Photo of your dinner (vol 2)
Discussion
Pferdestarke said:
Dexter Shorthorn cross sirloin reverse seared to circa 55c.
Looks lovely! The yellow fat in the more unusual breeds is interesting isn't it - reminds me of a Jersey we once got half of from a neighbour. The fat rendered beautifully and looked like butter. Retired dairy cows (Holstein Freisian) seem to develop it too but I'm not sure if it's just as tasty - yet to try it. Some foodies raving about it but dairy farmers sell them for a song rather than putting them in their own freezer so I suspect they know something...
Blown2CV said:
looks like a great bit of meat. If it was me I'd be cooking it and resting it a bit longer but personal pref. I can't look at a new york prime rib how they prep it in america for example because I always think a fatty cut can't be served that rare!
This was sirloin, so not fatty in the main muscle just reasonably marbled. The fat you can see around the edges is purely there because i chose not to trim too much as it was so flavoursome. To cook this beyond medium rare (which this is in reality) would be a backward step.
If I’d roasted it in the traditional way then I wouldn’t have achieved the consistency in the loin section that I wanted. That said - the fat would’ve been more palatable.
Best bit of meat I’ve had in ages.
Pferdestarke said:
This was sirloin, so not fatty in the main muscle just reasonably marbled. The fat you can see around the edges is purely there because i chose not to trim too much as it was so flavoursome.
To cook this beyond medium rare (which this is in reality) would be a backward step.
If I’d roasted it in the traditional way then I wouldn’t have achieved the consistency in the loin section that I wanted. That said - the fat would’ve been more palatable.
Best bit of meat I’ve had in ages.
Can I ask where you got the joint from?To cook this beyond medium rare (which this is in reality) would be a backward step.
If I’d roasted it in the traditional way then I wouldn’t have achieved the consistency in the loin section that I wanted. That said - the fat would’ve been more palatable.
Best bit of meat I’ve had in ages.
desolate said:
Pferdestarke said:
This was sirloin, so not fatty in the main muscle just reasonably marbled. The fat you can see around the edges is purely there because i chose not to trim too much as it was so flavoursome.
To cook this beyond medium rare (which this is in reality) would be a backward step.
If I’d roasted it in the traditional way then I wouldn’t have achieved the consistency in the loin section that I wanted. That said - the fat would’ve been more palatable.
Best bit of meat I’ve had in ages.
Can I ask where you got the joint from?To cook this beyond medium rare (which this is in reality) would be a backward step.
If I’d roasted it in the traditional way then I wouldn’t have achieved the consistency in the loin section that I wanted. That said - the fat would’ve been more palatable.
Best bit of meat I’ve had in ages.
Pferdestarke said:
I like the sound of the joke gift card. It actually looks reasonable from the photo but last time I went, with my 3 year old, he told me that he didn’t want to go again as it was horrid!
Honestly, it was fine. Wasn't great, but edible and saved the washing up! The enthusiasm from staff is somewhat to be desired though. Most places you at least get a smile, and I can't imagine salaries are that different.
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