THE STEAK THREAD, served a la Man
Discussion
Greshamst said:
Very nice! How long are you thinking on each?
Galloway meat has a robust flavour, and as we were cutting and bagging we tried some of the rump, we also insisted that the various visitors and onlookers should try some. Everyone agreed that it already has a very strong beefy flavour and I am now wary of over doing the dry ageing process.Anyway tomorrows event will be the current Mrs Sultana working her magic with one of the fillet ends Chateaubriand style. If the fillet, sirloins, and rib steaks follow the rump in terms of flavour we will be very happy indeed.
Audis5b9 said:
What does the abattoir/ butcher charge to do that?
You have my dream set up with that dry ager! Very nice.
We raise our own beef, lamb, and pork, and it would be impossible without our small local abattoir. Everything is for our own consumption, we have never sold a single sausage. The only motivation is quality of end product. Animal welfare is a welcome byproduct. You will never get quality meat from mistreated animals.You have my dream set up with that dry ager! Very nice.
We can book in a couple of pigs or sheep to be killed on Monday, and collect a load of very skilfully butchered and bagged meat by the end of the week. Herdwick Sheep, Saddleback or Tamworth pigs, and Belted Galloways. Tough hardy breeds which make no commercial sense whatsoever but deliver meat which is a revelation.
Price for the 2 bullocks to be killed, hung for 2 weeks, then butchered into the cuts of our choosing is £340. Less than £1 per kilo of meat in the freezer.
Edited by AlvinSultana on Thursday 29th October 22:23
AlvinSultana said:
We raise our own beef, lamb, and pork, and it would be impossible without our small local abattoir. Everything is for our own consumption, we have never sold a single sausage. The only motivation is quality of end product. Animal welfare is a welcome byproduct. You will never get quality meat from mistreated animals.
We can book in a couple of pigs or sheep to be killed on Monday, and collect a load of very skilfully butchered and bagged meat by the end of the week. Herdwick Sheep, Saddleback or Tamworth pigs, and Belted Galloways. Tough hardy breeds which make no commercial sense whatsoever but deliver meat which is a revelation.
Price for the 2 bullocks to be killed, hung for 2 weeks, then butchered into the cuts of our choosing is £340. Less than £1 per kilo of meat in the freezer.
Completely agree with that ethos.We can book in a couple of pigs or sheep to be killed on Monday, and collect a load of very skilfully butchered and bagged meat by the end of the week. Herdwick Sheep, Saddleback or Tamworth pigs, and Belted Galloways. Tough hardy breeds which make no commercial sense whatsoever but deliver meat which is a revelation.
Price for the 2 bullocks to be killed, hung for 2 weeks, then butchered into the cuts of our choosing is £340. Less than £1 per kilo of meat in the freezer.
Edited by AlvinSultana on Thursday 29th October 22:23
When can I move in!
Very good value.
My first reverse sear steak, Cote de Boeuf from Farmison online butchers.
Superb results, melt in the mouth and simple cooking process. Next will take it a couple of degrees hotter to further render the fat and form a better crust (This was to 54 degrees)
As an avid sous vide user, I have been converted for the fattier cuts to reverse sear and where you want a crust.
Superb results, melt in the mouth and simple cooking process. Next will take it a couple of degrees hotter to further render the fat and form a better crust (This was to 54 degrees)
As an avid sous vide user, I have been converted for the fattier cuts to reverse sear and where you want a crust.
bigandclever said:
Excuse the dumbarse townie question, how much does it cost to grow such beasties?
That depends on how much grazing you have available.Belted Galloways will live happily all year round on relatively poor land. Theoretically you could not spend any money at all.
However we only have a few acres so we do need to add additional feed to their diet. Maybe £500 a year. (for 2 years)
Add the same for vets bills and other sundries and you see how difficult it is to make money farming, especially with non commercial breeds like Galloways.
Audis5b9 said:
My first reverse sear steak, Cote de Boeuf from Farmison online butchers.
