Steak

[Psychedelicropcircle]

No much of a thread starter, but my love of a good steak had me wondering where thay fellow jambo purchased his/hers?

 

 

not a restaurant question just where you buy to cook your own!

[Tazio]

If I have the time and cash George Bowers butchers in Stockbridge. If I don’t I find that Morrison’s on Ferry Road has a good butchers section, generally a good ribeye. 

[AlimOzturk]

21 minutes ago, Tazio said:

If I have the time and cash George Bowers butchers in Stockbridge. If I don’t I find that Morrison’s on Ferry Road has a good butchers section, generally a good ribeye. 

best butchers in Edinburgh. 

[Governor Tarkin]

18 minutes ago, Tazio said:

If I have the time and cash George Bowers butchers in Stockbridge. If I don’t I find that Morrison’s on Ferry Road has a good butchers section, generally a good ribeye. 

 

Morrison's at Swanston has a good butchers section for steaks too.

 

Best I've had were inch thick sirloins from Robert Pringle in Hawick.

[Herbert]

Puddledub farm just outside kirkcaldy. We get meat boxes so you get like chicken,diced lamb etc it's all great quality, I love the pies I would say their steak pie edges bains at stenhouse. I think they deliver to Edinburgh.

[Owlvisiting]

Got a couple of beautiful sirloins the other day from Forsyths in Peebles.

[Tazio]

2 minutes ago, Owlvisiting said:

Got a couple of beautiful sirloins the other day from Forsyths in Peebles.

Is it Forsyth’s that do amazing steak pies? My mum’s neighbour visits family in Peebles and brought my mum a steak pie one time and it was possibly the best I have ever had. 

[Greedy Jambo]

Not really all that arsed with steaks, I'll pick one up if it's on offer though. 

[EH11_2NL]

1 hour ago, Tazio said:

If I have the time and cash George Bowers butchers in Stockbridge. If I don’t I find that Morrison’s on Ferry Road has a good butchers section, generally a good ribeye. 

My mate is a chef and says ribeye is the best of the lot. Forget fillet or sirloin, a good ribeye is da doggies doodahs!

[Samuel Camazzola]

1 hour ago, Tazio said:

If I have the time and cash George Bowers butchers in Stockbridge. If I don’t I find that Morrison’s on Ferry Road has a good butchers section, generally a good ribeye. 

 

1 hour ago, Governor Tarkin said:

 

Morrison's at Swanston has a good butchers section for steaks too.

 

Best I've had were inch thick sirloins from Robert Pringle in Hawick.

Regarding the Morrison's comments, I assume the only variables would be down to the size of store which could impact the amount of choice? I'd assume with these stores being based within the same region, the supply chain would be the same? 

[The Real Maroonblood]

Tesco butchers at Corstorphine are excellent.

However the wife is a fantastic cook so that obviously helps.

Medium rare fillet steak.

[Cairneyhill Jambo]

Hunters of Kinross or Aldi.

 

Rib-eye steak everytime. 

[Harry Potter]

2 hours ago, Psychedelicropcircle said:

No much of a thread starter, but my love of a good steak had me wondering where thay fellow jambo purchased his/hers?

 

 

not a restaurant question just where you buy to cook your own!

Morrisons or tescos, sometimes scotmid, sirloin being the choice cut.

[highlandjambo3]

2 hours ago, Tazio said:

If I have the time and cash George Bowers butchers in Stockbridge. If I don’t I find that Morrison’s on Ferry Road has a good butchers section, generally a good ribeye. 

Love a ribeye................

