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Supermarket Steaks

Can’t beat fillet from the butchers , 1” thick 4 min each side , triple cooked chips in a deep fat fryer, peas , flat mushrooms , oven baked tomatoes and home made onion rings with paprika in the batter mix , just fab
 
Sishy said:
1” thick 4 min each side
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4 mins each side
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that's practically cremated
 

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I found some of Lids steaks to be quite good if you could sort through them, the ones that I did select were better than Tesco/Sainsbury/asda prepacks.
The butchering leaves a bit to be desired- odd lumps and wedges cut off the grain.
I bought a few sirloin multi-packs in the summer trimmed out the fat and gristle and the offcuts went in a bag for casserole.
 
Squintykid said:
The butchering leaves a bit to be desired
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the thing with most supermarket pre packed meat is that most of the butchering is done on a vast scale on production lines where so many carcass have to be butchered , cut and packed per hour, its never going to be prepared as good as going to your local butcher, .......if you are lucky enough to still have one that is
 
I'm a Rib-eye fan, and I prefer them thick cut. Lidl do a thirty day aged thick cut, which is very nice, but a sort through of the offerings is usually require to find a good one.
No luck last time, so I ended up with a thick cut sirloin from Asda.
Seasoned with sea salt and black pepper, left uncovered in the fridge for two days. Removed from the fridge three hours before cooking.

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It was good, but not up to a Rib-eye with good marbling.

That said, a good Roe fillet takes some beating.

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Steve.
 
Sishy said:
Can’t beat fillet from the butchers , 1” thick 4 min each side , triple cooked chips in a deep fat fryer, peas , flat mushrooms , oven baked tomatoes and home made onion rings with paprika in the batter mix , just fab
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That's almost perfect for me. I'd just ditch the peas and add a peppercorn sauce.
 
The thing with the 'local' butcher is that there's no guarantee that the meat is local, or even from this country. If you're lucky enough to have a good one, and build up a rapport with them, that's great. However, my local Lidl sells more British meat than my local butcher.
 
Ribeye, well marbled, well matured, dry aged if possible, an inch thick.
Butchers is best, Aldi and Lidl can be good but not always, Costco is usually good.
Those silly thin supermarket steaks that are bright red can stay on the shelf.
 
Neptune said:
Ribeye, well marbled, well matured, dry aged if possible, an inch thick.
Butchers is best, Aldi and Lidl can be good but not always, Costco is usually good.
Those silly thin supermarket steaks that are bright red can stay on the shelf.
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When I ran a restaurant kitchen, I would purchase enough meat( beef) to keep a stock to dry age in our walk in cooler & cut all steaks & chops on premesis. The owner's wife( a nurse) knew nowt of dry ageing & saw meat with a " crust" which she promptly binned...school started that day !!!! I'd dry age for 21 - 28 days before trimming & carving.
 
Jig ward said:
Hi all hope your all well

Got a little question about a nice slab of meat, at the moment I'm having big daddy's from aldi alot amd don't tend to be picking any other brand or size up.

I'm not bothered about sirloin or fillet so much but a good rump is for me just lovely so really my question is what's a good piece of meat you tend to go for thatbcould tempt me to try it and mix it up from the usual buying I'm doing

All best jig
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Big daddy steaks from Aldi, great value, love ‘em.
 
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