Dry aged beef
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Just found this good article about French butchery from a US perspective
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@Tim Hanger steaks are now commonly available in Auckland supermarkets. Not sure who is marketing them but its not just the likes of Farro's - you can even get the at Pak'n'Save.
Got to agree - fantastic value, great flavour and seriously under-rated.
Plus there are a host of farms that are now selling direct to consumer. I buy gourmet lamb and beef from a place in Wairarapa
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@Crucial said in Dry aged beef:
@Tim said in Dry aged beef:
@Crucial Do love an onglet. In NZ they are technically offal.
Dumb butchers and supermarkets throw them into sausages and patties.
That's like brisket. A friend got home kill and the butcher had turned the brisket into sausages. What a waste. Low and slow bbq has helped me think about underappreciated cuts like tri tip, corned silverside and whole brisket. And I love things like oxtails
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@dogmeat said in Dry aged beef:
@Tim Hanger steaks are now commonly available in Auckland supermarkets. Not sure who is marketing them but its not just the likes of Farro's - you can even get the at Pak'n'Save.
Got to agree - fantastic value, great flavour and seriously under-rated.
Plus there are a host of farms that are now selling direct to consumer. I buy gourmet lamb and beef from a place in Wairarapa
Were they recently-ish on Country Calendar? They really do a great selection if we are talking the same business.
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@Crucial said in Dry aged beef:
Just found this good article about French butchery from a US perspective
Despite having just eaten, I got hungry reading that.
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@dogmeat said in Dry aged beef:
TBF dumb butchers have often eaten that sort of cut themselves but consumers had no regard for them.
same with seafood - a lot of what we eat now was considered bait fish a generation ago.
Smart butchers used to take hanger/onglet for themselves. That's why it was also known as 'Butcher's steak'. Dumb ones (and commercial places) would leave it in the pile to add to 'scrap' and (worse still) 'scrapings' for processing.
@dogmeat you are lucky regarding the cuts in Auckland then. About the best I ever see in supermarkets in wellington in this regard is Skirt (not to be sneezed at either. Makes great taco filling or for beef salads)
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@dogmeat said in Dry aged beef:
@Tim Hanger steaks are now commonly available in Auckland supermarkets. Not sure who is marketing them but its not just the likes of Farro's - you can even get the at Pak'n'Save.
That's great to hear. At Pak'n'Save, is that from the counter where they sell the Angus Pure stuff? I was at the Albany one in August but didn't see it.
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@Tim said in Dry aged beef:
@dogmeat said in Dry aged beef:
@Tim Hanger steaks are now commonly available in Auckland supermarkets. Not sure who is marketing them but its not just the likes of Farro's - you can even get the at Pak'n'Save.
That's great to hear. At Pak'n'Save, is that from the counter where they sell the Angus Pure stuff? I was at the Albany one in August but didn't see it.
I think every PaknSave is independently owned - so the approach, variety and suppliers vary from store to store
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@Hooroo https://www.homegrownfarmfreshmeats.co.nz/
although there are plenty of others out there that i get emails from.I've also found myself a couple of local-ish farmers who do home kill and if you talk nicely to their butcher you can get them to prepare what you want.
I'm also comfortable enough butchering a lamb myself (although not to @crucials standard I'm sure). My issue is all the above options give me far more meat than I can consume - but I struggle on
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@dogmeat said in Dry aged beef:
@Hooroo https://www.homegrownfarmfreshmeats.co.nz/
although there are plenty of others out there that i get emails from.I've also found myself a couple of local-ish farmers who do home kill and if you talk nicely to their butcher you can get them to prepare what you want.
I'm also comfortable enough butchering a lamb myself (although not to @crucials standard I'm sure). My issue is all the above options give me far more meat than I can consume - but I struggle on
That's the one!!
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@dogmeat said in Dry aged beef:
@Crucial we get hanger, pave, brisket, venison loin some marinated some plain - all pre-packaged from the same supplier. Can't remember who. Surprised you don't have the option in Welly.
Is it the stuff from 'Neat Meat' (Queenstown) - marketed as 'Harmony'?
I have seen a couple of things but usually just the marinated versions.
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@Crucial said in Dry aged beef:
@dogmeat said in Dry aged beef:
@Crucial we get hanger, pave, brisket, venison loin some marinated some plain - all pre-packaged from the same supplier. Can't remember who. Surprised you don't have the option in Welly.
Is it the stuff from 'Neat Meat' (Queenstown) - marketed as 'Harmony'?
I have seen a couple of things but usually just the marinated versions.
Friends of mine own that. The Neatmeat tomahawks are the ones that made me prefer the untrimmed versions.
Used to be able to buy online but I see that function has disappeared.
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@Hooroo said in Dry aged beef:
@Crucial said in Dry aged beef:
I'm going down there on the weekend to house-sit a small farm for 10 days. Now I think I'm going to be paying the butcher's a visit
10 days in central? Sounds awful!! Shame about the views done there.....
This will be my view. Remarks behind me, Lake Hayes in front
It will be torture.
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@Crucial said in Dry aged beef:
@Hooroo said in Dry aged beef:
@Crucial said in Dry aged beef:
I'm going down there on the weekend to house-sit a small farm for 10 days. Now I think I'm going to be paying the butcher's a visit
10 days in central? Sounds awful!! Shame about the views done there.....
This will be my view. Remarks behind me, Lake Hayes in front
It will be torture.I'm suitably jealous. Probably my equal favourite part of the country. (Equal with the Coromandel)