 

Chuck 2 spoons of brown sugar in a wee bag with teaspoon of smoked paprika and half teaspoon of salt.........bung in sliced ribeye and sliced onions, tie bag up and bung in the fridge......overnight if you can.....massage the bag every now and then......fry the lot up (no oil needed) and bung it in a sliced crusty baguette..........perfect......if it sticks a bit in the pan bung in a wee bit of water.  You won’t taste the sugar as this will caramelise......it’s my weakness ❤️

[Fun Boaby]

Tesco finest fillet steaks x 2 with pepper sauce. No veg or space fillers

[Tazio]

It’s unusual for a steak discussion to get so far without someone getting all huffy defending their love of well done steak and claiming anyone who says it’s bad is a snob. 
Medium rare for me. 

[Dawnrazor]

The estate I live on has bought a herd of Luing Cattle, they live outside all year and aren't fed but allowed to forage for themselves, I cant wait to get a half carcass butchered for myself, I've tasted a steak from a Luing beast before and it was utterly fantastic. How the cattle are kept and fed is the key to good meat.

*edit*

Medium rare to rare for me, no sauces.

Edited September 13 by Dawnrazor

[jonnothejambo]

14 minutes ago, Tazio said:

It’s unusual for a steak discussion to get so far without someone getting all huffy defending their love of well done steak and claiming anyone who says it’s bad is a snob. 
Medium rare for me. 

 

Anyone who eats a well done steak should be forced to eat Spam for a year. 

 

I will add that many years ago a work colleague asked for ketchup for his fillet steak and I wanted to punch his lights out.

 

Feckin cretin.

Edited September 13 by jonnothejambo

[GinRummy]

1 hour ago, Cairneyhill Jambo said:

Hunters of Kinross or Aldi.

 

Rib-eye steak everytime. 

Aldi steaks are surprisingly good. 

[Auld Reekin']

3 hours ago, Herbert said:

Puddledub farm just outside kirkcaldy. We get meat boxes so you get like chicken,diced lamb etc it's all great quality, I love the pies I would say their steak pie edges bains at stenhouse. I think they deliver to Edinburgh.

 

Are the steaks from there buffalo or beef? They specialise in water-buffalo, from what I remember. Never tried water-buffalo, but definitely fancy it.

 

Only buy butcher's steaks very occasionally, or if we're away somewhere and they and the butchers look really good. For me, the key to getting a really good steak is to:

a) If buying in the UK, make sure it's Scotch Beef.

b) Make sure there's a decent amount of marbling throughout the meat (avoiding any without marbling).

c) Make sure it's been aged for a couple of weeks at least (avoiding any bright red ones).

 

Ribeye for preference, though perfectly happy with a sirloin, cooked medium rare. I've recently started marinating them for an hour or two in olive-oil and lemon-juice, with rosemary and thyme, and salt and pepper. Make sure and allow it to rest in a warm place for the same amount of time as it's cooked.

 

One of the best steaks I've ever tasted was a sirloin from a breed of cattle which are allowed to roam and graze freely in the Aragón region of the Spanish Pyrenees: absolutely amazing.

 

 

[Herbert]

Just now, Auld Reekin' said:

 

Are the steaks from there buffalo or beef? They specialise in water-buffalo, from what I remember. Never tried water-buffalo, but definitely fancy it.

 

Only buy butcher's steaks very occasionally, or if we're away somewhere and they and the butchers look really good. For me, the key to getting a really good steak is to:

a) If buying in the UK, make sure it's Scotch Beef.

b) Make sure there's a decent amount of marbling throughout the meat (avoiding any without marbling).

c) Make sure it's been aged for a couple of weeks at least (avoiding any bright red ones).

 

Ribeye for preference, though perfectly happy with a sirloin, cooked medium rare. I've recently started marinating them for an hour or two in olive-oil and lemon-juice, with rosemary and thyme, and salt and pepper. Make sure and allow it to rest in a warm place for the same amount of time as it's cooked.

 

One of the best steaks I've ever tasted was a sirloin from a breed of cattle which are allowed to roam and graze freely in the Aragón region of the Spanish Pyrenees: absolutely amazing.

 

 

 

Its beef. I think they are using the buffalo for cheese.

