Show us your meat!

[Youstolemyname]

There are a fair few meat connoisseurs on the forum so I thought I would create a thread for sharing superb cuts of meat with some info about it.

If we post what type of meat it is, which cut, where purchased, weight,how much and prep method it might inspire and share some great shops!

Me first- was buying a t-bone and spotted this ribeye

Meat: Beef ( Hereford and Angus cross)
Cut: Ribeye
Purchased: Graham Eyes butcher Southport, Merseyside
Weight: Approx 8oz
Cost: around 7 quid
Prep: Cooked in a blazing hot cast iron skillet for 3 mins flipping every 15 seconds.

Before:

After:

The marbling was amazing on this bit of beef which is what drew me to it. Was lovely and juicy with a very beefy flavour. Tiny bit greasy though due to the marbling but a lovely bit of beef.

Have got a t-bone and a piece of fillet from the butcher to enjoy over the weekend.

 

[Youstolemyname]

Looks good, but I feel I must comment about your rule. The hatred for supermarket meat and the love for butcher meat is totally unfounded. Awful butchers are a dime a dozen, and some supermarket meat counters are excellent (especially Morrisons). There are 3 butchers on a major road beside me, but they are all awful.

I'll put my neck on the butchers block and suggest that there are far more bad butchers than there are good.

That being said, when you do find a good butcher they are a great resource. It's a shame none seem to exist in Glasgow!

I agree, there are bad butchers but my intention is for people to find out about truly great meat and truly great shops that they may otherwise not know about. It's not about butcher snobbery, it's about sharing hidden gems.

We all know where our local supermarket is but there are some great butchers and online stores to share.

I have to disagree about morrisons butchery though. The meat isn't even in the same league as the stuff I get from butchers.

 

[Youstolemyname]

Don't be shy about ordering meat online. You can usually get it within 24 hours of ordering or specify a day. Donald Russell gets very good reviews on here..

 

[Youstolemyname]

Might be interesting to see supermarket meat too then as a comparison. Will amend OP...

 

[Youstolemyname]

So much tasty looking meat here fellas :shocked:

Not to sound like a stalker but where abouts do you live? I use to live in Churchtown, Southport but have since moved more towards Manchester

South of Southport but North of Liverpool

Here's tonight's meat:

Meat: Beef
Cut: T-Bone and Fillet
Purchased: Graham Eyes butcher, Southport
Weight: Fillet was a tiny 3oz. T-bone was BIG
Cost: about 10 quid for the pair
Prep: trusty blazing skillet

Before

Sirloin part of T-Bone

Was a sublime texture as usual but would have liked more marbling and cap of fat around the sirloin to give it a deeper beefy taste. Still my fave butcher at the minute though.

 

[Youstolemyname]

Thats a good butcher you have, the meat looks well matured/aged. Nice steaks!

May post one next weekend as I keep my stakes to max of one per week as I'm looking after my fat intake and my fav is Ribeye.

He dry ages them for a minimum of four weeks, it really is good beef.

I wouldn't normally have a ribeye and a t-bone in the same week, just went in for a t-bone an the ribeye looked so damn good I couldn't resist!

 

[Youstolemyname]

Broughs are also good but don't always have the cuts I want. The Broughs at Dobbies in Kew is quite nice with its selection of pre-prepared stuff like Steak and Ale pie mix.

 

[Youstolemyname]

Looking forward to seeing your meat close up Stan... Oo err missus.

Rib roast is my fave roast by a country mile. I can never resist cutting it in to huge fat steaks though instead of normal slices!