What is the best steak English or Irish ?

Originally Posted by smallclone

Welsh

No that's Welsh lamb.

[smallclone]

Originally Posted by Maggy

No that's Welsh lamb.

No, New Zealand Lamb is the best.

Welsh Black beef is seriously stunning:

https://welshblackboxedbeef.co.uk/

[Taf]

Originally Posted by smallclone

Welsh

I had a Black Beef skirt steak a couple of years ago. Stunning!

[Ms NTL]

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/

[Jaymoss]

Originally Posted by pip08456

BTW Jaymoss, Dewhursts also imported Argetinian meat where they had several cattle ranches, as well as Venezuala. It was owned by the Vesty Group.

Yeah I knew about the Vesty Group but not about the Argentinian beef though. At one point in the small town I live in had 2 Dewhursts and 1 Baxters all within a stones throw of one another and in Coventry city centre there was 2 also then shops in most of the suburbs of Coventry

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

[pip08456]

Originally Posted by Jaymoss

Yeah I knew about the Vesty Group but not about the Argentinian beef though. At one point in the small town I live in had 2 Dewhursts and 1 Baxters all within a stones throw of one another and in Coventry city centre there was 2 also then shops in most of the suburbs of Coventry

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

No but I'd cool at the gib tee-serbs on that el-rig occaisionally.

[Jaymoss]

Originally Posted by pip08456

No but I'd cool at the gib tee-serbs on that el-rig occaisionally.

hahahahaha we called it butchers backslang although there was some poetic licence. Same thing as you hahahaha

[Taf]

Originally Posted by Ms NTL

A lean steak: Bavette[/url]

aka Skirt in the UK, although Morrisons sell Skirt and "Bavette" side-by-side.

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.

[Jaymoss]

Originally Posted by Taf

aka Skirt in the UK, although Morrisons sell Skirt and "Bavette" side-by-side.

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.

Hanger and skirt are both pretty much from the same part of the cow but then to confuse matters you have the flank steak from the hind quarter which is basically just a carry on down the body

[denphone]

Originally Posted by Jaymoss

Hanger and skirt are both pretty much from the same part of the cow but then to confuse matters you have the flank steak from the hind quarter which is basically just a carry on down the body

Skirt is very good when one is making pasties.

[Ms NTL]

Originally Posted by Taf

aka Skirt in the UK, although Morrisons sell Skirt and "Bavette" side-by-side.

Flash-fried or it goes tough, and served with lashing so caramelised shallots.

It is a skirt steak. 3min+3min on high. Morrison's is too thinly butchered, I cannot cook it.

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.

Yes, the "onglet steak" . That's a good one too. Campbells in Scotland do it.

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.

[heero_yuy]

Never over cook decent steak. I use a cast iron griddle pan, 3 minutes a side max.

Shouldn't this thread be in Lifestyle?

[mrmistoffelees]

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 !!

[joglynne]

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!