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Variety of meat
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By *isscheekychops OP Woman
over a year ago
The land of grey peas and bacon |
No I am not talking cocks....I am watching diners, drive ins and dives and the American have so many variety of cuts of meat to make stuff....stuff we dont see over here like different kind of steaks etc...do you think we are boring in the variety of meats and cuts of meats or food in general?? |
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By (user no longer on site)
over a year ago
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no i think theres too much to choose from already. I find the more choice there is the more i want to eat, which isnt good. For example when i was a kid there was only Ski yoghurt, now there are lots of different ones. |
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By *yrdwomanWoman
over a year ago
Putting the 'cum' in Eboracum |
Last time I went past Morrisons meat counter they had loads of cuts I'd not heard of. Might be worth asking.
Now if we could get the seafood they have over here I'd be a happy bunny.  |
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By *isscheekychops OP Woman
over a year ago
The land of grey peas and bacon |
"Last time I went past Morrisons meat counter they had loads of cuts I'd not heard of. Might be worth asking.
Now if we could get the seafood they have over here I'd be a happy bunny. "
They have the most amazing seafood....I remember having this clam and seafood thing they cooked it in spices with corn and what not they then put it in the middle of the table and you just dug in.....it was lovely |
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By *ollie_JCouple
over a year ago
London |
The butchering cuts are not comparable. Although you can get a bavette (French cut) at Cafe Rouge. Although you imjustvwalked order it rare.
I like skirt, which I use for a 4 hours stew with red wine, stock, parsnips, carrots and sage
Hanging steak, flank etc are all similar to bavette btw |
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By (user no longer on site)
over a year ago
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"Last time I went past Morrisons meat counter they had loads of cuts I'd not heard of. Might be worth asking.
Now if we could get the seafood they have over here I'd be a happy bunny.
They have the most amazing seafood....I remember having this clam and seafood thing they cooked it in spices with corn and what not they then put it in the middle of the table and you just dug in.....it was lovely "
that is called a steam pot in most seafood places here. it's quite popular. yes we do eat like every part of the cow, my fav cut is a nice thick porterhouse steak. now I do wish we had more choice or more available lamb meat here. that stuff is down right delicious. |
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By (user no longer on site)
over a year ago
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It comes down to the fact for a start that not a lot of people would know what to ask for outside the basics at a butcher unless it was all laid out in front of them. Even then...
This country is not only boring, it's bloody stupid. We use good steak for burger mince when we're supposed to use flank or chuck (the stuff we use as braising steak) and then we jack the price up on rump and ribeye; also the tough stuff the Irish sell to us passed off as frying steak.
We have the same products floating around, we just dont have the same style of eateries, which pisses me off because a Nathan's Junior style hot dog restaurant or a Cheesecake Factory would be awesome here.
Note: I thank the BBQ Pit Boys and Man vs Food for my education in meat. |
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By *isscheekychops OP Woman
over a year ago
The land of grey peas and bacon |
"It comes down to the fact for a start that not a lot of people would know what to ask for outside the basics at a butcher unless it was all laid out in front of them. Even then...
This country is not only boring, it's bloody stupid. We use good steak for burger mince when we're supposed to use flank or chuck (the stuff we use as braising steak) and then we jack the price up on rump and ribeye; also the tough stuff the Irish sell to us passed off as frying steak.
We have the same products floating around, we just dont have the same style of eateries, which pisses me off because a Nathan's Junior style hot dog restaurant or a Cheesecake Factory would be awesome here.
Note: I thank the BBQ Pit Boys and Man vs Food for my education in meat."
I know there is an American place in Walsall that do American stuff...they tried a place outside Lakenheath but not sure what happened in that...I would love to open my own ice cream parlour proper American style with floats etc...however over there they have restaurants of every kind... |
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I used to work in a butchers and we didn't used to sell strip steak. We had rump, sirloin, ribeye and fillet. Looking at the pic on wiki about cuts of meet it looks like the strip steak is the larger part on our 't-bone' steaks and the fillet is the smaller piece x |
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By (user no longer on site)
over a year ago
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"It comes down to the fact for a start that not a lot of people would know what to ask for outside the basics at a butcher unless it was all laid out in front of them. Even then...
This country is not only boring, it's bloody stupid. We use good steak for burger mince when we're supposed to use flank or chuck (the stuff we use as braising steak) and then we jack the price up on rump and ribeye; also the tough stuff the Irish sell to us passed off as frying steak.
