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Any good fab chefs or butchers

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By *ssex_tom OP   Man
over a year ago

Chelmsford

In a decent butcher shop buying a bit of rolled beef topside or silverside.

Would you buy the piece with very white fat or yellowy fat on top?

Serious answers only and no bores plz

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By *ull English with teaMan
over a year ago

London

I think my local butcher is on Fab, he’s always talking about his meats…

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By *elix SightedMan
over a year ago

Cloud 8

You’re in a butchers at 9pm on Easter Sunday?!

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By *nkyCplCouple
over a year ago

Northampton

Something tells me you’re not actually in a butchers….

What a random post.

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By *ssex_tom OP   Man
over a year ago

Chelmsford

Serious answers only.. the clue was in the post..

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By *nkyCplCouple
over a year ago

Northampton

Answers are probably more serious than the original comment.

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By (user no longer on site)
over a year ago


"Something tells me you’re not actually in a butchers….

What a random post."

He said no bores!

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By *oo..Woman
over a year ago

Boo's World

Yellow fat on meat is from grass fed cattle so it has the best flavour!

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By *ssex_tom OP   Man
over a year ago

Chelmsford

Tom never said he was in a butchers shop at this precise moment..

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By *nkyCplCouple
over a year ago

Northampton


"Something tells me you’re not actually in a butchers….

What a random post.

He said no bores!"

Given the topic of conversation it’s probably impossible to observe that rule.

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By (user no longer on site)
over a year ago

Try his sausage instead!

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By *ssex_tom OP   Man
over a year ago

Chelmsford

Ok..

Tom is about to steal a piece of rolled beef. Does he go for the one with white fat or yellow fat ?

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By *elix SightedMan
over a year ago

Cloud 8


"Tom never said he was in a butchers shop at this precise moment.. "

You totally did!:

“In a decent butcher shop buying a bit of rolled beef topside or silverside.”

That’s present tense.

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By *dward_TeagueMan
over a year ago

wolverhampton

Why are you talking in the third person? Are they the butcher or the shoplifter?

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By *ssex_tom OP   Man
over a year ago

Chelmsford

Which meat is best tho?

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By *oo..Woman
over a year ago

Boo's World


"Ok..

Tom is about to steal a piece of rolled beef. Does he go for the one with white fat or yellow fat ?"

Tom puts his glasses on to see the answer is already above.

And it's bad to steal

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By (user no longer on site)
over a year ago


"Which meat is best tho?"

Are we really talking about Toms meat?

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By *nkyCplCouple
over a year ago

Northampton


"Why are you talking in the third person? Are they the butcher or the shoplifter? "

I dunno, but I can’t take the cringe much longer…

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By (user no longer on site)
over a year ago


"Tom never said he was in a butchers shop at this precise moment..

You totally did!:

“In a decent butcher shop buying a bit of rolled beef topside or silverside.”

That’s present tense."

Or bad grammar. Which can be excused

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By *ssex_tom OP   Man
over a year ago

Chelmsford

Which is the best meat. White or yellow fat,?

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By (user no longer on site)
over a year ago


"Which is the best meat. White or yellow fat,?"

So really, you’re asking which is the best fat?

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By *ssex_tom OP   Man
over a year ago

Chelmsford


"Which is the best meat. White or yellow fat,?

So really, you’re asking which is the best fat? "

Yes

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By *opinovMan
over a year ago

Point Nemo, Cumbria

Go for the spider steak with plenty of streaks and do it rate... it's the best flavour of any cut.

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By *opinovMan
over a year ago

Point Nemo, Cumbria

* rare

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By *iamondsmiles.Woman
over a year ago

little house on the praire

I'd go for white fat and ask for extra to put round the meat

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By (user no longer on site)
over a year ago


"Go for the spider steak with plenty of streaks and do it rate... it's the best flavour of any cut."

Is that from its ass.

