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Any good fab chefs or butchers
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By *oo..Woman
over a year ago
Boo's World |
"Ok..
Tom is about to steal a piece of rolled beef. Does he go for the one with white fat or yellow fat ?"
Tom puts his glasses on to see the answer is already above.
And it's bad to steal |
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"Tom never said he was in a butchers shop at this precise moment..
You totally did!:
“In a decent butcher shop buying a bit of rolled beef topside or silverside.”
That’s present tense."
Or bad grammar. Which can be excused |
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By *opinovMan
over a year ago
Point Nemo, Cumbria |
"Go for the spider steak with plenty of streaks and do it rate... it's the best flavour of any cut.
Is that from its ass. "
Yes, but don't let that put you off - it may be a little less tender than silverside or ribeye but you can't beat it for flavour.  |
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By (user no longer on site)
over a year ago
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"In a decent butcher shop buying a bit of rolled beef topside or silverside.
Would you buy the piece with very white fat or yellowy fat on top?
Serious answers only and no bores plz "
So glad i logged on early. Twice in one night your threads have made me laugh out loud!
Thanks Tom |
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It really is personal choice Tom.
The presence of a yellowish or discoloured fat may indicate the beast has been finished at grass, or at least with a predominantly grass based diet.
This may mean it was finished slower, which can lead to a better tasting meat.
Some breeds are more disposed to a yellowish finished fat.
There is nothing inherently wrong with a whiter fat.
Some choose it purely based on aesthetics. |
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By (user no longer on site)
over a year ago
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"Go for the spider steak with plenty of streaks and do it rate... it's the best flavour of any cut.
Is that from its ass.
Yes, but don't let that put you off - it may be a little less tender than silverside or ribeye but you can't beat it for flavour. "
I know the cut, my butcher didn’t know it’s name. Seriously, it was a cut they throw to their dogs.
It your right. Cheap as chips and loads of flavour. |
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By *a LunaWoman
over a year ago
South |
"It really is personal choice Tom.
The presence of a yellowish or discoloured fat may indicate the beast has been finished at grass, or at least with a predominantly grass based diet.
This may mean it was finished slower, which can lead to a better tasting meat.
Some breeds are more disposed to a yellowish finished fat.
There is nothing inherently wrong with a whiter fat.
Some choose it purely based on aesthetics. "
What do you mean finished slower?
Does that mean killed slowly? |
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"It really is personal choice Tom.
The presence of a yellowish or discoloured fat may indicate the beast has been finished at grass, or at least with a predominantly grass based diet.
This may mean it was finished slower, which can lead to a better tasting meat.
Some breeds are more disposed to a yellowish finished fat.
There is nothing inherently wrong with a whiter fat.
Some choose it purely based on aesthetics.
What do you mean finished slower?
Does that mean killed slowly? "
Finishing is the final stage of the beasts growth , is the simplest way to put it.
When they are growing they are ‘store ‘ cattle.
When they are finished they are ‘fat’ cattle.
You feed cattle differently depending on what stage they are at.
If they are ‘finished’ on a grass based diet it will generally be a slower process than a diet containing more cereal. |
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By *a LunaWoman
over a year ago
South |
"It really is personal choice Tom.
The presence of a yellowish or discoloured fat may indicate the beast has been finished at grass, or at least with a predominantly grass based diet.
This may mean it was finished slower, which can lead to a better tasting meat.
Some breeds are more disposed to a yellowish finished fat.
There is nothing inherently wrong with a whiter fat.
Some choose it purely based on aesthetics.
What do you mean finished slower?
Does that mean killed slowly?
Finishing is the final stage of the beasts growth , is the simplest way to put it.
When they are growing they are ‘store ‘ cattle.
When they are finished they are ‘fat’ cattle.
You feed cattle differently depending on what stage they are at.
If they are ‘finished’ on a grass based diet it will generally be a slower process than a diet containing more cereal. "
Thank you for not making it sound like I asked a silly question  |
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"
Thank you for not making it sound like I asked a silly question "
Many moons ago when I left school, I was working with an old boy who told me,
‘You’re’ not stupid if you don’t know, but you are if you don’t ask’ |
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By *a LunaWoman
over a year ago
South |
"
Thank you for not making it sound like I asked a silly question
Many moons ago when I left school, I was working with an old boy who told me,
‘You’re’ not stupid if you don’t know, but you are if you don’t ask’ "
 |
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By (user no longer on site)
over a year ago
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"And once again for the slower ones.
Is the pure white fat better than the slightly yellow for flavour "
I think, from the replies above, the colour in and of itself doesn't matter but may be indicative of what the cows were fed on prior to slaughter. |
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