Now that the summer weather has finally returned/arrived, it’s time to get cooking again on the issue of grilling. As always, for me the issue is what meat, if any, can beat Hungarian pork when it’s time to fire up the faszen (that’s “charcoal,” for those unseared by the experience of trying to learn how to grill in Hungarian). Last summer the big thrill was provided by low-cost New Zealand loin lamb chops from Lidl, and two years before that high-cost Irish T-bones from Tesco. Sadly, both of these earlier discoveries seem to no longer be available. Happily, this year’s discovery may be even better.
Unless I’m mistaken, the stall in the southernmost (rear) row of the Nagyvásárcsarnok I’ve been recently visiting belongs to a firm called “Robertohús Kereskedelmi Kft.” And unless I’m also mistaken about the selection of high end/interesting cuts of grill-oriented cow belonging to them, it’s one of the best in town.
So far I’ve tried the veal chops and porterhouse steaks, both of which cost just over Ft 4,000 a kilo, and both of which the friendly staff swore were Hungarian. (Hilariously, when I asked one of the guys where exactly they came from in Hungary, he said he could tell me but then he’d have to kill himself.) The chops came pre-”Frenched” (that means the tips of the rib bones are cleaned off) but needed a few toothpicks to stay together, and because of this “messiness” required close watching when being cooked. I’m not sure I’ll be blackening these every weekend, but they are certainly a nice option. I’d also like to see what one of these racks does in the oven, or how the chops do breaded and shallow-friend.
I had more modest hopes for the porterhouse, and was pleasantly surprised to find it super-tender and richly-flavored.
Meanwhile, they also have a selection of Argentine and American beef, including fresh (never-frozen) rib steaks from the US. The latter go for a rather rich Ft 11,000 a kilo, though they are boneless, and beautifully marbled. It’s going to be an expensive summer…
I used to be a regular shopper in the Csarnok some 30 years ago. Looking at all the choice cuts of beef make me want to check it out, see if it’s better or worse than it was before. If I could find a cab with working A/C…
Weather should be illegal. It’s never good enough for me to go outside. Then again, who needs to leave their house when there’s cable, Internet and help to do the shopping.
Really Eric??? Did you have to post this?? I’ve been
buying beef there for awhile, and now you’re going
to make the price go up. Good one
@Will: I am flattered that you think I can move the
Magyar beef market, but I really wouldn’t be
concerned…
I need to know what the difference is between a t-bone steak cut of meat and a porterhouse steak cut.
They seem pretty much the same to me, with maybe a little less tenderloin in the t-bone one??
Porterhouse steaks are cut from the rear end of the short loin and contain a much larger section of the tenderloin. T-bone steaks are cut from farther forward in the short loin and contain a comparatively smaller section of the tenderloin.
http://en.wikipedia.org/wiki/Porterhouse_steak
You’re making me Hungry for more!
Have to go back soon to Hungary to get another bélszin – don’t care for the bone …
Going there today to check out the goods! Meat is murder….tasty tasty murder
Bought tenderloin steak yesterday.
Cooked it rare,the meat was passable, but sadly rather tasteless.
Best stick with the guy downstairs for NZ lamb.
The purveying of high end meat, especially beef is important for the country. Hungary has the resources, in grain, land and livestock needed to become a formidable global competitor for beef production and retailing.
The nation could easily become a “mini-Argentina”-a rich exporter of beef and other meat. Hungarian land IS potentially valuable! It needs owners and managers who can put it to profitable use!
The highest quality and most expensive types are Kobe, followed by grass fed aged beef. The financial value of the trade is in the billions. Upon an operation like the one shown above, could rest the provisioning of restaurants and caterers as well.
[There are also profitable opportunities in the purveying of organic, free range poultry and pork. All of these kinds of products are good for an export market.]
The bad economy and low wages keep much of the populace from becoming consumers and connoisseurs of such things. We are like a kid with his face pressed to the candy store window, unable to buy anything… I never stop trying to point out what can be done to lift the nation economically.