Where is the best steak (and why)

Hunt anything said:
A bone in well marbled ribeye is my favorite but I may have to make a run up the road and swipe a butcher’s cut hanger steak from @Betterinthebush when he gets up and running.
Click to expand...
This is a Hanger Steak aged 40 days.
1782778992290.jpeg

It’s the suspensary muscle inside the organ cavity that is attached to the diaphragm. It should be a tough over-used muscle, but it’s not. It’s the most supple piece of flesh on the beast. Once you’ve had one, nothing else is the same.
 
A buffalo filet that was shot and butchered 48 hours prior being cooked on open coals. If you have had something similar, you know.
 
The ribeye at Del Frisco’s in Fort Worth is the best I’ve ever had and the one I measure all steak houses against. Jean George’s at Aria in Vegas is the next best.
 
After reading all these ,I see I have alot of traveling to do , I will swing down to Houston and check out ,' a taste of Tejas , { after visiting several of there BBQ places} Then on over to a high way stop by King Ranch to help out the fire dept. and last but not least on to Bueno Aires , Argentina, hopefully they have lamb on the menu too. Thanks ,you all you just blew my budget.
 
In Chattanooga, TN, Main Street Meats is king!
 
All the places where I would call the "best" steaks I ever had, never stayed in business for any length of time. The best tasting steaks I ever had however, were Kansas City steaks in Missouri, El Paso in Texas, Dublin Ireland, and wherever a restaurant served steaks from Alberta beef......wow.
 
Betterinthebush said:
This is a Hanger Steak aged 40 days
Click to expand...
Hanger Steak is an absolute favorite.
No one is really talking breads.
When I was a child Hereford dominated the Australian market. With export to Japan the market swung to Black Angus as Angus has marble fat and Hereford does not.
Now with the export of Wagyu genetics out of Japan and into Australia, I would have to say once you have eaten Wagyu it is very hard to go back to the European breeds for a special occasion.
 
Betterinthebush said:
This is a Hanger Steak aged 40 days.
View attachment 773936
It’s the suspensary muscle inside the organ cavity that is attached to the diaphragm. It should be a tough over-used muscle, but it’s not. It’s the most supple piece of flesh on the beast. Once you’ve had one, nothing else is the same.
Click to expand...
Good call i do love a hanger steak just don't get them all that often around here. I need to find a better butcher.
 
BlueFlyer said:
Hanger Steak is an absolute favorite.
No one is really talking breads.
When I was a child Hereford dominated the Australian market. With export to Japan the market swung to Black Angus as Angus has marble fat and Hereford does not.
Now with the export of Wagyu genetics out of Japan and into Australia, I would have to say once you have eaten Wagyu it is very hard to go back to the European breeds for a special occasion.
Click to expand...
1782783045258.jpeg

Bone in ribeyes from a Hereford off my farm. Slaughtered in January. Finished on high-moisture Timothy/Clover silage, Timothy/Bromegrass hay.

Herefords will stack inter muscular fat. The producer just needs to feed them properly.
 
One thing that complements Sous Vide is a 1500F salamander oven for searing for the perfect maillard reaction.

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Betterinthebush said:
View attachment 773939
Bone in ribeyes from a Hereford off my farm. Slaughtered in January. Finished on high-moisture Timothy/Clover silage, Timothy/Bromegrass hay.

Herefords will stack inter muscular fat. The producer just needs to feed them properly.
Click to expand...
Damn those look good.
 
BlueFlyer said:
I guess the difference is that in Australia the majority of animals are grass fed rather than feed lot.
Click to expand...
That is grass fed! What in that ration is not grass? We have to feed through winter. I don’t own a feed-lot. That’s just competent maintenance of livestock through a northern hemisphere winter.
 
I prefer grain finished beef.
we have our own small feed lot.
The do have enough room for a bit of pasture in it so they have grass/ grazing available if they want it
 
washington867 said:
A Taste Of Texas located in Houston Texas is the Best Steak I have ever had. To visit this restaurant is truly an unforgettable experience.

A close second would be the Blue Wildebeest steak that the chef prepared at HunterHill Safaris in South Africa. Grass feed and very tender.
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Taste of Texas is my favorite in Houston. I eat here every couple of months even if it’s just for the Qual App and Salad Bar for lunch.

I travel a lot for work, and have lived in a bunch of different states. Other great steaks I’ve

Doe’s Eat Place - Greenville, MS
Golden Steer - Las Vegas, NV
Del Frisco’s - Ft Worth, TX
Mastro’s - Houston or DC
Orig Morton’s - Chicago, IL
Killen’s - Houston, TX
Lonesome Dove - Ft Worth, TX
Saint Elmo’s - Indianapolis, IN
Cote - NYC, NY
Jeffery’s - Austin, TX
Izzy’s - San Francisco, CA
Blockman - Joburg, RSA
Guinea Grill - London
 
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