Phew, I got away with it again!

[Mottie]

There's probably a reason that your meat had 'Not for the EU' on it...

Too good for 'em. They don’t deserve it.

 

[MNW67]

I also like the beef short rib. Salt on top in the oven with tinfoil on the top - long and low drain off loverly liquid fat that has rendered out ( save for Sundays spuds) then foil off to get a crispy top.

Beef short ribs have only become popular recently. They used to be sold as a joint called 'thin rib', but it wasn't well known and was usually turned into mince. More latterly it has been poshed up and called 'Jacob's ladder'. Some farmers used to call it ovenbuster because of the way it expanded when cooked.

 

[Dec27]

Beef short ribs have only become popular recently. They used to be sold as a joint called 'thin rib', but it wasn't well known and was usually turned into mince. More latterly it has been poshed up and called 'Jacob's ladder'. Some farmers used to call it ovenbuster because of the way it expanded when cooked.

How do you know that ?

 

[MNW67]

How do you know that ?

I went through a phase about twenty years ago of researching and trying lots of different cuts of beef.

 

[Highway Man]

How do you know that ?

Don't ask

 

[Highway Man]

I went through a phase about twenty years ago of researching and trying lots of different cuts of beef.

View attachment 408398

OMG here he goes

 

[MNW67]

OMG here he goes

I'm not AI-ing.

It was sort of a hobby for a while.

 

[Highway Man]

I'm not AI-ing.

It was sort of a hobby for a while.

Yes we have all been through that phase in our teens. OMG

 

[MNW67]

Yes we have all been through that phase in our teens. OMG

How young do you think I am?

 

[Highway Man]

How young do you think I am?

You said 20 years ago?

 

[MNW67]

You said 20 years ago?

Yes. I am lot older than 'teens' + 20 years.

 

[MNW67]

How do you know that ?

On my diagram, for instance, the joint which is usually called top rump is called thick flank. And the one labelled flank is where beef skirt comes from. Interestingly, the silverside is often split into two joints down a seam of gristle, and the smaller one is called the 'salmon cut'.

 

[Highway Man]

Yes. I am lot older than 'teens' + 20 years.

you said 20 years ago, OMG how old are you?

 

[Highway Man]

On my diagram, for instance, the joint which is usually called top rump is called thick flank. And the one labelled flank is where beef skirt comes from. Interestingly, the silverside is often split into two joints down a seam of gristle, and the smaller one is called the 'salmon cut'.

Ok we get it

 

[aveatry]

Says my own sad old troll

There's probably a reason that your meat had 'Not for the EU' on it...

Didn't make the grade...

But I guess you just don't like the truth!

Oh FFS give it a rest will ya.