Off Topic The Thread Of Juicy Meat

No JPF not that type of meat.

What type of meat do you prefer lads and how do you like it cooked.

I think mine is Beef rib eye. I used to only eat it well done but I've progressed a bit and now eat it either rare or medium to rare. I find the flavours come out the more uncooked it is.

In terms of sauce a peppercorn and mushroom sauce compliments it well.

 

What type of meat do you prefer ??

I'm vegetarian

 

Not into the peppercorn vibe on my steak. Hides the flavour of the meat. Just garlic butter and medium rare please. A quality beef carpaccio dish is one of my favourite things to eat in the world tho.

 

Rib-eye beef steak, medium rare, seasoned with salt and pepper beforehand and rubbed with olive oil, pan-fried, and basted with a little butter in the pan for the last minute or so. If I was to have a sauce it would never be poured over the steak but on the side for dipping as desired. People who like their meat well done do not know what is good IMHO.

I like a nice lamb steak too, or a bit of shank or rolled shoulder. Sunday roasts I usually go with lamb.

Spicy chicken wings have a place in my heart too. Unfortunately it's probably the visceral fat.

 

This is my meat and sauce of choice and cooked exactly the same as your liking. I always add more peppercorns and I love roast potatoes with it but baby potatoes work equally aswell. A special mention to tuna. Marinated in lemon and anchovies.

 

In descending order of yumminess and in MrT style...I am right (and beef will get relegated)

Beef (rare, succulent and moist ...any potential sauces on the side...less is definately more, to the sauce latherers amongst you)
Lamb
Feeeesh (any)
Duck and fowl

Pork





















Chicken (shudders at the McBland™ tasteless lumps of protein)

 

A quality fillet or sirloin is still my favourite cooked medium/rare.

My current regime requires me to eat loads of protein so I am literally devouring chicken, turkey, pork, lamb, venison etc etc like its going out of fashion. So you have to keep changing it up. I only find chicken bland if you are buying it from supermarkets. My butcher does 20 fillets for £20. None of these piddly little shrinking tasteless water filled supermarket ****e. These retain their size and taste like chicken should. Even better if you get it on the bone and skin on. I am a massive fan of turkey steaks, again they need to be decent quality.

Biggest mistake people make is not using their local butchers for any meat. As you get to know them over time, the deals they give you are ridiculous. The quality of the laughs at even the best supermarkets. We've just been conditioned with convenience.

 

I used to butcher for Safeway so I can vouch for the fact that supermarket meat is vile. Such is the length of their supply chain.

 

A damning condemnation if ever there was one

 

Also.. it is common practice, when the meat is 'out of date' to trim the dark bits off, let it bloom (the blood reacts with the air to turn it that lovely red) then repackage it would another few dates. I saw this with my own eyes.

I try to shop at butchers and greengrocers as much as possible now.

I was one the department manager for Safeway on their produce aisle and such was the poor quality of the caulis and carrots etc... I deleted the from the system so the depot wouldn't send any more and bought pallets of much better stuff from the Team Valley trade market and the customers never stopped raving. Eventually head office found out and told me to stop it (it was common practice by the way across the NE region and my boss was fine with it).. a week later all the customers complained about the poor quality again.

The poor quality is because it goes from grower to NDC (national depot) to regional depots to store... over a number of days so is never as fresh.

 

Duck with hoi sin sauce.
Lamb steak 2nd choice.
Rib eye although in england i thought it was called porterhouse. Medium rare.

All very nice but as nice as they are a Swordfish steak exceeds them all.

 

I think UK porterhouse is a US t-bone, rib-eye is rib-eye everywhere.

It's almost impossible to beat a rare fillet steak, melt in the mouth tender, but for more of a weekly use I'd go med-rare on a decent sirloin. Can't stand rump and it boiled my pi$$ the other day when some half-ar$ed program starter harping on about the merits of feather, minute, ranch and other cheap cuts - they're not great no matter how fat or bald Greg Wallace is. They invariably come out tough which defeats the object of a piece of steak.

For Sunday, slow roast pork and crackling's nice, and a leg of lamb is hard to beat.

 

Oh ffs! You chaps are no fun.

I love chicken wings, rump steak or a big Cumberland sausage

 

Do you ever combine more than one..?
Having your sausage on the rump for example?

 

How dare you! I'm a gentleman, not a pervert...

 

mixed grill bit of everything, steaks though I always start in a pan but finish in an oven also need to rest for 10/15 minutes, no sauce as just masks the flavour but will have it with butter fried mushrooms, onion rings and black pudding, rib eye is current favourite steak, medium.

 

There'sa lot of rib eye love on here chaps...

 

Obi you bastard! Just seen your tags!
Fat ****ing ****!! Hahaha.

 

Porterhouse is T-bone steak but cut further back in the animal so that the fillet portion of it is larger.