Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut 
Steak is absolutely disgusting talk about tough!!!!!!.

On Wed, 07 Sep 2005 18:07:06 +0100, Dennis
 wrote:


>Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut 
>Steak is absolutely disgusting talk about tough!!!!!!.


Take it back, then.

"Dennis"  wrote in message 
news:dfn6nm$age$1@newsg1.svr.pol.co.uk...

> Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut 
> Steak is absolutely disgusting talk about tough!!!!!!.


Don't you find all cheap steaks from all supermarkets tough?  I have to 
resort to buying Rump or Sirloin to get anything edible.

Neil

"Neil"  wrote in message
news:3o8lnaF4nllrU1@individual.net...

>
> "Dennis"  wrote in message
> news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
> > Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut
> > Steak is absolutely disgusting talk about tough!!!!!!.
>
> Don't you find all cheap steaks from all supermarkets tough?  I have to
> resort to buying Rump or Sirloin to get anything edible.
>
> Neil
>

Wrap in cling film after sprinkling with salt and give it a good hammering with
a rolling pin - tenderises it quite nicely :)
Elise

"Dennis"  wrote in message 
news:dfn6nm$age$1@newsg1.svr.pol.co.uk...

> Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut 
> Steak is absolutely disgusting talk about tough!!!!!!.


Dont they import cheap brazillian meat?

On Wed, 7 Sep 2005 18:19:27 +0100, "Neil" 
wrote:



>Don't you find all cheap steaks from all supermarkets tough?  I have to 
>resort to buying Rump or Sirloin to get anything edible.
>


I buy most of mine from Makro.
Cheaper than the supermarkets and a lot better.

elise wrote:

> 
> "Neil"  wrote in message
> news:3o8lnaF4nllrU1@individual.net...
> >
> > "Dennis"  wrote in message
> > news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
> > > Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut
> > > Steak is absolutely disgusting talk about tough!!!!!!.
> >
> > Don't you find all cheap steaks from all supermarkets tough?  I have to
> > resort to buying Rump or Sirloin to get anything edible.
> >
> > Neil
> >
> Wrap in cling film after sprinkling with salt and give it a good hammering with
> a rolling pin - tenderises it quite nicely :)
> Elise


There was an interesting TV programme a while ago about supermarket food.
A professional butcher examined some cutlets, he found that in a packet
of 6, only 4 were the cuts as described, the two other were something close,
but not quite... They queried this with the supermarket and got an evasive
answer along the lines: whatever people think it is will do...

"Dennis"  wrote in message 
news:dfn6nm$age$1@newsg1.svr.pol.co.uk...

> Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut 
> Steak is absolutely disgusting talk about tough!!!!!!.

You don't make the level of profits Tesco do by selling anything decent. You 
just give the mugs a few quid off their entry to Madame Tussauds and they 
flock into your shop like demented sheep.........

ts

Colin Mckechnie  wrote:


> "Dennis"  wrote in message
> news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
> > Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut
> > Steak is absolutely disgusting talk about tough!!!!!!.
> 
> Dont they import cheap brazillian meat?


There's nothing essentially wrong with Brazillian steak - some of the
best sirloin I've had recently has been South American.

As for the OP, cheap steak is almost always shite.
-- 
Steve H 'You're not a real petrolhead unless you've owned an Alfa Romeo'
http://www.italiancar.co.uk - Honda VFR800 - MZ ETZ300 - Alfa 75 TSpark
Alfa 156 2.0 TSpark Lusso - Passat 1.8 Turbo SE -  COSOC KOTL
BoTAFOT #87 - BoTAFOF #18 - MRO # - UKRMSBC #7 - Apostle #2 - YTC #

Dennis wrote:

> Is it just me or is all Tesco Steak totally inedible, tonight's Thin
> Cut Steak is absolutely disgusting talk about tough!!!!!!.


I recommend the butcher's on the Isle of Tiree... first class steak.
-- 
huLLy
Mobile phone 07976 123278
ICQ 136-987-925

"Dennis"  wrote in message 
news:dfn6nm$age$1@newsg1.svr.pol.co.uk...

> Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut 
> Steak is absolutely disgusting talk about tough!!!!!!.



Don't go to a supermarket if you want good beef, go to a proper butcher.

Walter B. wrote:

> On Wed, 07 Sep 2005 18:07:06 +0100, Dennis
>  wrote:
> 
> 
>>Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut 
>>Steak is absolutely disgusting talk about tough!!!!!!.
> 
> 
> Take it back, then.


