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14-04-2009, 03:09 PM
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#1 (permalink)
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ZX7R
Join Date: Dec 2006
Location: Gosnells
Posts: 12,974
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Need some *very* thin meat cut
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?
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14-04-2009, 03:10 PM
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#2 (permalink)
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K6 GSXR750
Join Date: Oct 2006
Location: Freo
Posts: 11,416
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sent a message to a mate, ill let you know.
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14-04-2009, 03:12 PM
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#3 (permalink)
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+2 Gixxers and a Honda (there's a Kwaka somewhere)
Join Date: Jul 2006
Location: Stoneville of course
Posts: 15,155
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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.
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14-04-2009, 03:12 PM
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#4 (permalink)
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Join Date: Jul 2007
Posts: 10,141
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1mm?
What are you trying to cook? Rib eye may not be the best for thin slice....
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14-04-2009, 03:13 PM
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#5 (permalink)
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650 Vstrom
Join Date: May 2006
Location: Upper West Side
Posts: 7,433
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why couldnt it just be done with a deli slicer? you know, like they use for ham etc.
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it's not real fur. It's actually made from bald eagle, and it's weather-treated with a mixture of whale skin oil and children's tears.
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14-04-2009, 03:14 PM
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#6 (permalink)
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K6 GSXR750
Join Date: Oct 2006
Location: Freo
Posts: 11,416
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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.
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14-04-2009, 03:33 PM
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#7 (permalink)
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ZX7R
Join Date: Dec 2006
Location: Gosnells
Posts: 12,974
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Quote:
Originally Posted by Satan1
1mm?
What are you trying to cook? Rib eye may not be the best for thin slice....
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Definitely open to other suggestions, read that others have used rib eye successfully 
Quote:
Originally Posted by 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.
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Perfect, thankyou very much
I'll give them a call tomorrow to organise it and have the lovely wife pick it up. |
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14-04-2009, 03:34 PM
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#8 (permalink)
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K6 GSXR750
Join Date: Oct 2006
Location: Freo
Posts: 11,416
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What is it you're making? Is it bulgogi?
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14-04-2009, 03:39 PM
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#10 (permalink)
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K6 GSXR750
Join Date: Oct 2006
Location: Freo
Posts: 11,416
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Apparently you want bulgogi for that, you may have to order it in.
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14-04-2009, 03:41 PM
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#11 (permalink)
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Honda CBR600 F4i
Join Date: Oct 2008
Location: Connolly
Posts: 538
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om nom nom
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"You know how some things just taste poisonous? Well yeah celery does that for me!" 
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14-04-2009, 03:44 PM
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#12 (permalink)
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Join Date: Jul 2006
Posts: 28,749
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14-04-2009, 03:51 PM
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#13 (permalink)
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06 Ninja ZX-6R 636
Join Date: Mar 2007
Location: Ellenbrook
Posts: 5,685
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had that while in Japan ... gotta do the saying thing with it and you stir it around the pot.
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14-04-2009, 03:55 PM
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#14 (permalink)
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Join Date: Jul 2007
Posts: 10,141
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Quote:
Originally Posted by Cam
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. |
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14-04-2009, 03:59 PM
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#15 (permalink)
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Sinclair C5
Join Date: Feb 2004
Location: the future
Posts: 2,923
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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.
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If your whole world has turned to shit, be a fly
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14-04-2009, 04:10 PM
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#16 (permalink)
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ZX7R
Join Date: Dec 2006
Location: Gosnells
Posts: 12,974
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Quote:
Originally Posted by Semi
Apparently you want bulgogi for that, you may have to order it in.
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Wasn't cured or treated meat at all overseas, the cheeky bastards were just fantastic with their knives (I am not)  |
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14-04-2009, 04:16 PM
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#17 (permalink)
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Join Date: Oct 2005
Location: Shelley
Posts: 4,330
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Quote:
Originally Posted by 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.
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Pho Bo = 
I'm sure there will be some butchers who can help you out, although 1mm is pretty thin!
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14-04-2009, 04:31 PM
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#18 (permalink)
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Join Date: Jun 2006
Posts: 843
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Agree with Mr John. Put in freezer
til firm, but not crisp. Use sharp knife= success.
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14-04-2009, 04:33 PM
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#19 (permalink)
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Join Date: Jul 2006
Posts: 28,749
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Quote:
Originally Posted by QuietLil
Agree with Mr John. Put in freezer
til firm, but not crisp. Use sharp knife= great success.
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