THE STEAK THREAD, served a la Man
Discussion
paua said:
A friend & I buy a whole animal direct from the farmer & have it butchered privately. Nothing turns into a pool of water as you cook, tastes better & the average price works out cheaper per kg than supermarket mince. 
When I worked abroad in Brussels - several of us use to do this - buy a beef carcass, have it butchered up and divi up between us (however we used to buy from what we found out was imported/sourced beef from Argentina) ....... which as we all worked at the British Embassy might not have gone down too well ...... 
Tasted bloody lovely though
seyre1972 said:
paua said:
A friend & I buy a whole animal direct from the farmer & have it butchered privately. Nothing turns into a pool of water as you cook, tastes better & the average price works out cheaper per kg than supermarket mince.
When I worked abroad in Brussels - several of us use to do this - buy a beef carcass, have it butchered up and divi up between us (however we used to buy from what we found out was imported/sourced beef from Argentina) ....... which as we all worked at the British Embassy might not have gone down too well ...... Tasted bloody lovely though
C70R said:
USDA get a lot of stick from some quarters, but the best steak I had in my life (by a comfortable distance) was USDA beef at Bob's in Dallas. Just absolutely sublime.
The butchers I use supply a lot of restaurants and that was the end of a joint they did for me at reduced cost. Edited by C70R on Tuesday 2nd October 16:15
Id love to cook with it regularly but can’t really justify the £65 a kilo,
We're sold our house and the penthouse won't be complete until the end of January so we have to move into a small flat for a couple of months, the big F/F stays in place so the contents have to be eaten.
A Waitrose Cote de Beouf was the first to come out and these were the ingredients for dinner on Sunday.
Sealed in the pan and heading for 12 mins in the oven.
Rested for 6 mins and the first cut.
On the plate with gorgeous chips and mushroom sauce, the courgette ribbons were cooked for a bit too long so ended up as a splodge but the Cote was absolutely delicious.
A Waitrose Cote de Beouf was the first to come out and these were the ingredients for dinner on Sunday.
Sealed in the pan and heading for 12 mins in the oven.
Rested for 6 mins and the first cut.
On the plate with gorgeous chips and mushroom sauce, the courgette ribbons were cooked for a bit too long so ended up as a splodge but the Cote was absolutely delicious.
TeeRev said:
We're sold our house and the penthouse won't be complete until the end of January so we have to move into a small flat for a couple of months, the big F/F stays in place so the contents have to be eaten.
A Waitrose Cote de Beouf was the first to come out and these were the ingredients for dinner on Sunday.
Sealed in the pan and heading for 12 mins in the oven.
Rested for 6 mins and the first cut.
On the plate with gorgeous chips and mushroom sauce, the courgette ribbons were cooked for a bit too long so ended up as a splodge but the Cote was absolutely delicious.
Nice, think this has made my mind up that it's steak for dinner on Saturday.A Waitrose Cote de Beouf was the first to come out and these were the ingredients for dinner on Sunday.
Sealed in the pan and heading for 12 mins in the oven.
Rested for 6 mins and the first cut.
On the plate with gorgeous chips and mushroom sauce, the courgette ribbons were cooked for a bit too long so ended up as a splodge but the Cote was absolutely delicious.
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