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Why is getting a rare steak such an impossibility in Ireland?

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  • #152
    odyssey06
    Registered Users, Registered Users 2 Posts: 35,810 ✭✭✭✭odyssey06


    Homelander wrote: »
    Is Calvita still a thing, can you still buy it? Blast from the past, used to eat it at my granny's house but never anywhere else. What was it supposed to even be, cheese somehow aimed at kids?

    Yes.
    https://m.tesco.ie/mt/www.tesco.ie/groceries/Product/Details/?id=250817596

    "To follow knowledge like a sinking star..." (Tennyson's Ulysses)



  • #153
    Mysterypunter
    Registered Users, Registered Users 2 Posts: 2,862 ✭✭✭Mysterypunter


    Why don't you buy a steak and burn it. Job done


  • #154
    Homelander
    Registered Users, Registered Users 2 Posts: 4,775 ✭✭✭Homelander


    odyssey06 wrote: »
    Yes.

    I remember it coming in a block. Must keep an eye out next time I'm shopping.


  • #155
    Marcusm
    Registered Users, Registered Users 2 Posts: 10,826 ✭✭✭✭Marcusm


    Reviews and Books Galore wrote: »
    Steak tarrtare, raw minced beef with a raw egg on top.

    Ceviche, raw fish where the only cooking it gets is the acidity.

    And Japan actually has a dish of raw chicken :S

    Thi sis actually true. I was at Morimoto yakitori grill last May. Not only do they now do chicken breast sashimi but they will also do raw chicken liver. However, these are special chickens reared in a manner which minimise the bacteria and other pathogens which they carry. It would not be suitable for any common or garden chicken.


  • #156
    Portsalon
    Closed Accounts Posts: 702 ✭✭✭Portsalon


    jester77 wrote: »
    €46 doesn't sound right, you wouldn't even get it from the butcher for close to that price. A 300g Wagyu Rib-Eye usually costs around €80 in the restaurants here and Kobe Wagyu over €100 per 100g

    Interesting. Perhaps it's going to be a loss leader!

    As a matter of interest what restaurants in Ireland serve those steaks?


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  • #157
    Obvious Desperate Breakfasts
    Closed Accounts Posts: 8,474 ✭✭✭Obvious Desperate Breakfasts


    jester77 wrote: »
    I remember reading about that poor lad who had a tapeworm in him, the tapeworm developed cancer and the tumor cells transferred into his own body which ended up killing him. Rough way to go.

    Jaysus, that’s up there in the freak incident annals with the journal article I read about a guy who died and four of his organs were donated to four people who subsequently died of rabies. He died during the incubation period of the viral infection. He didn’t know he had it.


  • #158
    Franz Von Peppercorn II
    Closed Accounts Posts: 2,398 ✭✭✭Franz Von Peppercorn II


    Lewis_Benson wrote: »
    You are a rare species of middle aged irish man.

    Who do you think is ordering rare steaks in Ireland then? 18 year old females? 90 year old priests? Students?

    The market for high end steak is probably (almost certainly) dominated by well to do middle aged men. And they order rare to medium.

    This is what I’ve seen in any of the fancier steak houses I’ve been in. Not that I go high end that often (I don’t gave the income or capital of anarchist socialists) but I do it 2-3 times a year. Ordering rare to medium rare. Like most people in these places.


  • #159
    prinzeugen
    Closed Accounts Posts: 2,891 ✭✭✭prinzeugen


    Brian? wrote: »
    From safwfood.ie:


    Which meats must be cooked all the way through?
    Poultry, pork, rolled joints, burgers, sausages, chicken nuggets, kebabs, kidneys, liver and other types of offal, and any meat or fish that has been minced or skewered. The reason is that with whole cuts of meat, any harmful bacteria will live on the outside only. But if meat has been minced or chopped up, the bacteria get moved around.

    I did not say they had to be cooked right through. I said they must reach a minimum temp.

    From my HACCP notes - Hot food must be cooked (heated in the case of steaks) to 63°c + throughout regardless and should be served between 75 & 85 °c.


  • #160
    Homelander
    Registered Users, Registered Users 2 Posts: 4,775 ✭✭✭Homelander


    Someone mentioned earlier about people who get steak well done, having never tried it any other way....definitely true in my case, even the sight of juices used to make me feel ill....finally at the ripe old age of about 29 I tried a medium steak and never looked back, now trying to eat a well done steak is like eating the sole of a shoe.


  • #161
    prinzeugen
    Closed Accounts Posts: 2,891 ✭✭✭prinzeugen


    Birdie Num Num wrote: »
    We ordered two burgers in a restaurant in Rathmines earlier in the year. Both rare and cool in the centre. Hers was worse than mine. I ate on, knowing it was not exactly how I would have preferred it to be. She had to send hers back. We were asked if we ordered it rare? Covering their arses here. You definitely do not ask ‘how would you like your burger cooked?’ Maybe if it’s from a fillet that has been seared and minced after the question has been asked perhaps.

    Wasn’t inspired by the place at all. Always heard good stuff about it for years. First impressions on walking in there were not positive but I thought maybe I was just being ageist, which I’m not. Young clientele and reckoned the quality of food was probably not the highest priority by most.

