Dinner thread?

[McNotty]

The price of beef has come off over here also . Not as cheap as that though. The thing is that for years now venison has been our main red meat, we are not eating much more beef as the price comes back.


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Same as us, but a big fatty marbled beef steak does go down a treat every now and again.
If anyone’s interested in cooking them, I do 2-3 minutes a side in a ripping hot pan with a heavy weight on top till a good crust forms then into a 180 degree oven with a temp probe till internal hits 47 degrees then rest for 10 minutes. That’s for a 2 inch cut. Comes out beautiful. Don’t forget plenty of salt, it’s a big chunk of beef.

[Dicko]

I hear you and agree!


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