Steaks in Dulwich

[ken78]

Jeremy Wrote:

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> You'd certainly hope that a more expensive steak

> is better than a cheap one! You can sometimes get

> a cheaper cut (bavette, flatiron, onglet) etc for

> ?12-?15 and it can be good, but it ain't gonna be

> the same as a nice ribeye from Hawksmoor, is it?

bavette is skirt. flatiron is feather blade, onglet is body skirt should be classed as offal. just all called FANCY NAMES to get more money out of us.

[DaveR]

"should be classed as offal."

??

offal = internal organs

The whole point about these cuts is that they are cheaper. They have French names because British butchers never traditionally cut these parts as steaks, but onglet is well known in the US for example as hanger steak

[bob]

A42

Thought it was fillet but could not be certain very soft and juicy but I like mine rare

Bob

[LadyNorwood]

May be a bit too far but if you can make it to West Wickham.... - went there last week, 16oz ribeye, with sauce, sweet potato chips (or other sides), wedge salad with dressing and a big slice of onion loaf was ?24.95 - it was absolutely delicious, perfectly cooked (rare) and a decent wine list.... http://www.millerandcarter.co.uk/restaurants/london/millerandcarterbromley

[annabel42]

Si Mangia will cook steak rare if you ask them.I usually have it pink and just with spinach. No sauce.

The All Inn One in Perry Vale behind Forest Hill does excellent steaks and wonderful roast beef and Welsh rack of lamb. The owner chef will not serve well done beef. The Perry Vale also does excellent steaks cooked to your preference.

[Jeremy]

ken78 Wrote:

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> just all called FANCY NAMES to get more money out of us.

They're just different names... whatever you call them, they are cheaper cuts which make for an affordable steak. Also great for stir-fry, etc.

[ken78]

DaveR Wrote:

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> "should be classed as offal."

>

> ??

>

> offal = internal organs

>

> The whole point about these cuts is that they are

> cheaper. They have French names because British

> butchers never traditionally cut these parts as

> steaks, but onglet is well known in the US for

> example as hanger steak

daveR do you know what you are talking about have a look and learn http://pickstocktelford.com/category/products/offal/

thats what happens when you google, you don't always get the right info as you say offal = internal organs what about ox tail ?, butchers have ALWAYS cut skirt as steaks and feather blade.what do you think the butchers did with this meat ?.

[maxxi]

The argument over which cut is best/tastiest can be misleading as it will depend more on the quality of the beef and the time it is hung for. I'd rather have a cheap cut that has been hung for 28 days than an expensive cut from an animal that is slaughtered and sold within the week.

[Otta]

I t also depends on personal taste. Some people want different things from their steak. I adore fillet steak, but occasionally you just need a bit of rump to satisfy your carnivorous needs.

[Seabag]

Dry aged 90 day Galician Blonde Chuleta for me please

Tolasa does a good one

http://www.saveur.com/article/travels/5-great-basque-dishes

[ken78]

if you want a great steak try this one https://www.google.co.uk/search?q=tomahawk+steak&espv=2&biw=1600&bih=799&tbm=isch&imgil=p468TkN3yoyTOM%253A%253BoJPH9OELV1XQOM%253Bhttp%25253A%25252F%25252Fwww.benekeith.com%25252Ffood%25252Fproducts%25252Fintroducing-the-tomahawk-ribeye-by-ibp&source=iu&pf=m&fir=p468TkN3yoyTOM%253A%252CoJPH9OELV1XQOM%252C_&dpr=1&usg=__RrrM6rnBShTv99ohtPPUXPKthmY%3D&ved=0CDAQyjdqFQoTCLeD17Xv8ccCFUSN2wodaZEC9A&ei=qEz0VbePHcSa7gbpooqgDw#imgrc=p468TkN3yoyTOM%3A&usg=__RrrM6rnBShTv99ohtPPUXPKthmY%3D thats what you call a steak