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Main Discussion

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FondantFancies
Posted - 14 February 2017 21:08
Sir Loin
Osama
Posted - 14 February 2017 21:09
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ribeye of course
Keef_
Posted - 14 February 2017 21:10
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Ribeye.

Mr Sugden
Posted - 14 February 2017 21:18
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T bone, that way you get some fillet and some sirloin - result.
Osama
Posted - 14 February 2017 21:23
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of course you can have a ribeye steak for one
Keef_
Posted - 14 February 2017 21:26
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Penrose - are you getting confused with short rib?
cІubman
Posted - 14 February 2017 21:27
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All of them
chimes ♥
Posted - 14 February 2017 21:27
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Rib eye.
And yes, you can buy it for one, but why would you
Mr Sugden
Posted - 14 February 2017 21:32
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Yes, lots of places will do a single T bone, decent ones are usually about 1lb / 500gms each, so you might get the old meat sweats but well worth it.
minkie
Posted - 14 February 2017 21:32
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Cote de boeuf
ChateAubriand if in France

Something to share anyway.
Osama
Posted - 14 February 2017 21:43
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go to a butcher
Misshoolie
Posted - 14 February 2017 21:45
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Morrisons sell ribeye individual steaks. It's not at all the same thin as a rib joint. Google a picture of a cow or something.

You are very strange penrose
Osama
Posted - 14 February 2017 21:47
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heh hoolers

penners were u raised by veggies?
Misshoolie
Posted - 14 February 2017 21:54
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Yes it's just in Bristol you can buy individual rib eye steaks. Nowhere else

Jeez
Osama
Posted - 14 February 2017 21:54
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ok m6

find a GOOD butcher. buy a ribeye steak
Osama
Posted - 14 February 2017 21:56
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fillet is tender but tasteless, ish

ribeye has more fat

or go to a steak resto

even better, buenos aires
Misshoolie
Posted - 14 February 2017 21:57
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Btw please get it into your head that the cut known as a rib of beef, is totally not the same thing as a ribeye steak.
Misshoolie
Posted - 14 February 2017 21:59
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I'm a size 12 and I haven't smoked since August. Thanks for asking
Warwick Davis
Posted - 14 February 2017 22:23
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This is odd. You can buy ribeye steaks everywhere. At about 300g. You can buy them in Morrisons. They sell feather blade and flatiron, so they will certainly do rib eye. Rib of beef is not the same thing resipsa

I don't rate it so much. Bit fatty for my tastes. Skirt / hangar can be terrific. Bit offally.
polz
Posted - 14 February 2017 22:25
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rib eye, if done well, is by far the best
Mr Hargreaves
Posted - 14 February 2017 22:28
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Heh @ resipsa accusing someone else of being highly strung. You're a tool son

Entrecote/fore rib for me
Man from Del Monte
Posted - 14 February 2017 23:16
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"Be that as it may, can you buy Entrecote/fore rib in a Yorkshire town or village, or indeed anywhere in Yorkshire for that matter"

Totally hatstand m7s
litenbjorn
Posted - 15 February 2017 01:03
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I thought you were in Wimbledon Penrose? You can definitely get ribeye in the Morrisons on the Broadway, and the Waitrose in Raynes Park. Probably the big Sainsburys on Worple Road as well.,
litenbjorn
Posted - 15 February 2017 01:05
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Oh, and Bailey and Sage in the village.
The harbinger of sanity
Posted - 15 February 2017 03:37
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What a strange thread - you can get ribeye steak everywhere - it is almost as common as fillet and sirloin - you can get it in my local corner shop coop.

sirloin for me because the fat is concentrated to the side which means you can render it properly -
minkie
Posted - 15 February 2017 07:06
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Our Bayley and Sage does only.

I can not believe that a carniverous adult has never set foot in a butcher to buy steak. And how weird that someone's diet is restricted by what one can buy at one supermarlet.

Penrose at the top you said you always have sirloin out. Thise very restaurants will have had rib eye for one on the menu ( usually about £16) how could you misss that?
Mr Hargreaves
Posted - 15 February 2017 07:59
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ROFLMAO
🐝 buzz
Posted - 15 February 2017 08:01
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Wot ^ said.
Spurius Odus
Posted - 15 February 2017 08:36
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His problem is he actually worked at a major butchers for a while - top ten by turnover which is major on any construction - and they use different words for the cuts of meat when you're in the industry hence his confusion.

