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Price of beef

8K views 43 replies 12 participants last post by  aldra 
#1 ·
Yesterday I ordered beef rib from the butcher, he cut it especially for me, doesn´t seem to be a popular cut in Germany because I have never seen it in any butchers shop or supermarket
I collected it today and as I hadn´t checked the price per kg. yesterday I nearly passed out at the price 1.29kg @ €24.00 kg cost €31.06, is beef this expensive in the UK?
Still recovering, Jan
 
#2 ·
When they say "it's not a common cut" do they just bin it otherwise then, butcher are masters at taking the wee I reckon.
 
#3 ·
About right it seems Jan
 
#4 ·
Did you mean top rib of beef, as inT bone and rib eye. best roasting joint of all. am I correct when I say that oven roasting a joint is not as common over there in Europe as it is here in the UK.As price, well it is that time of year when anything gets overpriced.Converting it into proper coinage, I would say that is about the right price.

cabby
 
#7 ·
I think it is Jan

But I rarely buy it , I buy a full sirloin , hang it for two to three weeks , £25 from my brother in law , cost price

But rib of beef is so special

So if it's your Christmas meal enjoy it

I like it rare

Merry Christmas :grin2:

We will have turkey and belly pork

I love belly pork, but you can't get the really fatty ones these days

I'm not so good on prices of special cuts as I tend to get them via Alberts brother

Sandra
 
#15 ·
We will have turkey and belly pork

I love belly pork, but you can't get the really fatty ones these days

Sandra
Sandra

Meat? Meat!

Here it is Carp for main Dinner, which is on Christmas Eve(Don't ask why) - dirty fish for me, so I am indulged with a bit of Salmon.

However, all 7 return on 'Boxing Day', and since I have now introduced them to lamb - not known here much before about two years after I came here, I am cooking a leg of lamb, because they do not know how - pierced with rosemary and garlic and rubbed with oil. They love it and are amazed that meat can be cooked slowly in the oven instead of on a ruddy frying pan.:surprise:

Basia is a great cook and very intuative, taking local dishes beyond their traditional roots. The traditional dishes do bow to the history before refrigeration and supermarkets flying in stuff from Israel. But then do a lot of Northern Dishes from my youth, and yours.

Anyway, enjoy your Christmas Melee and the food and have a GOOD ONE!:grin2:

Geoff and Basia
 
#8 ·
Thanks for all the sensible answers. Perhaps I should have checked with you first :serious:
It is for Christmas day Sandra, only the two of us so I thought it would be a treat, well at this price it is.
In England we had Rib of beef quite often, I don´t remember it being so expensive, but then I am not the best at remembering prices, if I want something I usually buy it and don´t look at the price, but this seemed excessive.

I picked up a small strip light the other day, ideal to go above the computer thought I, got to the checkout €92.99, I left it there :grin2:
Jan

This is the cut cabby
 

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#10 ·
Jan

I think that would be the T bone steak if individually cut

The truth is no one can recommend price

So much depends on the beef

Grass fed etc

So you cook it and enjoy it as a special meal for Christmas

And tell us how much you both enjoyed it

Love

Sandra
 
#11 ·
It will be more expensive if properly aged. Coloured black with the odd bit of mold evident. Up to £11-12 a pound possibly. Pink would be cheaper.

Dick
 
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#12 ·
We watched a very interesting program about beef a few nights ago, the chef/cook went to different producers and supermarkets, the farm shops and butchers had beef that had been hung up to 18 days very dark in colour, the supermarkets hung for up to 9 days or vacum packed with oxygen added to remain very pink and giving it a fresh appearance. Mcdonalds were also visited :grin2:
They then tasted the difference between 4 different sorces of beef and the grass fed local farm/butchers meat came out on top every time. It was twice as expensive as the supermarket stuff, so really I should have been prepared, but as the program didn´t mention the kg, price and the trial was on rump steak it didn´t register in my tired brain.
Jan
 
#13 · (Edited)
I much prefer aged beef 30 days at least, especially steak. I'll buy it when it's totally black if I can find it.

I rarely eat beef or steak unless I know the restaurant serves it well aged. I'm amazed when I watch people sawing at big lumps of stake with razor sharp knives and having to chew till their jaws must ache, even more so if they seem to think it's good. With steak I think many people judge good or bad mainly by size.

This: First of all, you're not going to taste any difference after four days. For dry aged beef, you need to go 21 days at a bare minimum for any noticeable changes. The shortest we'll age anything is 30 days.

Comes from here:http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html
 
#14 ·
And it's to be remembered that hanging or ageing costs money. That's why supermarkets don't do it. The beast goes into the front door of the abbatoir and is often in cling wrap in what can be literally hours.

