Alternative needed from the absolute crap of stuff.co.nz
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@dogmeat said in Alternative needed from the absolute crap of stuff.co.nz:
@mokey Sorry I wouldn't care if I never ate another eye fillet steak in my life.
Nice cut of meat - good for tartare but lacks flavour. I prefer to roast a big piece of meat and then slice it into steaks but if I was to cook a steak it would be well seasoned ribeye (scotch fillet) red hot pan 4 mins one side 3 minutes the other 2 minutes resting. sauté some mushrooms with garlic and finely sliced shallot add a tablespoon of oyster sauce and a teaspoon of XO - serve with a Gran Reserva Tempranillo - you wont want eye fillet ever again
So who’s planning on stopping at their local ‘C untDown’ and picking up some bacon and steak tonight?
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@virgil said in Alternative needed from the absolute crap of stuff.co.nz:
So who’s planning on stopping at their local ‘C untDown’ and picking up some bacon and steak tonight?
I'm having one of these:
@taniwharugby said in Alternative needed from the absolute crap of stuff.co.nz:
when I make my burgers they usually have beef, chicken and bacon, not sure how well lamb would go with it, so haven't tried that one yet.
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@dogmeat said in Alternative needed from the absolute crap of stuff.co.nz:
@mokey Sorry I wouldn't care if I never ate another eye fillet steak in my life.
Nice cut of meat - good for tartare but lacks flavour. I prefer to roast a big piece of meat and then slice it into steaks but if I was to cook a steak it would be well seasoned ribeye (scotch fillet) red hot pan 4 mins one side 3 minutes the other 2 minutes resting. sauté some mushrooms with garlic and finely sliced shallot add a tablespoon of oyster sauce and a teaspoon of XO - serve with a Gran Reserva Tempranillo - you wont want eye fillet ever again
Weirdly (or not) I prefer rump to any kind of steak with the word fillet in it.
Although, as long as a steak is rare I'll happily eat any cut.
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@nepia said in Alternative needed from the absolute crap of stuff.co.nz:
Although, as long as a steak is rare I'll happily eat any cut.
Many years ago when I was poor(er), my future wife and I went shopping for food. I selected some blade steak to which she haughtily replied "I wouldn't feed that to my dog". That was when I learnt a valuable lesson about dating women who grew up on cattle properties...
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@virgil said in Alternative needed from the absolute crap of stuff.co.nz:
I’d give anything for a drunk vegan to stumble into this thread today.
@mariner4life already gave his 2 cents worth
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@antipodean said in Alternative needed from the absolute crap of stuff.co.nz:
@nepia said in Alternative needed from the absolute crap of stuff.co.nz:
Although, as long as a steak is rare I'll happily eat any cut.
Many years ago when I was poor(er), my future wife and I went shopping for food. I selected some blade steak to which she haughtily replied "I wouldn't feed that to my dog". That was when I learnt a valuable lesson about dating women who grew up on cattle properties...
Ok, I should have been more specific, I was excluding blade steak in that.
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@tim said in Alternative needed from the absolute crap of stuff.co.nz:
@dogmeat I normally cook ribeye, but I did have an "AngusPure" filet mignon the other day and it was surprisingly tasty. Only seasoned with salt and pepper.
https://www.anguspure.co.nz/about-anguspure
Might be nice to try it with some thyme.
I love how well the Angus Pure brand has done. I would never pay for it as it's just a good marketing brand rather than a high end product. (You can get form Mad Butcher the same meat but they can't use the brand)
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@hooroo I was wondering if anyone here would know if it was just good marketing, or there was more to it. Of course, it can be worth paying a little more for something that is reliably good (e.g. low pH so the protease enzymes tenderise the meat effectively during ageing).
I normally buy the ribeye from my local butcher or New World for about $30/kg, if I want something nice. It seems to be pretty good. Found their eye fillet to be a bit bland though.
My sister buys the "AngusPure" brand, so was interested to try it recently.
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I think most beef in NZ is Angus anyway and that it is purely a successful marketing campaign.
I was told farmers like Angus because it breeds easily and matures quicker. The taste is probably down to it having better marbling than e.g. Hereford which is the other main breed here - although I was also told that if you have two steaks with equal marbling the Hereford is a superior taste Gourmet Meats Direct used to do dry aged Hereford but haven't had any for a while
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@tim said in Alternative needed from the absolute crap of stuff.co.nz:
@hooroo I was wondering if anyone here would know if it was just good marketing, or there was more to it. Of course, it can be worth paying a little more for something that is reliably good (e.g. low pH so the protease enzymes tenderise the meat effectively during ageing).
I normally buy the ribeye from my local butcher or New World for about $30/kg, if I want something nice. It seems to be pretty good. Found their eye fillet to be a bit bland though.
My sister buys the "AngusPure" brand, so was interested to try it recently.
We breed White Galloways for two reasons. I think it is the best meat I have had and they look really cool too with their white body by black ears, nose, massive eye lashes and black feet.
If you are in Auckland, pop into Neat Meat Ponsonby and splash out for a steak there. They will talk you through the many breeds and also some of the aging. You pay a premium but get the true quality.
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@jegga said in Alternative needed from the absolute crap of stuff.co.nz:
@mariner4life said in Alternative needed from the absolute crap of stuff.co.nz:
Meh, I'm not a massive fan of bacon. And it shits me that it's now on everything.
I have found i prefer vegetarian options at breakfast these days for some reason.
Don't get me wrong, a decent fry up of bacon and eggs absolutely has its place, but that place is few and far between for me.
This. It’s overrated imho and the way Americans eat it is a travesty.Steak and eggs or gtfo.
Allah Akbar.
It's allahu
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@hooroo said in Alternative needed from the absolute crap of stuff.co.nz:
@tim said in Alternative needed from the absolute crap of stuff.co.nz:
@hooroo I was wondering if anyone here would know if it was just good marketing, or there was more to it. Of course, it can be worth paying a little more for something that is reliably good (e.g. low pH so the protease enzymes tenderise the meat effectively during ageing).
I normally buy the ribeye from my local butcher or New World for about $30/kg, if I want something nice. It seems to be pretty good. Found their eye fillet to be a bit bland though.
My sister buys the "AngusPure" brand, so was interested to try it recently.
We breed White Galloways for two reasons. I think it is the best meat I have had and they look really cool too with their white body by black ears, nose, massive eye lashes and black feet.
If you are in Auckland, pop into Neat Meat Ponsonby and splash out for a steak there. They will talk you through the many breeds and also some of the aging. You pay a premium but get the true quality.
Is that the same as the Neat Meat in Queenstown? Has the primals aging in cabinets with origin tags showing breed, age, where farmed etc? Meat paradise.
