Carnivore Corner

[DJC3]

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 though

 

[Bildad]

@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.

 

[DJC3]

@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.

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.

 

[tinmonkey]

Looks really delicious. I could just go for a slice or two of that!

 

[DJC3]

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.

 

[Goonergal]

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.

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:

 

[Goonergal]

Carnivore vodka, anyone?

https://www.blackcow.co.uk/

 

[DJC3]

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

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]

Carnivore vodka, anyone?

https://www.blackcow.co.uk/

Well I never!

 

[Riva_Roxaban]

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.

That used to be called "skirt steak, and can be a bit on the chewy side.

 

[Brunneria]

That used to be called "skirt steak, and can be a bit on the chewy side.

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.

 

[Riva_Roxaban]

Oooh love a good skirt steak (are we showing our age @Riva_Roxaban ?).

I don't know about the age bit, but the buthcer shop we go to used to sell it as skirt, but has now put a different name for it which I cannot of think at the moment.

Cooks well in a slow cooker though with a few veggies.

 

[DJC3]

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.

 

[Goonergal]

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!

 

[Goonergal]

My turn today @DJC3

Also could have eaten more of it! Made do with some Fage for dessert.

 

[DJC3]

My turn today @DJC3

Also could have eaten more of it! Made do with some Fage for dessert.

View attachment 48809

I think it’s my new favourite thing! That looks fabulous.

 

[Hotpepper20000]

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

 

[MrsA2]

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

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

 

[Riva_Roxaban]

@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.

 

[Goonergal]

@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.

Both look fab. The flank one looks more like the bavette.