Dry aged beef
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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.
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@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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@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...…
They also have the 'add surf and turf' to their steaks with Crayfish or Tiger Prawns.
The fun!! It never stops!!!!
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@dogmeat said in Dry aged beef:
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.
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@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.
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@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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@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
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@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.
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@canefan said in Dry aged beef:
@dogmeat if you want bone in, tomohawk is the way to go
The thing with Tomahawk is that it is usually trimmed, I prefer the whole thing untrimmed. That makes it great. Pretty much the biggest rip-off steak you can get too, paying for a massive bone, even compared to T-Bone
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@Hooroo said in Dry aged beef:
@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.
Depends on what the butcher calls it really. So many different interpretations of Sirloin, Porterhouse, T-bone etc. Some (usually US) butchers have a fairly strict definition of the ratio of the two muscles while others will hack up the whole back end and have wildly varying steaks.
Others will call one end of the sirloin, sirloin and the other end porterhouse (there are differences along the muscle, particularly in muscle grain.
End of the day, know what it is that you like and buy according to sight not name. -
@Hooroo said in Dry aged beef:
@canefan said in Dry aged beef:
@dogmeat if you want bone in, tomohawk is the way to go
The thing with Tomahawk is that it is usually trimmed, I prefer the whole thing untrimmed. That makes it great. Pretty much the biggest rip-off steak you can get too, paying for a massive bone, even compared to T-Bone
The bone is definitely for showing off. For everyday use I like sirloin the best because of the nice fat marbling
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@canefan said in Dry aged beef:
@Hooroo said in Dry aged beef:
@canefan said in Dry aged beef:
@dogmeat if you want bone in, tomohawk is the way to go
The thing with Tomahawk is that it is usually trimmed, I prefer the whole thing untrimmed. That makes it great. Pretty much the biggest rip-off steak you can get too, paying for a massive bone, even compared to T-Bone
The bone is definitely for showing off. For everyday use I like sirloin the best because of the nice fat marbling
might change your mind about the bone
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@canefan said in Dry aged beef:
@Hooroo said in Dry aged beef:
@canefan said in Dry aged beef:
@dogmeat if you want bone in, tomohawk is the way to go
The thing with Tomahawk is that it is usually trimmed, I prefer the whole thing untrimmed. That makes it great. Pretty much the biggest rip-off steak you can get too, paying for a massive bone, even compared to T-Bone
The bone is definitely for showing off. For everyday use I like sirloin the best because of the nice fat marbling
My favourite is definitely Pichana/Rump Cap(?)
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@Hooroo said in Dry aged beef:
@canefan said in Dry aged beef:
@Hooroo said in Dry aged beef:
@canefan said in Dry aged beef:
@dogmeat if you want bone in, tomohawk is the way to go
The thing with Tomahawk is that it is usually trimmed, I prefer the whole thing untrimmed. That makes it great. Pretty much the biggest rip-off steak you can get too, paying for a massive bone, even compared to T-Bone
The bone is definitely for showing off. For everyday use I like sirloin the best because of the nice fat marbling
My favourite is definitely Pichana/Rump Cap(?)
I love that too. It's all good, about the only steak cut I rarely eat is eye fillet.
Regarding the bone issue, meathead provides a counter argument
Myth: The Bones Make The Meat Better
"Tender at the bone" is a common phrase in cooking. It leads many cooks to believe that bone-in meat tastes better than boneless meat. Is it true? Do bones add flavor to meat or somehow make meat more tender near the bone? We have the answers, and they may surprise you.
The Seven Best Steak Houses in Auckland
Porterhouse steak: Australia Vs Europe - Steak School by Stanbroke
