Cooking A Good Steak - Page 1101 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Honestly, yes. I just eyeballed these cuts today. About 2-2.5 inches a piece.

The Friday the 13th Victorinox knife greatly simplifies the process, however.

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07-26-2017 , 06:22 PM

#27503

IBeDrummin

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Can't wait to see you grill these up.

Spoiler:

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07-26-2017 , 06:29 PM

#27504

Da_Nit

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Quote:

Originally Posted by Bigdaddydvo

Honestly, yes. I just eyeballed these cuts today. About 2-2.5 inches a piece.

The Friday the 13th Victorinox knife greatly simplifies the process, however.

Those look well butchered and just in general solid prime meat. However not keen on the eyeballing the thickness. To me I would want these all at the same thickness in case I'm cooking more than one together.

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07-26-2017 , 06:52 PM

#27505

Bigdaddydvo

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Quote:

Originally Posted by Da_Nit

Understand. I got these all very close, however, with the exception of a smaller end-piece. They're all within .25 inches I'd say:

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07-26-2017 , 08:40 PM

#27506

Da_Nit

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Quote:

Originally Posted by Bigdaddydvo

Understand. I got these all very close, however, with the exception of a smaller end-piece. They're all within .25 inches I'd say:

Good eyeballing and darn those look pretty lined up.

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07-26-2017 , 08:45 PM

#27507

Tom Ames

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Thread has officially jumped the shark when we are collectively drooling over butchering.

But, damn, does it look fantastic!

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07-27-2017 , 11:26 AM

#27508

Jihad2

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Quote:

Originally Posted by Da_Nit

I'm happy.

Not, very good work man. One comment is that I would truss that dude up or otherwise secure the steak to the bone.

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07-27-2017 , 12:40 PM

#27509

Yakmelk

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I hate to brag and take away from awesome posts like Bigdaddy's but it was time to shine my light on this ****. Bought two steaks, patted them dry and did a pan sear with quite some butter, plugged in my temp probe and I waited. And waited. And waited some more. And then I couldn't take it anymore.

Spoiler:

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07-27-2017 , 12:45 PM

#27510

27offsuit

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Dam Sun at those steaks from the primal.

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07-27-2017 , 12:46 PM

#27511

capone0

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Euro steaking is rough!!!! This goes beyond deansteak....hahaha...

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07-27-2017 , 12:48 PM

#27512

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,566

Still don't get how Europe has such crap meat. Sad!

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07-27-2017 , 12:49 PM

#27513

amoeba

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Yak, dont waste your money on subpar meat like that.

Better to eat a salad in that case.

What Euro country are you in?

Edit: looks like NL.

Maybe that beef is meant to be used for stews and braises.

Use bigdaddydvo's butchery post as a meat buying guide.

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07-27-2017 , 12:54 PM

#27514

Yakmelk

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Im in the Netherlands, mind you this is the cheapest money can buy. Those steaks are 2.50 euro a pop for about 140 grams (+-18 bucks a kilo). I only bought them because I was dieting and needed something lean and reasonable and didn't have them in a long time. I usually either go to a butcher not too far away or order my meat online which is much better but quite a bit more expensive (at least 3 times usually). I regret every decision that lead to putting that horrorshow in my mouth.

FWIW, most of our meat is Irish.

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07-27-2017 , 01:03 PM

#27515

El Diablo

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Jihad,

Quote:

Originally Posted by Jihad2

Not, very good work man. One comment is that I would truss that dude up or otherwise secure the steak to the bone.

That really confused me until I realized you meant to write "Nit, very good work man."

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07-27-2017 , 01:04 PM

#27516

El Diablo

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Yak,

**** happens, props for posting anyway! For anyone who has something like that happen, I'd recommend slicing very thin for sandwiches.

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07-27-2017 , 01:11 PM

#27517

gobbo

Trust the fat man.

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7/27 never forget

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07-27-2017 , 01:12 PM

#27518

amoeba

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Yak, I am not a health expert but i think you would get a lot more enjoyment out of eating steak rarely but eating the best stuff you can get your hands on.

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07-27-2017 , 01:15 PM

#27519

Yakmelk

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Quote:

Originally Posted by El Diablo

Yak,

**** happens, props for posting anyway! For anyone who has something like that happen, I'd recommend slicing very thin for sandwiches.

#keepingitreal

Quote:

Originally Posted by amoeba

Yak, I am not a health expert but i think you would get a lot more enjoyment out of eating steak rarely but eating the best stuff you can get your hands on.

Yeah I hardly ever eat steak unless I bought it somewhere special tbh, this was just a tragic misstep, it will not happen again. I also need to replace or calibrate my temp probe because lol that.

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07-27-2017 , 01:36 PM

#27520

miajag

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Lol Euromeat. For contrast, this is what the regular steaks in a Japanese grocery store look like:

$25ish/lb so not exactly cheap but I'd hit that.

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07-27-2017 , 01:43 PM

#27521

Labax

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Omg

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07-27-2017 , 01:45 PM

#27522

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

I think it's funny that Japan beef is so incredibly marbled when they want the leanest tuna possible and euros want the leanest beef possible for some reason. Cultures are weird.