Large cuts of steak

BraziliaNZ

Hi there - having lived with Chileans in Australia for a year and then visiting South America for a few months, I really want to try and recreate the BBQs we used to have in SA and Oz.
In those places you can buy large cuts of good steak, with the fat still on one side, maybe a 4kg lump for example, of Porterhouse steak (that's what they call it in Oz anyway). They'd usually come in vacumn packed plastic packages. Same in Chile and Argentina.
Does anyone know where you could buy similar cuts in Dublin?
Gracias!

meditraitor

Any local butcher should be able to sort you out.

BraziliaNZ

Do you know what porterhouse is called in ireland? Do they use that term?

meditraitor

Its the strip lion but Im not sure if there is a specific name. Im sure most butchers will know what the Porterhouse is.

It will be very very expensive, even more than t-bone:(

BraziliaNZ

well i was thinking a 3kg lump might be 30 - 40 euros or so, which is outrageous compared to foreign prices, but I'd be willing to pay it now and again

meditraitor

BraziliaNZ wrote: »

well i was thinking a 3kg lump might be 30 - 40 euros or so, which is outrageous compared to foreign prices, but I'd be willing to pay it now and again

That sounds about right but one thing about the americas and the reason beef is so cheap is the Steroid use among cattle farmers, Europe has a carpet ban on steroids so its more expensive to grow the cattle and safer to eat

lightening

Whelans on Parnell st. specialises in South African and South American cuts. Difference is the beef is Irish = Nicer! He does skirt of beef too.

BraziliaNZ

Seriously, the beef around Mendoza in Argentina is generally considered the best in the world, don't knock it till you've tried it

BraziliaNZ

lightening wrote: »

Whelans on Parnell st. specialises in South African and South American cuts. Difference is the beef is Irish = Nicer! He does skirt of beef too.

Thanks for that bro i'll check it out after work

meditraitor

BraziliaNZ wrote: »

Seriously, the beef around Mendoza in Argentina is generally considered the best in the world, don't knock it till you've tried it

Someday maybe :pac:

olaola

A porterhouse is a T-bone. IMO Grass fed makes the best beef!

olaola

meditraitor wrote: »

Its the strip lion but Im not sure if there is a specific name. Im sure most butchers will know what the Porterhouse is.

It will be very very expensive, even more than t-bone:(

The striploin is from the t-bone. It's defo more expensive to buy the full T! And you're paying for the weight of the bone too.

meditraitor

olaola wrote: »

The striploin is from the t-bone. It's defo more expensive to buy the full T! And you're paying for the weight of the bone too.

T-bones are cut from a different part of the short lion and contain less of the tenderlion which makes it a bit cheaper. Just checked wiki which is not always right but there ye go.


......... either way Im salivating thinking about it on the barbeque

the beer revolu

BraziliaNZ wrote: »

well i was thinking a 3kg lump might be 30 - 40 euros or so, which is outrageous compared to foreign prices, but I'd be willing to pay it now and again

If it's striploin you're after you won't get it for €10 per KG
More €20 - €30 per KG

Supervalue often reduce their sirloin to about €10/KG
Don't take the stuff cut up as it's usually too thin.
Ask the butcher to cut you some - thick.
I like to sit it on some chopsticks on a plate in the fridge for a few days before I use it to let it dry slightly.