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Korean Job Discussion Forums
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merlot
Joined: 04 Nov 2005
Location: I tried to contain myself but I escaped.
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 Posted: Sun Jul 29, 2007 4:46 pm Post subject: |
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There�s an Argentinean steak house here in San Jose that�s the best beef I�ve ever had�maybe. Costa Rica will not import USDA beef,
But Dan McClusky�s steak house in Austin, Texas is most excellent as well, as is Martins in Palm Beach, Florida.
Hell, I have no idea. It seems to me like it�s oftentimes the restaurant/chef that can make the difference.
Why am I positing about this is the larger question. |
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darkhorse_NZ
Joined: 20 Feb 2007
Location: South Korea
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| Posted: Sun Jul 29, 2007 6:00 pm Post subject: |
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| Gopher wrote: |
| mindmetoo wrote: |
| If anyone can find a blind taste test of beef from various nations, I'd love to read it. |
I was hoping someone might note this. OP invites nationalists (and ant-nationalists, in some cases) to wave their flags (and disdain others).
I have had excellent, good, mediocre, unsatisfactory, and terrible steak all over the world. And I have yet to dine with a partner who could tell me, from taste or "quality" alone, "this is Uruguyan beef, while that is Australian..." |
yeh that wasn't my intention but it on this forum it seems inevitable, I wanted to know more along the lines of where you had your absolute best beef anywhere in the world rather, sort of a one off thing, rather than who consistently produces the world's best beef.
Like I said more of a: "The best steak I had was this one time in New York, blah blah blah"...rather than..."I like Aussie beef and all other beef is inferior, blah, blah, blah"
I wonder if i can change the title of the thread? |
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cangel
Joined: 19 Jun 2003
Location: Jeonju, S. Korea
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| Posted: Sun Jul 29, 2007 6:00 pm Post subject: |
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It's well accepted that the Japanese beefs such as Kobe but more likely Matsuzaka beef are the tastiest in the world. The problem is the quantity. Both brands are so expensive you can't really cut a thick steak.
Personally, it all comes down to how it's cooked. I prefer a mesquite-grilled steak at least an inch thick, and preferably a Porterhouse or Rib eye. Simply succulent. |
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tzechuk
Joined: 20 Dec 2004
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| Posted: Sun Jul 29, 2007 6:06 pm Post subject: |
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| I honestly had the best beef ever in my entire life in a small French bistro in London. I can't remember the name because I always go back and ask my daughter's Godfather what it was that we ate (he took me there) but it was soooooooo delicious!!! |
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Gopher
Joined: 04 Jun 2005
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| Posted: Sun Jul 29, 2007 6:12 pm Post subject: |
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| darkhorse_NZ wrote: |
| I wonder if i can change the title of the thread? |
Thanks for clarifying. Probably not necessary to change the thread's title anymore...
As far as your question goes, did you know you can eat like a king (i.e., filet mignon, mushrooms, steamed vegetables, glass or two of outstanding wine) at a couple of Santiago de Chile restaurants in Bellavista, La Reina, and Providencia called "Eladio" for less than US$10 per person?
Never found such a place in Buenos Aires. But I strongly suspect they must exist -- because even the border towns like Mendoza feature great dining (and prices have gone down in Argentina). Friends praise the steak they found in Guatemala City as the best ever.
Also had some phenomenal steak in the Brazilian Northeast at a friend's fazenda.
And let us not forget any number of five-star steakhouses in Las Vegas, Laguna Beach, Santa Barbara, and elsewhere in the United States (someone else mentioned Austin, Texas, above; but do not forget Kansas City).
Finally, I have no complaints at all about the surf-and-turf I enjoyed at a waterfront stakehouse in Vancouver a few years back. I recall there being quite a few great-looking rests. in this particular area as well.
You can pretty much find excellent steak all over the Western world, then. Getting good wine (for me that means a nice Californian, Chilean, or French cabernet) and a beautiful and charming dining partner to go with it, however...well that is the primary set of problems we all face.
Last edited by Gopher on Sun Jul 29, 2007 8:49 pm; edited 1 time in total |
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newton kabiddles
Joined: 31 Mar 2007
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| Posted: Sun Jul 29, 2007 8:17 pm Post subject: |
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| seoulshock wrote: |
| geez i've had all kinds and i still can't tell the difference. |
same here |
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contrarian
Joined: 20 Jan 2007
Location: Nearly in NK
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| Posted: Sun Jul 29, 2007 8:45 pm Post subject: |
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Overall I give the nod to grain fed Alberta beef. American is corn fed and tends to be lightly darker and heavier flavor. The Aussies tend to trim too much fat from their beef.
The really best steaks must be marbled with a little fat. I know fat is bad but if you're talking favor it counts.
Try Hy's Steak Loft in Edmonton or Calgary.
For roast beef Horse Radish is a must.
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tigerbluekitty
Joined: 19 Apr 2007
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| Posted: Sun Jul 29, 2007 11:47 pm Post subject: |
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| desultude wrote: |
The problem with most american beef is that it is basically factory raised. Grass fed beef tastes better, and does not raise your cholesterol. The cows like it better, too! |
I take it you've never seen central California. |
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CeleryMan
Joined: 12 Apr 2007
Location: Seoul
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| Posted: Mon Jul 30, 2007 8:14 pm Post subject: |
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Alright here's my 2 cents ...