We have the same products floating around, we just dont have the same style of eateries, which pisses me off because a Nathan's Junior style hot dog restaurant or a Cheesecake Factory would be awesome here.
Note: I thank the BBQ Pit Boys and Man vs Food for my education in meat.
I know there is an American place in Walsall that do American stuff...they tried a place outside Lakenheath but not sure what happened in that...I would love to open my own ice cream parlour proper American style with floats etc...however over there they have restaurants of every kind..."
That would be awesome...
Oooh and deep fried donuts :p
|
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By (user no longer on site)
over a year ago
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"I used to work in a butchers and we didn't used to sell strip steak. We had rump, sirloin, ribeye and fillet. Looking at the pic on wiki about cuts of meet it looks like the strip steak is the larger part on our 't-bone' steaks and the fillet is the smaller piece x "
Strip steak is sirloin, they have different names for different cuts. |
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By *isscheekychops OP Woman
over a year ago
The land of grey peas and bacon |
"It comes down to the fact for a start that not a lot of people would know what to ask for outside the basics at a butcher unless it was all laid out in front of them. Even then...
This country is not only boring, it's bloody stupid. We use good steak for burger mince when we're supposed to use flank or chuck (the stuff we use as braising steak) and then we jack the price up on rump and ribeye; also the tough stuff the Irish sell to us passed off as frying steak.
We have the same products floating around, we just dont have the same style of eateries, which pisses me off because a Nathan's Junior style hot dog restaurant or a Cheesecake Factory would be awesome here.
Note: I thank the BBQ Pit Boys and Man vs Food for my education in meat.
I know there is an American place in Walsall that do American stuff...they tried a place outside Lakenheath but not sure what happened in that...I would love to open my own ice cream parlour proper American style with floats etc...however over there they have restaurants of every kind...
That would be awesome...
Oooh and deep fried donuts :p
"
I thought about it but I don't think we have the weather for it.... |
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By (user no longer on site)
over a year ago
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At the end of the day a cow is a cow. Except that maybe the yank cows have much more growth hormone added.
Obviously worked it's way through the food chain if the average yank is owt to go by.
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By (user no longer on site)
over a year ago
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"
At the end of the day a cow is a cow. Except that maybe the yank cows have much more growth hormone added.
Obviously worked it's way through the food chain if the average yank is owt to go by.
"
|
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By *inaTitzTV/TS
over a year ago
Titz Towers, North Notts |
I'm having chicken breast slow cooked in olive oil with sage, followed by a bit of cheese grated on top for my tea, with veg.
Just thought I'd share that. Not the tea obviously. That would just be plain daft. Even the dog will have to be quick if it fancies having a bit. It smells gorgeous.
Cracking name, by the way, Canis  |
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By *nnyMan
over a year ago
Glasgow |
"It comes down to the fact for a start that not a lot of people would know what to ask for outside the basics at a butcher unless it was all laid out in front of them. Even then...
This country is not only boring, it's bloody stupid. We use good steak for burger mince when we're supposed to use flank or chuck (the stuff we use as braising steak) and then we jack the price up on rump and ribeye; also the tough stuff the Irish sell to us passed off as frying steak.
We have the same products floating around, we just dont have the same style of eateries, which pisses me off because a Nathan's Junior style hot dog restaurant or a Cheesecake Factory would be awesome here.
Note: I thank the BBQ Pit Boys and Man vs Food for my education in meat.
I know there is an American place in Walsall that do American stuff...they tried a place outside Lakenheath but not sure what happened in that...I would love to open my own ice cream parlour proper American style with floats etc...however over there they have restaurants of every kind...
That would be awesome...
Oooh and deep fried donuts :p
I thought about it but I don't think we have the weather for it...."
We don't have the weather for sitting at pavement tables getting pished either but it doesn't stop us. |
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By (user no longer on site)
over a year ago
|
"
At the end of the day a cow is a cow. Except that maybe the yank cows have much more growth hormone added.
Obviously worked it's way through the food chain if the average yank is owt to go by.
"
LOL i was listening to Bill Burr's podcast last night and he was asked about the new craze.
GRASS FED STEAK!!!
It's when a cow is brought up and fed naturally the way it's meant to be... I dont think it will catch on though. And if it does, a regular steak will probably double in value. |
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"
At the end of the day a cow is a cow. Except that maybe the yank cows have much more growth hormone added.
Obviously worked it's way through the food chain if the average yank is owt to go by.
