July 30, 2025 • 6 mins
Steak prices at the local bar have gotten out of hand, so we’ve called on our listeners to share their go-to spots to cop a deal for a great steak!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This is the Fitting and Whipper with Cake Richie podcast.
Speaker 2 (00:03):
Let's talk about steak. Did you have a steak night
in your house? Well?
Speaker 1 (00:08):
You have it once a week, right now? True.
Speaker 3 (00:11):
The reason why I freak out a little bit eating
too much red meat. Mi Anie passed away from bow
cancer and they said it was a contribution to that
was red was a lot of red meat because it
takes a lot to digest, doesn't it?
Speaker 2 (00:27):
Red meat? Yeah, I'm sure you too properly.
Speaker 3 (00:28):
So we have it once a week, and I tell
you what it is, one of the greatest nights of
the week.
Speaker 1 (00:33):
Usually it's tonight Thursday nights.
Speaker 3 (00:35):
We will sit down and oh man, a surline for
me or a porterhouse struck.
Speaker 4 (00:39):
Strangely, I've been going, and I normally wouldn't because I
think it's a waste of money and the weight when
you buy your steak.
Speaker 2 (00:45):
But I've I've been ripping into a few tea Barnes.
Speaker 1 (00:48):
We eat tea, but I can't.
Speaker 2 (00:49):
I quite liked carving it off the bone and then
chewing on the bar. Yeah, I'm an animal.
Speaker 1 (00:55):
You're about to talk about this steak at a pub,
aren't you.
Speaker 2 (00:58):
Yeah?
Speaker 4 (00:58):
Thirty twenty four ten though I wanted to throw out there,
if you do know a good valued steak at your pub,
dob in your pub, and let's celebrate it this morning.
Speaker 1 (01:06):
What is the pub?
Speaker 4 (01:07):
This is from the Peakhurst in the Saint George area, right.
Speaker 1 (01:11):
Okay, so this is down the bottom.
Speaker 4 (01:14):
Okay, this is especial today's premium cut.
Speaker 1 (01:19):
Three hundred and fifty gram. So that's a good sized steak.
Speaker 2 (01:21):
Well, you know it's a little bit bigger than your fist.
Speaker 3 (01:24):
Now now it's huge. It says that it's ninety dollars.
It's a Scotch filler at everybody. Now I'm going to
back them. I'm going to back the Peakhurst up here,
because steaks, you can they can blow out a little bit.
Now I'm looking at MBS four plus. Yeah, Now that
is that the marble score. So that's it's a Wagou steak.
Speaker 4 (01:43):
Well, you can have marble without it being a Wago steak.
It could be a Kobe beef or go simply that's
just a fat score going through the steak, which they
can consider it to add flavor.
Speaker 1 (01:57):
Well, that's why.
Speaker 2 (01:58):
But that's not a high score.
Speaker 1 (02:00):
Yeah, but that's why at all certain steaks are more offensive.
Speaker 4 (02:04):
So if you are not an expense watching me eat,
it can be offensive. But you know what fits If
you had a marble score of nine, that would have
a lot of fat flowing five.
Speaker 1 (02:15):
And that would cost a fortune, cost a fortune.
Speaker 4 (02:18):
So it's served with buttery, mashed potato, roasted root vegetables
and a cafe de patis.
Speaker 3 (02:24):
But well, I've got a mate, Joey's name, and he's
got a restaurant called Gauchos.
Speaker 1 (02:29):
It's an Argentine.
Speaker 2 (02:30):
I've been there.
Speaker 1 (02:31):
Oh mate, if you.
Speaker 3 (02:32):
Guys have been there there as a team, so you
can order right, you have to ring Joey a week
out and he can get you this wagu Porterhouse steak.
But on he said, if you ordered this off the
menu it' to be over two hundred dollars.
Speaker 4 (02:48):
See, I've been go to the Australian Meat i Porium
and you go your role in there. You put your
jacket on because it's a huge fridge.
Speaker 2 (02:55):
And the amount of variation and even the color.
Speaker 4 (02:58):
When you talk about marble score and how fat the
steak can get you, the color of them looks it's
a completely different.
Speaker 2 (03:05):
Breed of steak that's wild. So ninety dollars for a steak.
Here's the thing.
Speaker 4 (03:11):
If you're going to the pub with your family for
dinner and you're paying for four people, maybe you know
I'm going to spend ninety dollars on yourself.
