Quote:
Originally Posted by TheDaddy
Poor Ken isn't getting an answer to this question is he  |
The thing is there really is not an answer for what he asked as there are to many variables
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