Probably drink too much milk
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Chitchat Best Steak in Town
- Thread starter Froggy
- Start date
Probably drink too much milk
Yes yes yes this piece of Kyoto aged beef I had 3 weeks ago was fantastic
mei mei very friendly too
All good reataurants have aged beef of least 20 days. Aged beef is much tastier and the longer the period better and thus more expensive. Oz has quite a number with varied
Chilled is naturally is the cheapest next to frozen of the same grade.
Chilled is naturally is the cheapest next to frozen of the same grade.
I reckon the butcher left more fat on the steaks where as Canadian butchers will trim it off. There were 10 of us. The next morning...grease on the floor. Overflow. For me ...it was shocking
Earls already gave up this Initiative. They relented and went back to Alberta beef
Even between Alberta beef There are different grades. AAA AA. What's the difference? Also Angus and non Angus?
I am not a food connoisseur.
20% of Canada beef imports come from Oz which says a lot. Canada follows the US grading system and is hooked into the US supply chain and therefore 70% of Canadian beef production goes to US. For economic and cosmetic reasons, the US consumers prefers grain fed at feedlot which means whiter fats which is more more appealing to US consumers. So much of Canadian beef production is grain fed. Grass fed can be seen by the yellowish marbelling and more expensive to produce.
Note the source of high end restaurants meat supply - 3 countries dominate - US, Argentina and Oz. There are exceptions for speciality restaurants.
Here is a good way to experiment - sample various cattle breeds, grass and grain fed, grades, etc. it will be a delightful journey. Don’t bring family but like minded friends. For Japanese Wagyu breeds do it separately as its on our class of its own and expensive. Same with sampling aged beef over 90 days. For this form sampling, don’t take wine, good beer or whiskey will be fine. Wine especially when they are good lingers on. Thought they are excellent when having your usual meals.
Note the source of high end restaurants meat supply - 3 countries dominate - US, Argentina and Oz. There are exceptions for speciality restaurants.
Here is a good way to experiment - sample various cattle breeds, grass and grain fed, grades, etc. it will be a delightful journey. Don’t bring family but like minded friends. For Japanese Wagyu breeds do it separately as its on our class of its own and expensive. Same with sampling aged beef over 90 days. For this form sampling, don’t take wine, good beer or whiskey will be fine. Wine especially when they are good lingers on. Thought they are excellent when having your usual meals.
that cut looks like it's part of the larger end of the tenderloin, the chateaubriand.Yes yes yes this piece of Kyoto aged beef I had 3 weeks ago was fantastic
mei mei very friendly too
The reason why Wagyu and all expensive cuts and grades are expensive are based on higher fat content. The entire concept of marbeling is for beef to have fat to taste better.
Beef mince and diced meat are for salads and for stir fry and have little fat and thus cheaper.
Butchers will trim fat for chicken, lamb etc because they have excess fat but not for beef steak cuts.
Never ask a Butcher to trim any form of steak cuts, as you actually paying for the fat and therefore more expensive. Just ask for lean cut as it will be cheaper as they have it for the health and price conscious folks.
By the way the fats gives it the flavour and helps cook the meat.
Never ever mention “lean steak” in a discussion on beef. It generally does not exist when it comes to beef unless it’s a health outlet. It’s like talking about weight watchers ice-cream and their variety of flavours and how good they are which is a oxymoron.
By the way grass fed beef has less fat as they are in free roaming pastures and therefore their meat is slightly tougher due to exercise and movement. Feedlot is a restricted pen so animal movement is minimal and fat is also therefore higher. Wagyu beef is also feedlot but feed variety is complex - as in designer feed and now famous beer.
Grass fed and wide ranging beef which is tougher has a ready market in Asian countries as curry and rendang cooking style with longer period calls for tougher meat.
Beef mince and diced meat are for salads and for stir fry and have little fat and thus cheaper.
Butchers will trim fat for chicken, lamb etc because they have excess fat but not for beef steak cuts.