Just did

"Homer"  wrote in message 
news:431f3020$0$17501$ed2e19e4@ptn-nntp-reader04.plus.net...

> "Dennis"  wrote in 
> message news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
>> Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut 
>> Steak is absolutely disgusting talk about tough!!!!!!.
>
>
> Don't go to a supermarket if you want good beef, go to a proper butcher.
>
>


totally agree

elise wrote:

> "Neil"  wrote in message
> news:3o8lnaF4nllrU1@individual.net...
> 
>>"Dennis"  wrote in message
>>news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
>>
>>>Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut
>>>Steak is absolutely disgusting talk about tough!!!!!!.
>>
>>Don't you find all cheap steaks from all supermarkets tough?  I have to
>>resort to buying Rump or Sirloin to get anything edible.
>>
>>Neil
>>
> 
> Wrap in cling film after sprinkling with salt and give it a good hammering with
> a rolling pin - tenderises it quite nicely :)
> Elise
> 
> 

Do that anyway

SteveH wrote:

> Colin Mckechnie  wrote:
> 
> 
>>"Dennis"  wrote in message
>>news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
>>
>>>Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut
>>>Steak is absolutely disgusting talk about tough!!!!!!.
>>
>>Dont they import cheap brazillian meat?
> 
> 
> There's nothing essentially wrong with Brazillian steak - some of the
> best sirloin I've had recently has been South American.
> 
> As for the OP, cheap steak is almost always shite.


I don't expect it to be perfectly tender, just edible with a little 
chewing, I gave the dog a piece at 6pm and he's still chewing. ;)

Dennis  wrote:


> >>Dont they import cheap brazillian meat?
> > 
> > 
> > There's nothing essentially wrong with Brazillian steak - some of the
> > best sirloin I've had recently has been South American.
> > 
> > As for the OP, cheap steak is almost always shite.
> 
> I don't expect it to be perfectly tender, just edible with a little 
> chewing, I gave the dog a piece at 6pm and he's still chewing. ;)


Not being funny, but how did you cook it?

Thin cut wouldn't need any more than a minute to a minute and a half
each side on a very hot pan - that will keep it nice an pink inside.

I have noticed that a significant proportion of the population of the UK
cook steak long enough to turn it into leather.
-- 
Steve H 'You're not a real petrolhead unless you've owned an Alfa Romeo'
http://www.italiancar.co.uk - Honda VFR800 - MZ ETZ300 - Alfa 75 TSpark
Alfa 156 2.0 TSpark Lusso - Passat 1.8 Turbo SE -  COSOC KOTL
BoTAFOT #87 - BoTAFOF #18 - MRO # - UKRMSBC #7 - Apostle #2 - YTC #

SteveH wrote:

>
> I have noticed that a significant proportion of the population of the
> UK cook steak long enough to turn it into leather.


Yeah, I always wince when I hear someone order steak well done. Then again, 
I did live in Paris for two years, I like mine still twitching!

-- 
huLLy
Mobile phone 07976 123278
ICQ 136-987-925

huLLy wrote:

> 
> SteveH wrote:
> >
> > I have noticed that a significant proportion of the population of the
> > UK cook steak long enough to turn it into leather.
> 
> Yeah, I always wince when I hear someone order steak well done. Then again,
> I did live in Paris for two years, I like mine still twitching!


I like my meat cooked, thank you very much. Don't like it when blood is
running down into my armpits.

Johannes wrote:

> huLLy wrote:
>>
>> SteveH wrote:
>>>
>>> I have noticed that a significant proportion of the population of
>>> the UK cook steak long enough to turn it into leather.
>>
>> Yeah, I always wince when I hear someone order steak well done. Then
>> again, I did live in Paris for two years, I like mine still
>> twitching!
>
> I like my meat cooked, thank you very much. Don't like it when blood
> is running down into my armpits.


I guess you are Northern? ;)
-- 
huLLy
Mobile phone 07976 123278
ICQ 136-987-925

Johannes  wrote:


> huLLy wrote:
> > 
> > SteveH wrote:
> > >
> > > I have noticed that a significant proportion of the population of the
> > > UK cook steak long enough to turn it into leather.
> > 
> > Yeah, I always wince when I hear someone order steak well done. Then again,
> > I did live in Paris for two years, I like mine still twitching!
> 
> I like my meat cooked, thank you very much. Don't like it when blood is
> running down into my armpits.


