THE STEAK THREAD, served a la Man

[Ridealong]

21TonyK said:

Unfortunately though, this does mean its no guarantee of quality. Often "Wagyu" is so far from the real stuff its no better than any other decent steak. Pretty sure in Aus the wagyu is pure bred but in the States its definitely a cross.

This is why you see Wagyu burgers etc in Aldi et all.

You are right about quality as most of the Wagyu burgers on sale in places like Aldi and Iceland are from Ireland and New Zealand, that is why the price is so low.

But if they advertise/state the word steak as in Wagyu steak burger, the meat should be from a Wagyu steak that has been minced, if they state just Wagyu burger then the meat is usually from various cuts/trimmings of the Wagyu meat and then minced.

[21TonyK]

Ridealong said:

SpeckledJim said:

Prompted by this post, I've just learned that beef can still be wagyu if grown outside Japan. I thought it was specifically a Japanese thing.

Every day's a school day.

If the cattle is bred/raised in Japan it's is Kobe, if bred/raised outside of Japan usually in Australia it is called Wagyu, which I first saw it on sale in Harrods.

Wagyu is a collective name covering the various breeds of beef cattle in Japan, one of which is synonymous with Kobe. There are others but thats just the name most people are familiar with.

[thebraketester]

Some of the high end proper Wagyu is so full of fat rather than muscle, it’s a wonder how the cow ever stood up.

[anonymous-user]

Ridealong said:

You are right about quality as most of the Wagyu burgers on sale in places like Aldi and Iceland are from Ireland and New Zealand, that is why the price is so low.

a lot is frozen and thawed so looses texture and taste.

[Ridealong]

21TonyK said:

Wagyu is a collective name covering the various breeds of beef cattle in Japan, one of which is synonymous with Kobe. There are others but thats just the name most people are familiar with.

I would have thought "Kobe Beef" has a PDO status or is that only European thing? And Wagyu is a version of the cattle, but not bred/raised in Japan.

[21TonyK]

Ridealong said:

I would have thought "Kobe Beef" has a PDO status or is that only European thing? And Wagyu is a version of the cattle, but not bred/raised in Japan.

PDO is exactly that, European. Kobe is a city in Japan and the name used to describe beef cattle raised in the surrounding prefecture. There are three others and combined they are known as Wagyu beef.

If something is described as Kobe its being very specific to breed and region.

https://en.wikipedia.org/wiki/Wagyu

[peter tdci]

Ridealong said:

AFAIK Porterhouse is the American/Australian word for Sirloin.

In Australia yes, but I think that Porterhouse in the US is a variant of a T-bone - i.e. bone in.

[craigjm]

peter tdci said:

Ridealong said:

AFAIK Porterhouse is the American/Australian word for Sirloin.

In Australia yes, but I think that Porterhouse in the US is a variant of a T-bone - i.e. bone in.

A porterhouse steak is a variant of T bone regardless. It is just cut further back so has more fillet than the T bone which being further forward has less.

[Halb]

Thesprucegoose said:

a lot is frozen and thawed so looses texture and taste.

to enjoy a kobe, one needs to go to Japan?
Do steaks ever get transported as cold? Not frozen?

[anonymous-user]

Halb said:

to enjoy a kobe, one needs to go to Japan?
Do steaks ever get transported as cold? Not frozen?

yes, but at 500 a kilo is it worth it,Probably get it served in uk via airfreight but an increased price. i would try blue grey or dexter in uk.

'wagyu' also means the bull, a lot of wagyu labelled beef is half breed, but it is popular nowadays but as i posted earlier an old dairy cow steak is tastier.

Edited by Thesprucegoose on Saturday 16th February 18:52

[illmonkey]

PSA: M&S are selling half price steak. 2 of these and peppercorn sauce for £5, very good steak for the money.

[illmonkey]

Ok, I had both...

[Ridealong]

Rib of Beef or Cote De Boeuf.

[thebraketester]

Lovely... where did you get it from?

[Ridealong]

thebraketester said:

Lovely... where did you get it from?

Waitrose.

[ashleyman]

I made this. Just a supermarket fillet (I think) so nothing special. Rubbed and left in the fridge for 4 hours, left to rest for half hour and then put in the oven until internal temperature was 80 ish. Then seared in a pan with canola oil, rosemary, thyme, garlic and butter. Served with rosemary chips.

Nothing special but enjoyed it.



Have any of you ever watched Guga Foods on YouTube, man is a master and I've got a few BBQ ideas for summer.

Edited by ashleyman on Tuesday 26th March 00:11

[Fane]

^^ That looks lovely. How did you do the Rosemary chips? Mine seem to only ever taste of, well, chips.

[ashleyman]

Fane said:

^^ That looks lovely. How did you do the Rosemary chips? Mine seem to only ever taste of, well, chips.

Thank you. I've only recently started cooking but am enjoying it.

For my chips, I cut potatoes like normal but instead of coating them in your standard cooking oil I fry the rosemary in the oil with some butter first, then roll the chips in the already fried oil and stick them in the oven. You don't get a lot of rosemary taste this way but you can tell it's there. I'm going to try dried rosemary next time to try and give them more flavour.

[Ridealong]

This week (28th March to 03rd April) at Lidl.
21 Day Matured Dry-Aged, British Beef Côte De Boeuf, 400-500g, £16.99/kg,

[tedmus]

Ridealong said:

This week (28th March to 03rd April) at Lidl.
21 Day Matured Dry-Aged, British Beef Côte De Boeuf, 400-500g, £16.99/kg,

Picked a couple of these up yesterday for tonight, smallish ones about £8 each.