Millennium Beefsteak
Steve and I ventured to O’Sheas Butchers in Druid Street, London to investigate claims of a cut of beef that was apparently shaped like a bull’s head. As beefsteak aficionados, we were intrigued that we had never heard of this ‘cut’ and were keen to not only see it in the flesh but also eat it for lunch.
Michael O’Shea, an Irishman, sporting old-school tattoos and hands that looked like they could tear flesh from bone, met us at the railway arch that bears his name above the door. I’m not ashamed to admit I was a little shit-scarred when he looked me up and down questionably, having arrived wearing a pink tank-top and ‘Jorts’ (cut-off jean-shorts) Poor wardrobe decision Ant, very poor.
He warmed to us quickly however and led us to the cool room to show us how O’Shea’s dry ages their beef. I can’t speak for Steve, but I had a man-lump at the sight of a room full of rib roasts in various stages of the ageing process, from a couple of weeks to a few 45-day aged cuts, we were in steak heaven.
Michael showed us how he cuts the bull’s head steak – basically, a rib of beef with the bone split and butterflied. A simple, ingenious and versatile method that allows for the steak to be served 3 ways – great for restaurants as it means they can divide the cut as they require, minimising potential waste.
We thanked Michael for sharing his expert knowledge and hightailed it to Steve’s for lunch. The steak was magnificent; lovely flavour and juicy, matched perfectly with a Chateau Bone Bordeaux. Oh and to top it all off it just so happens to look like the Millennium Falcon from Star Wars. Epic.
