Mangobreeders How to cook a steak Thread

mangobreeder · 30 Nov 2008 at 08:02

AcidHell2 said:
That is a proper steak. If you watch in search of perfection, English steak is rubbish compared to American low fat grain and rubbish cut size.

That looks like american Wagyu to me, do you know how expensive that is, over £100 a kilo

mangobreeder · 30 Nov 2008 at 08:45

http://www.lobels.com/store/main/item.asp?item=464

i know wagyu when i see it.

compare the marbeling on the pic of the wagyu ,compared to the steak on your link.

its about twice as much as standard steak

mangobreeder · 30 Nov 2008 at 12:54

xarr said:
Read the link I posted, I quoted from the guy who cooked it, what possible reason would he have for lying? He is already waving his e-peen around with a massive expensive steak, surely if he paid even more for it he would have said? He also said it was a 28oz steak, Lobels do not sell a 28oz Wagyu bone in rib steak.
Normal beef (i.e not Wagyu) can have that much marbling, in general it doesn't but you can get lucky, Wagyu is more likely to have that sort of marbling but is not guaranteed.

i could be wrong, but i have never seen meat with that much marbeling which is not wagyu.

I have brough wagyu twice in my life, and to be honest, it not worth the premium. The one i brought was £45

mangobreeder · 30 Nov 2008 at 14:13

JBuk said:
where did you buy the wagyu from?

I quite like the 21 day matured ribeyes from asda, £5 for about a 350gm steak but they are nicely marbled and quite thick cuts
the best ones in my area for sure

Harrods foodhall definately do, it, thats where i got mine from. Its around £125 - £150 per kilo. thats £40/45 quid for a steak.

If you in harrdos food hall though, get their Blackgold, ribeye. thats the best steak, easily available in london

mangobreeder · 30 Nov 2008 at 20:05

Johnny Girth said:
These "how to cook a steak threads" should be banned. Different people like different cuts, different thicknesses, different levels of pink, different seasonings etc.

Pretty pointless really.

but look at all the lovely conversation we have had.

also what if some one tried something out on a thread and liked it

mangobreeder · 2 Dec 2008 at 09:03

bum said:
you are eating your steak next to the hub.

get proper table, seating and napkin

NO! it was resting there, while i took photos.

i ate it at the table, do i am neither a heathen, or a northerner

mangobreeder · 2 Dec 2008 at 16:02

krooton said:
WHOAH! £60/kg fillet steaks!

might as well go the whole hog and buy Wagyu at £100/kg.

mangobreeder · 2 Dec 2008 at 20:17

oli collett said:
Have you got any pictures? I somewhat doubt that stuff is going to compare to Wagyu.

It's a shame wagyu is so expensive over here though, you can get it for much more reasonable prices in the US/Australia. Half the problem is that the grading standards over here are virtually non-existant, hence why the meat the supermarkets and most butchers over here stock is very average.

goto harrods, their Wagyu is reasonable priced and quite excellent

mangobreeder · 3 Dec 2008 at 09:09

The_Abyss said:
Yep.

As the saying goes, if a good vet can't revive it, and it has been more than just threatened with a candle, it has been overdone.

Bleu ***.

It amazes me how many, "claim" to like their steak bleu. No one i ahve ever know likes their steak that way. Yet on OCuk we have an abundance of ppl who have their steak that way.

i wonder if is coincidence, or people are just saying it for effect.

mangobreeder · 3 Dec 2008 at 11:47

im buying my self a nice peice of ribeye at lunch time, YUMM

mangobreeder · 4 Dec 2008 at 09:02

KaHn said:
The other German beer is nicer, furenstien or something, dont have any bottles with me.

KaHn

Why is there discussion about beer in a steak thread, the only think to drink with steak, is a glass of Cheatue Montrose 2005

mangobreeder · 4 Dec 2008 at 09:44

Luw said:
A small amount of sauce can add a great deal to a steak. I find a nice homemade Stilton sauce (not a lot) is lovely with a bit of tender, tasty rump. In the same way that salt, pepper, garlic, etc... all add something to your steak.

Whatever did you do in 2004?

Chateau Montrose 2005, is far superior to the 2004 Vintage.

mangobreeder · 6 Dec 2008 at 17:08

ANOTHER STEAK TODAY - wooohooo

This time Highland beef - 28 day matured - dry aged.

T-BONE

ohh yeah t-bone steak

Before

Cooked, on top of a big pile o chips

After

i wont have to eat until monday now i reckon

mangobreeder · 6 Dec 2008 at 17:17

Azagoth said:
You left the fat?

LOL, my mate owes me a tenner, i knew someone would post that.

It is infact skin, you know its skin because it has the brand/inky thing on it.

even it iwas fat i would not eat it, im not northern

mangobreeder · 6 Dec 2008 at 17:23

Azagoth said:
Skin? I was under the impression that bovine skin was leather and that the cows were peeled before butchery.

The butcher i went to, took a hacksaw to the side of a cow, it was a pleasure to watch, he just buys a side of beef and preps everything him self i reckon.

p.s it only leather once it treated.

mangobreeder · 10 Dec 2008 at 11:20

Im going to the GAUCHO GRILL AT LUNCH TIME - WOOOHOOO, more importantly, a client is paying