How do you like your steak cooked?

[NarrowBandFtw]

Listen Skippy. I made a statement. You immediately dismissed it and also said don't look at overpriced this and that. You want to move the goal posts to where you can reach.
Now again you want to tell everyone who and what they should read and what is flawed.
Sound like only your excellent palate is good evidence, nobody else's opinion matters.

jirre, someone pissed all over your battery

Do you even realise how stupid that sound?

do you even realise how unhinged you sound?

You dismiss everything but give not a single piece of evidence backing your argument except your own taste buds.

if you bothered to read, I've pointed out there is no such thing as a globally recognised quality ranking and invited you to quote any if that is false, I also mentioned one such attempted global ranking and cited the clear flaws in their methods

over and above that I have direct real world experience with a number of the nations mentioned

what have YOU offered other than tantrums and easily disproved claims???

 

[NarrowBandFtw]

Black and blue/Pittsburgh style.

we still talking about steaks or have we moved onto wives that don't listen the first time?

EDIT: had to google that, would definitely be keen to try it someday

 

[wizardofid]

Clown is back.

I am by no means an expert, but I have seen and learned enough about food and beef to know that while South African beef is decent, it is not the global benchmark some people make it out to be. Dismissing Spanish beef as “kak” confuses personal preference with widely recognised quality standards.

Just because something is labelled Wagyu does not make it equal to Japanese Wagyu. The same applies to most imported cattle breeds. Genetics, feeding programs, grading systems, climate, and farming practices all shape the final product, and a name alone does not guarantee comparable quality.

Claiming we are somehow better than the United States also shows a misunderstanding of scale. The US beef industry is built around high-marbling cattle and operates on an enormous agricultural footprint, with hundreds of millions of acres dedicated to grazing. South Africa’s total land area is far smaller, and agriculture here covers many sectors beyond cattle alone.

I genuinely do not understand the point being made, because it ignores production systems, grading standards, and global context. And yes, next he will call biltong god's gift to the world, but acting like it is the peak of cured meat overlooks centuries of tradition in places like Spain and Italy, where curing methods have been refined to an art.

Take Ibérico pork as an example. The pigs feed largely on acorns, and the flavour profile is shaped by genetics, climate, and regional conditions. You cannot simply replicate that by feeding pigs acorns somewhere else and expect identical results.

Importing top cattle breeds also does not guarantee the same outcome as the country of origin. You may have the genetics, but differences in environment, feed, and grading systems mean the flavour and texture will vary. Wagyu produced locally can be excellent, but it will not match Japanese standards, which are known for extremely strict grading and quality control.

Japan, much like France in its culinary heyday, holds incredibly high standards when it comes to its own cuisine. That level of precision is difficult to reproduce elsewhere, especially without the same cultural and production frameworks.

SA isn't shyte, it is perfectly average, suggesting anything else, is more ignorance than anything else.

 

[NarrowBandFtw]

Dismissing Spanish beef as “kak”

and who did that?

citation needed

 

[Herr der Verboten]

Back from TnT had their point rump* at medium. Was actually better than most places close to me. But beer... would be nice if they at least had hoegaarden.


*POINT RUMP (SIGNATURE CUT)
This signature Turn ‘n Tender cut is from the cap end of the rump. Commonly referred to as Picanha, this succulent steak is covered in a generous layer of crispy fat that enhances its flavour and juices.

 

[dabean]

It depends. Good cooks/chefs make good food. Serve it the way you like it.

If you don’t think it’s good why should I?

The best steak I’ve ever had was at a Midas convention at the Wild Coast Sun. Fillet medallion topped with artichoke hearts. Nobody asked me how it should be cooked.



This was close at Christmas day. 300g rump with monkey gland sauce (including asparagus) at Longhorn steak house here in Bloem (medium-rare).

Trust the chef to make you happy.

 

[Herr der Verboten]

It depends. Good cooks/chefs make good food. Serve it the way you like it.

If you don’t think it’s good why should I?

The best steak I’ve ever had was at a Midas convention at the Wild Coast Sun. Fillet medallion topped with artichoke hearts. Nobody asked me how it should be cooked.

