It’s stage three of the Rare Breeds Steaks Challenge. The mission is to measure steaks new to me against the best steak I’ve ever eaten: Australian wagyu. Via ‘purveyors of great taste’ Farmison.com, I’ve sourced beef from farmer Steven Airey’s Snowdrop Villa Farm in Cumbria.
The cuts I’ve 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 I’m not a big fan of lots of visible fat, so I always super-trim my steaks before cooking.
The third breed up for the challenge is….ABERDEEN ANGUS
The Breed: The Aberdeen-Angus breed was first developed in the early 19th century from the native black cattle of north-east Scotland. It is a neatly-proportioned, dapper breed with a shiny black coat, that thrives on uncultivated grassland. It enjoys an unparalleled international reputation for its exceptional beef.
Price: £8.90 per steak
Appearance: Lots of marbling. Pale pink flesh. Very little bone.
Trimmage: Weight before trimming external fat: 370g; weight after: 280g.
Cooking: Heat a cast iron pan until it’s 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: Mustardy. No condiments needed. Succulent. Juicy, Sweet, toffee-like crust. Open grained. Squirts juice. Amazing mouth feel. Blue cheese notes. Umami. Up there with wagyu!
Marks compared to Australian wagyu: 9/10
• For beef from farmers you can actually see , try Farmison.com, who sent me these steaks for review purposes. The opinions are my own.