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bazadais cattle

  • 13-01-2014 6:06pm
    #1
    Muckit
    Registered Users, Registered Users 2 Posts: 11,173 ✭✭✭✭


    Watching rick Stein there on a trip he made to France.

    He was cooking meat from a bazadais steer. Apparently according to the French farmer he interviewed anyway, the meat with the most flavour is from a 5 or 6 year old steer. Thought it was very interesting.

    You learn something new every day.


Comments

  • #2
    bob charles
    Registered Users, Registered Users 2 Posts: 6,343 ✭✭✭bob charles


    Muckit wrote: »
    Watching rick Stein there on a trip he made to France.

    He was cooking meat from a bazadais steer. Apparently according to the French farmer he interviewed anyway, the meat with the most flavour is from a 5 or 6 year old steer. Thought it was very interesting.

    You learn something new every day.

    you need age for proper flavour. johnny and mary consumer nowadays, only want whats in vogue. Fintan asked for an Anguess steak last time I was in the ateing house :rolleyes:


  • #3
    moy83
    Closed Accounts Posts: 4,701 ✭✭✭moy83


    bob charles wrote: »
    you need age for proper flavour. johnny and mary consumer nowadays, only want whats in vogue. Fintan asked for an Anguess steak last time I was in the ateing house :rolleyes:

    I was in an atin house with a gang last night and one of the old boys ordered the steak . Out came a burger sized piece of fillet steak , he told the waitress he saw bigger steaks cut outta dogs and she better bring a hape of spuds with it to keep the hunger off him for a few hours !


  • #4
    Bodacious
    Closed Accounts Posts: 2,274 ✭✭✭Bodacious


    moy83 wrote: »
    I was in an atin house with a gang last night and one of the old boys ordered the steak . Out came a burger sized piece of fillet steak , he told the waitress he saw bigger steaks cut outta dogs and she better bring a hape of spuds with it to keep the hunger off him for a few hours !


    love lads like that .. say it out straight and not have the belly rumbling an hour later and be badmouthing the small portions all night


    id say it out too if I fancied more mash/chips or sauce along with whatever main I got


    my GF is gas though, im not a massive eater but her dad is.. I might order something and if it came out small and fancy she'd say "that's alright for you but I wouldn't be ordering it for Daddy!"


  • #5
    bogman_bass
    Registered Users, Registered Users 2 Posts: 5,100 ✭✭✭bogman_bass


    Muckit wrote: »
    Watching rick Stein there on a trip he made to France.

    He was cooking meat from a bazadais steer. Apparently according to the French farmer he interviewed anyway, the meat with the most flavour is from a 5 or 6 year old steer. Thought it was very interesting.

    You learn something new every day.

    I suppose that the same reason cow beef is so popular in france


  • #6
    Farmer Pudsey
    Registered Users, Registered Users 2 Posts: 6,326 ✭✭✭Farmer Pudsey


    Not sure If I would go to a 5 year old steer but see no reason for 30 month rule or 16 months for bulls. Can see the reason for a carcasses weight restriction.

    It much the same with lamb I am not a fan of this Easter lamb tender but tasteless, it the same with most of the summer lamb . The best lamb you get is the ones butchered from now until May.

    TBH you need a bit of marbling in the meat from AA. HE to add flavor to beef


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  • #7
    Muckit
    Registered Users, Registered Users 2 Posts: 11,173 ✭✭✭✭Muckit


    The butcher showed him the same cuts from a cow and a bullock. You could clearly see the difference. They sell the meat as cow or steer/bull beef.

    They looked great cattle. Haven't browsed an AI catalogue in a while. Can the straws be got for them?


  • #8
    Muckit
    Registered Users, Registered Users 2 Posts: 11,173 ✭✭✭✭Muckit


    Farmer Pudsey wrote: »
    Not sure If I would go to a 5 year old steer but see no reason for 30 month rule or 16 months for bulls. Can see the reason for a carcasses weight restriction.

    It much the same with lamb I am not a fan of this Easter lamb tender but tasteless, it the same with most of the summer lamb . The best lamb you get is the ones butchered from now until May.

    TBH you need a bit of marbling in the meat from AA. HE to add flavor to beef

    Alot of the older people would tell you to forget about your lamb, mutton all the way.

    Re marbling. Fat is where the flavour is. No fat, no flavour. But consumers are brain washed into thinking fat is the devil. Eat quality tasty cuts with correct level of fat and marbling, and eat it in moderation. A treat isn't a treat if you're eating it every second day. It should be like years ago. The pig and the chicken for the most part, with beef as the king of meats, sampled on the rare occasion.


  • #9
    bogman_bass
    Registered Users, Registered Users 2 Posts: 5,100 ✭✭✭bogman_bass


    Muckit wrote: »
    The butcher showed him the same cuts from a cow and a bullock. You could clearly see the difference. They sell the meat as cow or steer/bull beef.

    They looked great cattle. Haven't browsed an AI catalogue in a while. Can the straws be got for them?

    No Irish A.I. company that I know off selling straws. Saw them at the royal highland show. looked like good cattle


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