LOL i was listening to Bill Burr's podcast last night and he was asked about the new craze.
GRASS FED STEAK!!!
It's when a cow is brought up and fed naturally the way it's meant to be... I dont think it will catch on though. And if it does, a regular steak will probably double in value."
That is a very American craze as their cattle are usually kept in barns and Fed grains etc
I loosely follow some paleo groups on Facebook that are American and they are always on about grass Fed meet and butter. |
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By (user no longer on site)
over a year ago
|
"It comes down to the fact for a start that not a lot of people would know what to ask for outside the basics at a butcher unless it was all laid out in front of them. Even then...
This country is not only boring, it's bloody stupid. We use good steak for burger mince when we're supposed to use flank or chuck (the stuff we use as braising steak) and then we jack the price up on rump and ribeye; also the tough stuff the Irish sell to us passed off as frying steak.
We have the same products floating around, we just dont have the same style of eateries, which pisses me off because a Nathan's Junior style hot dog restaurant or a Cheesecake Factory would be awesome here.
Note: I thank the BBQ Pit Boys and Man vs Food for my education in meat.
I know there is an American place in Walsall that do American stuff...they tried a place outside Lakenheath but not sure what happened in that...I would love to open my own ice cream parlour proper American style with floats etc...however over there they have restaurants of every kind..."
I'd recommend that place in Walsall its called Smokeys. They do a gorgeous beef brisket and BBQ pulled pork! Proper American diner feel to it with the food, drinks and the decor inside. |
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By (user no longer on site)
over a year ago
|
"I love sirloin.
Some Rump. But that can be chewy!
Only if you over cook it! Med-rare and you can't go wrong! "
mouths watering now, n thats just looking at ur bum  |
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By (user no longer on site)
over a year ago
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If you ever want to make a cheap rump steak the best it can be, go over to youtube and look up Dry Aged Steak by the BBQ Pit Boys.
I do that with all my steak now. There's a more industrial practice for dry maturing steak that makes it so much more expensive but you can get great results from a clean fridge and some rock salt |
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"I love sirloin.
Some Rump. But that can be chewy!
Only if you over cook it! Med-rare and you can't go wrong! mouths watering now, n thats just looking at ur bum "
Lol. I used to work in a butchers! I'm excellent at handling meat  |
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By (user no longer on site)
over a year ago
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"Oooh guess where me and letsbe are going for lunch on Sunday now
Oh can I come lol
Yup
Bring on the food lol "
I actually bbqed a total of 14 lbs of meat this weekend for a family party. I did ribs and chicken dry rubbed with my own blend of herbs n spices, slow smoked with applewood for a few hours then tossed over some hot coals until they were ready to be brushed with bbq sauce and set on the table. |
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By (user no longer on site)
over a year ago
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"I love sirloin.
Some Rump. But that can be chewy!
Only if you over cook it! Med-rare and you can't go wrong! "
I love it med-rare.
But it depends where I buy it from.
Normally I go shopping in Tesco's.
But there meat absolutely sucks balls..esp the Rump, mostly full of gristle.
I gotta admit, if I want a good piece I'll got to the butchers. |
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By (user no longer on site)
over a year ago
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I'm doing my own annual smokehouse bbq on saturday as well.
Pork ribs, loin fillet, chicken wings, a beef joint, chorizo and lamb chops.
This one's going to hurt for all the people that have better things to do, acting like mongs in town after too many bevvies (at half 5 in the PM yeah right) |
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For all you meet fans I'd recommend checking out grillstock. It's a food outlet and Ibelieve they have a restaurant now as well, both in bBristol but they also hold bbq festivals as well. This year they had one in Bristol and Manchester.
I went to both |
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By (user no longer on site)
over a year ago
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"For all you meet fans I'd recommend checking out grillstock. It's a food outlet and Ibelieve they have a restaurant now as well, both in bBristol but they also hold bbq festivals as well. This year they had one in Bristol and Manchester.
I went to both "
Nice one Evie! I'll deffo check that out |
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By (user no longer on site)
over a year ago
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The so called lesser cuts such as skirts, shins, etc. are available from my local supermarket and farm shop that I frequent, and I like tougher joints for slow cooking as they have more flavour.
Keen cooks would know what to get and where to get them, IMHO.
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"More flavour, cheaper to buy but does the cost of the longer cooking outweigh the lower price?
I dunno the answer to this, btw."
