Archive for Downsizer For an ethical approach to consumption
|
Shane
|
French Chap Lauding British BeefLinky
|
Rob R
|
The FNB know nothing about beef. And 60 days is a lot of electricity wasted.
|
Green Man
|
Euro rate will make our Beef bloody expensive over there.
|
Nick
|
You'd think, but their wine isn't getting any cheaper.
|
12Bore
|
You'd think, but their wine isn't getting any cheaper. |
According to my neighbour (who's back for three weeks before retuning to France for the rest of the summer) it's recently become cheaper in France.
|
dpack
|
60 days is heading down the road to rakfisk imho but with good temp and humidity control it would make for a tender if gamey steak
the "bargain"supermarket imported beef is "matured" in a plastic bag for the time it takes to ship it from botswana or wherever ,this is not a good thing for taste or texture
some cuts are best still warm and twitching ,fillet is a good one for fresh .brisket is best long hung, frozen ,thawed ,brined and boiled until tender
i recon between 14 and 21 days is about right for dexter ,woodier or damper moos take a bit longer
|
crofter
|
i recon between 14 and 21 days is about right for dexter ,woodier or damper moos take a bit longer |
dpack
|
salad fed beef is very different to grain/concentrate /root fed in both texture and chemistry
the breed is very important ,i have tried dexter ,kerry x galloway and highland all raised on the same salad ,they all have a different taste and texture ,
non salad beef is horrid ,full of hard fat and underused muscle
we had a steer bias this year but they are dexters so it has an upside
|
Marbled is maybe the important bit. How long was it hung for? I bet that if it was good beef to begin with it would have tasted no different had it been hung for half as long.
I tested it with customers once, one steer hung for two weeks, another hung for three, they were evenly split as to which was judged best.
I recently heard a butcher say that the quality of the meat was 80:20 down to rearing:butchering. I'm inclined to agree - you're not going to change three years of living development in three weeks of dead.
dpack
|
yep ,tis subjective as to what folk think is perfect but unless the moo was chosen for eating quality and then well fed on a good diet suitable for its type neither butchery or cooking will make it good as it can be
|
crofter
|
Exactly, good breed, good life, good death = good beef. Probably you can make bad beef a bit better by hanging it, but I am convinced that good beef doesn't need it. Problem is that people think it must be hung for <however long> before it is any good, so there is some prejudice to overcome.
|
Rob R
|
It has been a very sucessful technique for refrigeration salesmen, mind.
|
Shane
|
However, wasn't the crux of the article that British beef tastes better because it's fed more grass, whereas French beef is rubbish because it is fed less?
|
Shan
|
Having had the well hung and well marbled version of beef from Westmorland farm shop - I can assure you it is not just hype. |
Marbled is maybe the important bit. How long was it hung for? I bet that if it was good beef to begin with it would have tasted no different had it been hung for half as long.
Apparently it is hung for 3 weeks.
Hanging meat does intensify flavour as it loses moisture - probably one of the reasons meat is not properly hung is because: less weight = less cash.
Rob R
|
However, wasn't the crux of the article that British beef tastes better because it's fed more grass, whereas French beef is rubbish because it is fed less? |
Yes, I was rather selective when I read it first time.
Shane
|
Understandable - the 60-day thing smacks of pretentiousness. And they're French, of course.
|
Marches
|
You'd think, but their wine isn't getting any cheaper. |
That's why we need the English wine industry to take off.
Keyword Advertising Online Advertising Advertising Auction Banners Keyword Advertising