Recommend me some meat!

  • Thread starter Thread starter akr
  • Start date Start date
akr

akr

Suspended / Banned
Messages
2,770
Name
Al
Edit My Images
Yes
Hello all

So back at the end of last year I started eating meat again, after an absence of 26 years (since I was around 10 years old). I now understand that I like my steaks medium rare to rare - it's odd when you are asked the first time, and have no idea - waiters certainly think you are a bit odd! :)

So I'm sure I'm yet to sample a whole variety of meats, and I know there are a fair few carnivores on here, so what would you recommend.

I've sampled a fair bit of Spanish Jamon care of my Spanish mother in law, and the only slightly out of the ordinary thing I've had was Steak Tartare in France a couple of months ago - it was pretty good!

20120907_130538.jpg


So what do you suggest fellow TP meat eaters?

Al
 
Ostrich steak and venison steak - bootiful :)
 
how long is a piece of string?

Personally I like a lot of the "odd stuff" that ozgrow sell, kudu, springbok, bison, zebra, kangaroo , ostrich etc....

My personal preference when buying meat is to buy from a reputable butcher as opposed to supermarkets... that's only because I prefer the butcher can say this came from x farm at Blythburgh or these rabbits were shot by Farmer John... I firmly believe that local sourced and bought has far more flavour and texture than mass produced Tesco stuff...

Also I never buy frozen or freeze meat - prob due to when growing up never had a freezer, so never followed a habit... * (exception of buying exotica!)

It is literally horses for courses....

That steak Tartare looks good though...
 
a nice chunk of gloucester old spot, loin or leg (that's pork btw) roasted for 40 mins at 230deg C, then 50 mins per kg at 160 deg C , hmmm crackling
 
Venison. I love beef, venison is like some amazingly tasty lean beef.
Sirloin steak is a winner too... It's good to leave the meat for a few days at least since the stuff you buy in the supermarket often hasn't been matured.
 
Wow ... after that length of time as a veggie, I'd be biting chunks out of next door's moggie!

Try some well hung longhorn beef, or even better Lincoln Red beef if you can get it down in the smoke. As others have said, go to a good butcher and avoid the supermarket like the plague.
 
Last edited:
First time eating meat in 26 years, and first time ever as an adult? You're going to have so much fun I'm extremely jealous!

Blimey, where to start... Hmm, roasted Welsh Lamb with home-made mint sauce would do very nicely!
 
ZoneV said:
First time eating meat in 26 years, and first time ever as an adult? You're going to have so much fun I'm extremely jealous!

Blimey, where to start... Hmm, roasted Welsh Lamb with home-made mint sauce would do very nicely!
Click to expand...

Agreed. :thumbs:
 
I was in an Indian restaurant the other night and had what they called Tiger Shank, it's basically slow cooked lamb shank with Indian spices and mint. It was the nicest lamb I've ever tasted, literally melted in the mouth.

Other meats, if you're going to buy steak buy the best you can afford, fillet or sirloin is far better value than cheaper cuts.
BACON!!!! bacon butties, bacon and eggs, bacon and sausage, bacon sausage and eggs, bacon sausage egs and beans.... bacon!

I've tried biltong, it was awful! but I do like other brands of jerky.


/edit Tuna steaks!
 
Last edited:
Steep said:
I've tried biltong, it was awful! but I do like other brands of jerky.
Click to expand...

heathen :lol:

(Although i do like jerky too , and other dried meat variants)
 
fabs said:
Personal favourite is leg of lamb cooked for around 5 hours, melts in the mouth!
Click to expand...

Sounds nice - I still feel a bit weird eating lamb as I always things should at least get to adulthood, that said it has not stopped me yet...I have become morally corrupt! :)

gramps said:
Ostrich steak and venison steak - bootiful :)
Click to expand...

I worked on an Ostrich farm when I was 26 for a few weeks - if only that was now! Definitely one for the list. :thumbs:

Lynton said:
how long is a piece of string?

Personally I like a lot of the "odd stuff" that ozgrow sell, kudu, springbok, bison, zebra, kangaroo , ostrich etc....

My personal preference when buying meat is to buy from a reputable butcher as opposed to supermarkets... that's only because I prefer the butcher can say this came from x farm at Blythburgh or these rabbits were shot by Farmer John... I firmly believe that local sourced and bought has far more flavour and texture than mass produced Tesco stuff...

Also I never buy frozen or freeze meat - prob due to when growing up never had a freezer, so never followed a habit... * (exception of buying exotica!)