I'm not sure either but I'd guess having a slow cooker on for 8 hours won't cost more than the pounds you save on a joint of meat. Ill check at the weekend when I do my Sunday roast! |
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By (user no longer on site)
over a year ago
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"Not sure they do have different cuts. Just called different names
They have New York strip and barvette having lived in the states I do think there are some that we don't have over here  "
Animals are the same the world over, its just the names of the cuts of meat that are different. |
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By (user no longer on site)
over a year ago
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Ordered a 14oz rump steak medium rare in a well known pub chain the other day ! My steak came and was very well done ! Mentioned this to the waitress and she returned with the answer that there are some new staff in the kitchen !!! Best of British ! Finding a well cooked piece of meat can be hit and miss. |
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"Ordered a 14oz rump steak medium rare in a well known pub chain the other day ! My steak came and was very well done ! Mentioned this to the waitress and she returned with the answer that there are some new staff in the kitchen !!! Best of British ! Finding a well cooked piece of meat can be hit and miss."
Due to food safety a lot of chain restaurants cook meat to temperatures rather than rare, medium rare etc |
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By (user no longer on site)
over a year ago
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Ots down to health and safety. People too scared to eat offal. Bland boring meat. In the UK are not allowed to hang for over 21 days. In continental Europe can hang for months. Huge difference in flavour.
Brits tend to throw away the nice bits and eat the pumped up processed shit |
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By (user no longer on site)
over a year ago
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. In the UK are not allowed to hang for over 21 days. In continental Europe can hang for months. Huge difference in flavour.
Brits tend to throw away the nice bits and eat the pumped up processed shit "
I thought it was 28 days.... |
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By (user no longer on site)
over a year ago
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believe me nothing is thrown away, machinery can now process the bones, hooves, horns and every other bit of an animal, nothing is wasted, its dyed, flavoured and used in pies, mince, burgers and sausages. |
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By (user no longer on site)
over a year ago
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. In the UK are not allowed to hang for over 21 days. In continental Europe can hang for months. Huge difference in flavour.
Brits tend to throw away the nice bits and eat the pumped up processed shit
I thought it was 28 days...."
There are different ages, the longer it waits, the more expensive. It's called dry ageing where salt and natural ezymes are used and controlled to break down fat and connective tissue and take out moisture to concentrate flavour so you always have tender meat on your plate |
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By (user no longer on site)
over a year ago
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. In the UK are not allowed to hang for over 21 days. In continental Europe can hang for months. Huge difference in flavour.
Brits tend to throw away the nice bits and eat the pumped up processed shit
I thought it was 28 days....
There are different ages, the longer it waits, the more expensive. It's called dry ageing where salt and natural ezymes are used and controlled to break down fat and connective tissue and take out moisture to concentrate flavour so you always have tender meat on your plate"
I know how its hung/aged/cured as I shoot a lot and do all my own butchery. I also go to farmers markets twice a year and buy half a cow. That way I know what I'm getting. |
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By (user no longer on site)
over a year ago
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. In the UK are not allowed to hang for over 21 days. In continental Europe can hang for months. Huge difference in flavour.
Brits tend to throw away the nice bits and eat the pumped up processed shit
I thought it was 28 days....
There are different ages, the longer it waits, the more expensive. It's called dry ageing where salt and natural ezymes are used and controlled to break down fat and connective tissue and take out moisture to concentrate flavour so you always have tender meat on your plate
I know how its hung/aged/cured as I shoot a lot and do all my own butchery. I also go to farmers markets twice a year and buy half a cow. That way I know what I'm getting."
Okay, feckin jealous now lol
I dry age my own steaks in the fridge for a few days when I get them at asda. Their cuts are sometimes better quality for less fat and gristle nowadays but the damn flavour is getting more and more bland |
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By *obbygggMan
over a year ago
Birmingham |
"believe me nothing is thrown away, machinery can now process the bones, hooves, horns and every other bit of an animal, nothing is wasted, its dyed, flavoured and used in pies, mince, burgers and sausages."
As long as it tastes ok to me I couldn't care less what it is.
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By *nnyMan
over a year ago
Glasgow |
".........
I dry age my own steaks in the fridge for a few days when I get them at asda. Their cuts are sometimes better quality for less fat and gristle nowadays but the damn flavour is getting more and more bland"
Does home aging work? I thought it had be time spent whilst hanging on the bone to age properly |
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By (user no longer on site)
over a year ago
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"believe me nothing is thrown away, machinery can now process the bones, hooves, horns and every other bit of an animal, nothing is wasted, its dyed, flavoured and used in pies, mince, burgers and sausages. As long as it tastes ok to me I couldn't care less what it is."
