knock
Bluelighter
I'm quite happy to remain in my deluded state and enjoy the fillet while you can have the sirloin. It's less competition for the best bit of meat (the bit I'm eating).
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What are you muching on? v. You fat fuck
- Thread starter Bearlove
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I'm quite happy to remain in my deluded state and enjoy the fillet while you can have the sirloin. It's less competition for the best bit of meat (the bit I'm eating).
Mailmonkey
Bluelighter
deluded buffoon
knock
Bluelighter
Anyway my research tells me Rump is the steak-eaters steak.
jancrow
Bluelighter
SIrloin's way tastier.
knock
Bluelighter
I'm not going to argue about the taste, I agree Sirloin has more taste, but I fucking hate chewing through fat and getting it stuck between my teeth, it ruins the experience for me.
jancrow
Bluelighter
Oh I don't like that either but I don't experience that with sirloin. Maybe if you're overcooking it the fat hardens up? I don't know tbh. How well-done do you like your steaks?
Mailmonkey
Bluelighter
knock
Bluelighter
I aim for rare but usually end up with medium.
OK I'm going to give sirloin another shot. I've been brow-beaten into it.
wrong again.
It's in the Guardian, so it must be right.
Mailmonkey
Bluelighter
I'm going to apply to be a mod, yet again, just so I can kick you off this thread knockando, there's nothing for your sort here.
knock
Bluelighter
It's a local thread for local monkeys?
Mailmonkey
Bluelighter
You very probably buy shit steaks, from a supermarket. They will be shit, whatever cut you buy, however they tell you it's the finest, or truly irressistable, or hung for 3 weeks, it will be shit.
Mailmonkey
Bluelighter
its a thread for people who enjoy cooking, eating, and using fine ingredients, for people lke me, and ColtDan.
knock
Bluelighter
To be honest I can't remember seeing a butcher's shop in this town. I will find one though.
Mailmonkey
Bluelighter
I think thats your problem knock.
You will see the difference imediately.
Ask the butcher for his best steak for cooking rare, and he'll point you to a fat marbled piece of sirloin or ribeye. It'll be properly matured, cut to what thickness you like, and he'll have bought it from a farmer he trusts to produce quality beef. This is how good butchers still thrive even in the days of supermarket dominance.
They are nowhere near as expensive as you might think.
get some dry-cured bacon while you're there too
You will see the difference imediately.
Ask the butcher for his best steak for cooking rare, and he'll point you to a fat marbled piece of sirloin or ribeye. It'll be properly matured, cut to what thickness you like, and he'll have bought it from a farmer he trusts to produce quality beef. This is how good butchers still thrive even in the days of supermarket dominance.
They are nowhere near as expensive as you might think.
get some dry-cured bacon while you're there too
Mailmonkey
Bluelighter
excellent sirloin
supermarket sirloin
supermarket sirloin
knock
Bluelighter
I've had sirloin from M&S that looked like the first picture. Actually it was getting towards brown, not red, as it had been matured for 30 days or something! 28 days in fact.
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Mailmonkey
Bluelighter
that should have been good knock...was it in a plastic tray though?
knock
Bluelighter
No, vacuum sealed in plastic. Shrink wrapped.
Mailmonkey
Bluelighter
even worse
no point in maturing good beef for 3 or 4 weeks than vac packing it.
Might as well eat a Rustler burger.
no point in maturing good beef for 3 or 4 weeks than vac packing it.
Might as well eat a Rustler burger.
knock
Bluelighter
even worse
no point in maturing good beef for 3 or 4 weeks than vac packing it.
Might as well eat a Rustler burger.
But it was M&S Food
Fuck it, fish supper and a few beers tonight I think.
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