Need some *very* thin meat cut

[Cam]

I've called my regular butcher and unfortunately they can't slice quite as thin as I need.

I'm requiring probably 500 to 600g of rib eye steak cut approximately 1mm thick.

Does anybody have any sweet butcher hookups south of river or near the city?

[Semi]

sent a message to a mate, ill let you know.

[Stoneville]

The only butcher I know is Ernie at teh Butchers near Woolworths at the Bullcreek Shopping Centre on Beddingfield R near South St.

If interested I can get his phone number, only just thrown it out, but his wife works here so simple enough to get.

[Satan1]

1mm?

What are you trying to cook? Rib eye may not be the best for thin slice....

[shmoo]

why couldnt it just be done with a deli slicer? you know, like they use for ham etc.

[Semi]

Try hadley's butcher on apsley road in willetton, my mate works there and said they could do it, but he's off work at the moment.

[Cam]

1mm?

What are you trying to cook? Rib eye may not be the best for thin slice....

Definitely open to other suggestions, read that others have used rib eye successfully

Try hadley's butcher on apsley road in willetton, my mate works there and said they could do it, but he's off work at the moment.

Perfect, thankyou very much

I'll give them a call tomorrow to organise it and have the lovely wife pick it up.

[Semi]

What is it you're making? Is it bulgogi?

[Cam]

Nothing too fancy, simple ingredients but it's all very social and good fun to make.

Shabu-shabu - Wikipedia, the free encyclopedia

[Semi]

Apparently you want bulgogi for that, you may have to order it in.

[Smiffy]

om nom nom

[Desmo]

Or you could do it properly
Japanese Chef, for exceptional Japanese made Chef's knives, to make your kitchen work a real pleasure.

[Viper]

had that while in Japan ... gotta do the saying thing with it and you stir it around the pot.

[Satan1]

Definitely open to other suggestions, read that others have used rib eye successfully

K, Reason I ask is generally the best thin slice meats come from the loin primal cut.

Porterhouse (sirloin steak), T-bone (which is really a porterhouse and fillet mignon with bone), Strip (as in NY strip steak), top sirloin, tenderloin or tri tip.

Your Rib cuts are just as nice but the grain isn't quite as good for it imo.

Depending on style (don't know the first thing about japanese
cooking) I would either cut it myself or get it cut at 3 mm and beat it out.

[Mr John]

Freeze it & slice it with a sharp knife.
Vietnamese butchers may be able to help, they slice beef very thinly for Phở - yummy meat soup.

[Cam]

Apparently you want bulgogi for that, you may have to order it in.

Wasn't cured or treated meat at all overseas, the cheeky bastards were just fantastic with their knives (I am not)

[=Stevo=]

Freeze it & slice it with a sharp knife.
Vietnamese butchers may be able to help, they slice beef very thinly for Phở - yummy meat soup.

Pho Bo =

I'm sure there will be some butchers who can help you out, although 1mm is pretty thin!

[QuietLil]

Agree with Mr John. Put in freezer
til firm, but not crisp. Use sharp knife= success.

[Desmo]

Agree with Mr John. Put in freezer
til firm, but not crisp. Use sharp knife= great success.

Fixed