I'd rather not since they started mentioning that some companies soak the meat in ammonia to clean it and then add artificial flavouring to mask the tastelessness. That cant be good for you at all. |
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By (user no longer on site)
over a year ago
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. ..........
I'm surprised nobody has tried to ban haggis."
Lol I know tho I suspect most manufacturers use plastics rather than intestines now. We should eat more offal, tripe, tongue, black pudding. Very good for you! |
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By (user no longer on site)
over a year ago
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. ..........
I'm surprised nobody has tried to ban haggis.
Lol I know tho I suspect most manufacturers use plastics rather than intestines now. We should eat more offal, tripe, tongue, black pudding. Very good for you!"
isnt it high in cholesterol though. |
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By (user no longer on site)
over a year ago
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. In the UK are not allowed to hang for over 21 days. In continental Europe can hang for months. Huge difference in flavour.
Brits tend to throw away the nice bits and eat the pumped up processed shit
I thought it was 28 days....
There are different ages, the longer it waits, the more expensive. It's called dry ageing where salt and natural ezymes are used and controlled to break down fat and connective tissue and take out moisture to concentrate flavour so you always have tender meat on your plate
I know how its hung/aged/cured as I shoot a lot and do all my own butchery. I also go to farmers markets twice a year and buy half a cow. That way I know what I'm getting.
Okay, feckin jealous now lol
I dry age my own steaks in the fridge for a few days when I get them at asda. Their cuts are sometimes better quality for less fat and gristle nowadays but the damn flavour is getting more and more bland"
You should try my home made venison black pudding...It's to die for! |
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By (user no longer on site)
over a year ago
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. ..........
I'm surprised nobody has tried to ban haggis.
Lol I know tho I suspect most manufacturers use plastics rather than intestines now. We should eat more offal, tripe, tongue, black pudding. Very good for you!
isnt it high in cholesterol though. "
People worry about cholesterol too much. If you use fresh ingredients rather than stuff out of packets and tins you'll always be better off in thelong run because you're nit pumping your body with artificial additives.
My grandparents made everything themselves and ate a typically traditional Polish diet which includes a lot of pork fat, offal and various other things that most modern people think is disgusting. They both lived until their late 90's and had next to no health problems due to their diet, because it was fresh and home made.
It also tasted considerably better too... |
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By (user no longer on site)
over a year ago
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"Ots down to health and safety. People too scared to eat offal. Bland boring meat. ..........
I'm surprised nobody has tried to ban haggis."
It was banned in the states during the BSE scare. They had to be smuggled in via Canada. |
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By (user no longer on site)
over a year ago
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My kids eat tongue (not really offal though), black pudding, haggis, liver pate. My next trick is to get them to try liver. Fried liver with sausages, onion gravy and a huge dollpop of mash....proper comfort food. Roll on winter. |
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By (user no longer on site)
over a year ago
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"It comes down to the fact for a start that not a lot of people would know what to ask for outside the basics at a butcher unless it was all laid out in front of them. Even then...
This country is not only boring, it's bloody stupid. We use good steak for burger mince when we're supposed to use flank or chuck (the stuff we use as braising steak) and then we jack the price up on rump and ribeye; also the tough stuff the Irish sell to us passed off as frying steak.
We have the same products floating around, we just dont have the same style of eateries, which pisses me off because a Nathan's Junior style hot dog restaurant or a Cheesecake Factory would be awesome here.
Note: I thank the BBQ Pit Boys and Man vs Food for my education in meat."
I am addicted to man v food. I would so love that job. And some of the stuff he gets to eat is mouthwatering... |
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We do have a new york strip over here, it's basically the T'bone steak with the bone removed. Taken from the cattles back next to the sirloin and above the tenderloin, also called club steak here. |
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By (user no longer on site)
over a year ago
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The best thing is to find a good butcher. They will be able to tell you which bits of the animal are good for what and the best way to cook them(braise, slow roast, stew or casserole etc). A lot of the cheaper cuts of meat if cooked the right way can taste so much better than, the more expensive cuts.
If you look at the menus of a lot of top end restaurants(most with michelin stars)they will all use cheap cuts of meat such as ox cheeks or porkbelly(the braised ox cheeks at pollen street social mayfair are to die for).......... |
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