The worlds best steak

Exfarmer

Member
Location
Bury St Edmunds
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

Member
Mixed Farmer
Location
Cambs
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
 

Chae1

Member
Location
Aberdeenshire
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/
 

Johngee

Member
Livestock Farmer
Location
Llandysul
This is the programme:
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?
 

Netherfield

Member
Location
West Yorkshire
This is the programme:
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.
 
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.
 

Exfarmer

Member
Location
Bury St Edmunds
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
 

SFI - What % were you taking out of production?

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

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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/
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