[The Fonz]

Campbell & Sons butcher in Longstone. Bought various cuts from there and always excellent. 

[Psychedelicropcircle]

1 hour ago, Tazio said:

It’s unusual for a steak discussion to get so far without someone getting all huffy defending their love of well done steak and claiming anyone who says it’s bad is a snob. 
Medium rare for me. 

Philistine!

[highlandjambo3]

1 hour ago, jonnothejambo said:

 

Anyone who eats a well done steak should be forced to eat Spam for a year. 

 

I will add that many years ago a work colleague asked for ketchup for his fillet steak and I wanted to punch his lights out.

 

Feckin cretin.

I know a geezer who drinks whiskey with coke.....needs shot tbh

[Tott]

3 minutes ago, highlandjambo3 said:

I know a geezer who drinks whiskey with coke.....needs shot tbh

 

Whiskey with coke is ok if its JD .

 

Whisky with coke...certainly not 🙂

[highlandjambo3]

Am no very god at speling

2 minutes ago, Tott said:

 

Whiskey with coke is ok if its JD .

 

Whisky with coke...certainly not 🙂

 

[kingsknowe_jambo]

Reading Terminal Market in Center City Philly, steaks are so big they almost take up a whole pan each! I like to cook on Cast Iron and finish off with a few minutes in the oven.

[Samuel Camazzola]

1 hour ago, jonnothejambo said:

 

Anyone who eats a well done steak should be forced to eat Spam for a year. 

 

I will add that many years ago a work colleague asked for ketchup for his fillet steak and I wanted to punch his lights out.

 

Feckin cretin.

Well done or with ketchup! I can sense the boy was either a Hibs or Celtic supporter. 

[jonnothejambo]

6 minutes ago, Samuel Camazzola said:

Well done or with ketchup! I can sense the boy was either a Hibs or Celtic supporter. 

 

A Falkirk fan and an utter knobthrob wank. 

[FWJ]

Fillet as opposed to rib-eye is a texture thing.  No doubt a rib-eye is tastier but good fillet cuts and eats like butter.

Blue is the only way to eat fillet of course....

 

 

[AlimOzturk]

7 minutes ago, FWJ said:

Fillet as opposed to rib-eye is a texture thing.  No doubt a rib-eye is tastier but good fillet cuts and eats like butter.

Blue is the only way to eat fillet of course....

 

 

Could not eat it blue. Struggle with rare. 
 

medium rare or medium for me. I can’t understand how anyone could enjoy a steak well done. A fine cut of beef ruined. They would be as well getting the cheapest steak possible such as frying steak and leave the good cuts to folk that actually appreciate it. 
 

 

Edited September 13 by AlimOzturk

[JimKongUno]

If I had a spare £500 I'd go for the Japanese Wagyu. Failing that a sirloin from bowers in Stockbridge does the trick

[EH11_2NL]

2 hours ago, highlandjambo3 said:

I know a geezer who drinks whiskey with coke.....needs shot tbh

Single malt with diet pepsi and ice. Cannae beat it!

[FWJ]

28 minutes ago, JimKongUno said:

If I had a spare £500 I'd go for the Japanese Wagyu. Failing that a sirloin from bowers in Stockbridge does the trick

The restaurant at the top of the W hotel that’s being built in the St James centre might fit the bill.

https://www.businesstraveller.com/business-travel/2020/09/13/rooftop-sushisamba-restaurant-planned-for-w-edinburgh/

You’ll get a bit of change from your monkey too

 

 

[Ally Bee]

I had a lovely bit of frying steak from Bain at Stenhouse Cross a few weeks ago. Not the fanciest cut but it was tasty.

[Cade]

Rump, medium rare.

 

 

Fillet has no flavour due to being too lean. Good raw as either tartare or carpaccio or in a wellington, not really for steak cooking.

T-bone ends up with an overdone fillet bit.

