Where to buy the best filet beef steak

Agreed that the best steak is definitely the Charolais from Dallmayr. I have tried a few places in Viktualienmarkt but Dallmayr seems to win. The bakery next to it also does very good olive bread. mmmm.

I boycott Dallmayr due to their awful service and the bloody woman on the meat counter is a witch. Käfer is good for meat, my bloke at Vinzenzmurr (Rotkreuzplatz) will get me in a great steak if I ask him in advance.

Had a BBQ with 5 (3 dudes and 2 gals)

Went to my normal butcher in the Viktualienmarkt when I want to grill and they had a "Porterhouse" cut which is one of the best IMO. It was 15.60 per kilo and I took what they had left which was a 2.3 kilo chunk. She took it to the back got out the saw and cut into 5 steaks. I have to say that being from the South in the US and grilling for the better part of my life, these were some of the best I have had. Period.

Seasoned with only some salt and butter while grilling...

Also apparently "Porterhouse" is the same in both languages. :-)

Don't remember which one but they also have 8 different cuts of smoked pork, nice and it is the first or second as you come from M. Platz.

Good Luck!

fletch

Entrecote cut 1-1.5 inches thick. Rub on salt pepper and garlic powder and let stand several hours. Freeze overnight and thaw the next day. Ready to grill!
Will taste like the tenderest beef cuts in any fine US restaurant.

NOTE: the more you freeze and thaw the meat, the tenderer it will get. Do not bang it with a mallet. That will just make it smushy.

@EB, that looks like very good beef, but IMHO, a kilo is not going to cut it for 6 steaks - probably more like 3, especially if it is good. So €43 per kilo makes for a very expensive dinner - and you don't want to screw up 100 DM worth of meat on a grill next to the Isar.


That sounds about right for hungry TTers, a pound of meat per person. If you don't finish it, take it home and make phillycheesesteak sammies tomorrow.

In another conversation with Don_Riina, he recommended buying local, it's fresher, cheaper and falls into the 'when in Rome' camp.

The best beef still comes from North America. Unfortunately it is banned in europe for political reasons. I am trying to import some Canadian filet (see pic) and rib eyes for 'personal use' - stay tuned.

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It is banned because your cattle are pumped full of hormones.

http://www.preventcancer.com/consumers/gen...rmones_meat.htm

It's banned because they found BSE in Albertan beef.

I KNEW that was coming and hence my use of italics.

Yep, it's true, the best beef in the world is pumped full of growth hormones.

But it tastes good anyway. Actually, the butcher that I get my meat from in Ottawa, Ontario, Canada, buys his meat from a couple of bio-farms - one just across the river in Quebec and the other up in the Ottawa Valley. He ages it himself and takes orders for special cuts, longer aging, etc. So, have no fear, my beef is just beef.

@weemun, So I shouldn't send you an invite when the filets get here?

A kilo is 35 ounces, so yep, that's 3 12-oz steaks.


No, it's banned for health reasons: it's loaded with hormones.

All three (naturally-occurring, no less) hormones* approved for US cattle have long been on state and federal lists of chemicals known to cause cancer. The residual amount is detectable, and even undetectable amounts of hormones do show effects. Europe also hasn't forgotten the saga of DES which, even after it was finally made illegal by an FDA, was still used.

Europe allows U.S. beef which is certified hormone-free.

Have a look at this Canadian Health Coalition page about hormones. Then follow the money. What do they have to gain by claiming hormones are trouble? Health. What do the US beef industry and Departments of Commerce ad Agriculture have to gain by denying hormone problems? Money and exports. I know which motives I trust.

woof.

*Estradiol, progesterone and testosterone and their synthetic counterparts, zeranol, melengestrol acetate and trenbolone

@Showem, Nope, it was banned before that one cow got sick, what, two years ago? The ban instigated by that 'outbreak' was by the US and Japan. That famous Kobe Japanese beef that costs €500 a kilo? Yep, canadian.

Ah, what do I know, I don't worry about buying Canadian cow when I live in Europe.

The BSE prions can be made harmless by irradiation. Similar to pasteurization, but the beef industry won't do it due to cost and profit reduction. Cooking beef to well done will not kill the prions responsible for BSE, however, it might denature the hormones thus inactivating them.
Most of the beef here is from Argentina anyway.

how can you denature prions by irradiation (well, without rendering the whole into charcoal)? I thought they were superstable, undissolvable, etc.? I'm just curious, it's been more than 2 years since I listened to a talk about it.

