The worlds best steak

[Exfarmer]

Often on here we have comments about the best way to rear beef. Many have said grass is the only feed a beast should have for flavour , texture and eating quality.
I have argued that barley beef , which is really the secret behind the most expensive beef in the world , is every bit as good.
For another view please watch tonights “ The most remarkable places to eat “ on BBC 2.

Wont spoil anything, except if you do not want to watch the whole programme, spool through to 45 minutes and Casa Julian.
If you watch the lot, I have been to Mugaritz and I would never go there again, it was s*** . We had a menu called “every part of a pig”.
It should have bern titled, “ all the parts if a pig which should never be eaten”
We certainly ate the ears.
However San Sebastian or Donistia, the local name, is a city which all food lovers should visit at least once in their lives.

 

[onthehoof]

Has anyone ever done a proper eating test with judges who know what they’re talking about, beef of varying ages from 12 to 48 months, different breeds and different feeding systems

 

[Exfarmer]

Yo

Has anyone ever done a proper eating test with judges who know what they’re talking about, beef of varying ages from 12 to 48 months, different breeds and different feeding systems

u have not seen it, have you?

 

[Bob the beef]

Just watched the program as well. Beef looked fantastic, hard to believe where it came from.
Would really like a trip there and to San Sabastian

 

[Chae1]

Has anyone ever done a proper eating test with judges who know what they’re talking about, beef of varying ages from 12 to 48 months, different breeds and different feeding systems

They do a steak competition at the highland show every year, judged by professionals. Most of the winners are intensive beef finishers. Not really any consistency with 1 particular breed winning.

https://www.pressandjournal.co.uk/f...rth-east-producers-in-running-for-top-honour/

 

[Exfarmer]

Just watched the program as well. Beef looked fantastic, hard to believe where it came from.
Would really like a trip there and to San Sabastian

Go for it , you will never regret it!

 

[Exfarmer]

They do a steak competition at the highland show every year, judged by professionals. Most of the winners are intensive beef finishers. Not really any consistency with 1 particular breed winning.

https://www.pressandjournal.co.uk/f...rth-east-producers-in-running-for-top-honour/

You have not watched it either

 

[onthehoof]

Yo

u have not seen it, have you?

No, you didn’t say what time

 

[Exfarmer]

No, you didn’t say what time

Sorry , quite correct, it was at 8pm tonight

 

[Johngee]

This is the programme:

BBC Two - Remarkable Places to Eat, Series 1, San Sebastian

Nisha Katona takes Fred to her favourite places to eat in foodie hot spot San Sebastian.

www.bbc.co.uk

Watched it last night on catch up. Couldn't believe the Mugaritz place, no point showing it really. Anyway the Casa Julian place was really interesting, the steaks were huge with marbling right through them. When the owners offered to the presenters to go with them to pick cattle I assumed they'd be some Spanish rare breed famed for their beef or some Wagyu, but no they took them to a dairy farm to look at cull cows. They picked a big fat Holstein which they reckoned gave the right combination of marbling and flavour! So is there any point us messing about with specialized beef breeds?

 

[Derrick Hughes]

Best beef I ever had was a 4 year old British Friesiancow that dropped dead with staggers and dad hung up

 

[jendan]

Best beef I ever had was a 4 year old British Friesiancow that dropped dead with staggers and dad hung up

How did you manage to get it bled?

 

[Netherfield]

How did you manage to get it bled?

A good sharp knife usually does the trick.

 

[Netherfield]

This is the programme:

BBC Two - Remarkable Places to Eat, Series 1, San Sebastian

Nisha Katona takes Fred to her favourite places to eat in foodie hot spot San Sebastian.

www.bbc.co.uk

Watched it last night on catch up. Couldn't believe the Mugaritz place, no point showing it really. Anyway the Casa Julian place was really interesting, the steaks were huge with marbling right through them. When the owners offered to the presenters to go with them to pick cattle I assumed they'd be some Spanish rare breed famed for their beef or some Wagyu, but no they took them to a dairy farm to look at cull cows. They picked a big fat Holstein which they reckoned gave the right combination of marbling and flavour! So is there any point us messing about with specialized beef breeds?

I did watch it, but I'm unsure as to what happened to the rest of the beast, I think I would try the steak, but the Brisket would perhaps not be too nice.


I've a butcher friend who once worked for Trusthouse Forte, which included Little Chef in it's portfolio, the sirloin steaks were from cows, tenderised by some process which was later banned.

Some of the said steaks were left over after a change of policy, he brought a few dozen home and had a massive barbecue for friends and family, they really were quite amazing and tasty, not had the marbling of the Casa Julian meat but had plenty of fat on the outside.

Jamie and Jimmy tried promoting cow meat on their programme, no idea what happened to that scheme.

 

[Derrick Hughes]

How did you manage to get it bled?

Cut its throat

quick

 

[BobbySusie]

Is most consumer steak in the UK from heifers?.
I am fortunate to have two family friends with butcher businesses, both kill their own, its all native breed heifers, no carcass above 300kg.
I also know a son of one of the large factory owners, he has factories in Ireland and UK, he said he can say nearly 100% that most nearly all steak cuts consumed in Ireland are heifer. He doesnt know about UK, as he works in Irish arm.
Now mince i assume is any ones business.

 

[jendan]

Cut its throat

quick

Its heart would still have to be pumping.Was her legs not flailing about with the staggers?

 

[Northeastfarmer]

he has factories in Ireland and UK, he said he can say nearly 100% that most nearly all steak cuts consumed in Ireland are heifer. .

Id lay the farm on it that that was bullsh!t

 

[Exfarmer]

I did watch it, but I'm unsure as to what happened to the rest of the beast, I think I would try the steak, but the Brisket would perhaps not be too nice.


I've a butcher friend who once worked for Trusthouse Forte, which included Little Chef in it's portfolio, the sirloin steaks were from cows, tenderised by some process which was later banned.

Some of the said steaks were left over after a change of policy, he brought a few dozen home and had a massive barbecue for friends and family, they really were quite amazing and tasty, not had the marbling of the Casa Julian meat but had plenty of fat on the outside.

Jamie and Jimmy tried promoting cow meat on their programme, no idea what happened to that scheme.

The brisket too is highly prized by chefs cooked for 2 days plus at 50- 60 degrees i believe then often served pulled but after the length of cooking it melts in the mouth

 

[Derrick Hughes]

Its heart would still have to be pumping.Was her legs not flailing about with the staggers?

Hung it up with the handler it bled fine .then cut it down with the chainsaw