The worlds best steak

I believe older, heavier beasts are best, same way the French do them. Then hang in chiller properly.

You must always cook with the fat on, its where the flavour is. If your intended diner does not like fat trim it off after cooking.

I've been given plenty of freezer stuff fron clients in the past, often an odd beast they fattened up or even the odd cull cow they kept on specially. Pretty good it was too.

A lot of modern beef isnt hung for anything like long enough either. I bet the steak in Tesco hasnt been hung even 5 days.

Beef mince I guess will be from nearly anything cull cow or prime beef animal but cuts that don't make the grade or which are otherwise unmarketable, to which they probably add a bit of the fat they trim off the beasts folk send and get penalised for.

A lot of it mind is in the cooking.
 

Steevo

Member
Location
Gloucestershire
A lot of modern beef isnt hung for anything like long enough either. I bet the steak in Tesco hasnt been hung even 5 days.

It's mad isn't it. All the work up to that point potentially jeapordised just to save a few pennies on the final price.....because the customer only cares about price when stood at the supermarket shelf.
 

Cowcalf

Member
not the best , had AA 28 day Scottih matured sirloin steak out of Tesco yesterday, 50 sec each side and it was tough and tasteless and we wonder why public are moving away from beef, there is little point in highlighting welfare in this country as to me and many others the main thing is taste and tenderness
 

Hilly

Member
not the best , had AA 28 day Scottih matured sirloin steak out of Tesco yesterday, 50 sec each side and it was tough and tasteless and we wonder why public are moving away from beef, there is little point in highlighting welfare in this country as to me and many others the main thing is taste and tenderness
Can’t expect taste and tenderness from a supermarket , they pay on yield and yield alone so what do you expect.
 

Cowcalf

Member
Can’t expect taste and tenderness from a supermarket , they pay on yield and yield alone so what do you expect.
Can’t expect taste and tenderness from a supermarket , they pay on yield and yield alone so what do you expect.
well the average house wife is not using butchers and certainly not enough folk buy at butchers to sustain a viable beef production
Why are producing such quantities of meat that would struggle to make quality mince
 

SFI - What % were you taking out of production?

  • 0 %

    Votes: 77 43.0%
  • Up to 25%

    Votes: 62 34.6%
  • 25-50%

    Votes: 30 16.8%
  • 50-75%

    Votes: 3 1.7%
  • 75-100%

    Votes: 3 1.7%
  • 100% I’ve had enough of farming!

    Votes: 4 2.2%

Red Tractor drops launch of green farming scheme amid anger from farmers

  • 1,286
  • 1
As reported in Independent


quote: “Red Tractor has confirmed it is dropping plans to launch its green farming assurance standard in April“

read the TFF thread here: https://thefarmingforum.co.uk/index.php?threads/gfc-was-to-go-ahead-now-not-going-ahead.405234/
Top