Heathen.
-- 
Steve H 'You're not a real petrolhead unless you've owned an Alfa Romeo'
http://www.italiancar.co.uk - Honda VFR800 - MZ ETZ300 - Alfa 75 TSpark
Alfa 156 2.0 TSpark Lusso - Passat 1.8 Turbo SE -  COSOC KOTL
BoTAFOT #87 - BoTAFOF #18 - MRO # - UKRMSBC #7 - Apostle #2 - YTC #

huLLy wrote:

> 
> Johannes wrote:
> > huLLy wrote:
> >>
> >> SteveH wrote:
> >>>
> >>> I have noticed that a significant proportion of the population of
> >>> the UK cook steak long enough to turn it into leather.
> >>
> >> Yeah, I always wince when I hear someone order steak well done. Then
> >> again, I did live in Paris for two years, I like mine still
> >> twitching!
> >
> > I like my meat cooked, thank you very much. Don't like it when blood
> > is running down into my armpits.
> 
> I guess you are Northern? ;)


No, I'm just Normal. When I first came to the UK many years ago, I went
to steak houses. The waiter always asked: rare, medium or well done, Sir?
I quickly learned that 'medium' was the only realistic option.
(rare = raw, well done = a piece of coal)

Johannes wrote:

OK, medium is a far better choice than 'well done'. Incinerated steak is a 
criminal offence.

Cheers,
-- 
huLLy
Mobile phone 07976 123278
ICQ 136-987-925

huLLy  wrote:


> Johannes wrote:
> 
> OK, medium is a far better choice than 'well done'. Incinerated steak is a
> criminal offence.


Should be swimming in blood, IMHO.

A couple of months ago I had a very rare Ostrich steak in France. That
was quite possibly the best steak of any kind I've ever had.

Just wish it was easier to get hold of in the UK.
-- 
Steve H 'You're not a real petrolhead unless you've owned an Alfa Romeo'
http://www.italiancar.co.uk - Honda VFR800 - MZ ETZ300 - Alfa 75 TSpark
Alfa 156 2.0 TSpark Lusso - Passat 1.8 Turbo SE -  COSOC KOTL
BoTAFOT #87 - BoTAFOF #18 - MRO # - UKRMSBC #7 - Apostle #2 - YTC #

SteveH wrote:

>
> A couple of months ago I had a very rare Ostrich steak in France. That
> was quite possibly the best steak of any kind I've ever had.
>


I've had fantastic Argentinian beef (the best, I think) and great steak from 
the Inner Hebrides... hard to call really, but memorable!

I do like the Jamie Oliver sirloin from Sainsbury's... fantastic in a stir 
fry.
-- 
huLLy
Mobile phone 07976 123278
ICQ 136-987-925

In article , Walter B.
 writes

>On Wed, 7 Sep 2005 18:19:27 +0100, "Neil" 
>wrote:
>
>
>>Don't you find all cheap steaks from all supermarkets tough?  I have to 
>>resort to buying Rump or Sirloin to get anything edible.
>>
>
>I buy most of mine from Makro.
>Cheaper than the supermarkets and a lot better.


Likewise but the Brazilian stuff can be a bit mingin, except the fillet which
is cheap enough to eat all the time. All the UK or Irish cuts are great.
-- 
fred

In article , huLLy
 writes

>SteveH wrote:
>>
>> A couple of months ago I had a very rare Ostrich steak in France. That
>> was quite possibly the best steak of any kind I've ever had.
>
>I've had fantastic Argentinian beef (the best, I think) and great steak from 
>the Inner Hebrides... hard to call really, but memorable!
>
>I do like the Jamie Oliver sirloin from Sainsbury's... fantastic in a stir 
>fry.


That's how I like to imagine him too, cut into small pieces, but I'm finding
him a bit fatty these days ;-)

Nice job on the school dinns though.
-- 
fred

fred wrote:


> That's how I like to imagine him too, cut into small pieces, but I'm
> finding him a bit fatty these days ;-)
>


lol
-- 
huLLy
Mobile phone 07976 123278
ICQ 136-987-925

SteveH wrote:

>
> Not being funny, but how did you cook it?
>
> Thin cut wouldn't need any more than a minute to a minute and a half
> each side on a very hot pan - that will keep it nice an pink inside.
>
> I have noticed that a significant proportion of the population of the
> UK cook steak long enough to turn it into leather.


AOL. Hot and fast is the way to go with steak, AFAIC.

I've had a fair few ribeye steaks from Tesco and they've all been larvely.