Mcdonalds
homo heidelberwangsis
Posted - 15 February 2017 08:50
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Got to be the sirloin for me clive. Arise, sir loin as henners the m8 didn't say.
camenbert
Posted - 15 February 2017 09:06
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for steak steak - rib-eye. Although I do like Onglet too.

mmmm..... beef.... mmmmm....
blindtom
Posted - 15 February 2017 09:17
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Onglet is good but my favourite is bone in ribeye. Favourite beef in general is probably smoked short rib.
Misshoolie
Posted - 15 February 2017 09:30
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So we've ascertained from this thread that resipsa lives with his mother.
Mr Hargreaves
Posted - 15 February 2017 09:38
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yes Miss H

who he wuvs vewwy much
The harbinger of sanity
Posted - 15 February 2017 09:41
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now you are talking about a rib of beef joint for a roast Penrose? Practically every butcher and large supermarket in the country sells this.
Daydort
Posted - 15 February 2017 09:42
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always prefer to get meat from a butcher - a decent one will sell a single steak

had t bone last night for V day very excellent in every respect
Misshoolie
Posted - 15 February 2017 09:48
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hehmax
Mr Hargreaves
Posted - 15 February 2017 09:52
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Misshoolie
Posted - 15 February 2017 09:53
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A snap from the penrose family album

Misshoolie
Posted - 15 February 2017 09:54
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Ssshhh now silly angry youngling
Mr Hargreaves
Posted - 15 February 2017 10:06
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Hush, little baby, don't say a word,
Mama's gonna buy you a mockingbird.

And if that mockingbird don't sing,
Mama's gonna buy you a diamond ring.

And if that diamond ring turns brass,
Mama's gonna buy you a looking glass.

And if that looking glass is broke,
Mama's gonna buy you a billy ,

And if that billy won't pull,
Mama's gonna buy you a cart and a bull.

And if that cart and bull turn over,
Mama's gonna buy you a named Rover.

And if that named Rover won't bark,
Mama's gonna buy you a horse and a cart.

And if that horse and cart fall down,
You'll still be the best baby in this town
strutter
Posted - 15 February 2017 10:09
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Don't wish to be picky penrose, but there isn't a butcher in raynes park.
Discworld_Librarian
Posted - 15 February 2017 10:10
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Ribeye when shopping for standard.

But the best cut for sheer flavour is strip skirt, the kind they use for fajitas in the US. More flavour than any of the others, a tiny bit gamey, firm but not chewy.

I think it is the skirt from the sirloin - a lot of UK butchers don't know what you mean when you ask for it because there are other sorts of skirt. Get some if you can.
minkie
Posted - 15 February 2017 10:14
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Penrose i think you mean a cote de boeuf.
We do that a lot for two of us and yes lots of meat, from the butcher (ginger pig for a treat)
I noticed on a recent mail out from waitrose they are starting to do them but i noticed quite spenny, a butcher is your best bet.
Parsnip
Posted - 15 February 2017 10:19
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Those complaining of chewy steaks might like to rest them for at least 15 mins. Wrap them in foil if you like, but it makes a massive massive distance. Also cook them from room temp and not from the fridge.
minkie
Posted - 15 February 2017 10:28
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50% of cooking time for resting.
Otherwise its cold as well as juices, unpleasant. Cover with tea towels wwhile resting.

Penrose if you manage to find a cote, its generally 2 mins on each side in the pan followed by 15-20 mins in the oven, depeneding on weight, plus resting. Forerib different from hind(?)rib, cant rememebr which way round, forerib generally considered better, i learned all that from the butcher.
strutter
Posted - 15 February 2017 10:34
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Not for about 3 years old chap.
minkie
Posted - 15 February 2017 10:44
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Do you work in the City? Quite a few there.
The Donald
Posted - 15 February 2017 10:50
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What a strange thread - like a cross over from wang's week end food threads and dawn handbag's interest rate calculation


