
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Fillet steak medium rare with two duck eggs on top.
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Totally spoiling a good steak. |
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