    On the subject of ‘bleu’ I understood that you cannot serve a steak to that order in Ireland on health grounds. Thought that was the case 15-20 years ago at least. Not sure about now.

    I wonder if it was the same place myself and the OH got one. Slapped it out their hand and checked it. Cold and raw. Sent it back to be fully cooked.


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  • #162
    Jeff2
    Registered Users, Registered Users 2 Posts: 7,524 ✭✭✭Jeff2


    Can't believe people go out for steak when much nicer to cook at home the way you want.


  • #163
    Homelander
    Registered Users, Registered Users 2 Posts: 4,775 ✭✭✭Homelander


    Jeff2 wrote: »
    Can't believe people go out for steak when much nicer to cook at home the way you want.


    Bit like saying can't believe people go out for coffee when you can brew a good cup at home?


    We all like to go out and indulge ourselves outside the home environment....


  • #164
    tuxy
    Closed Accounts Posts: 14,983 ✭✭✭✭tuxy


    I gave up on buying stake while out. It really is so simple to cook it to your own preference but very difficult to order it the way you like in Ireland unless you like it burnt to a crisp.
    Lots of other things on the menu that chefs here usually get right.


  • #165
    aaqil jettson
    Closed Accounts Posts: 25 ✭aaqil jettson


    Jeff2 wrote: »
    Can't believe people go out for steak when much nicer to cook at home the way you want.

    yeah, i'd prefer the burger at home all-right


  • #166
    FanadMan
    Registered Users, Registered Users 2 Posts: 3,820 ✭✭✭FanadMan


    A Tyrant Named Miltiades! wrote: »
    What's wrong with pepper sauce anyway?

    I'm pretty sure that's what they serve in La Maison there in Castle Market, and they do chips too (pommes frites, je veux dire). And onion rings! And their food is better than a lot of Parisian restaurants, especially for that price point

    Tell me about it. I was replying to someone that was looking down on people that order chips and pepper sauce with a steak. To me it is heaven!

    As for onion rings. If they are on the menu, I'll order them. To me they are another comfort food. If they don't I'll order tobacco onions or a onion/mushroom stirfry.

    To me it's all about taste. I love rare or blu steak....some people don't. I grew up fishing and hunting for food and was taught how to eat wild. I ate raw fish that was just caught. Have made my own ceviche while out in a boat (had the fresh lime, lemon and chilli with me). I've eaten horse, I've eaten dog. I've trapped and eaten all sorts of birds when I was young. I've even eaten surströmming and that was a challenge!

    But the thing is, I will not look down or criticise someone that likes their steak cooked like a lump of leather. I couldn't eat it but if they enjoy it then happy days. Just the same as if someone cooks me a meal laced with garlic. I'll eat it but I won't use garlic in anything I cook.

    Each to their own........


  • #167
    [Deleted User]
    Posts: 0 ✭ [Deleted User]


    What were horse and dog like? Where did you have them? What way would you eat them and with what? I'm intrigued


  • #168
    FanadMan
    Registered Users, Registered Users 2 Posts: 3,820 ✭✭✭FanadMan


    Omackeral wrote: »
    What were horse and dog like? Where did you have them? What way would you eat them and with what? I'm intrigued

    Ate dog in Korea (where else). Some sort of soup in a small restaurant. But it could have been anything from cat to chicken and I didn't question.....just in case!

    Had horse in France, Sweden and Japan. Obviously cooked differently in each place but to me it was no different to beef.


  • #169
    alias no.9
    Registered Users, Registered Users 2 Posts: 6,403 ✭✭✭alias no.9


    Omackeral wrote: »
    I'd say the Chef cries a solitary tear of sadness infused with disappointment.

    Chef probably takes a bit of steak that somehow fell down to the bottom of the fridge several weeks ago, missing stock rotation. Chef proceeds to cook it to within a hairs breadth of cremation in the full knowledge that it would be impossible to tell the difference between it and the best cut he has available once its been cooked to the customers order.


  • #170
    Franz Von Peppercorn II
    Closed Accounts Posts: 2,398 ✭✭✭Franz Von Peppercorn II


    tuxy wrote: »
    I gave up on buying stake while out. It really is so simple to cook it to your own preference but very difficult to order it the way you like in Ireland unless you like it burnt to a crisp.
    Lots of other things on the menu that chefs here usually get right.

    ?

    Sometimes some restaurants will err on the side of caution and veer towards medium rare if you ask for rare. They don’t “burn to a crisp” unless asked.


  • #171
    IamMetaldave
    Registered Users, Registered Users 2 Posts: 3,499 ✭✭✭IamMetaldave


    Birdie Num Num wrote: »
    Bleu is a French cuisine term and although does translate to blue the colour, I would guess the terminology is slightly different. If we were to order, serve or cook a steak similarly in English based on colour we would probably be saying a purple steak

    The different measurements of cooking steaks blue/bleu to well done are temperatures.

    https://www.certifiedangusbeef.com/kitchen/doneness.php

    https://www.instagram.com/iammetaldave/



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  • #172
    Birdie Num Num
    Registered Users, Registered Users 2 Posts: 1,253 ✭✭✭Birdie Num Num


    prinzeugen wrote: »
    I wonder if it was the same place myself and the OH got one. Slapped it out their hand and checked it. Cold and raw. Sent it back to be fully cooked.

