Steak - where to buy the proper stuff ?
Discussion
I've never been 'into' food but recently went to a resturant in Germany and had an steak which I had to cook myself on a hot stone.
OMFG - it was gorgeous and melted in my mouth.
It was allegedly Argentinian beef.
Now my local butcher is supposed to be good but his steak tastes nothing like this and it wasn't due to seasoning or cooking as there was none and I cooked it myself.
So where can you buy the best steak from ?
Cheers
OMFG - it was gorgeous and melted in my mouth.
It was allegedly Argentinian beef.
Now my local butcher is supposed to be good but his steak tastes nothing like this and it wasn't due to seasoning or cooking as there was none and I cooked it myself.
So where can you buy the best steak from ?
Cheers
did you get a discount for going to a restaurant and cooking your own food?
seems odd you pay for somone else to make your dinner than cook it yourself.
actually, feel free to pop around to the all new DG restaurant, we have a new approach where you bring your own food and drinks (plus enough for us) cook it in our kitchen, serve us, then pay us upon leaving (after washing up and tidying all the dishes away).
seems odd you pay for somone else to make your dinner than cook it yourself.
actually, feel free to pop around to the all new DG restaurant, we have a new approach where you bring your own food and drinks (plus enough for us) cook it in our kitchen, serve us, then pay us upon leaving (after washing up and tidying all the dishes away).
Wagyu is the best but the cost for most is prohibitive.
We had a Wagyu Sirloin for Boxing Day last year and that was a £600 joint of meat, had we paid Harrods prices.
Argentinian beef is held in such regard due to the grass that grows on the plains of Argentina rather than the massage process and beer finish that the Wagyu go through.
We had a Wagyu Sirloin for Boxing Day last year and that was a £600 joint of meat, had we paid Harrods prices.
Argentinian beef is held in such regard due to the grass that grows on the plains of Argentina rather than the massage process and beer finish that the Wagyu go through.
grumbledoak said:
Oh thank god for that.Sitting here in an open office, I clicked on that link with one eye shut !
It was probably that good because it had just the right amount of marbling through the middle (fat) - its the fat that gives much of the flavour of a good steak.
Have a look online and read about different methods of cooking steaks. I'm pretty convinced that preparation and seasoning are much more important than the quality of the beef.
Have a look online and read about different methods of cooking steaks. I'm pretty convinced that preparation and seasoning are much more important than the quality of the beef.
DucatiGary said:
did you get a discount for going to a restaurant and cooking your own food?
seems odd you pay for somone else to make your dinner than cook it yourself.
actually, feel free to pop around to the all new DG restaurant, we have a new approach where you bring your own food and drinks (plus enough for us) cook it in our kitchen, serve us, then pay us upon leaving (after washing up and tidying all the dishes away).
I know I couldn't believe they wanted 22 Euros for a piece of raw meat and a hot stone.seems odd you pay for somone else to make your dinner than cook it yourself.
actually, feel free to pop around to the all new DG restaurant, we have a new approach where you bring your own food and drinks (plus enough for us) cook it in our kitchen, serve us, then pay us upon leaving (after washing up and tidying all the dishes away).
But we all went back the next night for the same again !
Barreti said:
grumbledoak said:
Oh thank god for that.Sitting here in an open office, I clicked on that link with one eye shut !
They're just down the road from me, supply a LOT of restaurants. Haven't tried their steaks yet, but the rest of their meat is divine.
If you're after something a little different...
http://www.osgrow.co.uk/
Check out the meat products page:
http://www.osgrow.co.uk/?document=3
http://www.osgrow.co.uk/
Check out the meat products page:
http://www.osgrow.co.uk/?document=3
Parrot of Doom said:
I'm pretty convinced that preparation and seasoning are much more important than the quality of the beef.
A good cook can make something of the most disappointing cut, but a fillet steak, oiled, salted, briefly cooked in a very hot pan and served rare will leave you in no doubt about the quality of the meat. There's nowhere to hide, and if the beef is the best it will be very, very good. 
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