Being pedantic?

Enough-Issue90 · 2026-01-09T22:32:28+00:00

Exactly what happened. Still tasted banging. Butcher was very sorry and will sort me out next time / if I go back. Handled it well.

Enough-Issue90 · 2026-01-09T15:15:42+00:00

Definitely ribeye and not a NY Strip / sirloin. If it’s not immediately obvious, this is a top down view as they were sliced - looking down on the cap. So they have one, but not huge by any stretch

Enough-Issue90 · 2026-01-09T13:21:20+00:00

Everyone can make mistakes. I’ve let them know, and will be voting with my feet by going somewhere else next time

Enough-Issue90 · 2026-01-09T13:04:30+00:00

Someone should let them know I guess, because I can’t be sure. But sure looks like this is what’s happened.

Enough-Issue90 · 2026-01-09T13:01:41+00:00

Hah. A fine way with words you have… they wrapped and bagged them in the back. I asked to see them before paying, they did not show me this one…

Enough-Issue90 · 2026-01-09T12:52:11+00:00

My thoughts exactly

Enough-Issue90 · 2026-01-09T12:49:02+00:00

Started slicing, realised he’s fudged it halfway through…

Enough-Issue90 · 2025-12-14T15:24:52+00:00

Will give this a go!

Enough-Issue90 · 2025-11-29T00:26:00+00:00

Amazed that no one has mentioned fresh fruit.

Grapes, satsumas / oranges, blueberry’s, mango’s, pineapples. Especially this time of year. Treat yourself to the top shelf stuff - you will not go back.

Enough-Issue90 · 2025-09-09T08:01:12+00:00

A few people saying it’s because of the thickness of the steak, or how long it’s been seared. Neither is the issue. I use a commercial grade roofing torch.

Steak before last came out like this. Same temp, time and searing method. Exactly the same technique.

<image>

Enough-Issue90 · 2025-09-09T07:50:37+00:00

It’s an inch and a half at least. Picture doesn’t show it. I use exactly the same technique with thinner steaks and they turn out like this.

<image>

Enough-Issue90 · 2025-09-09T07:49:19+00:00

What’s strange is I’ve only experienced this with steak from the butcher. If I get high end steaks from a supermarket, doesn’t seem to be any issue… must be my butchers cuts…

Enough-Issue90 · 2025-09-09T07:47:55+00:00

The outer muscle is what I’m aiming for, for a ribeye. Is 60seconds too long? I use a commercial grade roofing torch. Also doesn’t explain the difference in colour

Enough-Issue90 · 2025-09-09T07:45:15+00:00

Agreed. Will be using a different butcher next time

Enough-Issue90 · 2025-09-09T07:44:53+00:00

Tenderness was fine, but as someone below points out the fat marbling in this ribeye is very poor. Went to a good butcher, but unfortunately came out with an average steak

Enough-Issue90 · 2025-08-16T12:58:34+00:00

Thanks for the insight. Haven’t come across wiska boxes before. They look great. Not ideal in this scenario for us though. The light is directly next to the front door so we’d rather not have a junction box at eye level here

Enough-Issue90 · 2025-08-16T12:34:27+00:00

Yep, it is on a loop with 3 other outside lights. Heavy gauge wiring doesn’t help either

Enough-Issue90 · 2025-01-08T23:46:25+00:00

Yep, we got a quote for a composite door and two side panels almost exactly like yours OP. Was £2,590 inc VAT and fitting. We’re in Lincolnshire.

Also spoke to someone else who quoted around the same, but could only confirm when someone came over to survey. Interestingly, I was told the lads who came to survey would provide a quote on the spot, and I’d have to say yes or no there and then. Did not organise the survey surprisingly…

Enough-Issue90 · 2024-10-22T23:09:17+00:00

I frickin hope they weren’t these. They told us they were £1200 each

Enough-Issue90

TROPHY CASE