Dick
 
#16 ·
For me it's turkey

Tomorrow I'll soak it in in orange onion and herbs

Bellypork slow cooked

Normally beef but there isn't enough of us this year

The ham I can't fit into any of my pans and they are big

It's soaking but it will have to be cut

Carp, well we have a Koi carp and we ain't eating them:grin2:

I think I'd have salmon too
Love

Sandra
 
#24 ·
Pork and Turkey for us.

I cook the leg of pork on Xmas Eve afternoon so its warm pork sandwiches then for us tea. Cold pork then with the Xmas Day and Boxing Day dinners. It was something my parents did when I was a nipper so I still do it now. I'm not sure if many folks do this do they?

Turkey goes in at 7.00am on Xmas Day...with a lemon and an onion shoved up its arse!...that and plenty of basting does the job...bootiful :grin2:

Graham :smile2:

PS Feeling hungry now....
 
#27 ·
Yep

Always cook a full sheet of belly pork alongside the Christmas turkey, on a bed of apple and onion

Unfortunately these days not as fatty as it used to be

Pork and turkey compliment each other

Stuffing made this evening , home made bread breadcrumbs, walnuts, Brazil and cashew nuts, sausage meat, bacon and fresh sage , and butter

Half in a bacon lined and covered dish for slicing with turkey butties

The other half will go under the turkey breast skin

Such an easy year this year, only four coming, athough others coming for tea!!

Just finished simmering an 8 Kg ham, ready for a marmalade glaze tomorrow

My lot will eat it over the festive period

Happy Christmas

Sandra
 
#25 ·
Well I daren't mention my local price of beef, someone might send me a gift-wrapped hand grenade.

But Jan, by the time you work it back to price per portion, it will sound a lot more reasonable. Besides you owe yourself a little of what you fancy.

Just preparing components for a lasagne, Emiglia- Romana style a la Contaldo as our Xmas meal will be a brunch. Everyone goes away for Xmas here except us. I'll just buy some freshly cooked, sliced glazed gammon from the deli, roast a chicken and char grill some more red and orange peppers. Then all on track for Xmas day with salad and a ciabatta. Simply can't eat leftover turkey and ham through to new year.

Another thing, it's far too hot (sorry Jan).
 
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#26 ·
Last year I cooked the meat Christmas eve, think it was pork ham and chicken, had a cold lunch with salady things down by the river in the Navajo and someone who´s name I won´t mention, but I call him pardner, ridiculed me "what that for Chrimbo lunch" made me feel quite `orrible ee did, so this year its roast beef, yorky pud, roast tatties, onions and parsnips and frozen brocoli (cooked of coarse) with luvely gravy. No pudding because I know neither of us will be able to eat it after that lot. polish off a bottle of vino and then sleeeep until boxing day :grin2::grin2: well at least for half an hour.
The weather outside is not going to be delightful, they say wet and windy.:frown2:
Jan
 
#28 ·
Can I come :grin2:

I have asked many butchers over here for leg of pork, they show me the bottom leg (eisbein) I think all the tops of leg are smoked.
Now I have found this butcher who has his own cows and pigs I will ask him next time and he´ll probably do one for me special.
Ham to boil is a rarety, bacon cut for frying, unknown and lamb I have only seen frozen Newzealand in supermarkets, none in butchers shops.
Strange that because they have the German Shepherd dog and lots of sheep in this country.
Not seen lamb in the Polish butchers this end of Poland either.
Jan
 
#29 ·
Jan

Surely you don't eat German shepherd dogs in Germany ?:grin2:

Although shadows back leg would make a good roast >:)

For me skip the leg of pork ,go for the belly on a sheet

You once asked if shadowe was heavy boned

I can only just get my thumb and finger round his lower front leg

To late to cook him now, he's an old 8 stone hound from hell

sandra
 
#30 ·
Did I tell you the beef was off?
I thought it might have been the smell of the fat, but no it was defferably orf, even while it was being cooked it smelt funny.
I cooked it just the same, it still smelt wrong so the fox had a very nice boxing day meal.

Today we made up for it with roast pork (with crackling for me, the dogs and cat) roast potatoes, sauerkraut and luvly gravy.
Made real pigs of ourselves we did. :grin2:
Jan
 
#38 ·
Why didn't you just trim the fat Jan ?
The beef was prob perfect just aged
My sirloin is still hanging in the garage, I check it daily, usually takes 2/3 weeks to mature
Then I'll freeze it till needed
Sandra
Because---------- I didn´t think of that :frown2: I just thought the whole thing was off.
Never mind, next year will be different, back to the good old reliable chicken:grin2:
Jan
 
#36 ·
So sorry that your much look forward to meal was a dissapointment. But can I ask if it was kept in plastic?

Dick
 
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#40 ·
So sorry that your much look forward to meal was a dissapointment. But can I ask if it was kept in plastic?

Dick
Ah now then, I do know not to leave it in a polythene bag, but we don´t get it wrapped in polythene, its a special butchers paper,
I put it on a plate, loosely laid tin foil over it, not wrapped tight and put it on the middle shelf of the fridge.
Jan
 
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