Si

ts wrote:

> "Dennis"  wrote in
> message news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
>> Is it just me or is all Tesco Steak totally inedible, tonight's Thin
>> Cut Steak is absolutely disgusting talk about tough!!!!!!.

> You don't make the level of profits Tesco do by selling anything
> decent. You just give the mugs a few quid off their entry to Madame
> Tussauds and they flock into your shop like demented sheep.........
>
>


That's unfair - it's not all crap, and I'm sure the clubcard offers are not 
the reason most people shop at Tesco.

Si

We have a great ostrich farm in lincolnsire, you can have a look at the 
animals in their enclosures, and see that they seem to be happy and have 
plenty of space.  We went at the weekend and got some lovely steaks, and 
also other unusual meats.  The proprioter also gave us some cooking ideas.

You can find them at www.oslinc.co.uk (they are based near horncastle), I do 
also think that there is another farm in Louth lincolnshire (and another up 
near Penrith Cumbria - I am sure with a little hunting, you will find a 
local supplier (and most farmers markets I have been to have Ostrich meat).

Hope you have better luck finding some soon

Paul
---------------------------------------------------------
Please sponsor me for my Great Wall of China Trek in aid of Marie Curie 
Cancer Care.

Please go to www.justgiving.com/paulgray to sponsor me using your credit or 
debit card.






"SteveH"  wrote in message 
news:1h2jcex.p5i0jgm0jsz6N%steve@italiancar.co.uk...

> huLLy  wrote:
>
>> Johannes wrote:
>>
>> OK, medium is a far better choice than 'well done'. Incinerated steak is 
>> a
>> criminal offence.
>
> Should be swimming in blood, IMHO.
>
> A couple of months ago I had a very rare Ostrich steak in France. That
> was quite possibly the best steak of any kind I've ever had.
>
> Just wish it was easier to get hold of in the UK.
> -- 
> Steve H 'You're not a real petrolhead unless you've owned an Alfa Romeo'
> http://www.italiancar.co.uk - Honda VFR800 - MZ ETZ300 - Alfa 75 TSpark
> Alfa 156 2.0 TSpark Lusso - Passat 1.8 Turbo SE -  COSOC KOTL
> BoTAFOT #87 - BoTAFOF #18 - MRO # - UKRMSBC #7 - Apostle #2 - YTC # 

"Mungo "two sheds" Toadfoot"  wrote in message 
news:eZKdnfKZXbo61oLeRVnyiA@pipex.net...

> ts wrote:
>> "Dennis"  wrote in
>> message news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
>>> Is it just me or is all Tesco Steak totally inedible, tonight's Thin
>>> Cut Steak is absolutely disgusting talk about tough!!!!!!.
>
>> You don't make the level of profits Tesco do by selling anything
>> decent. You just give the mugs a few quid off their entry to Madame
>> Tussauds and they flock into your shop like demented sheep.........
>>
>>
>
> That's unfair - it's not all crap, and I'm sure the clubcard offers are 
> not the reason most people shop at Tesco.
>
> Si

Perhaps I was a bit unfair, their branded stuff is OK, just more expensive 
than the competition. Their own brand and unbranded (i.e. "fresh" food) are 
almost universally dreadful.

I'm sure most business analysts will tell you that Tesco's success owes more 
to marketing (and the odd bit of litigation) than it does to what they sell! 
And Clubcard is what they market most successfully.

ts

"huLLy"  wrote in message 
news:kPadndcZWYR_qoLeRVn-3Q@giganews.com...

> SteveH wrote:
>>
>> I have noticed that a significant proportion of the population of the
>> UK cook steak long enough to turn it into leather.
>
> Yeah, I always wince when I hear someone order steak well done. Then 
> again, I did live in Paris for two years, I like mine still twitching!
>


Some people just do not like their meat pink.  No need to be snobby about 
it.  I always go for medium-well.  I would ask for well done but some chefs 
will give you a cremated end piece just out of spite.

Just personal taste.  Most people love moist chicken but when I roast a 
chicken I always take some of the breast off and cook it for a further 15 
minutes.  I like my meat very dry.

On Wed, 07 Sep 2005 18:44:02 GMT,  wrote:

>>
>> Don't go to a supermarket if you want good beef, go to a proper butcher.
>>
>
>totally agree 


I'm lucky in that my local town still has a couple of butchers left.
Also a Greencrocers.

