Archive for Downsizer For an ethical approach to consumption
 


       Downsizer Forum Index -> Livestock and Pets
Shane

French Chap Lauding British Beef

Linky
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


I think it depends more on the quality of the beef to begin with rather than how long it is hung. I have eaten beef killed on a wednesday and cut up on saturday and it was better than most of the stuff you can buy at the butchers. Perhaps if it had been hung longer it would have been even better, but I think the "well-hung" thing is just hype - like Rob says, a waste of electricity.
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. crofter

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.
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

Laughing
Rob R

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.

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. Laughing
       Downsizer Forum Index -> Livestock and Pets
Page 1 of 1
Array Array Home Home Array