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Dry aged beef

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  • TimT Away
    TimT Away
    Tim
    wrote on last edited by
    #1

    Is there a good restaurant to get eat dry aged beef in Auckland?

    canefanC 1 Reply Last reply
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  • CatograndeC Offline
    CatograndeC Offline
    Catogrande
    wrote on last edited by
    #2

    I never like to see a thread with no replies.

    So. Sorry I don't know.

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    6
  • BonesB Online
    BonesB Online
    Bones
    wrote on last edited by
    #3

    Someone's been inspired by the breef jerky eh.

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    1
  • canefanC Offline
    canefanC Offline
    canefan
    replied to Tim on last edited by
    #4

    @Tim said in Dry aged beef:

    Is there a good restaurant to get eat dry aged beef in Auckland?

    The Grill or Jervois steak house

    TimT 1 Reply Last reply
    1
  • TimT Away
    TimT Away
    Tim
    replied to canefan on last edited by
    #5

    @canefan Thanks dude.

    canefanC 1 Reply Last reply
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  • canefanC Offline
    canefanC Offline
    canefan
    replied to Tim on last edited by
    #6

    @Tim said in Dry aged beef:

    @canefan Thanks dude.

    I'd choose the Grill personally. In the casino precinct

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  • dogmeatD Offline
    dogmeatD Offline
    dogmeat
    wrote on last edited by
    #7
    Will Seal  /  Mar 19, 2013

    The Seven Best Steak Houses in Auckland

    The Seven Best Steak Houses in Auckland

    A meaty challenge but someone has to do it.

    I'd go the Grill as well. Sizzling Chorizo is a cheap and cheerful option. There's a Colombian alternative in Takapuna El Humero

    Digression - anyone tried Cazador in Mt Eden - specialises in wild game?

    canefanC 1 Reply Last reply
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  • voodooV Offline
    voodooV Offline
    voodoo
    wrote on last edited by
    #8

    Just off the plane in Auckland, now waiting at the Regional gate for my transfer to Palmy (no need for any commentary about Palmy being relegated from Domestic to Regional status).

    Great to open the Fern to see this thread at the top of the Recent topic list, ahead of the Vege/Vegan thread.

    CrucialC 1 Reply Last reply
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  • CrucialC Offline
    CrucialC Offline
    Crucial
    replied to voodoo on last edited by
    #9

    @voodoo said in Dry aged beef:

    Just off the plane in Auckland, now waiting at the Regional gate for my transfer to Palmy (no need for any commentary about Palmy being relegated from Domestic to Regional status).

    Great to open the Fern to see this thread at the top of the Recent topic list, ahead of the Vege/Vegan thread.

    @Nepia swears there is somewhere good to eat in Palmy if that's any help 😉

    I think the only dry aged beef you'll get is if you search the supermarket fridge for a broken packet of mince.

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  • ToddyT Offline
    ToddyT Offline
    Toddy
    wrote on last edited by Toddy
    #10

    I'm sure there will be no shortage of mature cows for @Voodoo in Palmy

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  • HoorooH Offline
    HoorooH Offline
    Hooroo
    wrote on last edited by Hooroo
    #11

    @Tim Personally, I think the best place for a steak in Auckland is the Oyster and Chop in the viaduct. Nice seating with views and the selection really is incredible. Had the best T-bone there (you pay by the 100grams)

    Also did the Tomahawk plank for two. It was for one that night...… 🙂

    www.oysterandchop.co.nz

    They also have the 'add surf and turf' to their steaks with Crayfish or Tiger Prawns.

    The fun!! It never stops!!!!

    canefanC voodooV 2 Replies Last reply
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  • canefanC Offline
    canefanC Offline
    canefan
    replied to dogmeat on last edited by
    #12

    @dogmeat said in Dry aged beef:

    Will Seal  /  Mar 19, 2013

    The Seven Best Steak Houses in Auckland

    The Seven Best Steak Houses in Auckland

    A meaty challenge but someone has to do it.

    I'd go the Grill as well. Sizzling Chorizo is a cheap and cheerful option. There's a Colombian alternative in Takapuna El Humero

    Digression - anyone tried Cazador in Mt Eden - specialises in wild game?

    I went a couple of years ago and it was good.

    1 Reply Last reply
    0
  • canefanC Offline
    canefanC Offline
    canefan
    replied to Hooroo on last edited by
    #13

    @Hooroo I've not been there. Is it near Botswana Butchery? I was disappointed when I went there but that was a couple of years ago

    HoorooH 1 Reply Last reply
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  • voodooV Offline
    voodooV Offline
    voodoo
    replied to Hooroo on last edited by
    #14

    @Hooroo I reckon t-bones are massively underrated as a cut. Gimme one any day over some over-marbled, over-massaged, over-priced, (likely) small portion of something fancier

    canefanC HoorooH 2 Replies Last reply
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  • canefanC Offline
    canefanC Offline
    canefan
    replied to voodoo on last edited by
    #15

    @voodoo my favorite cut to bbq is the tomohawk chop. Can't beat ribeye or sirloin for marbling

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  • HoorooH Offline
    HoorooH Offline
    Hooroo
    replied to canefan on last edited by
    #16

    @canefan said in Dry aged beef:

    @Hooroo I've not been there. Is it near Botswana Butchery? I was disappointed when I went there but that was a couple of years ago

    No, I don't think it is. It kind is on the opposite side of the water from the KZ7 or whatever that yacht is.

    1 Reply Last reply
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  • HoorooH Offline
    HoorooH Offline
    Hooroo
    replied to voodoo on last edited by
    #17

    @voodoo said in Dry aged beef:

    @Hooroo I reckon t-bones are massively underrated as a cut. Gimme one any day over some over-marbled, over-massaged, over-priced, (likely) small portion of something fancier

    I agree mate. My favourite thing at the moment is thick cut T's reverse seared. I have been doing that recently and buying really big ones so that it feeds us for two nights. First night traditionally and second night as a beef salad

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  • dogmeatD Offline
    dogmeatD Offline
    dogmeat
    wrote on last edited by
    #18

    @voodoo Oyster and Chop is on the far side of the Viaduct next to the Sebel. It's biggish so you can't miss it.

    I agree it's a nice place - good wine list but IMO a smidge below The Grill.

    Can't agree about a T Bone - it's effectively two different steaks - shortloin and tenderloin that need different cooking connected by a bone - so you are going to ruin one of the components - Each to their own I guess philistines

    canefanC HoorooH 2 Replies Last reply
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  • canefanC Offline
    canefanC Offline
    canefan
    replied to dogmeat on last edited by canefan
    #19

    @dogmeat if you want bone in, tomohawk is the way to go

    HoorooH 1 Reply Last reply
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  • HoorooH Offline
    HoorooH Offline
    Hooroo
    replied to dogmeat on last edited by
    #20

    @dogmeat said in Dry aged beef:

    @voodoo Oyster and Chop is on the far side of the Viaduct next to the Sebel. It's biggish so you can't miss it.

    I agree it's a nice place - good wine list but IMO a smidge below The Grill.

    Can't agree about a T Bone - it's effectively two different steaks - shortloin and tenderloin that need different cooking connected by a bone - so you are going to ruin one of the components - Each to their own I guess philistines

    I disagree with your disagreement! 🙂 A really good cook can cope with this. Particularly if you reverse sear.

    At the thick end, is that the equivalent of Eye Fillet on one side and Porterhouse/Sirloin? I'm just not as familiar with those names.

    CrucialC 1 Reply Last reply
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