IMO Meat is better and cheaper at the butchers.
Fruit & Veg (and eggs) are cheaper, fresher and better at the
Greengrocers...
-- 
beonscreen.com - your ticket to appearing on TV <http://www.bizorg.co.uk/shopping/beonscreen.php?t=unf>

On Wed, 7 Sep 2005 20:14:48 +0100, "huLLy"  wrote:


>Johannes wrote:
>
>OK, medium is a far better choice than 'well done'. Incinerated steak is a 
>criminal offence.


Personally, I like steak to be slightly 'charred' round the edges-I
like the taste.

On Wed, 7 Sep 2005 19:23:25 +0100, "Homer" 
wrote:


>"Dennis"  wrote in message 
>news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
>> Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut 
>> Steak is absolutely disgusting talk about tough!!!!!!.
>
>
>Don't go to a supermarket if you want good beef, go to a proper butcher.


There was a butcher down this way that got prosecuted for
mis-labelling cuts of meat.

sponix

s--p--o--n--i--x wrote:

> On Wed, 7 Sep 2005 20:14:48 +0100, "huLLy"  wrote:
>
>> Johannes wrote:
>>
>> OK, medium is a far better choice than 'well done'. Incinerated
>> steak is a criminal offence.
>
> Personally, I like steak to be slightly 'charred' round the edges-I
> like the taste.


Me too - that's why I cook it under a really hot grill so it's nice and 
crispy round the edges but still pink inside.

*Dribble*

Si

On Wed, 7 Sep 2005 20:01:58 +0100, "huLLy"  wrote:


>Johannes wrote:

>>
>> I like my meat cooked, thank you very much. Don't like it when blood
>> is running down into my armpits.
>
>I guess you are Northern? ;)


Oi. I'm Northern and like mine rare in the French/Italian sense of the
word :)

On Wed, 7 Sep 2005 21:30:05 +0100, "Paul Gray" 
wrote:


>We have a great ostrich farm in lincolnsire, you can have a look at the 
>animals in their enclosures, and see that they seem to be happy and have 
>plenty of space.  We went at the weekend and got some lovely steaks, and 
>also other unusual meats.  The proprioter also gave us some cooking ideas.
>
>You can find them at www.oslinc.co.uk (they are based near horncastle), I do 
>also think that there is another farm in Louth lincolnshire (and another up 
>near Penrith Cumbria - I am sure with a little hunting, you will find a 
>local supplier (and most farmers markets I have been to have Ostrich meat).
>
>Hope you have better luck finding some soon
>
>Paul
>---------------------------------------------------------


I bought some of the ostrich burgers from the Louth Farmers Market a few
months ago (they have one every month).  For anyone who hasn't tried
ostrich burgers i would highly recommend them.  there's virtually no fat
in them and the size they are when you put them in the pan is the size
they are when you get them out.

beautiful. :-)

On Wed, 07 Sep 2005 18:07:06 +0100, Dennis
 wrote:


>Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut 
>Steak is absolutely disgusting talk about tough!!!!!!.


Last night I bought some frozen "Steak Country" branded "South
American Rump Steak" from Lidl of all places and it was very good.

Didn't look much before defrosting bout after cooking was probably
about an inch think and was not at all tough (No tenderising required)

sponix

"Dennis"  wrote in message 
news:dfn6nm$age$1@newsg1.svr.pol.co.uk...

> Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut 
> Steak is absolutely disgusting talk about tough!!!!!!.


If you want edible food like steak I suggest you don't go to Tesco, if you 
can afford not to do so. Of course many aren't able to make such a choice 
and are left with shit that is packaged up and sold as 'food'.

oO [oO@oO.com] said

> 
> "Dennis"  wrote in message 
> news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
> > Is it just me or is all Tesco Steak totally inedible, tonight's Thin Cut 
> > Steak is absolutely disgusting talk about tough!!!!!!.
> 
> If you want edible food like steak I suggest you don't go to Tesco, if you 
> can afford not to do so. Of course many aren't able to make such a choice 
> and are left with shit that is packaged up and sold as 'food'. 
> 


This is all just a load of snobbery. :-(

"Les"  wrote in message 
news:MPG.1d8d0dc8f1d58899989d5d@nntp.dsl.pipex.com...

> oO [oO@oO.com] said
>>
>> "Dennis"  wrote in 
>> message
>> news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
>> > Is it just me or is all Tesco Steak totally inedible, tonight's Thin 
>> > Cut
>> > Steak is absolutely disgusting talk about tough!!!!!!.
>>
>> If you want edible food like steak I suggest you don't go to Tesco, if 
>> you
>> can afford not to do so. Of course many aren't able to make such a choice
>> and are left with shit that is packaged up and sold as 'food'.
>>
>
> This is all just a load of snobbery. :-(


It has nothing to do with snobbery, it is a crule reality. If you want to 
eat good food then it costs. I am not saying that is a good thing. Decent 
food is expensive.

