Pork or beef?

[Biggus thingus]

Rare beef with horseradish and dijon mustard just make me salivate

I'd be happy with the pork and apple sauce as well though

[Stuart70]

Silvanus said:

Venison or wild boar, better quality,better taste and actually not at all expensive. I've gone right off pork for lots or reasons (iberico is an exception), really good beef from somewhere like Nepp (or similar) is a real treat. Rarely eat farmed meat these days (definitely no to chicken). Muntjac fillet or roe haunch is delicious or maybe a rack. Most cuts of boar is delicious.

Where are you sourcing your venison / wild boar. Are you living outside the UK?

They sound like good options.

[gmasterfunk]

Immediately made me think of this.

Beef or cow.

https://youtu.be/CYOIbXJTVIc

[thebraketester]

Beef. Pork is probably about 1/3 or the price however so it’s a tough call.

[Evoluzione]

Evoluzione said:

21TonyK said:

Why is this even a question?

It's beef

EOT

Voting says otherwise.

Oooooo, it's swung back the other way, this is more exciting than Eurovision.

I think if I was in a good restaurant that could cook well it would be a close thing as to what I'd order, but if I was somewhere I had doubts about I'd order Pork as it's harder to get wrong.
I've had too many shoe leather beef joints.

[sherman]

Zarco said:

Yorkshires' are a waste of space on my plate.

Where do you store your extra gravy?

[Silvanus]

Stuart70 said:

Silvanus said:

Venison or wild boar, better quality,better taste and actually not at all expensive. I've gone right off pork for lots or reasons (iberico is an exception), really good beef from somewhere like Nepp (or similar) is a real treat. Rarely eat farmed meat these days (definitely no to chicken). Muntjac fillet or roe haunch is delicious or maybe a rack. Most cuts of boar is delicious.

Where are you sourcing your venison / wild boar. Are you living outside the UK?

They sound like good options.

I'm lucky in that I can often get venison and a few other wild meats direct, got myself a nice batch of squirrel saddles for making Caribbean curry. If you don't have a game dealer or butcher that stocks game you can get it from from the wild meat company wildmeat.co.uk or even from Able and Cole. Some of the supermarkets are now stocking British venison, the Aldi haunch steaks are very good, I think they are Scottish red deer

[Bacon Is Proof]

Plenty of muntjac to be had for nought if you have the knowledge to butcher it (I don't).

[FiF]

Both, especially for Christmas lunch, the only meal of the year where it's acceptable, nay definitely desirable, to have a meal centred on roast meat where there are two different roast meats. Plus a side dish which consists of two more roast meats intertwined into a savoury delicious something, even if, as Bob Mortimer would say they are "the cheaper meats."

[Short Grain]

sherman said:

Zarco said:

Yorkshires' are a waste of space on my plate.

Where do you store your extra gravy?

Exactly. Any YP's left over are nice with a bit of jam as well! A well risen YP is a thing of beauty.

[Stuart70]

Silvanus said:

Stuart70 said:

Silvanus said:

Venison or wild boar, better quality,better taste and actually not at all expensive. I've gone right off pork for lots or reasons (iberico is an exception), really good beef from somewhere like Nepp (or similar) is a real treat. Rarely eat farmed meat these days (definitely no to chicken). Muntjac fillet or roe haunch is delicious or maybe a rack. Most cuts of boar is delicious.

Where are you sourcing your venison / wild boar. Are you living outside the UK?

They sound like good options.

I'm lucky in that I can often get venison and a few other wild meats direct, got myself a nice batch of squirrel saddles for making Caribbean curry. If you don't have a game dealer or butcher that stocks game you can get it from from the wild meat company wildmeat.co.uk or even from Able and Cole. Some of the supermarkets are now stocking British venison, the Aldi haunch steaks are very good, I think they are Scottish red deer

Thank you. Ragu di Cinghale is a particular favourite. I will look forward to sourcing the meat!