Speaker 3 (03:18):
I think you're struggling to find a steak under twenty
bucks at a pub these days, aren't I?
Speaker 4 (03:23):
I reckon if you're at thirty, you've got a good steak.
Jimmy's in Cogra. Hello, buddy, Hey, boys, tell you you
spotted a bit of a steak steel, have you?
Speaker 2 (03:31):
Mate?
Speaker 4 (03:31):
Yeah? Thirty?
Speaker 5 (03:32):
Look, I'll get you two for thirty at the Pimont
Bridge hotel. Stake.
Speaker 2 (03:37):
You're kidding me?
Speaker 3 (03:38):
And I walked past the Pimont Bridge last night and
that you know how they have the seats that look
out to everybody walking past as well, James everyone.
Speaker 1 (03:45):
So you can get two steaks for thirty bucks, Jimmy,
that's it?
Speaker 2 (03:50):
Are you two?
Speaker 5 (03:51):
And if you've got some kids only sixty?
Speaker 4 (03:53):
What about some of the pubs, gym if you've seen
them around and they say kids eat for free.
Speaker 2 (03:57):
Often it's a Sunday night promo. But that's a good deal.
Speaker 5 (04:00):
Yeah, I've got a funny story time. I was at
this pub once with my two months old twins. Yeah,
and the guy said to me, kids eat free, and
I said, they don't even eat yet, and he goes,
take the hint, make kids eat free and you get.
Speaker 2 (04:15):
Order the kids meal. Idiot?
Speaker 4 (04:19):
What do they do with kids meals? Kids eat free?
Are they just hoping to make money off the bar?
Speaker 2 (04:25):
Do you reckon?
Speaker 3 (04:26):
Well, but they're trying to get you in. They're trying
to get you in. You to stick around. Jake in Blacktown,
you got one for us.
Speaker 1 (04:32):
Jakes here my King's Park Caverns or Monday and steak
specials Saturday and dollars stake chips and salur.
Speaker 2 (04:39):
That's good.
Speaker 4 (04:40):
Bake chips and salad for seventeen dollars, that's not bad.
Speaker 3 (04:43):
Georgie's also Texas and said the Union Hotel in North
Sydney does an eighteen dollars ninety rump on a Wednesday
night and an eighteen dollar ninety sirloin on a Friday.
Speaker 1 (04:55):
That can't be right, Georgie on a Friday.
Speaker 2 (04:57):
Don't question Georgie with a sirloin.
Speaker 1 (05:00):
Plus you get the fries with it as well.
Speaker 2 (05:01):
Jordan in fresh Water, Hello, mate, Hey, guys, how are
how do we steal steak? George? What have you got?
Speaker 1 (05:07):
Johnny's Bar?
Speaker 3 (05:08):
And manly really great spots?
Speaker 1 (05:10):
Ten dollars, No, it's not on a certain night, Jordan.
Speaker 5 (05:14):
Or ten dollars on a Thursday, oh man?
Speaker 2 (05:19):
Is that with chips and salad or a bit of marshall?
Speaker 1 (05:21):
Yep, chips and salad?
Speaker 3 (05:23):
Is that a leftover steak from the night before, Jorge
or where she get from?
Speaker 1 (05:29):
It's actually quite nice. I don't think you could be
a ten dollars.
Speaker 4 (05:33):
I can't tell if it's rump or cat, but it
doesn't matter. It's still really.
Speaker 1 (05:37):
You know, I don't care cut of skooies before.
Speaker 2 (05:43):
For ten dollars, I'm going to bed.
Speaker 3 (05:46):
We had an amazing conversation before about the difference. Well
a phil Mignon, Philly mignor, that's a red wine. That's
like a red red wine. Tom Well, well, I fill
it wrapped in bake exactly.
Speaker 1 (06:00):
Chat, okay, gotcha? And then the chicken Kiev has more
of a cheesey sauce, cheesy hede.
Speaker 4 (06:06):
But the idea and the great braid of Ryan Fitzgerald said,
have they ever done a steak Kiev could just slice
the steak and stuff some herbs and butter and cheese
and it Now.
Speaker 1 (06:17):
I said to the guys, what's the main ingredient in mignon?
And then I see and he rehearsed it off. Yes, excellent.
Speaker 4 (06:32):
I didn't want it to be lost, So searsal, we're
still on, Mate, we're on. We're live since Whipper with
Kate Ritchie is a Nova podcast walk great shows like this.