Superb results, melt in the mouth and simple cooking process. Next will take it a couple of degrees hotter to further render the fat and form a better crust (This was to 54 degrees)
There’s what seems to me to be a bit of a macho thing that steak needs to be cooked as rare as possible. Personally I think lean cuts like fillet and sirloin are best served rare, whereas fattier (and tastier) cuts like ribeye, cote de boeuf etc are far far better when they are medium-rare to medium and the fat has melted into the meat. Superb results, melt in the mouth and simple cooking process. Next will take it a couple of degrees hotter to further render the fat and form a better crust (This was to 54 degrees)
I was in Geneva with a foodie friend last month and he was determined that we would share the cote de boeuf (at over £60 a head!) and that it should be cooked rare. They cooked it perfectly to his wishes, but it was average at best. He did admit afterwards that I may have a point.
AlvinSultana said:
That depends on how much grazing you have available.
Belted Galloways will live happily all year round on relatively poor land. Theoretically you could not spend any money at all.
However we only have a few acres so we do need to add additional feed to their diet. Maybe £500 a year. (for 2 years)
Add the same for vets bills and other sundries and you see how difficult it is to make money farming, especially with non commercial breeds like Galloways.
I can imagine. Thanks for answering.Belted Galloways will live happily all year round on relatively poor land. Theoretically you could not spend any money at all.
However we only have a few acres so we do need to add additional feed to their diet. Maybe £500 a year. (for 2 years)
Add the same for vets bills and other sundries and you see how difficult it is to make money farming, especially with non commercial breeds like Galloways.
eyebeebe said:
There’s what seems to me to be a bit of a macho thing that steak needs to be cooked as rare as possible. Personally I think lean cuts like fillet and sirloin are best served rare, whereas fattier (and tastier) cuts like ribeye, cote de boeuf etc are far far better when they are medium-rare to medium and the fat has melted into the meat.
I was in Geneva with a foodie friend last month and he was determined that we would share the cote de boeuf (at over £60 a head!) and that it should be cooked rare. They cooked it perfectly to his wishes, but it was average at best. He did admit afterwards that I may have a point.
Cometeky agree. A very rare, marbled ribeye is revolting. You want the fat rendered and buttery. I was in Geneva with a foodie friend last month and he was determined that we would share the cote de boeuf (at over £60 a head!) and that it should be cooked rare. They cooked it perfectly to his wishes, but it was average at best. He did admit afterwards that I may have a point.
Fikket, a different matter. Although I am putting a fillet cut into a beef Wellington tomorrow... Heresy!
Is that 54 degrees then out of the oven? I need to get a thick piece of beef to try and reverse sear but not sure how much heat is gained via searing and resting. I like a rib roast in the low 60s peak temperature so out of the oven high 57 ish, not sure how that translates, I guess the more you sear the edges the more it cooks?
snowman99 said:
Is that 54 degrees then out of the oven? I need to get a thick piece of beef to try and reverse sear but not sure how much heat is gained via searing and resting. I like a rib roast in the low 60s peak temperature so out of the oven high 57 ish, not sure how that translates, I guess the more you sear the edges the more it cooks?
That was to 46 degrees in the oven, then its quickly got up to the desired 54 with searing. Although I would probably take it to 56 next time to allow a better bark to form. 21TonyK said:
Burwood said:
21TonyK said:
Where was that served, Tony? Looks greatOnly meat I ate in two days! Had to pace myself on the fish!
Just saw it's Rick Steins. Def booking that up.
Edited by Burwood on Sunday 1st November 18:06
Burwood said:
didn't got to watergate Bay this year. I'll check it out
Just saw it's Rick Steins. Def booking that up.
We did a couple of nights dinner, bed & breakfast staying at the seafood restuarant. Well worth the money. One night dinner at St Petrocs and one at the seafood restaurant. Plus Rubys bar for drinks before dinner.Just saw it's Rick Steins. Def booking that up.
Edited by Burwood on Sunday 1st November 18:06
All you pay for is booze and apetizers, after that anything on the menu is included.
Only downside is two isn;t long enough. Next time I'd do three with Paul Ainsworths in the middle.
Fortunately, I live close enough that I can do a day trip for lunch.
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