"oO"  wrote in message news:3oghlmF5m51aU1@individual.net...

>
> "Les"  wrote in message 
> news:MPG.1d8d0dc8f1d58899989d5d@nntp.dsl.pipex.com...
>> oO [oO@oO.com] said
>>>
>>> "Dennis"  wrote in 
>>> message
>>> news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
>>> > Is it just me or is all Tesco Steak totally inedible, tonight's Thin 
>>> > Cut
>>> > Steak is absolutely disgusting talk about tough!!!!!!.
>>>
>>> If you want edible food like steak I suggest you don't go to Tesco, if 
>>> you
>>> can afford not to do so. Of course many aren't able to make such a 
>>> choice
>>> and are left with shit that is packaged up and sold as 'food'.
>>>
>>
>> This is all just a load of snobbery. :-(
>
> It has nothing to do with snobbery, it is a crule reality. If you want to 
> eat good food then it costs. I am not saying that is a good thing. Decent 
> food is expensive.


Only if you don't know where to buy decent food at sensible prices.

-- 
<<<  Unlock Your Phone's Potential  >>>
<<<        www.uselessinfo.org.uk       >>>
<<<     www.thephonelocker.co.uk    >>>
<<<      www.gsm-solutions.co.uk      >>>

"Richard Colton"  wrote in message 
news:6GFUe.106219$G8.24504@text.news.blueyonder.co.uk...

>
> "oO"  wrote in message news:3oghlmF5m51aU1@individual.net...
>>
>> "Les"  wrote in message 
>> news:MPG.1d8d0dc8f1d58899989d5d@nntp.dsl.pipex.com...
>>> oO [oO@oO.com] said
>>>>
>>>> "Dennis"  wrote in 
>>>> message
>>>> news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
>>>> > Is it just me or is all Tesco Steak totally inedible, tonight's Thin 
>>>> > Cut
>>>> > Steak is absolutely disgusting talk about tough!!!!!!.
>>>>
>>>> If you want edible food like steak I suggest you don't go to Tesco, if 
>>>> you
>>>> can afford not to do so. Of course many aren't able to make such a 
>>>> choice
>>>> and are left with shit that is packaged up and sold as 'food'.
>>>>
>>>
>>> This is all just a load of snobbery. :-(
>>
>> It has nothing to do with snobbery, it is a crule reality. If you want to 
>> eat good food then it costs. I am not saying that is a good thing. Decent 
>> food is expensive.
>
> Only if you don't know where to buy decent food at sensible prices.


Such as?

"huLLy"  wrote in message 
news:4NqdnYx3iIdro4LeRVn-tw@giganews.com...

> SteveH wrote:
>>
>> A couple of months ago I had a very rare Ostrich steak in France. That
>> was quite possibly the best steak of any kind I've ever had.
>>
>
> I've had fantastic Argentinian beef (the best, I think) and great steak 
> from the Inner Hebrides... hard to call really, but memorable!


Argentinian beef is among the best in the world, though beef from 
Kobe-cattle in Japan is possibly better. However is it possible than the 
best steak will soon be from a lab? See below (Horrible thought - all those 
muscles twitching away in a lab)

http://www.newscientist.com/article.ns?id=dn3208

      The World's No.1 Science & Technology News Service


Lab-grown steaks nearing the menu
  a.. 09:15 30 December 2002
  b.. Holiday feature from New Scientist Print Edition
  c.. Wendy Wolfson
Fancy a beefburger, but want to spare the cow? Tissue engineers 
experimenting with ways of growing meat in a lab dish could soon provide a 
solution.

The aim of the work is to develop food for astronauts on long space 
journeys, such as a mission to Mars. But like much other space research, 
what happens up there could one day become commonplace down here too - just 
look what happened to Velcro.

A NASA-funded team led by Morris Benjaminson, at Touro College in New York 
City, has already taken the first steps. The team removed chunks of live 
muscle tissue from freshly killed goldfish and raised them in a standard 
cell-culture fluid for a week. The tissue grew by as much as 14 per cent, 
thanks to partially differentiated "myoblast" cells in the adult muscle 
dividing to make more muscle cells, he says.