Download the Nova Player, Fire, the app Store, or Google Playing.
This is the Fitting and Whipper with Cake Richie podcast.
Speaker 2 (00:03):
Let's talk about steak. Did you have a steak night
in your house? Well?
Speaker 1 (00:08):
You have it once a week, right now? True.
Speaker 3 (00:11):
The reason why I freak out a little bit eating
too much red meat. Mi Anie passed away from bow
cancer and they said it was a contribution to that
was red was a lot of red meat because it
takes a lot to digest, doesn't it?
Speaker 2 (00:27):
Red meat? Yeah, I'm sure you too properly.
Speaker 3 (00:28):
So we have it once a week, and I tell
you what it is, one of the greatest nights of
the week.
Speaker 1 (00:33):
Usually it's tonight Thursday nights.
Speaker 3 (00:35):
We will sit down and oh man, a surline for
me or a porterhouse struck.
Speaker 4 (00:39):
Strangely, I've been going, and I normally wouldn't because I
think it's a waste of money and the weight when
you buy your steak.
Speaker 2 (00:45):
But I've I've been ripping into a few tea Barnes.
Speaker 1 (00:48):
We eat tea, but I can't.
Speaker 2 (00:49):
I quite liked carving it off the bone and then
chewing on the bar. Yeah, I'm an animal.
Speaker 1 (00:55):
You're about to talk about this steak at a pub,
aren't you.
Speaker 2 (00:58):
Yeah?
Speaker 4 (00:58):
Thirty twenty four ten though I wanted to throw out there,
if you do know a good valued steak at your pub,
dob in your pub, and let's celebrate it this morning.
Speaker 1 (01:06):
What is the pub?
Speaker 4 (01:07):
This is from the Peakhurst in the Saint George area, right.
Speaker 1 (01:11):
Okay, so this is down the bottom.
Speaker 4 (01:14):
Okay, this is especial today's premium cut.
Speaker 1 (01:19):
Three hundred and fifty gram. So that's a good sized steak.
Speaker 2 (01:21):
Well, you know it's a little bit bigger than your fist.
Speaker 3 (01:24):
Now now it's huge. It says that it's ninety dollars.
It's a Scotch filler at everybody. Now I'm going to
back them. I'm going to back the Peakhurst up here,
because steaks, you can they can blow out a little bit.
Now I'm looking at MBS four plus. Yeah, Now that
is that the marble score. So that's it's a Wagou steak.
Speaker 4 (01:43):
Well, you can have marble without it being a Wago steak.
It could be a Kobe beef or go simply that's
just a fat score going through the steak, which they
can consider it to add flavor.
Speaker 1 (01:57):
Well, that's why.
Speaker 2 (01:58):
But that's not a high score.
Speaker 1 (02:00):
Yeah, but that's why at all certain steaks are more offensive.
Speaker 4 (02:04):
So if you are not an expense watching me eat,
it can be offensive. But you know what fits If
you had a marble score of nine, that would have
a lot of fat flowing five.
Speaker 1 (02:15):
And that would cost a fortune, cost a fortune.
Speaker 4 (02:18):
So it's served with buttery, mashed potato, roasted root vegetables
and a cafe de patis.
Speaker 3 (02:24):
But well, I've got a mate, Joey's name, and he's
got a restaurant called Gauchos.
Speaker 1 (02:29):
It's an Argentine.
Speaker 2 (02:30):
I've been there.
Speaker 1 (02:31):
Oh mate, if you.
Speaker 3 (02:32):
Guys have been there there as a team, so you
can order right, you have to ring Joey a week
out and he can get you this wagu Porterhouse steak.
But on he said, if you ordered this off the
menu it' to be over two hundred dollars.
Speaker 4 (02:48):
See, I've been go to the Australian Meat i Porium
and you go your role in there. You put your
jacket on because it's a huge fridge.
Speaker 2 (02:55):
And the amount of variation and even the color.
Speaker 4 (02:58):
When you talk about marble score and how fat the
steak can get you, the color of them looks it's
a completely different.
Speaker 2 (03:05):
Breed of steak that's wild. So ninety dollars for a steak.
Here's the thing.
Speaker 4 (03:11):
If you're going to the pub with your family for
dinner and you're paying for four people, maybe you know
I'm going to spend ninety dollars on yourself.
Speaker 3 (03:18):
I think you're struggling to find a steak under twenty
bucks at a pub these days, aren't I?
Speaker 4 (03:23):
I reckon if you're at thirty, you've got a good steak.
Jimmy's in Cogra. Hello, buddy, Hey, boys, tell you you
spotted a bit of a steak steel, have you?
Speaker 2 (03:31):
Mate?
Speaker 4 (03:31):
Yeah? Thirty?
Speaker 5 (03:32):
Look, I'll get you two for thirty at the Pimont
Bridge hotel. Stake.
Speaker 2 (03:37):
You're kidding me?
Speaker 3 (03:38):
And I walked past the Pimont Bridge last night and
that you know how they have the seats that look
out to everybody walking past as well, James everyone.
Speaker 1 (03:45):
So you can get two steaks for thirty bucks, Jimmy,
that's it?
Speaker 2 (03:50):
Are you two?
Speaker 5 (03:51):
And if you've got some kids only sixty?
Speaker 4 (03:53):
What about some of the pubs, gym if you've seen
them around and they say kids eat for free.
Speaker 2 (03:57):
Often it's a Sunday night promo. But that's a good deal.
Speaker 5 (04:00):
Yeah, I've got a funny story time. I was at
this pub once with my two months old twins. Yeah,
and the guy said to me, kids eat free, and
I said, they don't even eat yet, and he goes,
take the hint, make kids eat free and you get.
Speaker 2 (04:15):
Order the kids meal. Idiot?
Speaker 4 (04:19):
What do they do with kids meals? Kids eat free?
Are they just hoping to make money off the bar?
Speaker 2 (04:25):
Do you reckon?
Speaker 3 (04:26):
Well, but they're trying to get you in. They're trying
to get you in. You to stick around. Jake in Blacktown,
you got one for us.
Speaker 1 (04:32):
Jakes here my King's Park Caverns or Monday and steak
specials Saturday and dollars stake chips and salur.
Speaker 2 (04:39):
That's good.
Speaker 4 (04:40):
Bake chips and salad for seventeen dollars, that's not bad.
Speaker 3 (04:43):
Georgie's also Texas and said the Union Hotel in North
Sydney does an eighteen dollars ninety rump on a Wednesday
night and an eighteen dollar ninety sirloin on a Friday.
Speaker 1 (04:55):
That can't be right, Georgie on a Friday.
Speaker 2 (04:57):
Don't question Georgie with a sirloin.
Speaker 1 (05:00):
Plus you get the fries with it as well.
Speaker 2 (05:01):
Jordan in fresh Water, Hello, mate, Hey, guys, how are
how do we steal steak? George? What have you got?
Speaker 1 (05:07):
Johnny's Bar?
Speaker 3 (05:08):
And manly really great spots?
Speaker 1 (05:10):
Ten dollars, No, it's not on a certain night, Jordan.
Speaker 5 (05:14):
Or ten dollars on a Thursday, oh man?
Speaker 2 (05:19):
Is that with chips and salad or a bit of marshall?
Speaker 1 (05:21):
Yep, chips and salad?
Speaker 3 (05:23):
Is that a leftover steak from the night before, Jorge
or where she get from?
Speaker 1 (05:29):
It's actually quite nice. I don't think you could be
a ten dollars.
Speaker 4 (05:33):
I can't tell if it's rump or cat, but it
doesn't matter. It's still really.
Speaker 1 (05:37):
You know, I don't care cut of skooies before.
Speaker 2 (05:43):
For ten dollars, I'm going to bed.
Speaker 3 (05:46):
We had an amazing conversation before about the difference. Well
a phil Mignon, Philly mignor, that's a red wine. That's
like a red red wine. Tom Well, well, I fill
it wrapped in bake exactly.
Speaker 1 (06:00):
Chat, okay, gotcha? And then the chicken Kiev has more
of a cheesey sauce, cheesy hede.
Speaker 4 (06:06):
But the idea and the great braid of Ryan Fitzgerald said,
have they ever done a steak Kiev could just slice
the steak and stuff some herbs and butter and cheese
and it Now.
Speaker 1 (06:17):
I said to the guys, what's the main ingredient in mignon?
And then I see and he rehearsed it off. Yes, excellent.
Speaker 4 (06:32):
I didn't want it to be lost, So searsal, we're
still on, Mate, we're on. We're live since Whipper with
Kate Ritchie is a Nova podcast walk great shows like this.
Download the Nova Player, Fire, the app Store, or Google Playing.
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