How come you can't get beef or lamb rashers ?!
How come you can't get beef or lamb rashers ?
Daft question? They're all animals - just wondered while my Husband was having a bacon buttie (sandwich)
Answers:
Well, first off, have you seen the size of half a cow? Well imagine the size of the 'rashers' if they made them out of beef! And there's really nothing on a breast of lamb to 'cure' to make rashers. I suppose the nearest thing to bacon from beef is 'pastrami' - a highly seasoned smoked piece of beef. The meats from cows and sheep doesn't lend itself to being 'cured' - eg steeped in brine like pork does - i hope this goes someway to answering your question!!
You can if you go to the butchers - if you go to a supermarket they won't know what you are on about.
maybe something to do with the texture? not sure.
good question xx
You could get radhers of both beef and lamb, HOWEVER, the meat would be very very tough. I once tried to barbeque some beef ribs, lol I should have put them into a pressure cooker for an hour or so first and I have had sliced lamb ribs too and again the texture of the meat is tough, mind you maybe there is a market out there for them, so see if you can come up with a way of doing it !!!!!!
What are rashers?
Are you talking about bacon?
I'm from America. We don't understand English.
(In the words of Ethel Mertz)
Rasher is a term that is for the most part used with bacon. It is in-fact a portion size of bacon. If you could find someone silly enough to try and cure by one form or other the belly portion of the beef or lamb they would more than likely not have a market to buy it. Wet cured would be more chance for a sandwich if it were made. Dry or smoke cured would be more like jerky.
No problem down at our butchers. For beef he will put a lump of sirloin or rump on the bacon slicer and these are great flash fried on the BBQ and used to make a steak sandwich with salad and onions. For lamb you have to buy a leg which he then bones out and slices in the same way. Pork is the easiest and pretty much any boneless joint can be sliced. If you like a smoky taste similar to bacon I would recommend Ainsley Harriots BBQ spray - in a black plastic bottle and stocked by Tesco. Bon appetite.
Whereas pork/bacon needs to be fully cooked through, thinly sliced beef or lamb would be dreadful if cooked as you wouldn't be able to keep it pink inside and it would just dry up.
However, very thinly sliced beef (use fillet steak) is called carpaccio and is great eaten raw as a starter or canape. Simply drizzle with truffle oil or extra virgin olive oil. For a treat roll it around blanched young asparagus.
It doesn't work well with lamb since you cannot find a muscle group in a sheep that is as tender as the fillet of a cow.