But growing larger pieces of muscle tissue in the lab will be tricky. The 
main problem is ensuring a constant supply of nutrients for the growing cell 
mass. In a tissue fed by a blood supply, the capillaries must be no more 
than 200 microns apart or else the cells in between become necrotic and the 
tissue dies.

Although the Touro team developed techniques for growing white and dark 
chicken muscle in the lab, without a blood supply the chicken meat grew for 
just two months before it was dead in the dish. Benjaminson is now 
submitting another NASA proposal to investigate mechanical or electrical 
methods of stimulating blood vessel growth.

Protein spheres
However, you only need to establish a good blood supply if you want to grow 
thick slabs of muscle. Vladimir Mironov, director of the Shared Tissue 
Engineering Laboratory at the Medical University of South Carolina in 
Charleston has other ideas. His team thinks the meat of the future will be a 
processed food closer to a sausage or hamburger.

In a detailed project proposal to NASA, he sets out how to grow cells on 
protein spheres suspended in growth medium. These could then be harvested 
and made into nuggets or patties.

His starting cells will be myoblasts, which normally live at the edges of 
muscle fibres and help repair the muscles if they are damaged. They are 
better suited than embryonic stem cells, Mironov says, because they are 
already part of the way down the road to forming the desired cell type, 
rather than being totally undifferentiated.

For the full-length version of this feature, and a dozen more, buy the New 
Scientist print edition's holiday special.

Unfortunately, myoblasts do have a big drawback - they cannot survive unless 
they can attach themselves to something, and this makes them harder to grow 
in a stock. To get around the problem, Mironov plans to mix the cells with 
tiny spheres of collagen protein and then keep them in suspension with the 
help of a machine called a microgravity bioreactor.

According to Mironov, the simplest meat to grow is seafood because the 
myoblasts can be coaxed to divide better, but "chicken is nice", he says. 
His dream is that we will eventually be able to grow and cook fresh sausage 
overnight at home in special machine, just like a home bread maker.

Food and exercise
Although processed meat is likely to become a reality before more 
traditional cuts, researchers have not given up the dream of growing the 
perfect filet mignon in the lab. Mironov, for one, has thought of other ways 
of getting around the blood supply problem.

He suggests using a bioreactor with a branching network of hundreds of tiny 
edible tubes that act like artificial capillaries to convey nutrients to the 
growing meat. But to satisfy those who crave the texture and mouthfeel of a 
good steak, you need to develop something that mimics the texture of real 
meat.

That means generating a complex structure of muscle and connective tissue, 
and to do that, the muscle myoblasts need to stretch and contract regularly. 
In other words, not only must you feed your steak well, you have to give it 
plenty of exercise too.

Herman Vandenburgh of Brown University has proposed a regime for the 
physical conditioning of sedentary steaks. Rather than just stimulating them 
with electricity or chemicals, Vandeburgh's team has developed chitin beads 
that change size when the temperature changes. When attached to the 
myoblasts, they force them to stretch and contract.

However, in a cruel setback for astronaut omnivores, NASA has rejected 
Mironov's proposal, apparently preferring astronauts to be vegetarians for 
the meantime. "People are vegetarians and vegans on Earth and they do quite 
well," comments Thomas Dreschel, director of NASA's Fundamental Biology 
Outreach Programme. "It is more efficient to grow plants and feed on them. 
If astronauts really need essential amino acids, they can eat a pill."

Select cut
But Douglas McFarland, at South Dakota State University in Brookings, who 
collaborates with Mironov, disagrees. "Animal protein is a more balanced and 
complex protein than a plant protein," he argues. "The body would absorb and 
metabolise protein from a pill too rapidly. If you eat protein, then it 
takes more time to digest."

Even if NASA is focusing on veggies, maybe Mironov can find funding 
elsewhere. "Operations like McDonald's are interested in particular cuts of 
meat and efficiency," says Vern Anderson, adjunct professor of ruminant 
nutrition at the University of North Dakota. "And you could select for 
leanness, or low cholesterol."

Gaining general consumer acceptance of such meat might be possible if it 
tasted good. But the reaction of vegetarians and animal rights campaigners 
is another matter. If no animal is farmed or slaughtered, and if culturing 
cells were more energy efficient than growing meat on the hoof, would that 
make it ethically acceptable?

If not, there might still be another way. One researcher recalls a student, 
a vegan, who asked if she could just biopsy herself, grow up a steak and eat 
it. If you want to eat truly victimless meat, perhaps it is time to put 
yourself on the menu.

"s--p--o--n--i--x"  wrote in message 
news:431fecc3.86952328@news.individual.net...

