What is the best steak English or Irish ?

[Ken W]

what is the best steak English or Irish?

[Mr K]

Originally Posted by Ken W

what is the best steak English or Irish?

A Linda Mccartney one

[Jaymoss]

Japanese

[mrmistoffelees]

Wooden - if you're hunting vampires

[Julian]

The most common one is the Mi if you are in government.

Whatever you can afford.

[smallclone]

Welsh

[TheDaddy]

Poor Ken isn't getting an answer to this question is he

[Jaymoss]

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

[papa smurf]

I'm just shocked that Ken can afford steak

[Ken W]

Originally Posted by Jaymoss

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.

I remember Baxstered and Dewhurst.

I bought 30day hung

[Jaymoss]

Originally Posted by papa smurf

I'm just shocked that Ken can afford steak

Maybe he is deciding where to go with a shotgun hahahaha

[Ken W]

Originally Posted by papa smurf

I'm just shocked that Ken can afford steak

I have not had Steak for years.

[Jaymoss]

Originally Posted by Ken W

I have not had Steak for years.

then if you are going to break the duck make sure you get a good quality steak. Do you have a good butcher near you ?

[pip08456]

Originally Posted by Jaymoss

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

I too was a butcher in early life. I started up in a Family butchers in a village who also had a farm and slaughterhouse (polite name abattoir).

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.