Phew, I got away with it again!

[securespark]

Not work...I just think people that eat meat should see the process.

 

[ReganAndCarter]

Must admit that if I had to kill the animal myself I would opt to go veggie. Have cut down on meat, especially red, in recent years.

But damn, those steaks do look good!

 

[aveatry]

It looks like a lovely bit of sirloin.

Yes, they used to come just as the picture with a label stuck on but now the put it in a box for added perceived value and luxury but it takes up room unnecessarily in the freezer so I bin it.

 

[MNW67]

I had a skirt steak in an Argentinian restaurant a few years back.

Probably in my 10 ten meals of all time. No1 was trio of lamb. It ruined any other lamb dish on going.

When we were testing all the more unusual beef cuts twenty years ago, my favourite steak was the skirt. I cooked it rare at a very high heat. The flavour was incredible. But it is often very hard to find the right cut. It all gets very confusing when you get to the underneath part of the cow. There are two different types of skirt: inside and outside. Supermarkets usually sell inside skirt, which is lean, flat and quite thin with a strong grain, and is best sliced fine. But in a restaurant, you will almost certainly have had outside skirt . Morrisons occasionally sell outside skirt as well, but with the same generic 'skirt' label as the inside skirt. That is where I got our outside skirt all those years ago.

The one which looks like this in the Morrisons package is inside skirt. Outside skirt (bottom photo) is quite a lot narrower and thicker with a lot more marbling:

 

[fillyboy]

When we were testing all the more unusual beef cuts twenty years ago, my favourite steak was the skirt. I cooked it rare at a very high heat. The flavour was incredible. But it is often very hard to find the right cut. It all gets very confusing when you get to the underneath part of the cow. There are two different types of skirt: inside and outside. Supermarkets usually sell inside skirt, which is lean, flat and quite thin with a strong grain, and is best sliced fine. But in a restaurant, you will almost certainly have had outside skirt . Morrisons occasionally sell outside skirt as well, but with the same generic 'skirt' label as the inside skirt. That is where I got our outside skirt all those years ago.

The one which looks like this in the Morrisons package is inside skirt. Outside skirt (bottom photo) is quite a lot narrower and thicker with a lot more marbling:


View attachment 408552
View attachment 408554

They use skirt in pasties down this way.

 

[Mottie]

I reckon every person who eats meat should see how animals are slaughtered.

I reckon that every person that shìts in a toilet should be made to clean out some backed up drains.

 

[securespark]

I've done both those things!
Don't forget, I trained in Food Technology and worked in the food industry.

Have you done both?

 

[aveatry]

I've done both those things!
Don't forget, I trained in Food Technology and worked in the food industry.

Have you done both?

I hope you washed your hands in-between them both