marc147 Posted March 11, 2013 Report Share Posted March 11, 2013 Classic. It is "Nowhere" by the way. This happens to be a shooting forum, I believe you require this one. http://able2know.org/forum/grammar/ Fantastic!!!! Quote Link to comment Share on other sites More sharing options...
kennym Posted March 11, 2013 Report Share Posted March 11, 2013 No where with bad Grammar! I hate this ..... there's simply no need, what is it about people who cant resist showing the world how intellectuality superior you are by putting other people down? sorry for rant but as someone who cant spell very well its boils my blood, the man's asking a question not putting himself up for ridicule Quote Link to comment Share on other sites More sharing options...
Daks Posted March 11, 2013 Report Share Posted March 11, 2013 I hate this ..... there's simply no need, what is it about people who cant resist showing the world how intellectuality superior you are by putting other people down? sorry for rant but as someone who cant spell very well its boils my blood, the man's asking a question not putting himself up for ridicule Unfortunatly this forum has more than its fair share of pretentious idiots that are angry at the world and lack control over anything in their lives. Quote Link to comment Share on other sites More sharing options...
beeredup Posted March 11, 2013 Report Share Posted March 11, 2013 Unfortunatly this forum has more than its fair share of pretentious idiots that are angry at the world and lack control over anything in their lives. Spot on!!! how did this thread go from discussing juicy steaks to some one s spelling and punctuation AGAIN??? Quote Link to comment Share on other sites More sharing options...
bruno22rf Posted March 11, 2013 Report Share Posted March 11, 2013 (edited) Back to the OP topic-if you are unhappy in a restaurant then you are within your rights to refuse to pay the full price-you can pay what YOU consider to be a fair price,if the owners dissagree then it is a civil matter and up to them to take the matter further (small claims court) Edited March 11, 2013 by bruno22rf Quote Link to comment Share on other sites More sharing options...
marc147 Posted March 11, 2013 Report Share Posted March 11, 2013 If I asked for a ribeye and was given rump (sometimes refered to as popeseye in scotland) you bet I would send it back.I trained as a butcher and I would definatly know the difference. No way would I let them try and fob me off with somthing else. Then again I have probably been eating horse and not known it Quote Link to comment Share on other sites More sharing options...
TrapFiller Posted March 11, 2013 Report Share Posted March 11, 2013 For those of us less informed could you tell you what the difference is and how to spot if we are being played. Quote Link to comment Share on other sites More sharing options...
marc147 Posted March 11, 2013 Report Share Posted March 11, 2013 A ribeye comes from the same place as rib roast/forchine (fore quater) its just a boned out and sliced. normally its alot more marbled and with a lump of fat in the middle, not always thought as we used to take it out as it would sell better without it. the pic above is ribeye. Rump/popeseye comes from the hind quater and dosn,t have alot of marbling and a layer of fat over the top like a sirloin. I would put a pic on but I have no idea how. Quote Link to comment Share on other sites More sharing options...
Dougy Posted March 11, 2013 Report Share Posted March 11, 2013 A ribeye comes from the same place as rib roast/forchine (fore quater) its just a boned out and sliced. normally its alot more marbled and with a lump of fat in the middle, not always thought as we used to take it out as it would sell better without it. the pic above is ribeye. Rump/popeseye comes from the hind quater and dosn,t have alot of marbling and a layer of fat over the top like a sirloin. I would put a pic on but I have no idea how. Nearly right its the centre muscle, if you can imagine a beef chop simalar to a lamb/pork chop remove the middle eye piece of the fore-rib/ fore-chine or rib roast (you will find its called various things up and down the length and breadth of the country) its that middle eye piece, depending on the fat mass/content of the beast it may depend on the amount of fat running throught the meat.At times you may find that there may be a large amount of fat showing like in the picture then other times allot less if any at all,its all dependant on the carcuss. As far as explaining to a novice there are so many ways to decieve its not that easy to explain what your getting is actually what you think you should be getting. I actually had an issue with trading standards along time ago who could not decide whether a piece of steak was actually fillet or topside, it should of been fillet, they actually sent it for testing (checked muscle fibres ect and agreed it was not fillet. 1 nill to me i was compensated from the restaurant. Not may i add with a free meal, i would not dare Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted March 11, 2013 Report Share Posted March 11, 2013 Surely the "Chefs" know what they are serving up? Front of house might be questionable. Either way you place an order and they should serve you the cut you ask for. If they don't play merry hell, speak to the owner and sort it. If it doesn't get sorted write a few lines on the gastro websites and tell everyone how shafted you feel and eat elsewhere. Simples. Quote Link to comment Share on other sites More sharing options...
