Steaks

**kingwilly** · 29-06-2012, 09:55 PM

As I understand it the marbling is fat, so the animals need to have enough food to build up some fat stores. The marbling has been genetically breed for animals the have their fat stores spread out through the muscle more rather than in a thick strip.

Also the parts of the animal that do the least work, eg rump is the most tender and fatty because there is less muscle in the tissue.

**alwarner** · 29-06-2012, 10:04 PM

cheers.

**aging one** · 30-06-2012, 04:01 PM

The French do a great steak as well.
L’Entrecote

L'entrecote de Paris was always a favorite at a great old French restaurant in San Francisco. Found this photo from a Parisian steak house in NYC. Always with great french fries.

**Marmite the Dog** · 30-06-2012, 11:14 PM

Originally Posted by aging one

Something like this marmers?

Looks a bit big for me - I assume that's a portion for an American toddler?

**can123** · 01-07-2012, 12:54 AM

I can personally vouch for the Parisian restaurant "Le-Relais-de-l' Entrecote

**can123** · 01-07-2012, 12:56 AM

If you are greedy and eat it quickly, they bring you more

**nigelandjan** · 01-07-2012, 01:16 AM

Those 2 " entrecôte " steak pics from AO + Tin can really look the nuts ,, brought back some good memories of my very first trip abroad when I was at school

**aging one** · 29-07-2012, 04:03 PM

Watched an episode of Kitchen Nighmares, and they ended up doing table carved prime rib. Damn it looked good.

Time to break down, find a nice imported one and roast it up.

**Ratchaburi** · 29-07-2012, 07:21 PM

Originally Posted by Marmite the Dog

Originally Posted by aging one

Something like this marmers?

Looks a bit big for me - I assume that's a portion for an American toddler?

It is thick peace of rib eye look at the plate it is large so the steak is small YU meeeeeeeee

**sabang** · 30-07-2012, 04:59 AM

I've only been to two American specialist roast rib restaurants, both excellent- the House of Prime Rib in SF, and Lawry's in Singapore. The last 'classy' roast I had in the UK was a christmas lunch sometime in the late 90's, at the Connaught in Mayfair- I think it was a Gordon Ramsay restaurant. It was nothing special, and obscenely overpriced. For the carnivore, I think US roast better than the fabled Brit style (aka drowned in yummy gravy), but the Brit's have an edge on the vegies & spuds.

**Mr Earl** · 30-07-2012, 08:33 AM

I'm off to Buenos Aires in a few days for some Parrilla, grass feed beef is tip top.
My chops are watering already

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