Half of Brits are ordering their steaks wrong in restaurants

[Oliveau]

I don’t often eat steak out, it’s such a lottery what arrives on the plate, and for some reason I can feel bloated after a pub steak. We put one of our own crosses in the freezer every now and then and it never happens when I eat that. It’s great to know exactly the life your food has had.

Having said that my local does a cracking steak frites, thinly sliced and flash fried with garlic butter . I often think the best way to tell a good pub is the burger, easy to make a poor one, a good burger stands out and shows the chef has put some effort in.

Bg

I think I might know your local, but please PM the details as I’d like to try the steak frites next time I am back in UK.

 

[PSQ]

You want to hear the last moo when you stick the fork in it

Thats supermarket meat for you.

I prefer mine when it hasn't mooed for at least 28 days, or longer for a native breed.

 

[Woolless]

Never ever ever eat steak out now.

After your own Galloway fillet, there is nowhere else to go, and the waiter is always so disappointed when they ask how the steak was and you pull a face.

Not put any of our own (Traditional Hereford) beef in the freezer yet, but I feel the same way about lamb and rarely order it when I'm out. I'm spoilt with eating our own young mutton which has been matured for a bit of time. Hampshire Down crosses are particularly good and one is next in line for the autumn

 

[Pistonbroke]

Local butcher was supplying our local pub with meat. Wife cooks there a couple of nights a week and there would be the odd complaint about the steak which , understandably,she took that she'd done something wrong. Owners mentioned it to the butcher,ended up in a row so they changed butchers. Not one complaint in two years and charges less.

 

[FonterraFarmer]

Half of Brits are ordering their steaks wrong and this Head Chef reveals why

This is how you should be ordering your steak with all the cooking terms and timings explained by Head Chef Stevie Cheape from Campbells Meats.

www.thescottishfarmer.co.uk

Are you ordering your steak wrong?

 

[tinsheet]

Don't eat steak out, never as good as your own.
AAngus or Hereford, 36months or so heifer
kill 1 a year for the freezer
Rib roast tonight

 

[Y Fan Wen]

Rifle club one Sunday morning, a member was enthusing about a 32oz steak he had eaten the night before.
I thought,'Yikes, 32oz and I am happy with 8oz.'

 

[David.]

I'd rather have a good 12oz sirloin than those invariably crap gut buster steaks.
Never order steak out, it will never be as good as Mrs does it, with a Stilton sauce.
Trouble with bought rumps is that one muscle can be tender, and the other like leather.

 

[ollie989898]

Waste of time buying supermarket beef- none of it is hung for long enough and there is generally fudge all fat on most supermarket meat.

Always cook meat with the fat on, you can trim it off later.

 

[nxy]

I always order steak tartare if its on a menu and the restaurant is half decent. Everything else is "bleu" which is sealed on the outside and raw/cold in the middle.

As for the cut you need to take care as the french think they can cut a lot more steaks off a carcase than the british. Places doing three courses including steak as the main for 18 euros aren't buying sirloin.

 

[Tim G]

Waste of time buying supermarket beef- none of it is hung for long enough and there is generally fudge all fat on most supermarket meat.

Always cook meat with the fat on, you can trim it off later.

We have a guy come up from south Essex every so often for milk, I got talking to him one day and it transpired he was a butcher in his local Asda. He was fascinated that we hang our beef and why we did it. He said the meat that they have delivered for the butchery counter came in large joints vac packed for them to cut down for the customer. Each vac pack has three dates printed on it, kill date, cut date and pack date. He reckoned it was incredibly rare that those date were not the same day, and usually not many days before it was delivered to the shop.

 

[Paddington]

We rarely buy steak, special occasions only, but when we do it's a half kilo rump each, locally bred from our butcher who is well hung in the cold room.

 

[Top Tip.]

We rarely buy steak, special occasions only, but when we do it's a half kilo rump each, locally bred from our butcher who is well hung in the cold room.

Think you might like to rephrase that one !!

 

[Pistonbroke]

We have a guy come up from south Essex every so often for milk, I got talking to him one day and it transpired he was a butcher in his local Asda. He was fascinated that we hang our beef and why we did it. He said the meat that they have delivered for the butchery counter came in large joints vac packed for them to cut down for the customer. Each vac pack has three dates printed on it, kill date, cut date and pack date. He reckoned it was incredibly rare that those date were not the same day, and usually not many days before it was delivered to the shop.

Our local "butcher" was at a store cattle sale on the 19th of December and bought a bunch of Brown Swiss bullocks that looked months away from fat. Asked him what's the plan and he said he was short of beef for Christmas orders. I'd go to Asda before him.

 

[ollie989898]

We have a guy come up from south Essex every so often for milk, I got talking to him one day and it transpired he was a butcher in his local Asda. He was fascinated that we hang our beef and why we did it. He said the meat that they have delivered for the butchery counter came in large joints vac packed for them to cut down for the customer. Each vac pack has three dates printed on it, kill date, cut date and pack date. He reckoned it was incredibly rare that those date were not the same day, and usually not many days before it was delivered to the shop.

Of course- but then supermarkets are sharks and I'd not stretch my own neck 1/16th of an inch for them. Who is going to incur the cost of hanging beef for them? I wouldn't. I'd hope they choked on the fudging beef personally.
Then we wonder why meat from a supermarket is so bland (supermarket chicken doesn't taste of anything and just waits to be covered in herbs/spices instead) and tough. I begrudge giving them the money to be honest, may as well eat the FHoam(TM) meat microbe-based alternative.

 

[puppet]

totally agree , and whats more its a personal choice I think there is more to maturing? ageing the steak before cooking that makes the most difference to taste texture and how it cooks. Mrs 4 course the finest cook since mother wont buy any that is seeping blood and then will leave it in the fridge out of its wrapping especially a sealed plastic to mature.

Not a phrase ever to be said out loud.

 

[4course]

Not a phrase ever to be said out loud.

keeps her on her toes ,ho ho

 

[Macsky]

Think you might like to rephrase that one !!

Now that is bragging