Big Boy Steak For TD Members

[Timber]

Got some guys coming in from TD on Friday. They called to get some custom built steaks, which I will happily provide for anyone interested as this makes my job more fun. Here's what you guys have coming. I picked this gem up today at about 4 and brought it back to TIMBA'S. This fine specimen weighs 4kg and it will become 8 steaks. My going rate on it is about 1bht/g, I think this is fair. So far it has recieved about 1 1/2 cups of my infused butter. I then larded it with roasted garlic cloves that have been sitting in this butter since I made it last night. It is now resting peacefully in my fridge awaiting a pepper crust, scheduled for tomorrow night. I'll keep ya posted.

















Let me know when you want yours, I'll be ready.

[Marmite the Dog]

Fat bastards!

I'm not jealous at all.

[Timber]

I'll hook you up Marmite

[Marmite the Dog]

Actually, I'm a bit of a heathen with regard to steak. I like a nice fillet, not too big. I get off on decent veges and salad more than slabs of dead cow.

I've got two possible evenings in the planning stages at the moment. I'll contact you when I have definite dates.

[English Noodles]

Nice one Timber, wait until walrus sees these pictures, one of the other guys just to a look and nearly fell off his chair.

Looking forward to it, thanks for putting the pictures up

[BobbyTits]

Wondering if you can also do circumcisions as you seem quite proficient with that knife and cutting meat.

[momo8]

[quote=Timber;588376]





'Faux Fillet' is 'False Fillet' whatever.

Looks too fatty and the butter is too much.Thai-French stuff too dry or what?

Try real Aussie fillet

[Jet Gorgon]

I get off on decent veges and salad more than slabs of dead cow.

Never thought I'd see the day. 555

Meat looks great, Timba.

[Timber]

Call it what you will, I prefer NY Strip, but dry is something this steak will definitely not be. Aussie fillet kicks ass but I've not found it at this price. If you want some I'd be more than happy to pick it up for you. As for the butter...lets just see what the guys coming in have to say after they come out of their steak induced comas.

[Timber]

Keep in mind that I'm crusting this thing whole then cutting it just before it is cooked. The surface area of the butter/pepper coverage is gonna be in good balance with the unadulterated cut surface of the steak. My goal here is to seal flavor into this steak for the next 2 days using 2 layers. My intent is in the end a steak that has a variety of goodness ranging from the pure meat in the center to the rich outer areas. Try eating a pound of meat without some taste fatigue. You gotta mix up steak of this caliber to keep it enjoyable throughout.

[MeMock]

Timer, that looks great and I have been following all your threads with interest.

I was particularly interested with your 1 baht per gram rule. A 2,778 baht piece of meat once you have gone and bought it, used ingredients to 'deal with it, cooled it and then cooked it you will end up getting 4,000 baht for it. Once you take into it your time, staff, rent etc etc etc is it enough?

Obviously you would make better mark ups on your sides and drinks but still, it does seem rather cheap. (Not that I will be complaining when I come and visit!)

[Timber]

Thanks for your interest as I like to keep an open door policy on my business. My model for Thailand is based on these principles. Based on what I know, this may change in the future, the typical restaurant in the states will earn about 10-15% profit if properly managed. When drawing out my plan here in Thailand I took profit and looked at it as a cost. I formed my budget around achieving this above all. So when I look at my prices it is among my cost of doing business rather than just the leftovers. Then when approaching this model I find a balance in what I'm capable of producing while covering my other costs. So far I've found it pretty easy in Thailand to get the price I want to achieve this, although Thaifrench has yet to succumb to my wishes in the discount subject (I did talk them into letting me leave 300 brochures on the counter above the meat, thank you 4kg steak ((see bigboy steak for td members)) I hope they'll be gone when I restock this weekend), when they do in the future I'll make more money. The key is just keeping on your sources of capital to make things easier for you. The end all product of this is I can afford to keep a legit business going that my customers find value in. I get base clientèle, which is priceless. In the end, assume I can keep up the grind, this will ensure success and I win.

[Timber]

Going ala carte lets me make more and makes things easier for the customer. I give a gracious amount of food for the sides, easily enough for 2. And it encourages people coming in here and running me through the mlll trying to cook 8 dishes on a 4 burner stove, a grill and a toaster oven. But thats what makes this great.

Obviously you would make better mark ups on your sides and drinks but still, it does seem rather cheap. (Not that I will be complaining when I come and visit!)

[Miss Attitude]

[quote=momo8;588460]

'Faux Fillet' is 'False Fillet' whatever.

Looks too fatty and the butter is too much.Thai-French stuff too dry or what?

