Dry aged beef
-
-
@canefan said in Dry aged beef:
@Hooroo said in Dry aged beef:
@canefan said in Dry aged beef:
@Hooroo said in Dry aged beef:
@canefan said in Dry aged beef:
@dogmeat if you want bone in, tomohawk is the way to go
The thing with Tomahawk is that it is usually trimmed, I prefer the whole thing untrimmed. That makes it great. Pretty much the biggest rip-off steak you can get too, paying for a massive bone, even compared to T-Bone
The bone is definitely for showing off. For everyday use I like sirloin the best because of the nice fat marbling
My favourite is definitely Pichana/Rump Cap(?)
I love that too. It's all good, about the only steak cut I rarely eat is eye fillet.
Regarding the bone issue, meathead provides a counter argument
Myth: The Bones Make The Meat Better
"Tender at the bone" is a common phrase in cooking. It leads many cooks to believe that bone-in meat tastes better than boneless. Is it true?
Good article although I'm not entirely sure what the premise is that he is trying to disprove. It is fairly obvious without all the explanation that under certain cooking styles bone in/out will have little difference. Under other methods though you will add something to your eating enjoyment leaving the bone in.
Plenty of different cooking methods (and cuts) around the world leave the bone in for a reason. If you are only thinking reverse sear or grill then you aren't exploring other methods in the argument.
Take that Basque method in the video above. Thick cut, heavily marbled and cooked long high up over coals. By the time a crust has formed, I would say that both the marbling and a good portion of the connective tissue to the bone has melted somewhat. Take the bone off and you will, or should, remove the connecting tissue as it will contract and pull the steak tight. You have removed something that (cooked well) adds flavour. -
@Crucial said in Dry aged beef:
@canefan said in Dry aged beef:
@Hooroo said in Dry aged beef:
@canefan said in Dry aged beef:
@Hooroo said in Dry aged beef:
@canefan said in Dry aged beef:
@dogmeat if you want bone in, tomohawk is the way to go
The thing with Tomahawk is that it is usually trimmed, I prefer the whole thing untrimmed. That makes it great. Pretty much the biggest rip-off steak you can get too, paying for a massive bone, even compared to T-Bone
The bone is definitely for showing off. For everyday use I like sirloin the best because of the nice fat marbling
My favourite is definitely Pichana/Rump Cap(?)
I love that too. It's all good, about the only steak cut I rarely eat is eye fillet.
Regarding the bone issue, meathead provides a counter argument
"Tender at the bone" is a common phrase in cooking. It leads many cooks to believe that bone-in meat tastes better than boneless. Is it true?
Good article although I'm not entirely sure what the premise is that he is trying to disprove. It is fairly obvious without all the explanation that under certain cooking styles bone in/out will have little difference. Under other methods though you will add something to your eating enjoyment leaving the bone in.
Plenty of different cooking methods (and cuts) around the world leave the bone in for a reason. If you are only thinking reverse sear or grill then you aren't exploring other methods in the argument.
Take that Basque method in the video above. Thick cut, heavily marbled and cooked long high up over coals. By the time a crust has formed, I would say that both the marbling and a good portion of the connective tissue to the bone has melted somewhat. Take the bone off and you will, or should, remove the connecting tissue as it will contract and pull the steak tight. You have removed something that (cooked well) adds flavour.Gutted I have chicken for lunch while I know there is sliced tomahawk in the fridge back home.
-
@Tim said in Dry aged beef:
UK sirloin = US striploin
US porterhouse = T-bone with a large enough tenderloin side
Rump end of the sirloin is wide but has a line of sinew and a less desirable muscle on the fat cap side.
UK butchery should be banned. No respect for the musculature IMO. It is portioning more than anything.
US butchery looks to have taken the standard UK cuts and treated them in a European manner. More thought put into cooking and taste.
Give me French butchery in general though. Respect to the carcass. -
-
-
-
-
@canefan said in Dry aged beef:
@Crucial a mate buys whole rumps and breaks them down into individual muscles. Swears the steaks he gets are amazing
That's because all the muscles in a rump are different textures and need treating differently. He can then cook each they way he likes without compromising.
It's a bit like Denvering a venison leg.
Take a leg of venison and chop it up and it is only good for long stewing. Take a leg of venison and break down each muscle separately, removing all sinew and silver skin and you get nice lean steaks.
When I had a restaurant I saved money by buying whole legs and doing them myself. The cost of buying pre 'denvered' venison took the profit out of the plate. -
-
-
Just found this good article about French butchery from a US perspective
-
@Tim Hanger steaks are now commonly available in Auckland supermarkets. Not sure who is marketing them but its not just the likes of Farro's - you can even get the at Pak'n'Save.
Got to agree - fantastic value, great flavour and seriously under-rated.
Plus there are a host of farms that are now selling direct to consumer. I buy gourmet lamb and beef from a place in Wairarapa
-
@Crucial said in Dry aged beef:
@Tim said in Dry aged beef:
@Crucial Do love an onglet. In NZ they are technically offal.
Dumb butchers and supermarkets throw them into sausages and patties.
That's like brisket. A friend got home kill and the butcher had turned the brisket into sausages. What a waste. Low and slow bbq has helped me think about underappreciated cuts like tri tip, corned silverside and whole brisket. And I love things like oxtails
-
@dogmeat said in Dry aged beef:
@Tim Hanger steaks are now commonly available in Auckland supermarkets. Not sure who is marketing them but its not just the likes of Farro's - you can even get the at Pak'n'Save.
Got to agree - fantastic value, great flavour and seriously under-rated.
Plus there are a host of farms that are now selling direct to consumer. I buy gourmet lamb and beef from a place in Wairarapa
Were they recently-ish on Country Calendar? They really do a great selection if we are talking the same business.
-
-
@Crucial said in Dry aged beef:
Just found this good article about French butchery from a US perspective
Despite having just eaten, I got hungry reading that.
-
@dogmeat said in Dry aged beef:
TBF dumb butchers have often eaten that sort of cut themselves but consumers had no regard for them.
same with seafood - a lot of what we eat now was considered bait fish a generation ago.
Smart butchers used to take hanger/onglet for themselves. That's why it was also known as 'Butcher's steak'. Dumb ones (and commercial places) would leave it in the pile to add to 'scrap' and (worse still) 'scrapings' for processing.
@dogmeat you are lucky regarding the cuts in Auckland then. About the best I ever see in supermarkets in wellington in this regard is Skirt (not to be sneezed at either. Makes great taco filling or for beef salads)