Never ask a Butcher to trim any form of steak cuts, as you actually paying for the fat and therefore more expensive. Just ask for lean cut as it will be cheaper as they have it for the health and price conscious folks.
By the way the fats gives it the flavour and helps cook the meat.
Never ever mention “lean steak” in a discussion on beef. It generally does not exist when it comes to beef unless it’s a health outlet. It’s like talking about weight watchers ice-cream and their variety of flavours and how good they are which is a oxymoron.
By the way grass fed beef has less fat as they are in free roaming pastures and therefore their meat is slightly tougher due to exercise and movement. Feedlot is a restricted pen so animal movement is minimal and fat is also therefore higher. Wagyu beef is also feedlot but feed variety is complex - as in designer feed and now famous beer.
Grass fed and wide ranging beef which is tougher has a ready market in Asian countries as curry and rendang cooking style with longer period calls for tougher meat.
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Love the stuff. Only advise from friends is never buy online in Singapore - too many bad experience. Can’t decide which is better, the oysters or the romp or both.
To digress from this carnivorous thread, spotted zinc (oysters). Aids post dinner romp :p
when it cums to oysters (another of my favorite subjects as huge oyster farms are at tomales bay) size matters and small ones are the best. we would have picnic by tomales bay and buy bushels in lots of 50, although i can eat 69. small ones are cheaper but they go first as they are more delicate and tastiest. bring own ice box, shucking knives, lemons, towels, and wine. can romp in bushes at point reyes or on beach at francis drake bay afterwards.To digress from this carnivorous thread, spotted zinc (oysters). Aids post dinner romp :p
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Nah, Siam Lor Oysters Da best! 69 baht for 6.9 oyster. go with 6.9% alc. beer da best!when it cums to oysters (another of my favorite subjects as huge oyster farms are at tomales bay) size matters and small ones are the best. we would have picnic by tomales bay and buy bushels in lots of 50, although i can eat 69. small ones are cheaper but they go first as they are more delicate and tastiest. bring own ice box, chucking knives, lemons, towels, and wine. can romp in bushes at point reyes or on beach at francis drake bay afterwards.
Yeah... Based on my crazy oyster tasting crusade in Sydney some years ago. Smaller oysters are definitely sweeter.
Had a late for dinner on New Year's day at the Wolfgang's again
Started with a beer for me and a glass of Taittinger for my partner and ordered a Babaresca at the same time for the lamb that we were planing to have that evening
An then came the starter, french oysters
Sweet
Followed with chopped salad with Greek cheese, this is so simple yet enjoyable
Then came the lobster bisque, one of the best I've had
By 10.15pm its time for the main course which is the Colorado lamb, my first time having American lamb but before that the side dishes - asparagus from Israel this is sweet to the taste first time I have this
Saute mushrooms
Mesh potato
The Barbaresco of course
Frilled perfectly a little charred on the outside
Medium rare on the inside
As mentioned this is the first time I have American lamb somehow after this experience we still prefers the NZ lamb
Finished off the dinner
Happy New Year
Wah lau, take your partner shopping and buy her another top lah. Still wearing the same lacy white blouse? Let her wash it lah.
there's nothing like shucking your own oysters. but seems like siam lor oysters should have more flavors, from rich minerals, deposits (and human waste) of warm waters and the tropics. nah, when it cums to oysters i prefer pristine cooler waters away from civilization and pollution. :pNah, Siam Lor Oysters Da best! 69 baht for 6.9 oyster. go with 6.9% alc. beer da best!
Aiyo these photos same dinner as the other post la its the same dinner and she only wore it once. This trip to Singapore so much shopping and I am sure you know from reading my posts I am not those kiam siap bf hor like this photo in Paragon here you see 3 new pairs became hers
yes, that's the right way to buy shoes. get 3 pairs and rotate among them over 6.9 days. shoes can last longer. all my shoes cum in 3 pairs. same with socks, but i have 6.9 pairs of the same colored socks for daily rotation during winter. they have lasted 6.9 years so far.
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