It is literally horses for courses....

That steak Tartare looks good though...
Click to expand...

Thanks, definitely want to try some of the more unusual stuff you have mentioned. We've got a great butcher near us, hidden away so we only found him recently. I found I didn't like sausages until I tried some he had - nice - bit nicer than the Sainsburys ones!

Steak Tartare taken on your old S2, still going strong! :)
 
I'm I the only one interested to know why you haven't eaten meat for the past 26 years?
 
Dodo. Bit of a rarity these days but search hard and ask around and you'll find a good local butcher who does it.
 
big soft moose said:
a nice chunk of gloucester old spot, loin or leg (that's pork btw) roasted for 40 mins at 230deg C, then 50 mins per kg at 160 deg C , hmmm crackling
Click to expand...

Crackling - I remember that - that and Bacon are two things you miss, well Bacon certainly!

Cheesy feet said:
Venison. I love beef, venison is like some amazingly tasty lean beef.
Sirloin steak is a winner too... It's good to leave the meat for a few days at least since the stuff you buy in the supermarket often hasn't been matured.
Click to expand...

Going to try buying some good quality meat from the butchers - Venison sounds good. Do you ask \ look for a particular type of deer or not much difference?

Yellowbelly said:
Wow ... after that length of time as a veggie, I'd be biting chunks out of next door's moggie!

Try some well hung longhorn beef, or even better Lincoln Red beef if you can get it down in the smoke. As others have said, go to a good butcher and avoid the supermarket like the plague.
Click to expand...

Well hung longhorn beef :eek: Oh I see....:) Never heard of Lincoln Red Beef - I think our butcher can source most things if we wait a bit - I will find out!

The cat if safe, too fast for me! ;)
 
fabs said:
Personal favourite is leg of lamb cooked for around 5 hours, melts in the mouth!
Click to expand...
I can't stand the smell of Lamb cooking, for some reason it makes me feel queasy. The smell of Lamb wafting from the kitchen for five hours, no way.
But the silly thing is, I love the taste of Lamb Chops with a bit of mint gravy.




My vote goes for a medium rare steak in a black pepper sauce, I also like a roast Chicken roasted golden crisp again with a peppery sauce.
I am not into exotic meats, I prefer simple food cooked great.
Or how about steak sliced into strips spiced with garlic and pepper, fried quickly on a high heat, as not to over cook it, it's lovely.
 
Rib Eye Steak, Roasted Pork Belly, or a Bacon Sarnie/bap...All good! And as said, find a quality butcher and make friends with him/her.

My opinion on exotic meats...eat them if you visit the country where they are traditionally eaten, otherwise, leave them and eat quality local meat instead.
 
big soft moose said:
heathen :lol:

(Although i do like jerky too , and other dried meat variants)
Click to expand...

One of the guys I work with has a South African wife and is always threatening to bring back some of the genuine article from his trips back there. Never has yet though.

I forgot Venison above too, that's lovely as a roast or steaks.
 
big soft moose said:
biltong - ideal for packed lunches or munching in the car

http://www.biltongcompany.co.uk/shop.html
Click to expand...

I've tried it, I think, in a pub, but can't remember it (that could be alcohol induced mind..don't shoot me!) - I'll give it another go - thanks :)

ZoneV said:
First time eating meat in 26 years, and first time ever as an adult? You're going to have so much fun I'm extremely jealous!

Blimey, where to start... Hmm, roasted Welsh Lamb with home-made mint sauce would do very nicely!
Click to expand...

Mint sauce, I do like that - Christmas is looking meat packed already! :eek:

Steep said:
I was in an Indian restaurant the other night and had what they called Tiger Shank, it's basically slow cooked lamb shank with Indian spices and mint. It was the nicest lamb I've ever tasted, literally melted in the mouth.

Other meats, if you're going to buy steak buy the best you can afford, fillet or sirloin is far better value than cheaper cuts.
BACON!!!! bacon butties, bacon and eggs, bacon and sausage, bacon sausage and eggs, bacon sausage egs and beans.... bacon!

I've tried biltong, it was awful! but I do like other brands of jerky.


/edit Tuna steaks!
Click to expand...

I should have said I did eat fish, I love Tuna steaks, I should I guess have called myself a pescatarian, not sure that term existed back in those days however! We've got a great Indian near us that do some great dishes, I will see if they do something similar or we can try and cook it at home. I'm getting hungry, and I've not finished dinner long ago! :D
 
fatmarley said:
I'm I the only one interested to know why you haven't eaten meat for the past 26 years?
Click to expand...

