Raw Dry-Aged Beef Tartare is the Best Start to a Beef Feast at Hawksmoor - The Meat Show

On this week’s episode of The Meat Show, host Nick Solares visits chef / owner Richard Turner of highly regarded Hawksmoor restaurant chain, one of Solares’ favorite steakhouses. In a private dining room at the newly minted Borough location of Hawksmoor, Turner prepares a feast fit for a meat show host, highlighting British produce and traditional dishes like roast beef, Yorkshire and suet pudding, and tallow fried chips. Turner is a proponent on grass-fed beef and he is not shy about his opinions. The two discuss the differences between grass and grain finished meat while consuming an epic beef feast.
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[@mati33dabest]

Nick the kinda guy to say that beef tartar is a bit overcooked

[@ThrivingInLife]

Tayta ROFL, Love It!!! LOL 😀

[@kelsfreshly]

Tayta same

[@ajayraj4413]

Tayta 😂😂

[@gelosobrepena4508]

tartare*

[@kevinnyalle2420]

Hahahahahahahahahaha..."I prefer my beef tartare a tad more rare."

[@user-ln8rr3dl1p]

Nick when he dies = I want to be buried after 30 days. Need to be dry aged first.

[@johannespaolo6192]

Lmfao

[@myairspace121]

pure gold comment

[@phoenixmarizzle5059]

Gotta get a good maillard reaction so you can develop the slow roasted notes

[@londonjames5914]

John Wick 3 Awesome. lol

[@alexch3744]

Hahahahahah

[@Redjacket14]

Profoundly concussive flavors overwhelms the palate.

[@trueG922]

That guy is cooking with a $30,000 Audemar Piguet on his wrist.....wow

[@KL-fl4th]

Some chefs do other stuffs too, like investments, restaurants arent always the main money maker

[@jariel2877]

That was the first thing I noticed in the video haha

[@Khazandar]

That just tells you that he's a pretentious git.

[@invictuz4803]

He also has a full shelf of books in his kitchen.

[@Kr0nicridah]

BeardedDanishViking Who’s more pretentious, the person who likes watches or a person who speaks condescendingly about him?

[@dreammfyre]

If there ever was a vegan superhero, Nick would be the supervillain.

[@seana2375]

I believe the vegan would be the villain, trying to eat all the plants so the cows have nothing left to eat so no one could have beef.

[@risili5446]

The crass conviviality of the grass-fed meat when you cut through it, and as you put it in your mouth, the herbaciousness that hits your palate, it's almost as if you're eating seasonal greens salad really.

[@garygardener2138]

Give this man a medal , I’m starving now

[@mas6726]

Editing and camera work heavily underappreciated, great work guys keep it up!

[@michaelc.4321]

Can we take a minute to talk about how beautiful that knife was

[@wsk5846]

M A I L L A R D R E A C T I O N

[@hungrybynature4205]

Wow did I just hear Nick say rib cap and not spinalis dorsi? This isn't Nick. This is a clone and Eater is holding him hostage.

[@payam758]

Hungry By Nature haha I was waiting for the “spinalis dorsi”!

[@normandea]

Wow...

[@mhartan]

He frequently makes that reference.

[@RAZRfreak]

Am I the only one admiring the Damascus pattern on the chef's knife? Holy shit that's beautiful.

[@kaankesgin4295]

Cmon guys he's not that bad what was he gonna say meat is "nice"? At least he doesn't say Maillard Reaction anymore.

[@HyperionNyx]

He only didn't say maillard reaction because there wasn't one in this recipe.

[@gab.lab.martins]

Did you watch the video until the end?

[@togayt]

Richard Turner was so self confident and dominant, he couldn't find the inner power to say "spinalis dorsi" so he had to say "I love the rib cap!" cause he was afraid of getting a wtf look from him...

[@patricksmart7348]

I'm surprised he didn't chin him, Solares is a self opinionated arse goblin.

[@aminech6909]

But, Nick, is this the quintessential platonic ideal ?

[@garygardener2138]

The medium cooked prime rib is the best looking beef I’ve saw 😍

[@smallwonder4465]

It's funny how the owner looks at Nick. You know exactly what he is thinking....

[@nickradic]

That he's a ferry?

[@Xen_13]

I like the Meat Show. I don't care for Nick. Am alone feeling this way?

[@monoculars]

No, his whole demeanour seems disingenuous & his language is too contrived sometimes.

[@kylea4225]

The tartare looks so good

[@masumbillah-op2oe]

I bought a SteakAger and I love it. It totally changes the way I think about grilling my steaks the flavor is incredible.

[@flow7791]

The chef looks like an older version of the Unbox Therapy host.