Simple denaturing of small protein fragments isn't what its about. I will have to search for the article where I read it. It is not normal irradiation per se, but a combination of source emitters that inactivates the prion by causing breaks in it. Strangely enough, it also causes breaks in other proteins thereby making the meat more tender. I have no idea why the beef industry is against it. When I have more time, I will look around for that article.

I thought European beef was full of antibiotics instead of hormones. Comments?

I miss NZ beef. The best beef I've ever eaten for sure. I miss the price too, for a half kg steak of really quality stuff will set you back the princely some of 2 euros.

Thought I would add my 2c's to this.

Personally I prefer Argentinian steaks...

You can get some excellent "imported" Steaks from a supplier in Munich.

South American Produce

They will do Internet Orders or you can find them at Hoffmannstr 13

re antibiotics in European meat -- I have no proof, I wanted someone less lazy than me to go find it. If nobody wants to, then don't. I thought that the US wouldn't import European meat because of the antibiotics.

No, the US won't import EU beef because US beef is too cheap, though in the trade war they can still pull out the BSE card despite the fact it's also been found in the US and Canada (though it's very rare due to slaughtering normally at 14 months).

The EU has BANNED most antibiotics and is making it tougher to use the few remaining allowed ones. This includes no sale of the animal for slaughter for minimum periods.

The US routinely uses massive amounts of antibiotics; in pigs and chickens for growth as well as trying to keep the animals alive in close quarter and on unnatural diets (like corn for cows).

It really isn't that difficult to find this information.

woof.

I was shocked to read that America claims BBQ as 'their' contribution to global cuisine. I thought everyone knew that BBQ is Australian.

Secondly, the best beef in the world comes from Torre Bros in Northbridge, Western Australia. Anyone who thinks otherwise is simply letting the best in life pass them by.

You mean grilling and its been done since the monkeys discovered fire. A slice of mammoth anyone?

True BBQ originated with preserving meat long before the criminals and hoodlums were shipped off to Aussieland. It is the smoke that makes the BBQ not the heat.

I just did a search to see where BBQ originated, so far, Brazil, France, West Indies and Texas and that is out of the first 5 or so sites.

Tim: I'll make sure to check the place when I go back (whenever that is)

Back on topic...

Personally, for grilling meat, I prefer a cut with some fat marbling to keep the meat moist and tender. My favorite is rib steak, on the bone for extra taste.

If you are using a gas grill, I highly recommend getting a smoke box, a simple metal box with a perforated or slit cover in which you put wood chips. Makes a world of difference taste-wise. I have good success with hickory and mesquite chips. Soaking the chips in water for a couple of hours will generate more smoke.

I also recommend bringing the meat to room temperature before slapping it on the grill. It's also a good opportunity to let the marinade do its work.

If you are going to use a BBQ sauce, I recommend adding it at the end of the cooking process as most contain quite a bit of sugar which tends to burn if left too long on the grill.

Man, now I'm hungry...

@Tre, if you like rib steaks, you have got to try their rib eyes. man oh man. Now THAT is a steak.

yummy, that's where the great American beef comes from...
http://www.sprol.com/2005/05/sexy-beef-mos...sprol-post.aspx

anyone know where I can find a list of steak cuts translated into german? like top sirloin, brisket, ribeye, tri-tip, etc... ?

quite like aussie steak, cheap too, when ur in oz...

Otherwise, locally bought austrian is surprisingly good, probably because of the clean air and green grass and almost organic raising...

Just drive into a village witha couple of farmers nearby and go to the nearest nah und frisch or dedicated butchers... genius, u can see the cousins of the buggers ur buying across the way in their nice comfy field...

Here's a link with a number of cuts in various languages.

Other meats are covered there too.

I could be wrong but I reckon there's also a difference between US and European-English names for the various cuts so a US-English to Euro-English glossary might be worth looking for too.

Kaufhauf and Hertie are now selling the best beef - which is Irish of course... Costs bout €25-30 for a Kg of sirloin. But like I said, it's the best...

Are you serious!? Nah, I don't believe it, no one would be thick enough to spend that on standard run of the mill steak.

That link says that they have been selling Irish beef since 10th October 2005 - I cant remember seeing any !