> On Wed, 7 Sep 2005 20:14:48 +0100, "huLLy"  wrote:
>
>>Johannes wrote:
>>
>>OK, medium is a far better choice than 'well done'. Incinerated steak is a
>>criminal offence.
>
> Personally, I like steak to be slightly 'charred' round the edges-I
> like the taste.


hmmm all those lovely carcinogens

"oO"  wrote in message news:3ogto7F5umfsU1@individual.net...

>
> "Richard Colton"  wrote in message 
> news:6GFUe.106219$G8.24504@text.news.blueyonder.co.uk...
>>
>> "oO"  wrote in message news:3oghlmF5m51aU1@individual.net...
>>>
>>> "Les"  wrote in message 
>>> news:MPG.1d8d0dc8f1d58899989d5d@nntp.dsl.pipex.com...
>>>> oO [oO@oO.com] said
>>>>>
>>>>> "Dennis"  wrote in 
>>>>> message
>>>>> news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
>>>>> > Is it just me or is all Tesco Steak totally inedible, tonight's Thin 
>>>>> > Cut
>>>>> > Steak is absolutely disgusting talk about tough!!!!!!.
>>>>>
>>>>> If you want edible food like steak I suggest you don't go to Tesco, if 
>>>>> you
>>>>> can afford not to do so. Of course many aren't able to make such a 
>>>>> choice
>>>>> and are left with shit that is packaged up and sold as 'food'.
>>>>>
>>>>
>>>> This is all just a load of snobbery. :-(
>>>
>>> It has nothing to do with snobbery, it is a crule reality. If you want 
>>> to eat good food then it costs. I am not saying that is a good thing. 
>>> Decent food is expensive.
>>
>> Only if you don't know where to buy decent food at sensible prices.
>
> Such as?


Such as decent local butchers.  Alternatively, if you're lucky enough to 
live near a farmer who does his own slaughtering the prices tend to be very 
reasonable and the quality second to none.

As with anything, if you're prepared to put in a little effort, quality can 
be achieved at reasonable cost.

-- 
<<<  Unlock Your Phone's Potential  >>>
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"Richard Colton"  wrote in message 
news:Du1Ve.106901$G8.4360@text.news.blueyonder.co.uk...

>
> "oO"  wrote in message news:3ogto7F5umfsU1@individual.net...
>>
>> "Richard Colton"  wrote in message 
>> news:6GFUe.106219$G8.24504@text.news.blueyonder.co.uk...
>>>
>>> "oO"  wrote in message news:3oghlmF5m51aU1@individual.net...
>>>>
>>>> "Les"  wrote in message 
>>>> news:MPG.1d8d0dc8f1d58899989d5d@nntp.dsl.pipex.com...
>>>>> oO [oO@oO.com] said
>>>>>>
>>>>>> "Dennis"  wrote in 
>>>>>> message
>>>>>> news:dfn6nm$age$1@newsg1.svr.pol.co.uk...
>>>>>> > Is it just me or is all Tesco Steak totally inedible, tonight's 
>>>>>> > Thin Cut
>>>>>> > Steak is absolutely disgusting talk about tough!!!!!!.
>>>>>>
>>>>>> If you want edible food like steak I suggest you don't go to Tesco, 
>>>>>> if you
>>>>>> can afford not to do so. Of course many aren't able to make such a 
>>>>>> choice
>>>>>> and are left with shit that is packaged up and sold as 'food'.
>>>>>>
>>>>>
>>>>> This is all just a load of snobbery. :-(
>>>>
>>>> It has nothing to do with snobbery, it is a crule reality. If you want 
>>>> to eat good food then it costs. I am not saying that is a good thing. 
>>>> Decent food is expensive.
>>>
>>> Only if you don't know where to buy decent food at sensible prices.
>>
>> Such as?
>
> Such as decent local butchers.  Alternatively, if you're lucky enough to 
> live near a farmer who does his own slaughtering the prices tend to be 
> very reasonable and the quality second to none. As with anything, if 
> you're prepared to put in a little effort, quality can be achieved at 
> reasonable cost.


I agree that food from a local butcher or seller is better than from a 
supermarket. However  the cattle and chickens that the meat comes from will 
still be injected/fed with steroids, antibiotics, hormones, genetically 
modified organisms, hyper-immunizations, pathogens and proteins.  Aging for 
example is rarely done with commercial beef which is injected with 
'tenderizer' instead. For me, meat injected or fed with this shit does 
consititute 'good food'.