British BBQ Society Forums

JEC wrote:[quote="
It's the exact opposite for me, my family prefer the less fatty sirloin any day of the week, that's people for you

Just goes to show, we've had both and we prefer the rib, but either beats going without.

As to other joints Top Rump roasts up pretty well from memory but you are right with the two you mention Steve both excellent forpot roasts. When I were a lowly trainee butcher we would batter fat pieces thin to cover dryer joints like top and middle rump so they could be roasted and be sort of self basting. A technique as old as the hills, but frowned upon in modern circles as profiteering by butchers acording to some well known (and richer) folk. In fact in his book Beef John Torrode only has the one recipe for roast beef and that is rib/sirloin on the bone.......

I always loved rib eye as the steak of choice, but the last 3 times I have eaten it out it has been dreadful. The same problem each time, meat is is juicy and delicious and then you find some fibres like a piece of fishing line running through the steak, and I dont mean "a bit chewy" I mean you could not bite through it...to continue with my fishing line analogy reckon I could have caught a conger eel with it.


Has put me right off now, I love the extra fat that gave the flavour but reckon I am going to have to head for Sirloin as Rump whilst tasty is usually in my experience a pound and a half of tastless old milker in this country. Dont understand why I cant have half the weight and twice the quality:(

Beef sadnessistically yours
Tiny

Tiny wrote:I always loved rib eye as the steak of choice, but the last 3 times I have eaten it out it has been dreadful. The same problem each time, meat is is juicy and delicious and then you find some fibres like a piece of fishing line running through the steak, and I dont mean "a bit chewy" I mean you could not bite through it...to continue with my fishing line analogy reckon I could have caught a conger eel with it.


Has put me right off now, I love the extra fat that gave the flavour but reckon I am going to have to head for Sirloin as Rump whilst tasty is usually in my experience a pound and a half of tastless old milker in this country. Dont understand why I cant have half the weight and twice the quality:(

Beef sadnessistically yours
Tiny

Tiny, I've stopped eating steak of any kind when I'm out. It's never as good as you can cook it at home - there's no way even the best chef can run a busy kitchen and pay a steak the attention required.

Well, almost impossible. I heard the other day that at Heston's The Fat Duck they have more chefs than customers. But you pay for it!

As for the quality of the meat, I think that depends where you go. At The Three Acres near Huddersfield they get the steaks from the same farm shop as I go to down the road, so it shouldn't be an issue.

Steve W

I couldn't agree more, shame the 3 acres is a tad far for a quick meal......

We used to have some smashing pure steak bars, but a lot of them were forced to change after the early foot & mouth scares and it's difficult to try to revive something like that.

I celebrated my 40th in the Three Acres.

I had the roast duck.



Cheers for the chat everyone. I'll be sure to take a few pics the next time I do a rib or three.

Steve W

Generally speaking I woud agree - but the steaks at Gaucho or at Goodman in London are pretty damn fine. Mainly because they start with a good quality product - and know how to cook them. Could I do as well or better myself? Sure, but that defeats the point of going out

aris wrote:Generally speaking I woud agree - but the steaks at Gaucho or at Goodman in London are pretty damn fine. Mainly because they start with a good quality product - and know how to cook them. Could I do as well or better myself? Sure, but that defeats the point of going out

But would you pay the asking price for the raw steak in the first place???

It is a restaurant, not a butchery.

aris wrote:It is a restaurant, not a butchery.

Doh
Yes I was aware of that but you stated you could cook a steak as well as them, my point being would you buy steak of that quality bearing in mind it would likely have to be a special order and therefore very expensive.

aris wrote: but the steaks at Gaucho or at Goodman in London are pretty damn fine.

I agree, and there are times when you just cant be bothered to cook or washup. I love Gaucho, but the trouble is I also love the Malbec, so tend to only go once or twice a year...