Hertie (Hbf side) has it at its butcher counter. Kaufhof am Marienplatz (new basement 'Schmankerlhalle') has it at its counter and in packages in open fridges. It's about double the price ya'd pay back home - but at least it's here!

In both of these stores' butchers, the beef's country of origin is usually marked by a little flag signifying where it came from - be it Argentina, France, etc. The Irish stuff will have a green, white and orange tricolour on it of course...

The tenderest, leanest, juiciest steak I've found in Munich is the French Charolais filet steak at Alois Dallmayr on Marienhof. It costs €43 a kilo. This may seem a lot but it works out at €7 per steak. This is less than half what you pay at any of the Munich steak houses such as Block House or Asado Steak. And not only is it better quality but you also get to cook just how you like it! ...

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Charolais Moo-Cows

The Charolais are a breed of cattle from central France. The cows are white, or creamy coloured, and have very low levels of body fat.

The German words for the steak you want are das Rinder Filet. Although not Charolais beef, there are some pretty good cuts to be had at Galeria Kaufhof (€34 / Kilo) and also Wal-Mart (€24 / Kilo). At Kaufhof you need to buy from the butcher who will cut the steak for you. At Wal-Mart it comes pre-packaged. But we'd recommend you stick to Dallmayr. Read any guide to cooking a good steak and the first thing it will say is to buy the most expensive steak you can afford. And rest assured, once you've tried the Charolais from Dallmayr you will never shop anywhere else.

How to grill a steak:

Steak is best cooked from room temperature. So remember to remove it from the fridge a couple of hours before you start grilling.

Second, get the barbeque at hot as you possibly can. This usually means burning the coals for 40 to 60 minutes before cooking. Be sure to use Barbeque Briquettes rather than broken charcoal. Briquettes burn much hotter than charcoal and are not much more expensive (€3 or €4 from any gas/petrol station or supermarket). The fire should be so hot that you can't hold your hand at grilling level for even a second.

Place the steaks on the barbeque. Initially the meat will 'grip' the grill, sticking itself to the metal. After a couple of minutes, as the surface begins to caramelise, the grill will be released. You can now judge if the steak is ready to be flipped. The steak should be flipped only once and it should never be cut before finished. This keeps the juices inside. Judging when the steak is ready is an art which can only be learnt with practice. It's best to always err on the side of caution. An under-cooked steak can always be thrown back on the barbie, an over-cooked steak is ruined.

Recipe for the Best Steak Marinade

The purists will say that you should never marinade a steak. But if you like a lot of flavour, then the following recipe is the best there is. Steak should be marinated in the fridge overnight.

*) Soy Sauce - 1/4 cup
*) Worcestershire Sauce - 3 tablespoons
*) Dark Brown Sugar - 3 tablespoons
*) Olive Oil - 1/3 cup
*) Balsamic Vinegar - 2 tablespoons
*) Shallots - 2, finely chopped
*) Thyme Leaves - dried, 1 tablespoon

Where to Grill in Munich

For info on where to grill and what the various laws are, etc., see the following pages:

Grilling on the Isar - Munich Barbeque Season
Barbeque 'n Grilling Zones in Munich

Highly reccomended for T-bone steaks to cook yourself is metzgerei Eisenreich on Viktualienmarkt. Not cheap but worth the money.

The best bit of this meat is at the weekend he seems to cut it to order so a) you get to have that inch thick steak you know you want, and b) the meat is fresher and tastes fantastic. The meat comes from a real farm, something of a novelty these days, and so the quantity of fat in the meat varies. Buy it when fat is marbled through the meat but few large chunks of fat or gristle are visible - helpfully it's usually in the window so you can see if it's a good vintage.

Viktualienmarkt isn't cheap, but it isn't always the rip-off many people think it is. If you shop carefully the produce is exceptional and the price reasonable.

Charolais steak now costs €62 a kilo at Dallmayr.

Amazing how prices could have gone up 44% in under four years.

You can also get it at Galleria Kaufhof now too, slightly cheaper at €58 / Kg.

you should check this store.
http://www.v4.otto-gourmet.de/

it seams as these guys are selling everything that tasty but also very expensive

I just bought a bunch of Entrecote steaks for €14 a kilo at Tengelmann. Mighty tasty it was last night and I am going to have another one tonight.