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Thread: Steak - gourmet vs budget page

  1. #1
    AshSimmonds's Avatar
    AshSimmonds is offline Member
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    Cool Steak - gourmet vs budget

    Primal Fuel
    I searched for existing threads to piggy-back on but to no avail, apologies if I had a "boy look".

    Anyhoo, this weekend I did a back-to-back comparison of a gourmet vs budget scotch fillet. Basically the gourmet one was amazing and I also had a slab of budget stuff in the fridge, so tried to see if I could replicate the results for 1/4 the price...

    Steak porn plus details --> Scotch Fillet Steak-Off – Gourmet vs Budget



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  2. #2
    Paleobird's Avatar
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    You can cook me a steak any time you like. Yummy. The steak's not bad looking either.

  3. #3
    loafingcactus's Avatar
    loafingcactus is offline Senior Member
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    Well that is one way to get the primal ladies drooling over your thread... ;-)
    “In God we trust; all others must bring data.” W. Edwards Deming
    Blogging at http://loafingcactus.com

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    AshSimmonds's Avatar
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    Haha oh dear what did I do...?

  5. #5
    rcav8r's Avatar
    rcav8r is offline Senior Member
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    FWIW, there's a place that sells all kinds of meats around here. I prefer their sirloin, which is 8.29 a #. Great stuff, my company even serves it at our annual picnic.

    Then there's the "cheap cut" sirloin. 6.29 a #. You can definitely tell the difference. Even my wife, who doesn't usually know the difference between good and bad meats, can tell it's not quite as good.

    In both instances, they are cooked on a grill with no marinating, rubs, or spices.

  6. #6
    AshSimmonds's Avatar
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    Quote Originally Posted by rcav8r View Post
    FWIW, there's a place that sells all kinds of meats around here. I prefer their sirloin, which is 8.29 a #. Great stuff, my company even serves it at our annual picnic.

    Then there's the "cheap cut" sirloin. 6.29 a #. You can definitely tell the difference. Even my wife, who doesn't usually know the difference between good and bad meats, can tell it's not quite as good.
    Sirloin - specifically porterhouse here - needs good intramuscular fat to stay juicy, it's very easy to get a dry cut which isn't at all pleasant, but when it's good it's sublime.

    Also it should really be served with the full fat strip on the outside and not trimmed, like this: Press* Restaurant – Hanger Steak – 30 Day Challenge – Day Fifteen


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