Mungler Posted March 11, 2013 Report Share Posted March 11, 2013 Not many chefs out there in the chain restaurants - lots of re-heaters, deep fryers and microwave jockeys. Quote Link to comment Share on other sites More sharing options...
aris Posted March 11, 2013 Report Share Posted March 11, 2013 The catering trade has been massively de-skilled. Quote Link to comment Share on other sites More sharing options...
maxus77 Posted March 11, 2013 Report Share Posted March 11, 2013 (edited) interesting thread this, what would cut would you say this is ? Edited March 11, 2013 by maxus77 Quote Link to comment Share on other sites More sharing options...
marc147 Posted March 11, 2013 Report Share Posted March 11, 2013 Thats off the end of the sirloin my favourite bit! Quote Link to comment Share on other sites More sharing options...
aris Posted March 11, 2013 Report Share Posted March 11, 2013 Horse? Quote Link to comment Share on other sites More sharing options...
maxus77 Posted March 11, 2013 Report Share Posted March 11, 2013 (edited) Thats off the end of the sirloin my favourite bit! Well this being sold by a large online butcher our way as ribeye ! my local butcher said it wasnt either Edited March 11, 2013 by maxus77 Quote Link to comment Share on other sites More sharing options...
marc147 Posted March 11, 2013 Report Share Posted March 11, 2013 I agree with you butcher. Its the bit where the sirloin joins the fore rib where ribeye comes from. Quote Link to comment Share on other sites More sharing options...
-Mongrel- Posted March 11, 2013 Report Share Posted March 11, 2013 Unfortunatly this forum has more than its fair share of pretentious idiots that are angry at the world and lack control over anything in their lives. LOL! That may be a little harsh, although I do find that those who shout loudest about this being a shooting forum, not a grammar forum, do tend to be those least able. I don't actually care too much anymore. Some things may make me cringe a little inwardly, but to be honest, apart from the posts that I genuinely have to make an effort to decipher, I now tend to agree with the 'live and let live' sentiment already expressed. Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted March 17, 2013 Report Share Posted March 17, 2013 Not many chefs out there in the chain restaurants - lots of re-heaters, deep fryers and microwave jockeys. I not sure the OP was in a classy independently run establishment or not? The catering trade has been massively de-skilled. Burger King and Maccie D's have come on leaps and bounds. So much so they've stitched the market. Quote Link to comment Share on other sites More sharing options...
hushpower Posted March 17, 2013 Report Share Posted March 17, 2013 Not many chefs out there in the chain restaurants - lots of re-heaters, deep fryers and microwave jockeys. and suveed Quote Link to comment Share on other sites More sharing options...
Pastiebap Posted March 17, 2013 Report Share Posted March 17, 2013 I went to a Frankie and Bennys once before the cinema, asked for my steak rare, and was told they can only do medium or well done for health and safety... I've had the same thing at various places when asking for a runny fried egg. Health and safety quoted and told I can only get a hard yolk. Quote Link to comment Share on other sites More sharing options...
-Mongrel- Posted March 17, 2013 Report Share Posted March 17, 2013 I've had similar with a Tuna steak in a couple of places recently. I've stipulated that I only want it seared really and the middle must remain pink, much like rare beef. 'Sorry, it must be fully cooked, H&S etc', I asked where's the difference between a rare beef or tuna steak re cooking etc. Was told they couldn't do fish rare, so I told them I didn't want it then! Quote Link to comment Share on other sites More sharing options...
Alyshy Posted March 17, 2013 Report Share Posted March 17, 2013 Restaraunts quite often con their customers. Recently in Wales a food critic ordered a Welsh beef steak and was served an ordinary beef steak. He removed a sample to take to the local trading standards and complaiined to the manager. The restaraunt was fined as the meat being served was not what was advertised. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.