Cyprus-Forum.com

[Hazza]

Anyone know where the best place is to buy meat? Normally go to Eurofresh which isn't too bad but service there is woeful, waiting for ages before anyone bothers to serve you.

Tried Carrefour for meat but it didn't taste too good, especially the beef mince which had a funny smell to it.

Bought some steak from Metro, which tasted like liver. Speaking of which, what is up with beef over here? is there a problem with it? Went to a restaurant last night and bought a fillet steak. Looked good, but again, tasted of liver. Not asking for much, just want some nice beef:(

[Bill]

There's lots of decent butchers in Larnaca .

The one I use is next to St Lazerous ( sp ? ) church and have found it very good



Bill

[tony harte]

I have to agree with you Hazza

I have yet to buy a nice bit of beef or lamb.
I think the answer is to ask locals how they cook it
I think we are cooking Cypus cuts in a UK method and that is where the taste problems are.

I have had some very nice steaks in restaurents, but when i cook my own they turn out crap.

I am not very keen at the butchers shops either, even in the supermarkets they never look very clean and the meat looks somewhat dodgey

[kafenes]

The best results with beef would be to freeze the fresh meat first and defrost it in the meat tray of your fridge and keep it there for 3 days and then cook. It also works well with lamb and pork.

[orokliniservices]

we use the English butcher up in Xalatimbou (sp??) his cuts of meat are BEAUTIFUL. top side roast, steaks, chicken, pork.. plus he does pies and scotch eggs. I highly recommend him Drive into Xalatimbou (sp? haha) and it's right next to the womens clothing shop called "Warehouse" on the Left hand side. You will drive a bit out of larnaca to get your meat, but won't be diapointed.

[sweetie pie]

The best results with beef would be to freeze the fresh meat first and defrost it in the meat tray of your fridge and keep it there for 3 days and then cook. It also works well with lamb and pork.

As I understand it the meat is too fresh in the shops and sold without being matured properly. The above method would help

[kafenes]

sweetie pie wrote:

As I understand it the meat is too fresh in the shops and sold without being matured properly. The above method would help

Thats correct SP, Cypriots beleive the fresher the meat the better. Thats why getting the souvla right seems to be their main problem.
Also salting the meat is a little tricky too. You sould either salt the meat a day before or just after it's been cooked, but never while cooking. This does not apply for cassarole dishes of course.

[Hazza]

we use the English butcher up in Xalatimbou (sp??) his cuts of meat are BEAUTIFUL. top side roast, steaks, chicken, pork.. plus he does pies and scotch eggs. I highly recommend him Drive into Xalatimbou (sp? haha) and it's right next to the womens clothing shop called "Warehouse" on the Left hand side. You will drive a bit out of larnaca to get your meat, but won't be diapointed.

Where is Xalatimbou?? Never heard of it!

[Charnwood Fox]

The problem is meat is usually hung in the UK for 2 weeks, Very good quality meat will be hung for 3 weeks.
In Cyprus I doubt it is hung for anywhere near that.

The butcher in Xylotymbou is (was) well frequented by people from Dhekelis Garisson. All the meat I ate from there was excellent.

Mark

[orokliniservices]

Xylotymbou is located just one exit past the Dhekelia Garrison. If you follow Dhekelia Rd and continue straight thru the Dhekelia roundabout keep going until you get to Xylotymbou.. you will turn right to Xylotymbou.. then a few lefts down the road you will see a clothing shop called warehouse.. turn left there and the butcher is right next door.