Spur 200g ribs fight

James

James

MyGaming Alumnus
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A man has taken the Spur restaurant group to the Advertising Standards Authority (ASA) claiming that his 200 gram ribs did not weigh that much.

But the case was dismissed on Wednesday, with the ASA finding that Spur's advertising was not misleading.

Lyndon van Wyk submitted that he had weighed the ribs and found it was 130g. When querying it, he was informed that the food was weighed when raw, which accounted for the difference.

Van...read more here: Spur 200g ribs fight
 
What I want to know is, where did he get time to weigh the ribs he ordered!?

Did he bring his own scale? Did you order take-out and weighed at home?

Did he go to spur with the intention of finding out how much his ribs weigh?
 
Iam3G said:
What I want to know is, where did he get time to weigh the ribs he ordered!?

Did he bring his own scale? Did you order take-out and weighed at home?

Did he go to spur with the intention of finding out how much his ribs weigh?
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Most likely option 3. Don't know why he took it so far. Weighing it before it's cooked is a perfectly reasonable explanation.
 
but its good to know that when we order a 200g steak we are actually only getting half of that i didnt know
 
I guess it makes sense that it is weighed when raw, haven't seen too many restaurants where they whip the food onto a scale before serving it to you.
 
InSanity said:
but its good to know that when we order a 200g steak we are actually only getting half of that i didnt know
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Its got something to do with the protein molecules that hold the meat together. When being cooked/fried/flame grilled it breaks apart and contracts. This forces water out of the meat, and reduces the size.

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DarthMol said:
I guess it makes sense that it is weighed when raw, haven't seen too many restaurants where they whip the food onto a scale before serving it to you.
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I remember one place called Queen Bee or Golden Bee or Golden Queen or something along the lines of that!

You get your food buffet style, then weigh it. Then pay. Then you eat.
 
Ya all places weigh food raw, mainly to get portions organised to stream line the cooking process.... so they will cut a whole bunch of 300g 200g what ever gram steaks and then when people order they cook straight away....
 
Can you even imagine what a nightmare it would be if they weighed the cooked food? It would differ all the time.
 
Matter of fact, I think the menu even has that point in fine print, about the weights being for the uncooked meat
 
Spur saw he ordered the ladies portion and cut it down a bit more since he obviously is not a manly man...
 
Hiro said:
Matter of fact, I think the menu even has that point in fine print, about the weights being for the uncooked meat
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Correct, most menus/specials include a clause stating that all weight is on uncooked meat. Therefore he would only have a case if he weighed the meat prior to cooking.

Plus the meat is generally butchered at the slaughter house and the restaurant only gets pre-cut steaks, so excuse the pun but his beef should be with the butchery.
 
Ike_009 said:
Correct, most menus/specials include a clause stating that all weight is on uncooked meat. Therefore he would only have a case if he weighed the meat prior to cooking.

Plus the meat is generally butchered at the slaughter house and the restaurant only gets pre-cut steaks, so excuse the pun but his beef should be with the butchery.
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Yes, as well as the fact that as a big franchise Spur as a central kitchen where everything is prepared, precooked, pre packaged (this includes portioning) I mean Spurs whole thing is about portions. If they can't get the portions right wtf are they doing?
 
It gave an example that a "blue steak" would weigh more than a well-done steak
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What the hell is a blue steak - I'm guessing it's probably something like a medium-rare steak or something (let's hope it's not a steak that has been through the same process when making blue cheese...).

Okay found it:
The general 'blue steak' school of cooking is that the steak should be WARMED first either by low grilling or low micro-waving for a short period (say 30 -60 seconds), then dropped into a very hot, slightly oiled frying pan for two seconds(!) on either side then served. This way the steak is extremely rare, uncooked inside, sealed on its surface but warm throughout.
I have to say I prefer my steaks medium...but that's another story.
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Vixremento said:
What the hell is a blue steak - I'm guessing it's probably something like a medium-rare steak or something (let's hope it's not a steak that has been through the same process when making blue cheese...).

Okay found it:
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Please NEVER microwave a steak... just please... dont...

Blue steak is basically rare, I wouldnt say you can go on a 2 second rule, because it would depend on the thickness of the steak... But your pan needs to be extremely hot, and literally just flash fry the steak to seal it all round...
 
Vixremento said:
What the hell is a blue steak - I'm guessing it's probably something like a medium-rare steak or something (let's hope it's not a steak that has been through the same process when making blue cheese...).

Okay found it:
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That had me chuckling for ages, thanks for that :D
 
Mephisto_Helix said:
That had me chuckling for ages, thanks for that :D
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Anytime!

Tom said:
Please NEVER microwave a steak... just please... dont...

Blue steak is basically rare, I wouldnt say you can go on a 2 second rule, because it would depend on the thickness of the steak... But your pan needs to be extremely hot, and literally just flash fry the steak to seal it all round...
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Yeah in general I try not to cook any meat in the microwave - defrost it if necessary, sure but to actually cook it (well maybe grill something like minute steak if you have one of those fancy smancy grilling microwaves).
Thanks for the info on the flash frying...will have to try it with a small piece of meat to see if I like it (you know what they say - don't knock it till you've tried it).
 
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