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By *ssex_tom OP   Man
over a year ago

Chelmsford


"I'd go for white fat and ask for extra to put round the meat"

Why white and not yellow?

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By *ormerWelshcouple2020Man
over a year ago

Stourbridge

The fat is known as “cod fat” it’s from trimmed fat taken from the carcass. I don’t know the relevance of the colour.

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By *ormerWelshcouple2020Man
over a year ago

Stourbridge

Best joints are “marbled” with fat like you see often in ribeye steaks

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By *iamondsmiles.Woman
over a year ago

little house on the praire


"I'd go for white fat and ask for extra to put round the meat

Why white and not yellow?"
I don't know but I've always had white fat

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By *ssex_tom OP   Man
over a year ago

Chelmsford

Thank you all

Thread Closed by Moderator

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By *a LunaWoman
over a year ago

South Wales

Now I’m hazarding a guess one is the good fat that makes the meat tasty? And the other day is the kind that makes the meat chewy and unappealing?

But which is which? I dunno.

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By *opinovMan
over a year ago

Point Nemo, Cumbria


"Go for the spider steak with plenty of streaks and do it rate... it's the best flavour of any cut.

Is that from its ass. "

Yes, but don't let that put you off - it may be a little less tender than silverside or ribeye but you can't beat it for flavour.

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By (user no longer on site)
over a year ago


"In a decent butcher shop buying a bit of rolled beef topside or silverside.

Would you buy the piece with very white fat or yellowy fat on top?

Serious answers only and no bores plz "

So glad i logged on early. Twice in one night your threads have made me laugh out loud!

Thanks Tom

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By *adbod2godbodMan
over a year ago

Manchester

Fat means flavour. Personally prefer the yellowish fat typically grass fed/finished. But doesn't alway mean the meat is better.

I try to balance some nice marbling with the colour of the fat cap

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By *dward_TeagueMan
over a year ago

wolverhampton

I miss the “what’s going on here folks, it’s all over the papers”

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By *UGGYBEAR2015Man
over a year ago

BRIDPORT

It really is personal choice Tom.

The presence of a yellowish or discoloured fat may indicate the beast has been finished at grass, or at least with a predominantly grass based diet.

This may mean it was finished slower, which can lead to a better tasting meat.

Some breeds are more disposed to a yellowish finished fat.

There is nothing inherently wrong with a whiter fat.

Some choose it purely based on aesthetics.

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By (user no longer on site)
over a year ago


"Go for the spider steak with plenty of streaks and do it rate... it's the best flavour of any cut.

Is that from its ass.

Yes, but don't let that put you off - it may be a little less tender than silverside or ribeye but you can't beat it for flavour. "

I know the cut, my butcher didn’t know it’s name. Seriously, it was a cut they throw to their dogs.

It your right. Cheap as chips and loads of flavour.

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By *a LunaWoman
over a year ago

South Wales


"It really is personal choice Tom.

The presence of a yellowish or discoloured fat may indicate the beast has been finished at grass, or at least with a predominantly grass based diet.

This may mean it was finished slower, which can lead to a better tasting meat.

Some breeds are more disposed to a yellowish finished fat.

There is nothing inherently wrong with a whiter fat.

Some choose it purely based on aesthetics. "

What do you mean finished slower?

Does that mean killed slowly?

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By *eard and BoobsCouple
over a year ago

Portstewart

You really don't want more than 1/4 to 1/8th inch of rat if you are roasting the joint whole

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By *UGGYBEAR2015Man
over a year ago

BRIDPORT


"It really is personal choice Tom.

The presence of a yellowish or discoloured fat may indicate the beast has been finished at grass, or at least with a predominantly grass based diet.

This may mean it was finished slower, which can lead to a better tasting meat.

Some breeds are more disposed to a yellowish finished fat.

There is nothing inherently wrong with a whiter fat.

Some choose it purely based on aesthetics.

What do you mean finished slower?

Does that mean killed slowly? "

Finishing is the final stage of the beasts growth , is the simplest way to put it.