Try real Aussie fillet

hey momo8! is your popularity decreasing or something????

if yes, do something useful for the society, and we will read your posts again

if not, (but you're merely antisocial), stop by at TIMBA'S with us one of these days and make some new friends; we love debates... specially around good food;
look forward to meeting your one eyed face :P )))))



THIS IS AN AUTOMATED MESSAGE, PLEASE DO NOT REPLY

[BobbyTits]

Thanks for your interest as I like to keep an open door policy on my business. My model for Thailand is based on these principles. Based on what I know, this may change in the future, the typical restaurant in the states will earn about 10-15% profit if properly managed. When drawing out my plan here in Thailand I took profit and looked at it as a cost. I formed my budget around achieving this above all. So when I look at my prices it is among my cost of doing business rather than just the leftovers. Then when approaching this model I find a balance in what I'm capable of producing while covering my other costs. So far I've found it pretty easy in Thailand to get the price I want to achieve this, although Thaifrench has yet to succumb to my wishes in the discount subject, when they do in the future I'll make more money. The key is just keeping on your sources of capital to make things easier for you. The end all product of this is I can afford to keep a legit business going that my customers find value in. I get base clientèle, which is priceless. In the end this will ensure success and I win.

Do you think that same piece of steak would cost the same in USA?

Damm near a hunerd bucks for that there slab.

[Miss Attitude]

Timer, that looks great and I have been following all your threads with interest.

I was particularly interested with your 1 baht per gram rule. A 2,778 baht piece of meat once you have gone and bought it, used ingredients to 'deal with it, cooled it and then cooked it you will end up getting 4,000 baht for it. Once you take into it your time, staff, rent etc etc etc is it enough?

Obviously you would make better mark ups on your sides and drinks but still, it does seem rather cheap. (Not that I will be complaining when I come and visit!)

no worries...we expect the rest in TIPS

[Timber]

One of the things that came to light when I was analyzing my approach to TIMBA'S is the fact that my main product, steak, was available here within a very similar price/weight ratio (I could get cheaper steak of better quality but I'm talking generally here). Since I'm able to control other typical main cost better than I could stateside I can naturally increase my profit margin as I fine tune my business. I haven't proven this hypothesis yet, but to me it seems like a reasonable assumption, I guess we'll see. This is my 1st time doing this. I've owned a business but in an incomparable market. I love to talk shop so please help me get some input on my business practices.

Do you think that same piece of steak would cost the same in USA? Damm near a hunerd bucks for that there slab.

[Timber]

By the way, do you know anyplace anywhere where 8 guys can eat one pound bigboy steaks for $120? If so please tell me so I can go there for dinner.



One key component to my success in this venture is having a clientèle that can appreciate what I'm trying to do here. This is my motivation behind my efforts on TD. I know if I keep pouring myself out there to you guys I will get some response. Thanks for all the support, you can't imagine how good this is for someone in my position.

[Wallalai]

Try real Aussie fillet

Why do the aussies burn the meat and vegs ? The black parts are not healthy.

[Wallalai]

Do you think that same piece of steak would cost the same in USA? Damm near a hunerd bucks for that there slab.

Timber's restaurant is in Thailand, wtf do we care about the price in USA ?

[bkkandrew]

Well I am going to give this a try, but Buddhist g/f is one of the non-beef brigade. What else is on the menu? Have you a menu online?

[Timber]

My business partner stateside and I would eat steaks like this about once a week. The whole thing between the 2 of us. Maybe not 4kg, more like 4lb, but still....it was big boy status. And we paid about a 100 bucks.

Do you think that same piece of steak would cost the same in USA?

[Timber]

bkk I've been posting my menu daily on the kitchen forum. Search my threads you'll get it. I do it so people can follow my thought process when forming a menu and know what to expect when they get here. Watch it evolve, I'm having fun with this. I always make sure to give a healthy (maybe not literally) variety on my menus to accommodate everyone. And my beef is Halal.

[Timber]

If you take a closer look at my menu you'll see I don't always follow this. My 250g New York runs me 684/kg (85% yield if I don't catch them trying to skrew me at ThaiFrench.) I balance my menu with things like 225B sirloin which cost me 380something/kg. As I get some customers not wanting to drop a chunk and some chicken eaters (100B/kg less if I work at it) I can have fun selling good steak.

I was particularly interested with your 1 baht per gram rule. A 2,778 baht piece of meat once you have gone and bought it, used ingredients to 'deal with it, cooled it and then cooked it you will end up getting 4,000 baht for it. Once you take into it your time, staff, rent etc etc etc is it enough?

[Timber]

I've seen a concurrent trend in the Thai economy that follows about 4-5yr behind US precedents. These numbers are worth watching. Someone want to bet on the upcoming Thai housing market crash from the recent influx in new developement (broadly speaking recent)?