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Unread 28-05-2009, 10:08 PM
Ginners
 
Default whats your favourite steak

been getting into steaks lately and ive had fillet, sirlion and rump and i think out of them i prefer rumk, porterhouse is meant to be good isnt it? any reccomendations

this is a general food discusion not about how to cook them etc
 
Unread 28-05-2009, 10:10 PM
King Schlong
 
Default

T-bone.

Medium rare.
 
Unread 28-05-2009, 10:10 PM
newsie
 
Default

Quote:
Originally Posted by Ginners
been getting into steaks lately and ive had fillet, sirlion and rump and i think out of them i prefer rumk, porterhouse is meant to be good isnt it? any reccomendations

this is a general food discusion not about how to cook them etc


Fillet, rare for me.
 
Unread 28-05-2009, 10:10 PM
sullers
 
Default

not sure tbh, my mate dan swears by sirloin. gilly prefers rump. to an obsessive point actually, it's a bit scary.
 
Unread 28-05-2009, 10:11 PM
Ether
 
Default

Swordfish
 
Unread 28-05-2009, 10:11 PM
silv
 
Default

sirloin

blue

stilton

garlic

 
Unread 28-05-2009, 10:12 PM
redhegemony
 
Default

tofu in breadcrumbs
 
Unread 28-05-2009, 10:13 PM
The Mull
 
Default

http://www.utdforum.com/forum/showth...o_threadsearch

Is May steak month in chez Ginners?
 
Unread 28-05-2009, 10:13 PM
newsie
 
Default

Quote:
Originally Posted by sullers
not sure tbh, my mate dan swears by sirloin. gilly prefers rump. to an obsessive point actually, it's a bit scary.
I had a steak, jacket potato and reg sprite for a tenner last week.
 
Unread 28-05-2009, 10:13 PM
Ginners
 
Default

Quote:
Originally Posted by gedthemull
http://www.utdforum.com/forum/showth...o_threadsearch

Is May steak month in chez Ginners?
im going through a steak phase
 
Unread 28-05-2009, 10:15 PM
Wez
 
Thumbs up

Rump

Medium to Rare

Lovely and bloody
 
Unread 28-05-2009, 10:16 PM
The Mull
 
Default

Quote:
Originally Posted by Ginners
im going through a steak phase
I see, so you start a thread about steak and hope we Fillet










 
Unread 28-05-2009, 10:17 PM
Ginners
 
Default

Quote:
Originally Posted by gedthemull
I see, so you start a thread about steak and hope we Fillet










sorry ged but that was a misteak
 
Unread 28-05-2009, 10:19 PM
silv
 
Default

lets not start this thread guys, its rare that it ever works.
 
Unread 28-05-2009, 10:19 PM
The Mull
 
Default

Quote:
Originally Posted by Ginners
sorry ged but that was a misteak
I'm not going to mince my words, that was offal
 
Unread 28-05-2009, 10:19 PM
BarryX
 
Default

the cow it comes from is vastly more important than the specific cut, IMHO.
i.e. a nice tasty Argentinian heffer will give you a tastier rump than most normal fillets.
 
Unread 28-05-2009, 10:19 PM
King Schlong
 
Default

Can i just say that anybody who eats steaks blue is f***ing disgusting.
 
Unread 28-05-2009, 11:04 PM
hopkins
 
Default

Quote:
Originally Posted by Teville
the cow it comes from is vastly more important than the specific cut, IMHO.
i.e. a nice tasty Argentinian heffer will give you a tastier rump than most normal fillets.
Thor!!

Ribeye pour moi

rare side of medium-rare

confirmed
 
Unread 29-05-2009, 07:55 AM
forzagarza
 
Default

Quote:
Originally Posted by Teville
the cow it comes from is vastly more important than the specific cut, IMHO.
i.e. a nice tasty Argentinian heffer will give you a tastier rump than most normal fillets.
Ah the old bullshit Argentinean theme restaurant con. I'm not saying Argentinean meat is bad but it is alot cheaper than British meat and that is why it is used. If a restaurant wants to source the best meat it will be from Britain and will be grass fed quite simply. You were correct in saying the type of cow is important but you will find that pretty much all the cattle raised in Argentina is from cattle that has it's origins in Britain.
 
Unread 29-05-2009, 08:21 AM
BarryX
 
Default

Quote:
Originally Posted by forzagarza
Ah the old bullshit Argentinean theme restaurant con. I'm not saying Argentinean meat is bad but it is alot cheaper than British meat and that is why it is used. If a restaurant wants to source the best meat it will be from Britain and will be grass fed quite simply. You were correct in saying the type of cow is important but you will find that pretty much all the cattle raised in Argentina is from cattle that has it's origins in Britain.
Not talking about themed restaurants at all, Forza...I buy a lot of steak, and (at least over here) the tastiest steaks are imported from Argentina. Actually they provide the joint tastiest bits of meat I have tasted in my life, and as I said above, it doesn't matter so much what cut they are (rump/sirloin/tendreloin etc), the flavour of the meat is exquisite. There must be something in the grass/climate that enhances the flavour of the meat over there, because I tell you for a fact, the local cows taste completely f***ing different. Put it simply you take two types of the same cow and raise them with different diets and in different conditions, the meat will taste different. Over generations this difference will grow and grow..

I am not saying that only Argentinian steaks are tasty, far from it (haven't tried kobe beef yet). Go to most decent butchers in England and you can pick up something lovely. One of the butchers in Alderley Edge has superb Scottish beef, which most certainly was the equal of the Argie stuff, - it was however, very, very expensive.




Kobe Beef - look at the marbling on that b****.



Argie Tenderloin
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