    Probably not as I made the mistake of saying Rathmines in my original post. It was actually in Ranelagh.


  • #173
    Wompa1
    Registered Users, Registered Users 2 Posts: 8,277 ✭✭✭Wompa1


    Portsalon wrote: »
    The people who post on this thread. Including you, obviously!

    Because otherwise you wouldn't have bothered to remove your typing finger from whatever orifice you had it in to have typed your comment, would you?

    Right there, bud. I clicked into a thread about not being able to get a rare steak at restaurants in Ireland expecting people to dump on other's personal preference for well done steak.

    Also, may have missed my second point which is what I was more interested in. I know steak can be safely consumed rare. Mince is a different story. Thanks for your c*nty comment. Tough childhood? :pac:


  • #174
    Lewis_Benson
    Registered Users, Registered Users 2 Posts: 2,490 ✭✭✭Lewis_Benson


    FanadMan wrote: »
    Tell me about it. I was replying to someone that was looking down on people that order chips and pepper sauce with a steak. To me it is heaven!

    As for onion rings. If they are on the menu, I'll order them. To me they are another comfort food. If they don't I'll order tobacco onions or a onion/mushroom stirfry.

    To me it's all about taste. I love rare or blu steak....some people don't. I grew up fishing and hunting for food and was taught how to eat wild. I ate raw fish that was just caught. Have made my own ceviche while out in a boat (had the fresh lime, lemon and chilli with me). I've eaten horse, I've eaten dog. I've trapped and eaten all sorts of birds when I was young. I've even eaten surströmming and that was a challenge!

    But the thing is, I will not look down or criticise someone that likes their steak cooked like a lump of leather. I couldn't eat it but if they enjoy it then happy days. Just the same as if someone cooks me a meal laced with garlic. I'll eat it but I won't use garlic in anything I cook.

    Each to their own........

    I wasnt looking down on someone ordering pepper sauce.
    I was more getting at the fact that order their steak "burnt to de bolox" and then drowned in sauce because it's so dry.


  • #175
    rgmmg
    Registered Users, Registered Users 2 Posts: 542 ✭✭✭rgmmg


    Tamara tamara wrote: »
    In the Michelan star restaurants I frequent you don't really get asked. If you do the correct reply is "chefs recommendation"

    :pac: Garbage and learn to spell


  • #176
    meeeeh
    Registered Users, Registered Users 2 Posts: 11,624 ✭✭✭✭meeeeh


    I've heard it mentioned by one of Irish chefs and read it in Bourdain's book that if you want a steak on the verge of going off then you should order it well done. They keep better meat for rare or medium cooked steaks. So I'm sure if they find some forgotten, slightly smelly steak on the floor of Michelin starred restaurant kitchen they will be happy to oblige and cook it well done.

    Anyway medium for rib eye and rare for the rest. Like someone else I like to bbq cheaper cuts like skirt and slice them thinly. If you Google carne asada there are some great recepies.


  • #177
    Portsalon
    Closed Accounts Posts: 702 ✭✭✭Portsalon


    Wompa1 wrote: »

    Thanks for your c*nty comment. Tough childhood? :pac:

    Great childhood, but a lifelong intolerance of gobs***es.


  • #178
    [Deleted User]
    Posts: 0 ✭ [Deleted User]


    I'm a bit of a philistine myself too. Medium steak, lots of pepper sauce and chips and maybe onion rings. Very tasty.


  • #179
    Portsalon
    Closed Accounts Posts: 702 ✭✭✭Portsalon


    Deleted User wrote: »
    I'm a bit of a philistine myself too. Medium steak, lots of pepper sauce and chips and maybe onion rings. Very tasty.

    Why not specify rare for a change? The chips and the onion ring batter will soak up the spare blood from the steak and make it taste even nicer!

    And if you don't like the taste of rawish meat, the pepper sauce will numb your taste buds, so just close your eyes and tell yourself that you're really eating fish fingers! ;)


  • #180
    Keyzer
    Registered Users, Registered Users 2 Posts: 4,331 ✭✭✭Keyzer


    I never order steak out because its never cooked properly so I have perfected cooking steak myself:

    1. Find a good looking cow, box the head off it and bring it home...
    2. While the cow is still stunned from bating you gave it, slice a good shlab of meat off its arse. Freeze the rest of the cow.
    3. Marinade the shlab in 200 yr old hungarian vodka for exactly 6 weeks.
    4. Cook the steak for exactly 3 minutes on one side with a flamethrower.
    5. Eat


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  • #181
    tuxy
    Closed Accounts Posts: 14,983 ✭✭✭✭tuxy


    Keyzer wrote: »
    2. While the cow is still stunned from bating you gave it, slice a good shlab of meat off its arse. Freeze the rest of the cow.

    So your favourite cut is round steak?
    I guess some people like it to be really tough and chewy. Personally I like fillet.
    What cut does everyone else usually buy?


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