Sirloin is alright but trying to get the rim of fat to render/crisp up is a pain and the chewy sinew under it is minging. Sometimes trim the fat and sinew off and render the fat first then cook the sirloin in it.

Rib eye is very good. Marbling is great. But due to all that marbling it can be difficult to render the fat down and keep it rare.

 

Rump has my personal best balance of flavour, texture and marbling.

 

[Craig_]

Been getting meat deliveries from Campbells lately (https://www.campbellsmeat.com). Used to deal with them a lot in a past life as a chef. 

 

Always seems to be good quality and they've quite often got good deals on. Their sirloins are particularly tasty. 

[Tazio]

8 minutes ago, Cade said:

Rump, medium rare.

 

 

Fillet has no flavour due to being too lean. Good raw as either tartare or carpaccio or in a wellington, not really for steak cooking.

T-bone ends up with an overdone fillet bit.

Sirloin is alright but trying to get the rim of fat to render/crisp up is a pain and the chewy sinew under it is minging. Sometimes trim the fat and sinew off and render the fat first then cook the sirloin in it.

Rib eye is very good. Marbling is great. But due to all that marbling it can be difficult to render the fat down and keep it rare.

 

Rump has my personal best balance of flavour, texture and marbling.

 

You need to get a rib eye into a super hot dry pan to get the fat doing it’s thing. I don’t mind rump steak but it isn’t as consistent in quality etc as ribeye, decent budget choice though. Sirloin can have a great taste but tricky to cook spot on, a bit too much and it’s gone. 

[Morgan]

4 hours ago, jonnothejambo said:

 

 

I will add that many years ago a work colleague asked for ketchup for his fillet steak and I wanted to punch his lights out.

 

Feckin cretin.

What a classless fool.

[Tott]

13 minutes ago, Craig_ said:

Been getting meat deliveries from Campbells lately (https://www.campbellsmeat.com). Used to deal with them a lot in a past life as a chef. 

 

Always seems to be good quality and they've quite often got good deals on. Their sirloins are particularly tasty. 

 

 

First used them when lockdown started.

Great service, good quailty products,fantastic bacon.

 

 

Stuck with them after  lockdown lifted.

 

 

[graygo]

1 hour ago, JimKongUno said:

If I had a spare £500 I'd go for the Japanese Wagyu. Failing that a sirloin from bowers in Stockbridge does the trick

 

I had a Kobe steak in Manchester (work was paying) and the term "cut like a knife through butter" was spot on, it was beautiful.

[Dawnrazor]

6 minutes ago, Morgan said:

What a classless fool.

That's no way to speak about Jonno, he was only passing on a story!

[Samuel Camazzola]

2 hours ago, jonnothejambo said:

 

A Falkirk fan and an utter knobthrob wank. 

That's a kind description. 😄

[Psychedelicropcircle]

3 hours ago, kingsknowe_jambo said:

Reading Terminal Market in Center City Philly, steaks are so big they almost take up a whole pan each! I like to cook on Cast Iron and finish off with a few minutes in the oven.

When you next at tynie  🤤 

[Psychedelicropcircle]

Apparently we’re getting a new restaurant in the st James buildings called sushi samba were you can get some jap ribeye for a cool £337. 😕

[graygo]

21 minutes ago, Psychedelicropcircle said:

Apparently we’re getting a new restaurant in the st James buildings called sushi samba were you can get some jap ribeye for a cool £337. 😕

 

Aye, I read about that somewhere. I'm trying to remember where.

 

Remembered.  It was 10 posts before yours. 😁

[Morgan]

1 hour ago, Dawnrazor said:

That's no way to speak about Jonno, he was only passing on a story!

Oh, very good!

 

[Dawnrazor]

Just now, Morgan said:

Oh, very good!

 

😜

[jonnothejambo]

4 minutes ago, Morgan said:

Oh, very good!

 

 

 

[Morgan]

4 minutes ago, Dawnrazor said:

😜

 

Just now, jonnothejambo said: