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Speaker 1: This is the Fitting and Whipper with Cake Richie podcast.

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Speaker 2: Let's talk about steak. Did you have a steak night

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Speaker 2: in your house? Well?

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Speaker 1: You have it once a week, right now? True.

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Speaker 3: The reason why I freak out a little bit eating

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Speaker 3: too much red meat. Mi Anie passed away from bow

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Speaker 3: cancer and they said it was a contribution to that

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Speaker 3: was red was a lot of red meat because it

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Speaker 3: takes a lot to digest, doesn't it?

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Speaker 2: Red meat? Yeah, I'm sure you too properly.

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Speaker 3: So we have it once a week, and I tell

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Speaker 3: you what it is, one of the greatest nights of

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Speaker 3: the week.

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Speaker 1: Usually it's tonight Thursday nights.

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Speaker 3: We will sit down and oh man, a surline for

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Speaker 3: me or a porterhouse struck.

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Speaker 4: Strangely, I've been going, and I normally wouldn't because I

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Speaker 4: think it's a waste of money and the weight when

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Speaker 4: you buy your steak.

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Speaker 2: But I've I've been ripping into a few tea Barnes.

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Speaker 1: We eat tea, but I can't.

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Speaker 2: I quite liked carving it off the bone and then

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Speaker 2: chewing on the bar. Yeah, I'm an animal.

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Speaker 1: You're about to talk about this steak at a pub,

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Speaker 1: aren't you.

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Speaker 2: Yeah?

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Speaker 4: Thirty twenty four ten though I wanted to throw out there,

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Speaker 4: if you do know a good valued steak at your pub,

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Speaker 4: dob in your pub, and let's celebrate it this morning.

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Speaker 1: What is the pub?

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Speaker 4: This is from the Peakhurst in the Saint George area, right.

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Speaker 1: Okay, so this is down the bottom.

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Speaker 4: Okay, this is especial today's premium cut.

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Speaker 1: Three hundred and fifty gram. So that's a good sized steak.

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Speaker 2: Well, you know it's a little bit bigger than your fist.

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Speaker 3: Now now it's huge. It says that it's ninety dollars.

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Speaker 3: It's a Scotch filler at everybody. Now I'm going to

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Speaker 3: back them. I'm going to back the Peakhurst up here,

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Speaker 3: because steaks, you can they can blow out a little bit.

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Speaker 3: Now I'm looking at MBS four plus. Yeah, Now that

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Speaker 3: is that the marble score. So that's it's a Wagou steak.

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Speaker 4: Well, you can have marble without it being a Wago steak.

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Speaker 4: It could be a Kobe beef or go simply that's

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Speaker 4: just a fat score going through the steak, which they

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Speaker 4: can consider it to add flavor.

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Speaker 1: Well, that's why.

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Speaker 2: But that's not a high score.

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Speaker 1: Yeah, but that's why at all certain steaks are more offensive.

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Speaker 4: So if you are not an expense watching me eat,

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Speaker 4: it can be offensive. But you know what fits If

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Speaker 4: you had a marble score of nine, that would have

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Speaker 4: a lot of fat flowing five.

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Speaker 1: And that would cost a fortune, cost a fortune.

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Speaker 4: So it's served with buttery, mashed potato, roasted root vegetables

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Speaker 4: and a cafe de patis.

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Speaker 3: But well, I've got a mate, Joey's name, and he's

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Speaker 3: got a restaurant called Gauchos.

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Speaker 1: It's an Argentine.

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Speaker 2: I've been there.

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Speaker 1: Oh mate, if you.

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Speaker 3: Guys have been there there as a team, so you

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Speaker 3: can order right, you have to ring Joey a week

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Speaker 3: out and he can get you this wagu Porterhouse steak.

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Speaker 3: But on he said, if you ordered this off the

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Speaker 3: menu it' to be over two hundred dollars.

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Speaker 4: See, I've been go to the Australian Meat i Porium

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Speaker 4: and you go your role in there. You put your

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Speaker 4: jacket on because it's a huge fridge.

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Speaker 2: And the amount of variation and even the color.

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Speaker 4: When you talk about marble score and how fat the

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Speaker 4: steak can get you, the color of them looks it's

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Speaker 4: a completely different.

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Speaker 2: Breed of steak that's wild. So ninety dollars for a steak.

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Speaker 2: Here's the thing.

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Speaker 4: If you're going to the pub with your family for

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Speaker 4: dinner and you're paying for four people, maybe you know

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Speaker 4: I'm going to spend ninety dollars on yourself.

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Speaker 3: I think you're struggling to find a steak under twenty

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Speaker 3: bucks at a pub these days, aren't I?

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Speaker 4: I reckon if you're at thirty, you've got a good steak.

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Speaker 4: Jimmy's in Cogra. Hello, buddy, Hey, boys, tell you you

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Speaker 4: spotted a bit of a steak steel, have you?

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Speaker 2: Mate?

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Speaker 4: Yeah? Thirty?

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Speaker 5: Look, I'll get you two for thirty at the Pimont

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Speaker 5: Bridge hotel. Stake.

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Speaker 2: You're kidding me?

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Speaker 3: And I walked past the Pimont Bridge last night and

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Speaker 3: that you know how they have the seats that look

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Speaker 3: out to everybody walking past as well, James everyone.

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Speaker 1: So you can get two steaks for thirty bucks, Jimmy,

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Speaker 1: that's it?

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Speaker 2: Are you two?

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Speaker 5: And if you've got some kids only sixty?

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Speaker 4: What about some of the pubs, gym if you've seen

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Speaker 4: them around and they say kids eat for free.

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Speaker 2: Often it's a Sunday night promo. But that's a good deal.

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Speaker 5: Yeah, I've got a funny story time. I was at

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Speaker 5: this pub once with my two months old twins. Yeah,

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Speaker 5: and the guy said to me, kids eat free, and

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Speaker 5: I said, they don't even eat yet, and he goes,

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Speaker 5: take the hint, make kids eat free and you get.

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Speaker 2: Order the kids meal. Idiot?

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Speaker 4: What do they do with kids meals? Kids eat free?

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Speaker 4: Are they just hoping to make money off the bar?

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Speaker 2: Do you reckon?

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Speaker 3: Well, but they're trying to get you in. They're trying

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Speaker 3: to get you in. You to stick around. Jake in Blacktown,

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Speaker 3: you got one for us.

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Speaker 1: Jakes here my King's Park Caverns or Monday and steak

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Speaker 1: specials Saturday and dollars stake chips and salur.

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Speaker 2: That's good.

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Speaker 4: Bake chips and salad for seventeen dollars, that's not bad.

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Speaker 3: Georgie's also Texas and said the Union Hotel in North

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Speaker 3: Sydney does an eighteen dollars ninety rump on a Wednesday

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Speaker 3: night and an eighteen dollar ninety sirloin on a Friday.

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Speaker 1: That can't be right, Georgie on a Friday.

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Speaker 2: Don't question Georgie with a sirloin.

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Speaker 1: Plus you get the fries with it as well.

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Speaker 2: Jordan in fresh Water, Hello, mate, Hey, guys, how are

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Speaker 2: how do we steal steak? George? What have you got?

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Speaker 1: Johnny's Bar?

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Speaker 3: And manly really great spots?

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Speaker 1: Ten dollars, No, it's not on a certain night, Jordan.

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Speaker 5: Or ten dollars on a Thursday, oh man?

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Speaker 2: Is that with chips and salad or a bit of marshall?

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Speaker 1: Yep, chips and salad?

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Speaker 3: Is that a leftover steak from the night before, Jorge

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Speaker 3: or where she get from?

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Speaker 1: It's actually quite nice. I don't think you could be

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Speaker 1: a ten dollars.

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Speaker 4: I can't tell if it's rump or cat, but it

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Speaker 4: doesn't matter. It's still really.

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Speaker 1: You know, I don't care cut of skooies before.

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Speaker 2: For ten dollars, I'm going to bed.

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Speaker 3: We had an amazing conversation before about the difference. Well

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Speaker 3: a phil Mignon, Philly mignor, that's a red wine. That's

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Speaker 3: like a red red wine. Tom Well, well, I fill

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Speaker 3: it wrapped in bake exactly.

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Speaker 1: Chat, okay, gotcha? And then the chicken Kiev has more

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Speaker 1: of a cheesey sauce, cheesy hede.

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Speaker 4: But the idea and the great braid of Ryan Fitzgerald said,

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Speaker 4: have they ever done a steak Kiev could just slice

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Speaker 4: the steak and stuff some herbs and butter and cheese

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Speaker 4: and it Now.

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Speaker 1: I said to the guys, what's the main ingredient in mignon?

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Speaker 1: And then I see and he rehearsed it off. Yes, excellent.

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Speaker 4: I didn't want it to be lost, So searsal, we're

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Speaker 4: still on, Mate, we're on. We're live since Whipper with

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