Steak.

fozz77

fozz77

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I have recently come across these via a tip off from a mate. I have never seen them in the meat section , in Houston, but a quick word at the butchers section & I m hooked up. They are a very reasonably priced steak, have great flavour. I marinade them anything from 2hours to 8hours before grilling & cut them into thin slices on the diagonal. Any leftovers are perfect for fajita's.

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oh i love a good Steak, my Girlfriend does a mean Griddled Teriyaki Steak, we have it with Noodles & steamed veg.........followed by a Tangy Key Lime Pie.................yum bloody yum :hungrig :hungrig :hungrig :hungrig :D
 
The US have different names for meat cuts and I think this is called feather blade in the UK. The meat from the fore quarter should be tastier so if you're lucky and you have a decent butcher who knows what he's doing it'll be tastier than sirloin or rump.

<!-- m --><a class="postlink" href="http://www.metro.co.uk/metrolife/503673-steak-secrets-open-to-all" onclick="window.open(this.href);return false;">http://www.metro.co.uk/metrolife/503673 ... pen-to-all</a><!-- m -->
 
antdad said:
I "think" it's called the feather blade cut in the UK, you'll need to find a decent butcher who knows what he's doing.
Click to expand...
I'm pretty sure you're right. My butcher ran a mini-butchery course earlier this year and showed us that exact cut. You'd likely have to order it though. Rick Stein has a recipe using it in one of his Food Heroes books.
 
I've never heard of a cut of meat called "butler's steak" - which is not to say that such a thing doesn't exist, as it seems cuts of meat are known by many different and sometimes parochial names.

Rather annoyingly though, there is a US company called "Butler's Steak and Ale", which is messing up my Google searches, even with the UK only filter switched on.
 
Supermarket meat and excellent are two things that rarely go together.... As for grass-fed on the pampas - more likely grass-fed on the next 50 square miles of cleared Amazonian rainforest, optionally dosed up with growth hormones... Been to Brazil, seen how they farm. It's not for me.

I'll stick to the quality locally-produced meat from the local butcher who buys from farms local enough that my trip to the butcher is the longest leg of food miles. Totally open about welfare standards to the point that you can go see the cows (or pigs or sheep) on the farm and talk to the farmer if you can break through their impenetrable Roxburghshire accents :D
 
HM is very lucky, I have to make a special effort to find meat of that sort of quality.

Beef has to be hung for a couple of weeks minimum anyway Neil, they are just telling you what they have to do.

I'm not saying its good or bad I just don't know but folks get all moist when the term "aged" beef is mentioned.

Good dry ageing is about 28 days, any more and there is too much waste and wet ageing is just an abomination invented by the yanks.
 
Indeed I am - actually I have a choice of 3 or 4... but the pies at the one I choose to go to are the best :D

Anyone in Bonnie Scotland looking for a butcher can do no better than starting here, I've not found anything remotely similar for England or Wales - if anyone knows of such sites, please post them here.

edit: I've found this one - <!-- m --><a class="postlink" href="http://www.butchers-online.net/" onclick="window.open(this.href);return false;">http://www.butchers-online.net/</a><!-- m -->
 
We've got a decent local butcher. They specialise in Pork so the sausages are great, and so is the loin which produces very tasty crackling. Other meats are not quite so good but still generally a lot better than our local Tesco.
 
Re: Steak. Well Hung!

<!-- m --><a class="postlink" href="http://www.goodcooking.com/steak/dry_aging.htm" onclick="window.open(this.href);return false;">http://www.goodcooking.com/steak/dry_aging.htm</a><!-- m -->
 
Here in the next couple of weeks, I'll be buying a half a cow from a guy I work with that raises them. I can't wait. My cow will be well hung as your article talks about Fozz77, but I'll let the Butcher Shop take care of that :hungrig
 
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