Comments on: Let’s talk about beef.

By: Robin Pitkin

Robin Pitkin — Fri, 28 Oct 2011 21:24:48 +0000

If you want great beef, I would suggest taking a look at http://www.traditional-beef.co.uk they recently won gold the 2011 great taste award for their 6 week dry aged sirloin steaks

By: London Eater – London food blog and restaurant reviews and restaurant guide » The Newsletter No.3: The Steak Issue.

Sun, 30 May 2010 08:50:58 +0000

[...] Lets talk about Beef We start with a holistic view of the wonderful world of beef, with a walk-through the major cuts, done-ness and types of breeds around the world, including a mystically super-marbled type of beef known as Matsusaka. [...]

By: London Eater – London food blog and restaurant reviews and restaurant guide » Let’s talk about Steak, at Chapters.

Mon, 17 May 2010 07:19:15 +0000

[...] so I wanted to write more about steak. I say more, since I had written a little piece about Beef a few months ago, and I thought rather than write a straight up non-review of a bespoke blogger [...]

By: Gastro1

Gastro1 — Tue, 02 Mar 2010 10:59:58 +0000

Great post Kang.

The 3 butchers I rate in London are O’Shea’s of Knightsbridge , HG Walter and Lidgates but specifically for beef I have not had anything better than O’Shea’s 45 + day dry aged Grass fed Barley finished Black Angus from Perthshire or Munster. I find the corned fed finished beef may provide a little extra marbling but the flavour either clashes with excellent beef or masks inferior one.

In terms of top quality steak in restaurants currently I would say the Cote de Boeuf (from O’Shea’s) at Racine (pan cooked) and Goodmans Josper broiled same and Prime USDA are best in London. Other top restaurants using well sourced prime meat that I rate highly are Maze Grill , The Rib Room , Hawksmoor and The Dorchester Grill.

By: sabrina

sabrina — Sat, 23 Jan 2010 16:57:09 +0000

Thanks for this post Kang. It has to be the most definitive post I’ve seen on Beef and full of great references…can you say Biltong? I grew up on that as a snack food and still indulge once in a while when I can get it from a South African grocery store in North Vancouver.

Ribeye–on or off the bone–is the only steak I’ll settle for, even over fillet mignon. I’ve also found that rump steak seems to be popular in certain parts of the world but no-one seems to be able to cook it to perfection. At least in Africa, they regularly offer steak as a breakfast option. Now that’s what I want right now!

By: Consumers of Wagyu Beef Get Some Schooling on Wagyu « Lone Mountain Blog – Wagyu Cattle Genetics, Breeding, Semen, Information

Wed, 20 Jan 2010 19:04:10 +0000

[...] high quality (with some exceptions), it’s a feel-good reading regiment. Like in this other piece from a London food blogger that called Kobe beef, the “king of [...]

By: Jeanne @ Cooksister!

Jeanne @ Cooksister! — Mon, 18 Jan 2010 14:28:10 +0000

OMG, look at the marbling on the Kobe beef!! I feel my arteries slamming shut Anybody tried the Laverstoke Park organic beef? And hurrah – you tried some PROPER biltong, from the motherland! beats the stuff made in the UK hands down – far too many chemicals used here!

By: Kavey

Kavey — Mon, 18 Jan 2010 10:36:27 +0000

I haven’t tried all the butchers in London either, because, in all honesty, living out in zone 4 doesn’t make that particularly convenient. At the moment, I’m mostly coming into central London to meat friends for food, so carrying a cool box through the evening doesn’t really work!
But I have tried a few online suppliers, the latest of which I’ve tweeted about. That’s paganum run by @cwildman and I’ve recently received latest order of 10 belted galloway rib eye steaks. Lovely meat indeed, and something I like to have in the freezer. His joints are beautiful too. And the lamb.

By: Patrick

Patrick — Mon, 18 Jan 2010 08:32:52 +0000

^Whoops I meant the last bone in ribeye I got from O’Shea’s was the best I’ve ever cooked

By: Patrick

Patrick — Mon, 18 Jan 2010 08:32:06 +0000

When I want to buy a really nice steak I had to O’Shea’s now – I just don’t find the Ginger Pig’s beef as good as it used to be (despite how good it looks in your picture). The last bone in ribeye I got from them was the best steak I’ve ever cooked myself. They’re expensive – about £30 – but worth it, for me anyway.

Picked up something called ‘American Butt’ at the Jack O’Shea concession in Selfridges a few weeks ago. I think it was just a rump steak from America but it was very tasty and very cheap – only about £6.

I’m going to try some flatiron next – I know O’Shea’s in Knightsbridge normally do it. Amazingly I’ve never had T-Bone either so I think that will be on the cards too.

Butcher wise, I’ve heard good things about Allen’s of Mayfair, Lidgate’s and HG Walter. Have you tried anything from here before?