Re the original question: sirloin, but I like every cut, and love rump steaks.
The harbinger of sanity
Posted - 15 February 2017 10:55
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Waitrose do a big range of steaks including cote de bouef, brevette, onglet flat iron and pincana (a favourite of mine). But as minkie says they are not cheap and a butcher will likely be cheaper and possibly better.
Obadiah Hakeswill
Posted - 15 February 2017 10:57
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Pork blade steak
shootsflowers
Posted - 15 February 2017 11:06
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You can get ox cheeks at the butchers counter in a lot of Waitrose

Shin is not minging and very easy to cook. You just have to cook it slowly
Parsnip
Posted - 15 February 2017 11:13
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supermarket meat comes from the same place as butcher's meat m8s.

packaging is different.

One more time
Posted - 15 February 2017 11:20
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Rib overrated for me

Onglet

Bavette (on the BBQ in the summer with chimicuri)

Picanha, rump

I must say I cant believe there is a supermarket that doesn't do rib eye. Its ubiquitous. I can get it in my shitty old mining town village in wales.
Chambers
Posted - 15 February 2017 11:35
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The funniest thread about this one was when Dogwarden used to do her meat deliveries to RoF people. Someone in an expensive suit ended up carrying half a dead pig home, dripping blood, on the central line.
homo heidelberwangsis
Posted - 15 February 2017 11:38
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I have just been to my butchers and guess what - he had both rib eye and sirloin. Not shin tho - he said he hasn't ordered it in for 10 years (I guess I must have used the other butchers when I had it the other week)
The Donald
Posted - 15 February 2017 11:40
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Penrose - given all the things you have not seen in your local supermarket: Have you ever been to a supermarket? If yes: are you blind?
homo heidelberwangsis
Posted - 15 February 2017 11:41
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I've only had onglet once and it was rancidly chewy. The manager of the pub claimed this was how it always was. I suspect it was badly cooked. THoughts?

DeadPartnerWalking
Posted - 15 February 2017 11:49
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onglet is french - it toughens if cooked medium so either rare or long and slow cooked.

you can't beat a big juicy rump in my opinion.

all cuts are good in their way but its all about the quality of the animal and the butcher - good meat is expensive.
blindtom
Posted - 15 February 2017 11:49
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Certainly not been rancidly chewy when I have had it. Suspect that it was a case of bad cooking.
homo heidelberwangsis
Posted - 15 February 2017 11:52
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It's really not outside london DPW. I paid £18 this morning for 2 chicken breast fillets, a whole chicken, two sirloins and 6 chipolatas from the butcher. I reckon I'd pay £25 for that and half the quality at tesco
Gravitas? What Gravitas?
Posted - 15 February 2017 11:53
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I really really don't understand the resipsa profiles.
DeadPartnerWalking
Posted - 15 February 2017 11:58
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fair point wanger - guilty of being a metropolitan bubble dweller as charged
Daydort
Posted - 15 February 2017 11:59
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wang: definitely agree 6lbs sausages, 6lbs bacon, x 2 massive t bone steaks, decent size thick end of pork joint and a jar of chutney was a shade over £55 when I went yesterday - I certainly would have been lighter in the pocket from a supermarket
homo heidelberwangsis
Posted - 15 February 2017 12:02
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The butcher by clapham common tube or the two on northcote rd are properly expensive places to buy meat
🐝 buzz
Posted - 15 February 2017 12:04
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Heh. Just reread the OP's first sentence of his first post.

Yep. Penrose is definitely not resipsa.
Fosco
Posted - 15 February 2017 12:06
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I heart Moen & Sons Wang!

They are a lovely bunch. I've obtained curing salt and a pig's head from them free of charge in the past, too. I won't deny that some of their stuff is eyewatering tho.

Last Christmas they had the most amazing display with these unplucked turkeys spreading their wings in the window.
camenbert
Posted - 15 February 2017 12:07
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butchers are expensive as you pop in for a few sausages and come out with them, some other sausages, some steak, some nice stewing/slow-cooking stuff, some lamb chops and a black pudding...
🐝 buzz
Posted - 15 February 2017 12:08
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Does thee like a nice bit o' blood sausage our Cam?
homo heidelberwangsis
Posted - 15 February 2017 12:08
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Cam that's called meat drunk. You need to have recently eaten a sandwich before entering a butchers