just had an awesome NY strip tonight. about 2 mins on each side so good!

Seems expensive for buying in bulk. An entire quarter beef only costs me low to mid $300s each year.

v v v solid

nice work art

Thanks dude

art,

Strong.

your grass fed beef was a darker color than grain fed beef because they left the blood in? gross. and also, i don't believe you.

also, there's no evidence of any benefit from organic produce

Also its not blood

Durango,

That's why I asked if you googled. Every recipe that comes up suggests a blue cheese breadcrumb mixture, seems like a very obvious way to go.

It was this thread that prompt me to buy a cast iron skillet however the size of the steaks you guys get in the USA vrs the UK cannot compete so I give you some Venison!

The steaks are only 240g in total but I hope you like.... Pre seasoned with garlic and chili puree with about 30min out the fridge to bring to room temp and 8 mins rest after cooking, flipped at 3:30 7 mins cooking time.











EMC!

OT but man do I ever miss that Encona hot sauce. Used to eat buckets of that during my year in England.

Looks like your pan might have been a bit too hot but still looks delicious to me.

I don't think it's fair to toss away his comment just because he used the word organic. I think it's pretty well shown that small producers of pretty much everything who take more care than the large producers deliver tastier, higher quality product. Certainly the difference is noticeable with meat where the difference from a mega-farm cow/pig/etc and a small farm produced same is gigantic.

maybe not JUST because of that, but what if you add that he also said it was extra colorful due to being filled with blood instead of water?

lol. ok. this cht's gotta stop. Please, noone state this nonsense about meat Uk vs US or wherever. If cows are raised in your country then you can get good steak (or even just imported prolly). Just get out of the fn supermarket and look around ffs.

I've only been in the the UK for the last year. I'm getting better steaks than ever. I can go to a 4 or 5 places within a few miles and get grass fed 14 day dry aged steaks any thickness I want just by asking. If you're in the Uk you can too; just find the good butchers (if you're in a city) or farm shop (if rural). They're there!! Tell em what you want and they'll get it for ya.

The supermarket isn't the beginning and end of finding your dinner.

Jimmy,

At first I was like... but then I

I haven't been to the UK, but you make a very good point. Mostly from this thread, and a couple other bits of information, I get the idea that the UK is totally "Supermarketed Up", in that most people to to the big supermarkets for everything - Tesco, Sainsbury's etc. and small shops are uncommon. It even seems that the steaks and other meats are branded, so even if you try to buy a better piece of meat than what is usual at the market, you are buying from a mass producer who produces a product for ...the masses.

I would expect that in any country, the best product is going to come from smaller shops who specialize. While here in Vancouver, I do shop at Costco, but when I really want something I go to a place called Cioffi's (which is in Burnaby). It is a fantastic butcher shop, and they have everything I could want. More importantly, the man cutting my steak is there behind the counter, and the steak isn't cut until I tell him how to cut it. Similar places HAVE to exist in the UK, it just might take a bit of leg work to find a good place that is close by.

Here's another minor contribution to my favorite forum thread of all time.

This is the last bit of goodness from yesterday:

I would suspect that the UK probably has more privately owned butcher shops per capita than anywhere in North America.

steaks are cheaper, better and more readily available in america. the cattle are fed stuff in the usa that they are not allowed to feed them in the uk, so the marbling is nowhere close. obviously i can get imported usa + argentinian stuff if i want to pay through the nose, but that's not really the point.

the bit about 'american steaks are so thick!' was pretty dumb though, you can get them cut to size in basically any big uk supermarket.

Like what?

can't tell you off the top of my head, i may have posted it in this thread if you search through my earliest posts. if said article turns out to be bogus then feel free to lol at me.

i know from personal experience that the marbling is night and day. plus all the classifications etc in america are just so superior that it's untrue.

wasn't what i was referring to but found this quickly :

http://www.soilassociation.org/news/...ation-response

in case it wasn't obvious i was talking about hormones not purely grass v grain.

Okay, but that would mean there's a causal link from the use of hormones to the amount of marbling the meat has. Is this the case?

bought an 11 ounce new york strip from whole foods. $21.95. LOL CANADA!

this better be good.