42oz Tomahawk steak £15 at Morrisons

[Gaz3376]

http://www.standard.co.uk/lifestyle/foodanddrink/h...

Quality might be questionable i guess, but im willing to give it a go.

[Type R Tom]

Gaz3376 said:

http://www.standard.co.uk/lifestyle/foodanddrink/h...

Quality might be questionable i guess, but im willing to give it a go.

Think I might pick one up at the weekend. Might sous vide it or maybe reverse sear.

[soad]

Find a decent butcher.

[Pferdestarke]

What a futile attempt at cashing in on a daft trend. So basically it's a single bone in beef rib renamed to appeal to carnivorous and clueless "blokes".

How that bit of bone adds any succulence or flavour is beyond me.

Still, if my boys bought me one I'd do it proud.

[rb5er]

Sold out by 9am this Morning. Damn I want one.

[rb5er]

Pferdestarke said:

What a futile attempt at cashing in on a daft trend. So basically it's a single bone in beef rib renamed to appeal to carnivorous and clueless "blokes".

How that bit of bone adds any succulence or flavour is beyond me.

Still, if my boys bought me one I'd do it proud.

Its not "renamed". The term tomahawk steak has been around for years and any meat on the bone adds flavour. Whether or not this Morrisons o e iscany good is yet to be determined.

[rupert the dog]

Type R Tom said:

Think I might pick one up at the weekend. Might sous vide it or maybe reverse sear.

Reverse sear??

[Pferdestarke]

rb5er said:

Its not "renamed". The term tomahawk steak has been around for years and any meat on the bone adds flavour. Whether or not this Morrisons o e iscany good is yet to be determined.

Fair enough on the name, but tell me how that bone adds flavour to the meat?

[Rosscow]

Pferdestarke said:

rb5er said:

Its not "renamed". The term tomahawk steak has been around for years and any meat on the bone adds flavour. Whether or not this Morrisons o e iscany good is yet to be determined.

Fair enough on the name, but tell me how that bone adds flavour to the meat?

Everyone knows that any meat on the bone is tastier than meat not on the bone!

[Pferdestarke]

Rosscow said:

Everyone knows that any meat on the bone is tastier than meat not on the bone!

There's a lot of inaccurate information taken as gospel about food and especially meat. Bloody steak for example. Sealing as another.

Again, how does that bit of bone in a rib of beef make it tastier/better/more succulent than if I were to remove it and cook without?

Read what MeatHead has to say about bones here: http://amazingribs.com/tips_and_technique/mythbust...

[shakotan]

rupert the dog said:

Type R Tom said:

Think I might pick one up at the weekend. Might sous vide it or maybe reverse sear.

Reverse sear??

Yes, reverse sear.

[21TonyK]

Don't think I'd have a bag or bath big enough for one on a long bone. Can't see it being a bad thing but it will probably be about 700g meat for £16?

Novelty but not especially good value or anything.

[rb5er]

Indeed novelty more than anything as its a huge bone but for the novelty I bought 2 of them this Morning for a steak-off with friends tomorrow.

Edited by rb5er on Friday 17th June 20:41

[oddman]

I'm a fan of Morrisons meat. It's good quality and they treat their suppliers well.

A friend raises pigs for them and you don't often hear farmers praising supermarkets. Their premium beef is good - better than other supermarket offerings and high street butchers

This review agrees

http://www.theguardian.com/lifeandstyle/2015/nov/0...

[Type R Tom]

I think morrisons meat is the best for choice for a supermarket, nowhere else can you get cheeks and trotters for a start.

[shakotan]

Well, none in stock at my branch, but I did come away with a 330g rib eye the size of my hand.

[castex]

Bone-in always tastes better. I know this because I have eaten my way through the research. Yum!
Arsed about what some random geezer says on the internet.

[ajprice]

Hmmm

[zygalski]

Type R Tom said:

Gaz3376 said:

http://www.standard.co.uk/lifestyle/foodanddrink/h...

Quality might be questionable i guess, but im willing to give it a go.

Might sous vide it or maybe reverse sear.

Rococo-blanching at 41 degrees for 3 weeks would be a better option.

[Djtemeka]

42oz is nothing!

Go to Roehampton in sw London to a Saffa shop called StMarkus meats. You can buy a Texan steak of 2.5-3.5kg.

That's 88-125oz!