4 hours ago, Gobbler said:

I have to say, my meat looks much better than yours.

I don't buy the one in the photo I posted, too thin and no marbling.  Just posted as the cheapest I've seen.  

 

Yours looks terrible, way too thin.   Why I cut my own steaks.

48 minutes ago, KhunLA said:

I don't buy the one in the photo I posted, too thin and no marbling.  Just posted as the cheapest I've seen.  

 

Yours looks terrible, way too thin.   Why I cut my own steaks.

The photo is taken from the front. How can you tell how thick it is? 

 

You can't. 

 

Stop making up crap. 

 

 

5 minutes ago, Gobbler said:

The photo is taken from the front. How can you tell how thick it is? 

 

You can't. 

 

Stop making up crap. 

Only 255gr, and wide ... so ...  thin.

On 10/30/2024 at 3:57 AM, GammaGlobulin said:

Let's not forget one thing:

 

As already discussed....

 

Too much dairy might cause one to smell like...

 

Wet Dog

 

So, please keep this in mind.

 

Here in China, for example, nobody who is anybody cooks with butter.

 

 

 

poor diluted child

3 hours ago, Gobbler said:

The photo is taken from the front. How can you tell how thick it is? 

 

You can't. 

 

Stop making up crap. 

 

 

 

well lets see,,,    .255kg  that's   9oz   so it qualifies as  ..  not a very substantial piece of meat  (thin)

 and where's the marbeling ?   

8 hours ago, Gobbler said:

 

 

Dog food ?

I guess it all depends on taste I like my steak very lean (maybe my teeth's are bad) but I like lean meat with pepper or mushroom gravy

I eat steak EVERYDAY and burgers ...  plus lot's of eggs ..  and bacon and they are Austrailian Grass fed

( Thai or Thai French beef.   well ...   should not be called beef )

if you buy it as they cut it it looks like this ..  I buy the entire strip and cut my own and salt them all around and cook them on a cast iron skillet starting the sear on the fat edge to crisp the edge as well as lube the pan then each side gets 2 turns until it has a good sear off the pan with a nice chunk of butter to melt on top and let it rest

Regardless of what spices or herbs you cook with. My father who was a professional chef for 36 years taught me to grill the steak, 1 minute both sides to seal the juices in and then it is entirely up to the individuals taste whether they like it rare or well done

If we have to learn how to do cooking from the Brittsish, we are far away from home as they cannot cook. The worst country to eat delicious is Englend or you have to eat in a foreign restaurant. Only the breakfast is very good.

11 hours ago, Gobbler said:

 

Have you ever heard the phrase "you get what you paid for"? Well you paid for a 153 baht "steak" and it looks like it. Sorry, it looks absolutely dreadful.

5 minutes ago, easydoor said:

If we have to learn how to do cooking from the Brittsish, we are far away from home as they cannot cook. The worst country to eat delicious is Englend or you have to eat in a foreign restaurant. Only the breakfast is very good.

Total c--p. Do you think if my father was unable to cook he would not have been employed for 36 years by a lord and lady, cooked for royalty and film stars

11 minutes ago, easydoor said:

If we have to learn how to do cooking from the Brittsish, we are far away from home as they cannot cook. The worst country to eat delicious is Englend or you have to eat in a foreign restaurant. Only the breakfast is very good.

Well done for a 1960's cliche.

U.S. wagyu rib-eye, perfect for grilling

 

            

Everything is Wagyu now, and means about as much as the 'organic' label on anything.  Just marketing.

 

Wagyu - Japanese cattle,  Unless it's coming from Japan It's BS.  And few expats or even restaurants are going to pay that price for beef from Japan.

 

Remember 10+ years ago when it hit the markets, and everyone was calling it Kobe Wagyu, the best version, supposedly, until Japan announced, they don't export Kobe beef, except to the most exclusive restaurants.  So they all dropped that marketing scam.

 

The Wagyu you buy is crossbred with something, anything, and if lucky, a Black Angus or other quality steer.  Which is probably crossbred with something else.  Some of the so called Wagyu looks like your basic USDA choice crap, and probably couldn't even be labeled A5.

 

Think St Paddy's day, when everyone is part Irish 

 

Wagyu usually means you're simply paying too much.  Unfortunately,  hard to find anything not labeled Wagyu.

 

Wagyu ground beef is the best.  As makes perfect sense to me, to take a fine, expensive piece of Wagyu beef, and grind it up, sell if for 300-500 baht a kg .... 

On 10/29/2024 at 6:02 PM, Yagoda said:

If Im feeling sadistic, I rub my meat with rock salt.

Kinky  

15 hours ago, Gobbler said:

I have to say, my meat looks much better than yours.

I dont see any marbling in your meat at all. Looks tough as heck. 

6 hours ago, Luuk Chaai said:

I eat steak EVERYDAY and burgers ...  plus lot's of eggs ..  and bacon and they are Austrailian Grass fed

( Thai or Thai French beef.   well ...   should not be called beef )

if you buy it as they cut it it looks like this ..  I buy the entire strip and cut my own and salt them all around and cook them on a cast iron skillet starting the sear on the fat edge to crisp the edge as well as lube the pan then each side gets 2 turns until it has a good sear off the pan with a nice chunk of butter to melt on top and let it rest

 

Yeah Iam a cutter as well.

 

Ribeye from Paleo goes good.

 

9 hours ago, Luuk Chaai said:

 

well lets see,,,    .255kg  that's   9oz   so it qualifies as  ..  not a very substantial piece of meat  (thin)

 and where's the marbeling ?   

It's on the other side.

On 10/30/2024 at 12:04 AM, KannikaP said:

Yeh, but I'll bet Rosemary doesn't like it from you.

Rosemary is great with Lamb, and great with garlic and ghee to fry chips, but steak , not for me , a bit of salt and ground pepper or skip the salt and use soy sauce, let it marinate and cook at room temp, not to long as will end up tough.

Pink in the middle is good for me or even rarer is great but well done ,NO.

1 minute ago, kiwikeith said:

Rosemary is great with Lamb, and great with garlic and ghee to fry chips, but steak , not for me , a bit of salt and ground pepper or skip the salt and use soy sauce, let it marinate and cook at room temp, not to long as will end up tough.

Pink in the middle is good for me or even rarer is great but well done ,NO.

You sound like a Thai.  Nothing exasperates the GF but to put butter in her soup. 

14 hours ago, KhunLA said:

I don't buy the one in the photo I posted, too thin and no marbling.  Just posted as the cheapest I've seen.  

 

Yours looks terrible, way too thin.   Why I cut my own steaks.

Do you wait for the cow to expire?

1 hour ago, kiwikeith said:

Rosemary is great with Lamb, and great with garlic and ghee to fry chips, but steak , not for me , a bit of salt and ground pepper or skip the salt and use soy sauce, let it marinate and cook at room temp, not to long as will end up tough.

Pink in the middle is good for me or even rarer is great but well done ,NO.

Agree on the rosemary. I do like to throw a bit of thyme in when cooking steak though.

On 10/29/2024 at 11:06 AM, Gobbler said:

You pay too much. I pay 150b for a 300g NZ steak.  Thai steak can only be eaten by buffalo. I prefer my meat to be smooth and silky to the touch. 

Buffaloes are vegetarian.