Its stage two of the Rare Breeds Steaks Challenge. The mission is to measure steaks new to me against the best steak Ive ever eaten: Australian wagyu. Via purveyors of great taste Farmison.com, Ive sourced beef from farmer Steven Aireys Snowdrop Villa Farm in Cumbria.
The cuts Ive chosen to compare are British Porterhouse. This is essentially sirloin-on-the-bone. Marbling is essential the intra-muscular fat that lubricates the steak and gives it both juiciness and amazing flavour but Im not a big fan of lots of visible fat, so I always super-trim my steaks before cooking.
The second breed up for the challenge is¦.BELTED GALLOWAY.
The Breed: The Belted Galloway takes its name from its long black hairy coat and the broad white belt that encircles its body. This resilient breed originated in the 1700s in the Galloway hills in south-west Scotland, and does well in harsh climates on unimproved natural grassland. Slow to mature, its beef has a unique flavour and texture that more commercial breeds cannot rival.
Price: 9.15 per steak
Appearance: Deep burgundy red with flecks of marbling. Creamy white fat, though quite a lot of clumpy external fat.
Trimmage: Weight before trimming external fat: 388g; weight after: 366g.
Cooking: Heat a cast iron pan until its white hot. Oil the steak, not the pan. Cook for exactly 2 minutes each side for medium-rare. Season the steak after the first 2 minutes. Leave to rest for 2 minutes. Carve.
Tasting notes: Chewy and juicy with great mouth feel. Very beefy taste almost like eating a stock cube. Reminded me of the under-used cut onglet. Dense texture with a sweet crust.
Marks compared to Australian wagyu: 6/10
¢ For beef from farmers you can actually see , try Farmison.com, who sent me these steaks for review purposes. The opinions are my own.