It would appear so ;)

TriggerHappy said:
Dodo. Bit of a rarity these days but search hard and ask around and you'll find a good local butcher who does it.
Click to expand...

I believe the Natural History museum have kept a few in the freezer

jonbeeza said:
My vote goes for a medium rare steak in a black pepper sauce, I also like a roast Chicken roasted golden crisp again with a peppery sauce.
Click to expand...

I do like steaks - but need to try a few real quality ones. I love juicy burgers as well, though I've 80% of the ones I've had to be disappointing, either overcooked or I guess poor meat :(.
 
Lamb shank cooked for hours - but please, no mint sauce.

Cevapcici sausages. But make sure you have plenty of antacid remedy available for later ;)
 
For a Sunday roast nothing beats beef brisket.

I usually get a kilo as it's pretty cheap, about £6kg. It takes time to cook but it's wrth it:

1) Finely chop carrots, celery and onion and fry until soft, then add garlic and fry for a minute.
2) Seal the beef in the pan so it's browned all ver and the fat starts to render
3) Deglaze the pan with a bit of red wine
4) Whack it all in a roasting tin with a lid
5) Add a pint and half of beef stock
6) Add a big squirt of tomato puree
7) Add a bouqet garni (or some loose mixed herbs)
8) Cook for about 2.5hrs at 150˚C, turning the meat over halfway through
9) Add some more stock if it looks like it's going thick during the cooking.
10) Rest the beef while you get yorkshire and veg sorted.
11) Use remaining juices to make a gravy
12) Enjoy!
 
akr said:
Sounds nice - I still feel a bit weird eating lamb as I always things should at least get to adulthood, that said it has not stopped me yet...I have become morally corrupt! :)
.....

Steak Tartare taken on your old S2, still going strong! :)
Click to expand...


Have you tried well-hung mutton yet? Chewier than baby lamb but a stronger flavour!

Frankly, if you like Steak Tartare, nothing is better! How can you beat pure raw beef with a bit of raw egg? The rarest hamburger of all!
 
I love BBQ ribs if there done right they fall off the bone and there juicy and delicious!!!

Another good one I had at a restaurant called a taste of oz round here is kangaroo!! It really is lovely!!
 
My favourite animal is pig, many ,many great choices but as a single piece, for flavour and texture, probably has to a nice lamb shank, in gravy/basting juices with a mere hint of mint (sorry 2blue4u), cooked very slowly with loads of thickly chunked earthy vegetables
 
As it's nearly Christmas, I am recommending a traditional goose. (Well, I guess a non traditional goose would be fine too, but they do like their traditions, geese)

A
 
carpaccio of beef, if you can find it around your area. i just love it..
 
I make my own mince from grass-fed organic braising steak. It is floomin' awesome.
 
The23rdman said:
I make my own mince from grass-fed organic braising steak. It is floomin' awesome.
Click to expand...

So it's from a cow that lives in a field??? I bet it even had a name.
 
gumbo-67 said:
Dean what type of mincer do you use?
Click to expand...

We have a masticating juicer that also has a mincer/nut butter maker/sausage maker etc so I use that, but a cheap one would do. Ours makes it a doddle though.

Lynton said:
So it's from a cow that lives in a field??? I bet it even had a name.
Click to expand...

Yeah man. This is the farm I use. If you drop them an email they'll even butcher up and sell you bones for stocks and broths and sell you inner fat for lard rendering.
 
Another vote for slow-cooked lamb that falls apart when you touch it - lovely beef curry made from skirt or chuck steak.......... I abhor the present trend for virtually uncooked meat, and the ludicrous snobbery of restaurateurs that look down their nose at you if you dare to want them to cook the bally stuff rather than "wave it at the pan", and present it raw and bloody (I can cook a steak that melts in the mouth which IS cooked all the way through...)
 
big soft moose said:
biltong - ideal for packed lunches or munching in the car

http://www.biltongcompany.co.uk/shop.html
Click to expand...

Has to be melt in your mouth fresh though... After necking loads of the stuff in SA earlier this year, vacuum packed doesn't quite cut it :-(

Slow cooked shinbeef for me... Fried up with onions and lentils and slow cooked for around 8 hrs, and thickened up and served with big dumplings and veg
 
Thanks Dean, going to look into this

Can i also say that if you have some recipes we have a cook book at the top of this page you could/maybe put them in all will be greatful.. Ta muchly
 
Last edited:
You must log in or register to reply here.
Back
Top