View attachment 1885705

This was close at Christmas day. 300g rump with monkey gland sauce (including asparagus) at Longhorn steak house here in Bloem (medium-rare).

Trust the chef to make you happy.

Minus 10 points for black label. Hehe.

 

[bwana]

This signature Turn ‘n Tender cut is from the cap end of the rump. Commonly referred to as Picanha, this succulent steak is covered in a generous layer of crispy fat that enhances its flavour and juices.

We cook a picanha every week or two - it used to be underpriced, compared to rump and sirloin, but not any longer.

 

[Herr der Verboten]

We cook a picanha every week or two - it used to be underpriced, compared to rump and sirloin, but not any longer.

Too many now knows it's good and then the current red meat situation.

Also my preferred cut if I can get it from Boma.

 

[SauRoNZA]

At home or where I know what's happening in the kitchen or on the braai Med rare

In a restaurant Med well - to kill any unwanted stuff.

Why even order the steak then if you are so suspicious?

Pay good money only to have a **** meal intentionally?

 

[Herr der Verboten]

Why even order the steak then if you are so suspicious?

Pay good money only to have a **** meal intentionally?

Control freaks....

 

[bwana]

Not sure it matters how you have your steak cooked if you're just going to drown it in some sickly sauce.

 

[Binary_Bark]

Not sure it matters how you have your steak cooked if you're just going to drown it in some sickly sauce.

Sociopath! Salt and pepper thats it.

 

[Herr der Verboten]

Sociopath! Salt and pepper thats it.

But I like to drown my chippies in a side sauce

 

[NarrowBandFtw]

 

[s0lar]

I like my steak like I like my women.

Aged & tough

Odd.

I like my women like my coffee. Black and bitter.

 

[s0lar]

I am by no means an expert, but I have seen and learned enough about food and beef to know that while South African beef is decent, it is not the global benchmark some people make it out to be. Dismissing Spanish beef as “kak” confuses personal preference with widely recognised quality standards.

Just because something is labelled Wagyu does not make it equal to Japanese Wagyu. The same applies to most imported cattle breeds. Genetics, feeding programs, grading systems, climate, and farming practices all shape the final product, and a name alone does not guarantee comparable quality.

Claiming we are somehow better than the United States also shows a misunderstanding of scale. The US beef industry is built around high-marbling cattle and operates on an enormous agricultural footprint, with hundreds of millions of acres dedicated to grazing. South Africa’s total land area is far smaller, and agriculture here covers many sectors beyond cattle alone.

I genuinely do not understand the point being made, because it ignores production systems, grading standards, and global context. And yes, next he will call biltong god's gift to the world, but acting like it is the peak of cured meat overlooks centuries of tradition in places like Spain and Italy, where curing methods have been refined to an art.

Take Ibérico pork as an example. The pigs feed largely on acorns, and the flavour profile is shaped by genetics, climate, and regional conditions. You cannot simply replicate that by feeding pigs acorns somewhere else and expect identical results.

Importing top cattle breeds also does not guarantee the same outcome as the country of origin. You may have the genetics, but differences in environment, feed, and grading systems mean the flavour and texture will vary. Wagyu produced locally can be excellent, but it will not match Japanese standards, which are known for extremely strict grading and quality control.

Japan, much like France in its culinary heyday, holds incredibly high standards when it comes to its own cuisine. That level of precision is difficult to reproduce elsewhere, especially without the same cultural and production frameworks.

SA isn't shyte, it is perfectly average, suggesting anything else, is more ignorance than anything else.

Dunno man. Have had Spanish, Irish and Argentinian steak. Substandard compared to SA beef.

Those are the most common in the stores here. Honestly I just don’t eat much beef anymore.

SA beef is by no means “average “. You’re damn spoilt if you ask me!

 

[Herr der Verboten]

Next: How do you like your human cooked?

 

[Creag]

I like my steak medium at the max. Not that I can afford it

 

[dabean]

Odd.

I like my women like my coffee. Black and bitter.

Next: How do you like your human cooked?

Epstein: slow broiled.