Butchers

[Cro]

In light of my recent disagreement with a butcher (see christmas shopping thread in NSFW), and the fact I've never been able to find a decent bit of beef anywhere but in a restraunt or a wholesaler I'm after advice on where to get some top quality meat.

I've only ever had 3 steaks that were special enough to memorize.

3rd goes to a T-Bone I had in Dubbo

2nd goes to a Sirloin I chucked on the weber. I got it from the wholesaler that supplies Glass @ the Hilton

1st goes to the Sirloin I had at Glass (Hilton)

Now I can not always buy from that wholesaler, so I need to find a butcher that sells top quality beef.

It must be very soft and succulent, have no fat or skin or muscles or cartlidge, must be thick and dark red.

Please help, I'm dying to get some GREAT steaks for Christmas...

[Kimberley Scott]

That list counts out tube steak then.

Scotty

[Fat-Tony]

Usually marbled fat through out steak gives it great flavour.

Contact Rockpool bar and grill in Melb, they have got to have THE BEST STEAK ever and I commend Niel Perry for grilling it to perfection. Perhaps they will tell you their butcher as I know they have a resturant up your way and might buy it locally.

Edited 21/12/06 12:27 PM by Fat-Tony

[Cro]

I can't stand the taste of fat, as weird as it sounds being a big fella and all...

I reckon the best way to get the flavour out of a steak is to get my wife to marinade it earlier in the day (I have no idea what she uses, but I do know she makes it herself).

Get the coals burning on the weber with untill they are white (bout 1 hour) chuck the steak on till you see a tiny amount of blood pool up on top and turn over for the same amount of time it was on the other side for.

This makes a medium steak, if you want well done, let more blood pool up top.

Whilst cooking keep throwing scented woodchips (pick your favourite flavour) one at a time.

Unfortunately resteraunts use wholesalers, and it's not so easy to buy small amounts off them all the time. Cheers anyway

[Skooby]

Look around for farmers that sell fresh kills or visit the abatoirs. I once got a platter of meat from a mate that worked at the abatoir. Best meat I have ever tasted and not a bit of fat in sight

[hard-on]

Let me tell you a funny story that happend to me the other day at work.

I work as a pabx tech and was sent to one of Brisbanes well known butchers on the southside to do a job.

While I was there fixing their phone (which was covered in blood and all sorts of festy weird sh*t) I had to goto there comms room which was also the board room.

All of a sudden they got a friendly visit from the qld food inspectors

who basically wanted to talk to the manager about a few complaints from customers.

So they decided to have a bit of a meeting in the board room, as you do but the thing was it was also thier comms room, which is where I had to do alot of work.

Anyway I overheard I guess you could say the whole conversation they were having about certain issues with customers

customer comes in to buy some sirloin. buys beef goes home opens beef and notices that an old use by date label has been replaced with a more recent label.

Apparantly upon closer inspection of sirloin it looks a little old so the customer decideds to return it. Customer goes to counter to return the meat and is asked to go round the back. Basically the customer gets threatened by the bucther with knife in hand and told to get f**cked and piss off.

then the food inspectors went on about other customers who had similar complaints about the butchers. Mainly with packaging,general clenliness, and a few about handling of products.

I must admit that when I was there I did notice quite a bit of dodgy sh*t with the way they handled the meat.

Makes me think about becomin a veggie. nah f*ck that

[saleen]

I'm Angus at Cocklebay Wharf. best steaks ever. Nice and marbled.

Cro, just stick to your wog food, we have the best beef in the world.

[Fat-Tony]

I'm Angus at Cocklebay Wharf. best steaks ever. Nice and marbled.

Cro, just stick to your wog food, we have the best beef in the world.

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Im with Celine on this one, has to be nice and marbled (ie tiny strings of fat running through it) as apposed to a big string of crap on the outside.

[Buf-Phoon]

Usually marbled fat through out steak gives it great flavour.

Contact Rockpool bar and grill in Melb, they have got to have THE BEST STEAK ever and I commend Niel Perry for grilling it to perfection. Perhaps they will tell you their butcher as I know they have a resturant up your way and might buy it locally.

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At over $100 it would want to be farking good

[BFHOON]

try

fincheys finest meats ingleburn

nathan has a good array of marinated products also but his beef and pork are pretty good.

I think his wholesaler is cj.reid.

I will get the phone number if u want cro or u can just 1234 it