Dry aged beef
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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.
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@canefan said in Dry aged beef:
@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.
Same here. I will happily eat rump before Eye fillet. In fact I like buying slabs of rump.
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@canefan said in Dry aged beef:
@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
"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.
Good article although I'm not entirely sure what the premise is that he is trying to disprove. It is fairly obvious without all the explanation that under certain cooking styles bone in/out will have little difference. Under other methods though you will add something to your eating enjoyment leaving the bone in.
Plenty of different cooking methods (and cuts) around the world leave the bone in for a reason. If you are only thinking reverse sear or grill then you aren't exploring other methods in the argument.
Take that Basque method in the video above. Thick cut, heavily marbled and cooked long high up over coals. By the time a crust has formed, I would say that both the marbling and a good portion of the connective tissue to the bone has melted somewhat. Take the bone off and you will, or should, remove the connecting tissue as it will contract and pull the steak tight. You have removed something that (cooked well) adds flavour. -
@Crucial said in Dry aged beef:
@canefan said in Dry aged beef:
@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
"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.
Good article although I'm not entirely sure what the premise is that he is trying to disprove. It is fairly obvious without all the explanation that under certain cooking styles bone in/out will have little difference. Under other methods though you will add something to your eating enjoyment leaving the bone in.
Plenty of different cooking methods (and cuts) around the world leave the bone in for a reason. If you are only thinking reverse sear or grill then you aren't exploring other methods in the argument.
Take that Basque method in the video above. Thick cut, heavily marbled and cooked long high up over coals. By the time a crust has formed, I would say that both the marbling and a good portion of the connective tissue to the bone has melted somewhat. Take the bone off and you will, or should, remove the connecting tissue as it will contract and pull the steak tight. You have removed something that (cooked well) adds flavour.Gutted I have chicken for lunch while I know there is sliced tomahawk in the fridge back home.
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@Tim said in Dry aged beef:
UK sirloin = US striploin
US porterhouse = T-bone with a large enough tenderloin side
Rump end of the sirloin is wide but has a line of sinew and a less desirable muscle on the fat cap side.
UK butchery should be banned. No respect for the musculature IMO. It is portioning more than anything.
US butchery looks to have taken the standard UK cuts and treated them in a European manner. More thought put into cooking and taste.
Give me French butchery in general though. Respect to the carcass. -
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@canefan said in Dry aged beef:
@Crucial a mate buys whole rumps and breaks them down into individual muscles. Swears the steaks he gets are amazing
That's because all the muscles in a rump are different textures and need treating differently. He can then cook each they way he likes without compromising.
It's a bit like Denvering a venison leg.
Take a leg of venison and chop it up and it is only good for long stewing. Take a leg of venison and break down each muscle separately, removing all sinew and silver skin and you get nice lean steaks.
When I had a restaurant I saved money by buying whole legs and doing them myself. The cost of buying pre 'denvered' venison took the profit out of the plate. -
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Porterhouse steak: Australia Vs Europe - Steak School by Stanbroke
