I can't believe there was a whole conversation about Beef without these two things

[Classic Jorge]

Firstly: I don't think I fancy a two year old steak, poncey food extremists http://www.theguardian.com/lifeandstyle/2015/mar/11/extreme- aged-steak-meat-with-mould-on-gourmet (http://www.theguardian.com/lifeandstyle/2015/mar/11/extreme-aged-steak-meat-with-mould-on-gourmet)

And b) he's easily the best thing in House of Fools http://i.guim.co.uk/static/w-620/h--/q-95/sys-images/Guardian/Pix/pictures/2015/2/11/1423668841492/55cd636a-ffd7-4a3b-a6bf-239ec681a17e-620x372.jpeg

[Witharby 2-3 weeks]

[Classic Jorge]

I can't help but feel that, if somethings covered in "blooms of mould" or "tastes like blue cheese" you should throw the f**ker out.

I love a bit of well hung beef, me. I don't want it to clear up a rash at the same time though.

[barrybueno]

What a superb character :hehe:

[Classic Jorge]

Oh, hang on, they're basically all the same character, aren't they.

What about Steven Toast?

[Witharby 2-3 weeks]

Or Blue Cheese sauce as they call it. Not unusual in some places.
Personally it's Pepper or Garlic butter at a push, usually nothing if the Steak is good

[barrybueno]

some toast now :thumbup:

[Classic Jorge]

They really hate that, especially when you ask for it burned to a crisp

[barrybueno]

Cremated :cloud9:

[Classic Jorge]