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Carnivore Corner

I thought the gang here might appreciate a bit of food porn in a Saturday night. This is pasture fed Chuck eye beef. Not a cut I’m familiar with, it’s next to where a tomahawk steak is cut from apparently and is not quite a joint and not quite a steak. Really delicious thoughIMG_1616882805.638570.jpg
 
Bildad said:
@DJC3 it looks delicious. I am very envious of your access to such cuts. They don't do that in our local Morrisons and we do not have a butchers anywhere near.
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I’d never heard of it but it looked so fabulous I couldn’t resist. I’ve not long found this local farm that sells its own pastured beef. They deliver all over UK.
 
Do any of you have experience of cooking a bavette steak? I have 630gm delicious looking piece af pasture fed beef and I don’t want to ruin it.
 
DJC3 said:
Do any of you have experience of cooking a bavette steak? I have 630gm delicious looking piece af pasture fed beef and I don’t want to ruin it.
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Yes! Slice it thin and flash fry. Have a pic somewhere. Will take a look and get back to you. Actually think I flash fried and then sliced, LOL. I’ve got some in the fridge too.

Ha! Found it courtesy of the forum search function:

5095379A-F3B4-4C1D-AC17-C0DD3CE62061.jpeg
 
Goonergal said:
Yes! Slice it thin and flash fry. Have a pic somewhere. Will take a look and get back to you. Actually think I flash fried and then sliced, LOL. I’ve got some in the fridge too.

Ha! Found it courtesy of the forum search function:

View attachment 48788
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Ah brilliant thank you. This is pretty much what I’ve read in recipe searches so it’s good to know it works, most say to fry first then slice like you did. I wanted the voice of experience before I set to!
 
DJC3 said:
Do any of you have experience of cooking a bavette steak? I have 630gm delicious looking piece af pasture fed beef and I don’t want to ruin it.
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That used to be called "skirt steak, and can be a bit on the chewy side.
 
Riva_Roxaban said:
That used to be called "skirt steak, and can be a bit on the chewy side.
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Oooh love a good skirt steak (are we showing our age @Riva_Roxaban ?).
I slice it finely, stir fry it, and smother it with a nice simple home made stir fry dressing, such as chilli and lime, or garlic and soy sauce and a splash of mirin.
 
Thanks for the bavette input @Brunneria and @Riva_Roxaban I think it was the skirt steak name which threw me. I remember seeing it was the same thing but I think of skirt as needing long slow cooking but bavette has been suggested rare.
I did it as @Goonergal did. Quick sear, rest and sliced across the grain. It was fab. Definitely getting it again.

Another question. Is rare meat less filling than well done/ slow cooked? I split this 620g bavette steak between 2 of us thinking 300g + per person would be plenty, but I could have eaten the whole thing quite happily I think. I’m sure I wouldn’t have felt the same about a casseroled piece of meat.
IMG_1618007582.831062.jpg
 
I’ve not noticed rare meat being less filling than slow cooked. I’d have split that between 2 as well - have about 300g or so if it’s just me. Maybe just a hungry day? It’s also a relatively lean cut. Looking forward to the piece I have in the fridge for later!
 
So I found a company that makes Carnivore crisps. Yep crunchy meat crisps.

https://carnivorecrisps.com/

No I know most of you are in the UK but for our Canadian and American friends these are a great treat.
I think I’ll take them on road trips.

Edited to add, I haven’t tried all of them but so far the chicken skin, liver and brisket is very good.
little in the pricey side but nice to have as a treat
 
Hotpepper20000 said:
So I found a company that makes Carnivore crisps. Yep crunchy meat crisps.

https://carnivorecrisps.com/

No I know most of you are in the UK but for our Canadian and American friends these are a great treat.
I think I’ll take them on road trips.

Edited to add, I haven’t tried all of them but so far the chicken skin, liver and brisket is very good.
little in the pricey side but nice to have as a treat
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You can make a passable, cheapish alternatives by putting sliced meats eg chorizo in the microwave on baking paper and doing 30 blasts until dry and crispy
 
@DJC3, @Brunneria, and @Goonergal

I found this photo of the the two skirts I was thinking of, the top part is the diaphragm shirt which is more tender than the bottom part which is flank skirt which needs a slower cooking method.

skirt-steak-vs-flank-steak.png
 
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