Spain's steaks are amazing.
>>21993424some famous keywords:>ternera>baca vieja rubia gallegathis dude's allegedly top notch also internationally:https://bodegaelcapricho.com/es/over all we have good product, but it takes knowing to get, I'm pretty sure most of the product we get is from industrial farms, which still tastes good at least, we're also supposed to consume "veal" or at the very least that's what they tell us/end reportirish grass fed beef is famous though, can't really speak here cause I had it exactly once and iirc it tasted strange, can't judge all irish grass fed based on that one time
>>21993424Why do euros have to have their steaks sliced for them? Is it because they are not allowed to own knives?
>>21993634>euros
>>21993634this is how family style steak is served everywhere. you see simply buying a steak for yourself in the us where you cut it yourself. but if you go to a place where the steak costs more and is bigger they will cut it for you. one day you’ll have enough money to go to one of these places. but for now you can learn about them online
>>21993636The price factor is not really true. It's more that people share their plates, especially in places like Spain. If you go to scandinavia you won't have your steaks sliced up like that but in the south they often order it family style and everyone picks a little bit of everything.
>>21993634we dont do that in FRANCE I see it on american food videos THOUGH
sliced steak is not normal in spain eithert. spanistaner
>>21993640It’s just the size of the cut. No one anywhere would do this to a fillet mignon, but you might do it to a florentine steak or whatever cuts you eat in eurobsessed land, just like in amerishart we’d do this with a London broil.
>>21993424sliced steak...shit restaurant detected.I am not a small child that can't be trusted with a knife.
>>21993636>but if you go to a place where the steak costs morebullshit. mid tier meme places cut your steak.
>>21993424I don't eat mexican food, it gives me explosive diarrhea. Spicy food is anti-white
>>21993448Imanol Jaca’s Txogitxu is an institution, respected across the globe, not necessarily for old Rubia Galega cows (you've got far better). Other countries do cheeks better though.>>21993634If you want proper steak it needs to be from an old, tough animal. To make it tender you need to cut it perpendicular to the seam of the flesh. Most people are too stupid to do even that. Especially when they're wearing 1940's RP gear and looking to dig into a pile of 1850's fries.>>21993706A filet mignon is tender already but has 0 flavor. You kids want to talk steak but don't know the breeds, nor the cuts. What's next, "American wagyu"? "Steak" is probably the biggest scam ever, on a par with kosher salt and Dijon mustard: https://keplite.com/beyond-the-supermarket-the-perfect-steak/
>>21993775>he's got oxen, and some weirdo race irrc, very unconventional, vaca rubia gallega is popular in spain, but off course the dude is famous for his own thingie>filetI had it once and I was fucking amazed at how fucking tender it was it melts in ure mouth and it was like 10€ for the 200 grams iirc, would definitely recommend(You) seem to know your meat, share a little insight pleasemy best steak was seared on a like 2 mm film of oil, the sear looked like fucking perfection. is that the way to go?
>>21993634>>21993706>>21993648This is completely normal in Spain, on the menu this will be separate from other steaks like entrecot or filet mignon and is called "chulleton". It's priced per kilo and you order it by the kilo and it's mean to be a shared plate which is why it's pre cut. If you go to a restaurant and order it the server usually tells you how much you should order given your party size and whether you've ordered appetizers. If you order a normal steak as a main it will be served uncut. What makes Spanish steak different however is that their standard doneness is nearer to blue/rare than what Angloids are used to. If you ever order a nice steak well-done or even medium in Spain they will act like it's an affront to God and probably still cook it at least medium-rare.
>>21993448>irish grass fed beef is famous though, can't really speak here cause I had it exactly once and iirc it tasted strange, can't judge all irish grass fed based on that one timeIrish beef is simply superior. I love beef from northern Spain but Irish beef is just unbeatable. By regulation all Irish cows sold as "Irish" have to be free-range and grass-fed. Ireland's climate is so mild that cattle are never barned in the winter and get to spend their entire life grazing in pastures. It has a very nice almost buttery flavour, is usually incredibly tender and has very little gristle. >t. was formerly a butcher in Ireland and also lived in the north of Spain
>>21993793>my best steak was seared on a like 2 mm film of oil, the sear looked like fucking perfection. is that the way to go?a 50/50 mix of butter and oil will get you the best sear IME
>>21993424They serve it sliced?I’ve only ever come across that in the US.
>>21993816>Ireland's climate is so mildI had no ide, nice nice, and thanks for the info, would love to try their beef again, I'm pretty sure the one I tried was probably expired or was just bad quality
>>21993424Theyre all brown. They’re genetically predisposed to do all the service work for for the rest pf us after all
>>21993822Only the big ones. It's similar to asian family style
>>21993424>Spanish beef>"""""”""""Amazing"""""""""You're joking right?
>>21993424the French fries in Spain are actually very underrated. Just as good as anything you get in France, Belgium, or The Netherlands. The Spanish love their potatoes
>>21993712You'll get a plastic knife champ