[@theblobfish9614]

I like how he in the end says he could go on and on, but he doesnt have any Arguments, just opinions. He clearly showed that before

[@Wheres-my-toes-bro]

Dry aged raw beef? This is definitely Nick's heaven.

[@den_525]

I've been to this place many times before, it's amazing.

[@水杉洋暁-d7l]

3:30 That laugh tho.

[@ToddAndelin]

never tasted tartar and i wanna make this immediately

[@Emma-wy6ps]

watching this video 6 years ago when it came out i thought it looked amazing and im now even more happy watching this 6 years later knowing im finally goingto london and can eat at hawksmoor

[@evilcab]

what's in the other bowl?

[@newnewmi]

Suet pudding. Traditionally steak and kidney but Hawksmoor's one usually has cheek and tail in it.

[@andrewlee4231]

I want to try that tartare Korean style with sesame oil and sliced pears.

[@MindandQiR1]

Not even corn finished? He's a purist! I'm with Richard!

[@RAZRfreak]

I love the gaminess of pure grass-fed beef, but I understand why people do corn at the last to remove some gaminess and add a little fat.

[@nathan0717]

That guy looks like an actor from "Hostel"

[@InnuendoXP]

well he is ex military

[@laurentiumanolescu]

True gentleman

[@filipinolovefoodsarap3607]

Free meal always good

[@SEFullmetalJake]

Very informative video, id like to go to that mans restaurant

[@Disinf3ctant]

That audemar is the platonic ideal

[@Hamburger529]

Raw ground beef on rye. With raw onions, butter, and lots of pepper. Yum!

[@davidmorgan3328]

OMG so need to go to this please when next in London ( I live in Perth Australia)

[@jackknife3603]

The Chef’s doppelgänger is actor Bob Hoskins!

[@aaaaaaaaaa97]

Had a dry aged tartar at the Whalsebone in Ottawa. Was unbelievably fantastic!!!!

[@Thehipsterplantman]

I love the fact that he uses a Japanese vegetable knife to chop his fillet. The ultimate middle finger to veggies 😋

[@jojisulistyo4043]

That chef must be loaded, considering he's wearing a $35,000 watch.

[@matthewjreyes997]

Joji Sulistyo most chefs make good money, if he owns the steakhouse which I'm guessing is very successful no doubt he'd be able to afford it. There's more blue collar millionaires than white collar

[@newnewmi]

He's a consulting chef at about 5-6 different places and exec chef of a mini-empire while also owning a number of butchers and he writes cookbooks. He makes plenty ^^

[@joncurtis19]

what watch is it?

[@jojisulistyo4043]

It's a Audemars Piguet ROO chronograph in Rose Gold. It's not a limited or anything but still pricey nonetheless.

[@ahpadt]

I thought it was a Hublot of sorts but the ROO does look very very similar. Hard work pays off I guess. :)

[@stephaniejaniczekssmugglerscan]

We raise grass fed here in the US. Best in the world

[@187SCARFACE187]

He didn’t say Funky.....it’s a MIRACLE!!! Lol

[@MobWithGuns]

Haven't started the video yet but I'll bet the word ethereal is used in this one

[@YoungBrave2006]

What was that stuff in the bowl that they were eating the meat with? The one that looked like stuffed flan.

[@newnewmi]

Suet pudding. Traditionally steak and kidney but Hawksmoor's one usually has cheek and tail in it.

[@tmarritt]

Steak and kidney pudding, bit of a weird thing to did steak in IMO.

[@DMminion101]

What was the name of the bottle of Juiced Anchovies?

[@DaPurge]

Alexander Foghmar Anchovies

[@DMminion101]

Fixed*

[@newnewmi]

Cetara colatura di alici

[@DMminion101]

Grazie!

[@newnewmi]

Prego!

[@tylersomething3969]

Didn't even mention the sides..brah...those looked so good

[@cjguevarra9244]

when you're too early to find unoriginal top comments

[@yunloy]

I bet that if it wasn't because of the title, ppl would be arguing that it's not raw 😂

[@archdornan5617]

ycz04x02 no they wouldn't, tartare is supposed to be raw.

[@PTExp]

I love the meat show!

[@howardzhang6391]

anchovy mixed with dry-aged beef. sound good to me

[@YesdogLive]

"We could probably bore the audience all night long". No one is disputing this.

[@janzatecky9024]

Just went to London to have tartare 😃

[@tonyhawk35]

you can taste the charcoal like seriously

[@jariel2877]

What are those pudding like things on the side?

[@coon155]

"Would you like a glass of Man The F**k up?" REKT

[@animalntelligence3170]

Worchester sauce has anchovies i think. Maybe Roman legions introduced fish sauce to Britain.