When they are growing they are ‘store ‘ cattle.

When they are finished they are ‘fat’ cattle.

You feed cattle differently depending on what stage they are at.

If they are ‘finished’ on a grass based diet it will generally be a slower process than a diet containing more cereal.

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By *a LunaWoman
over a year ago

South Wales


"It really is personal choice Tom.

The presence of a yellowish or discoloured fat may indicate the beast has been finished at grass, or at least with a predominantly grass based diet.

This may mean it was finished slower, which can lead to a better tasting meat.

Some breeds are more disposed to a yellowish finished fat.

There is nothing inherently wrong with a whiter fat.

Some choose it purely based on aesthetics.

What do you mean finished slower?

Does that mean killed slowly?

Finishing is the final stage of the beasts growth , is the simplest way to put it.

When they are growing they are ‘store ‘ cattle.

When they are finished they are ‘fat’ cattle.

You feed cattle differently depending on what stage they are at.

If they are ‘finished’ on a grass based diet it will generally be a slower process than a diet containing more cereal. "

Thank you for not making it sound like I asked a silly question

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By *UGGYBEAR2015Man
over a year ago

BRIDPORT


"

Thank you for not making it sound like I asked a silly question "

Many moons ago when I left school, I was working with an old boy who told me,

‘You’re’ not stupid if you don’t know, but you are if you don’t ask’

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By *a LunaWoman
over a year ago

South Wales


"

Thank you for not making it sound like I asked a silly question

Many moons ago when I left school, I was working with an old boy who told me,

‘You’re’ not stupid if you don’t know, but you are if you don’t ask’ "

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By *estarossa.Woman
over a year ago

Flagrante

What breed is it from?

If you look at Aberdeen Angus or Dexter, they have marbling running through the lean meat, which helps to keep it juicy and tender when cooked.

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By *opinovMan
over a year ago

Point Nemo, Cumbria

You can't beat being finished slowly.

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By (user no longer on site)
over a year ago


"You really don't want more than 1/4 to 1/8th inch of rat if you are roasting the joint whole "

Rat??!

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By *dward_TeagueMan
over a year ago

wolverhampton


"You really don't want more than 1/4 to 1/8th inch of rat if you are roasting the joint whole

Rat??!"

Just pan fry with some shallots, garlic and a dash of red wine and the job’s a good ‘un

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By *ssex_tom OP   Man
over a year ago

Chelmsford

And once again for the slower ones.

Is the pure white fat better than the slightly yellow for flavour

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By *a LunaWoman
over a year ago

South Wales


"And once again for the slower ones.

Is the pure white fat better than the slightly yellow for flavour "

Cheeky

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By *oofy321Man
over a year ago

moon base zero

Yellow is best...the fat makes the best gravy...and I hate gravy but give me that yellow fat gravy mmm

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By (user no longer on site)
over a year ago


"And once again for the slower ones.

Is the pure white fat better than the slightly yellow for flavour "

I think, from the replies above, the colour in and of itself doesn't matter but may be indicative of what the cows were fed on prior to slaughter.

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By *ssex_tom OP   Man
over a year ago

Chelmsford

Does yellowish fat indicate grass fed, grain fed or curry fed

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By *a LunaWoman
over a year ago

South Wales


"Does yellowish fat indicate grass fed, grain fed or curry fed "

How many cows do you think nosh down a chicken korma Tom?

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By *ssex_tom OP   Man
over a year ago

Chelmsford


"Does yellowish fat indicate grass fed, grain fed or curry fed

How many cows do you think nosh down a chicken korma Tom?"

Tom likes a good beef curry madras

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By *lynJMan
over a year ago

Morden


"Something tells me you’re not actually in a butchers….

What a random post.

He said no bores!"

Not even some wild boars?

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By *lynJMan
over a year ago

Morden


"Thank you all

Thread Closed by Moderator "

Apparently it wasn't.

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