Show us your meat!

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.
 
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!
 
Youstolemyname said:
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!
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Oops. Forgot to take a photo of the pork chop I had tonight :o Rest assured, it was delicious. I've said it before but the pork from MacBeth's is the best pork I've ever had. Their beef's damn good as well.
 
f00b4r said:
How long do you reckon that will take you to get through Stan?
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If I had one meal per day out of that, it would last me about 6 weeks of straight eating. If I take into account takeaway nights etc, probably at least 7 weeks. Because I work offshore on the rigs, that lot will probably last me about 3-4 months - taking into account time spent away from home.
 
Just placed an order with Turner and George AKA the East London Steak Company after seeing some posts on here about them (mostly by Glaucus I think)

They seem to have a good choice of stuff that you can't get at the average butchers/supermarket.

Will update with pictures next week when it arrives, but this is what I've gone for:

Pickled Brisket :: 1.5k
Onglet :: 1kg
Ground beef :: 1kg
2 x Pig Cheeks :: 500g
Rose Veal Chops :: 2 x 350g
 
Haircut said:
Just placed an order with Turner and George AKA the East London Steak Company after seeing some posts on here about them (mostly by Glaucus I think)

They seem to have a good choice of stuff that you can't get at the average butchers/supermarket.

Will update with pictures next week when it arrives, but this is what I've gone for:

Pickled Brisket :: 1.5k
Onglet :: 1kg
Ground beef :: 1kg
2 x Pig Cheeks :: 500g
Rose Veal Chops :: 2 x 350g
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I really want to hear about the onglet. Please let me know how that goes :)

Pickle brisket is also interesting - weird stuff.
 
Hyburnate said:
You all eat your meat very very rare.
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I think most foodies would say that there are not that many ways to eat meat:

super blue/raw/sashimi
super rare (beef fillet)
rare to medium rare (most other forms of beef)
super well done/slow cooked (most forms of "tough" meat)

I can't can't imagine why anyone would ever have anything medium or well done.
 
FrenchTart said:
I think most foodies would say that there are not that many ways to eat meat:

super blue/raw/sashimi
super rare (beef fillet)
rare to medium rare (most other forms of beef)
super well done/slow cooked (most forms of "tough" meat)

I can't can't imagine why anyone would ever have anything medium or well done.
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Well done is a waste of good meat. I eat medium rare/rare dependant on who's cooking. I'd love to see someone cooking something blue, why even cook it? :D
 
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