#1 Buenos Aires, ARG (Best overall any cut) Anywhere in Puerto Madero
#2 Sao Paolo, BRA (Best marination, flavoring, preparation any cut)
#3 Durham, NC (Best overall prime rib) Angus Barn & The Peddler
#3 San Fran, CA (Best overall prime rib) House of Prime Rib
#4 LA, CA (Really good prime rib) Lawry's Beverly Hills
#5 Northfield, MA (Best Tri-tip) Coach Elliot's House
Wow, I really need to get the F out of Korea .... |
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desultude
Joined: 15 Jan 2003
Location: Dangling my toes in the Persian Gulf
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| Posted: Tue Jul 31, 2007 8:17 am Post subject: |
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| tigerbluekitty wrote: |
| desultude wrote: |
The problem with most american beef is that it is basically factory raised. Grass fed beef tastes better, and does not raise your cholesterol. The cows like it better, too! |
I take it you've never seen central California. |
Yes, there are plenty of cows in the field- until they go to the feed lots, for a long time of "fattening"- that is being fed corn and grain they cannot properly digest, and antibiotics to deal with the stomach infections they get from trying to digest corn, and hormones to fatten them up with water weight. They stand shoulder to shoulder day and night, hovering above their own feces (oh, did I mention infections and anti-biotics?).
The corn industry in the U.S. gets big subsidies from the government, even though there is a huge (constructed by agri-biz) market for corn which keeps the prices artificially high. Ethnol now competes with sweetener for the corn market. And, because of this and trapped corn-fed cows, the price of beef and other food fed or made with corn (like farmed salmon, which is fed corn with red food coloring, oh, and antibiotics, as they cannot digest the corn, and would prefer the shrimp which turns them pink naturally) is going up.
Yes, I have seen those serene California cows. One can only be happy for them that they have no idea of their future. |
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The Bobster
Joined: 15 Jan 2003
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| Posted: Tue Jul 31, 2007 4:27 pm Post subject: |
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Had an excellent bit of prime rib at a sports bar restaurant in Portland, Ore. several years ago that remains a fond memory. It was early in the evening, so I was able to ask for a slice of end-cut, marvelously well-done, which is the way I like it.
As an exchange student in Paraguay back in the 70s I went to an outdoor barbeque where the entire cow was being roasted on a spit over an open fire. My God.
Damn, this is making me hungry ...
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ajgeddes
Joined: 28 Apr 2004
Location: Yongsan
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| Posted: Tue Jul 31, 2007 4:36 pm Post subject: |
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| This is kind of a stupid thread, and I agree with Gopher (Can't believe I said that). Anyways, most people are probably going to say their own area because wouldn't that be where the beef is the freshest? Obviously, Australian beef isn't going to be the best in the world for a North American, and vice versa. |
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CeleryMan
Joined: 12 Apr 2007
Location: Seoul
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| Posted: Tue Jul 31, 2007 7:01 pm Post subject: |
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| Was that sports bar in Portland, ORE a titty bar? Their prime rib is the truth! |
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tigerbluekitty
Joined: 19 Apr 2007
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| Posted: Tue Jul 31, 2007 7:25 pm Post subject: |
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| desultude wrote: |
| tigerbluekitty wrote: |
| desultude wrote: |
The problem with most american beef is that it is basically factory raised. Grass fed beef tastes better, and does not raise your cholesterol. The cows like it better, too! |
I take it you've never seen central California. |
Yes, there are plenty of cows in the field- until they go to the feed lots, for a long time of "fattening"- that is being fed corn and grain they cannot properly digest, and antibiotics to deal with the stomach infections they get from trying to digest corn, and hormones to fatten them up with water weight. They stand shoulder to shoulder day and night, hovering above their own feces (oh, did I mention infections and anti-biotics?).
Yes, I have seen those serene California cows. One can only be happy for them that they have no idea of their future. |
When it comes to them cows, the younger, the fatter, the more out of shape they are, the better. Makes them meat tender and mighty juicy.. MmmMMM!! Lip-smackin' good!
But if you let them roam too much and take their lazy time getting fat off grass, you gonna get some toughass meat. I don't think my stomach agrees with that! |
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Thunndarr
Joined: 30 Sep 2003
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| Posted: Tue Jul 31, 2007 7:31 pm Post subject: |
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| desultude wrote: |
| tigerbluekitty wrote: |
| desultude wrote: |
The problem with most american beef is that it is basically factory raised. Grass fed beef tastes better, and does not raise your cholesterol. The cows like it better, too! |
I take it you've never seen central California. |
Yes, there are plenty of cows in the field- until they go to the feed lots, for a long time of "fattening"- that is being fed corn and grain they cannot properly digest, and antibiotics to deal with the stomach infections they get from trying to digest corn, and hormones to fatten them up with water weight. They stand shoulder to shoulder day and night, hovering above their own feces (oh, did I mention infections and anti-biotics?).
The corn industry in the U.S. gets big subsidies from the government, even though there is a huge (constructed by agri-biz) market for corn which keeps the prices artificially high. Ethnol now competes with sweetener for the corn market. And, because of this and trapped corn-fed cows, the price of beef and other food fed or made with corn (like farmed salmon, which is fed corn with red food coloring, oh, and antibiotics, as they cannot digest the corn, and would prefer the shrimp which turns them pink naturally) is going up.
Yes, I have seen those serene California cows. One can only be happy for them that they have no idea of their future. |
I'm just completely shocked that these alleged practices occur only in America! Shocked I say! |
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