[@victorb7551]

What is the flan or poising looking dish on the bowl?

[@Teddydoctor666]

So many people never heard of Tatar it seems or are way too sensitive regarding raw food

[@animalntelligence3170]

I think I read that grass-fed beef has omega-3 oils or something that corn-fed beef lacks.

[@yashkarkhanis5324]

I'm early let me think of a joke Nicks comentry

[@louiem2]

America, please take this guy back

[@ThrivingInLife]

Bravo! 👏

[@roccosiffredi6427]

Nicks out of his depth here. Hawksmoor are the pinnacle of beef experts and this guy is the phophet

[@tommieboi707]

Where i nick? I miss his videos.

[@dinein1970]

What is the little "pie" they dig into, next to the fries?

[@peterlukats937]

dinein1970 Likely steak and kidney pudding. A British classic! Give it a Google.

[@nothingnewtome1]

What does he dunk it in? I need to know

[@solomonsilal3180]

Nice one

[@shadyzbabii420]

I really dont like this guy or this boring ass show...but somehow ive watched every episode....

[@zingGodin]

I can relate to this

[@QianBing]

Same

[@Thelokriz]

Portia J I also hate this guy but still watch it

[@Manuel-qu3tc]

'Cos you're a loser of epic proportions?

[@rickyruiqi9089]

We are here for the food lol

[@jrs89]

When he said "umami flavors" was he mocking Nick?

[@bb412StPete]

Beautiful

[@gab.lab.martins]

Nick needs to become more british again.

[@maddycomber6377]

Parmesarn cheese

[@cziegl3r]

"Would you like a glass of manthuhfuqup?" I'm using that.

[@ruim2495]

But I heard a lot of people in UK don't like anchovies?

[@amiti]

omg this looks amazing

[@glenelg3000]

The Bunny Huggers should see this. 🤣

[@travisbull2152]

Yummy

[@Bohmerification]

What kindof knife is the chef using?

[@newnewmi]

It's a custom Nakiri (a Japanese style of vegetable knife that has an extra thin blade). His is probably from Blenheim Forge.

[@rafat11th]

edge to edge

[@savvasmir5026]

Seriously, what is that anchovie thing the chef uses called? I don't hear what he's saying..

[@Core_VII]

What's umani?

[@francisajax6549]

Aside from the taste of food being bitter sweet salty sour last is UMAMI..you can try tasting a speck of Monsodium Glutamate to know the taste

[@cmerenuge]

that is indeed quite ~revealing of your beef~

[@thecarpetman7687]

Mince only becomes edible when they call it tartar and slap a big price on it....otherwise everybody would be saying why are people not getting food poisoning all of the time. Goes to show you can eat raw beef anytime.

[@Phyde4ux]

0:13 "100% dry aged" Uhh... Today I learned you can dry age beef something other then 100%

[@benjamincurtis1891]

As apposed to wet aged and dry aged in the tartare.

[@dero1975]

I think the beep used to censor curse words is way more offensive than the actual word itself. It startles me more, anyway.

[@BC3012]

dero1975 if you swear KZbin remove your advertising since most sponsors want family friendly shows. Thank pewdipie for that.

[@ginolorenzo4117]

Why did his napkin disappear? Did he barf on it?

[@nokoolaid]

That prime rib is awesome.

[@elliotmackintoshyoung]

1:39 you can tell he’s spent so long in the states by the way he over pronounces saying parmaSAN instead of the states parmeGHAN 😂

[@changerient1309]

Camera man tilted the camera at 3.15

[@lancelindlelee7256]

That sauce with the really hard name? That is just fancy fish sauce.

[@MCFC248]

This guy probably never shits

[@braveshady8799]

-A non sterilized hands cuts a dry aged beef ! -Nick eats the minced dry aged beef ... -Microbiology leaves the conversation !

[@McShag420]

The best steak I have ever had was 180 day dry aged. I feel like that is the absolute best flavor. Further and it loses all beefy qualities.

[@MrJuan051996]

How did your cheese tasted?

[@Saffrone221]

How do you reverse sear a punani. It always have that fishy noted start to finish.

[@albertgallanosa8600]

Damn old beef .. Tartare. 32 days old or so damn. LOL

Wanna glass of man the f*** up? lol hahaha

[@samatarahmed3706]

I can still hear a faint MOO

[@dragonslayer7740]

Sometimes I wonder if Nick Solares really knows what he’s talking about or if he’s just saying things he thinks he likes to hear

[@thefeel2261]

The guys wearing an AP

[@avg345]

Why is the chef using a Nakiri or Japanese vegetable knife for raw meat cutting? Surely a Gyuto would be better for the job