The fact that the OP seems to think that there is better beef on the Continent shows he know **** all.

Yes I agree, I know **** all, that is why I asked the question, but it still stands that to date, to my taste at least (juicy, succulent, not with a huge lump of rind still attached, really tasty meaty flavour) I have had better steaks in Holland, Belgium, Croatia and Montenegro than I have had in the UK

you sound like the sort who “won’t pay for fat and bone”!

I don’t mind paying for those things if they enhance the end result, but when I have a steak I don’t really want to be served a piece of meat with a rubbery lump, around 1/5 of the overall piece still attached, which is then left on the plate(no one eats this do they?).

Drac, Turnballs in Alnwick is good and I remember the one in Banburgh putting the heard number and farm name on their stuff so you knew who it came from.

And despire what somebody was rambling on about there is nothing wrong with a good charolis x (with angus cows) some of our best beef came from them. Fed on grass, silage and grain.

y If you traced the plant number on say tesco british beef you’ll more than likely find its halal meat reared in Ireland.

Really!? Is there anything on packaging/counter to alert punters that this is the case and if not why not?

no one eats this do they

Mmmmm! Fat, yes of course they do.

Bamburgh one is supposed to be excellent yeah but never been, not sure if it’s still going.

what somebody was rambling on about there is nothing wrong with a good charolis x

I’m sure it’s pretty good, but it’s nowhere near as good as the UK breeds. Are you seriously suggesting they make better eating than pure Angus or Hereford heifers?

I don’t mind paying for those things if they enhance the end result, but when I have a steak I don’t really want to be served a piece of meat with a rubbery lump, around 1/5 of the overall piece still attached, which is then left on the plate(no one eats this do they?).

Why not? You can eat it if you want to or leave it. Personally I eat it. It is the fat that provides the flavour for the meat and stops it drying out.

I’m sure it’s pretty good, but it’s nowhere near as good as the UK breeds. Are you seriously suggesting they make better eating than pure Angus or Hereford heifers?

Well I’ve seen plenty of both and cut up some very good Charolis X Steaks. Still possible to get proper fat and marbling in the meat.

Grow your own and control the quality yourself, like my wife does, or go to a proper butcher – one that buys standing stock at a market rather than bringing in semi-cut from a wholesaler.

Where ARE you going to eat? Pizza Hut?

10 steaks is more steaks than I’ve eaten in 45 years!

I take issue with the Op when he says that there should be no fat. Twaddle and modern fashion. that’s where much of the flavour is.
I bet he like chips cooked in veg oil and are crispy as well. 😆

Should you find yourself in London in the vincinity of Canary Wharf, rather than the aforementioned Boisdale, Gaucho or Goodman, pop into Waitrose as they serve up a superb steak. Guess other branches do same?

Steak bought from a good butchers, cooked well and it’s beautiful. Two best butchers I know are in Blagdon, south of Bristol and Wincanton. Lovely!

Blagdon butchers is bloody good.

Had a pretty damn good bit of Angus Rib Eye from waitrose the other week. Wasn’t expecting much but it was heaven after the crap I had the day before.

Just got back from Edinburgh. We went to a South African restaurant there called Shebeen and had the best steak I’ve ever had. If you’re up that way I’d very much recommend it.

Goodmans in the City (London) – superb – if the braying City types don’t prove too annoying… better than Hawkesmoore.

I take issue with the Op when he says that there should be no fat. Twaddle and modern fashion. that’s where much of the flavour is.

When it’s marbled through the meat yes, not when it’s a great big lump attached to the side.

Nooooo. There should be a strip of fat all along one edge. not excessive but a good inch wide. Its the best bit

Hawksmoor is good, another reasonable place I’ve been to a few times is Roxie Steak, numerous locations in London.

hawks moor is good but the best steak I have has recently was in maxela in south Kensington. it is like a butchers in side but the cook the steak for you. quiet expensive though… and you have to like steak. nothing else on the menu

There is an Argentinian place in the o2, Rodizio I think? Best steak I have had in ages.

Its the best bit

Not going to London for a steak, will have to buy some locally and cook it.

Try Donald Russell. Mail order specialist and there is always a good value pack going, I was sceptical about buying a box of frozen meat but it was all fantastic.

http://www.donaldrussell.com/

And the catalogue you get with your first order is awesome 🙂

If you’re wanting a night out, try here http://rythrearms.co.uk/

Will cost you a bit but its very nice for a treat. Other than that, a good rib-eye with a nice bit of fat through it and a hot grill mmmmmmmmmmmmmmmm

Nothing compares to steak in Argentina IME.

At ton says, most supermarket meat is not ready for eating.

Indeed, the public apparently ‘prefer’ nice bright red meat as opposed to dark tasty stuff.

Same with Turkeys, the best ones are not the ones generally sold. The better tasting breeds have black feathers, but white feather breed look ‘better’ on the supermarket shelves

What else? er… Strawberries etc available all year round?

Steak & co. Central London, amazing!!!

I was passing Lidl not long ago so I grabbed a couple of the Scottish sirloin steaks they had on offer (couldn’t help hear Homer’s voice as I opted for cheap meat). Don’t know whether it’s the same variety that folk on this thread are raving about but it’s a nice dark colour, none of that just-been-killed shite – we’ll see. If the weather holds I’ll get the deep fat fryer out and do a few portion of chips as my freezer is heaving with three kilos worth of blanched and pre-fried skinnies right now…

mmmm, cholesterol…

teasal, we weren’t quite raving about the lidl steak, just saying it is very passable and bloody good value. Let us know what yours was like.

My apologies for the hyperbole. 🙂

Had it tonight as the weather changed yesterday. I had a couple of similar looking cuts for comparative purposes, you understand – nice and marbled with a little fat – easily on par with Sainsbury’s Ultimate stuff and half the price.

It gets a nod from me, not that I’m an expert or anything.