The Steak Thread SEE OP

Muahahaha

A thread to share discounts on steaks and any products to do with eating steaks, be it sauces or steak knives. But mainly steaks.

Feel free to update with any discounts you see on steaks in the main supermarkets so we can all share in the meaty feast

At the moment Aldi are doing 2 Striploins for €6 on their Super 6, which is down from €7. The steaks themselves are 190g each which is just under 7oz and might be small for some. But I can atest to their tastiness
https://www.aldi.ie/en/product-range/super-6/super-6-offers/super-6-meat-product-detail/ps/p/striploin-steakss-1/

Lidl are currently doing 2 Ribeyes for €6 which is a bargain given they're normally €8.29. I just scoffed one there and it was very tender meat. They are 225g a steak, which is just over 8oz. They're 21 day aged too.
http://www.lidl.ie/en/freshoffers.htm?action=showDetail&id=30797

lets just state a few ground rules
a) anything to do with price (and subsequently quality based on the price) can be posted
b) anything to do with cooking it should be discussed in the food forum https://www.boards.ie/vbulletin/forumdisplay.php?f=1761

vicwatson

Aldi striploins are 25 day matured

BoJack Horseman

Ok.... probably silly question.

How is meat aged without it spoiling?
And why should I care that it is aged at all?

john the one

What would you consider a nice size steak?

I find an 8oz fillet a little small for my liking.

I think 12oz is good for me

vicwatson

BoJack Horseman wrote: »

Ok.... probably silly question.

How is meat aged without it spoiling?
And why should I care that it is aged at all?

Natural enzymes in the meat breakdown the structure over time = tender meat

BoJack Horseman

vicwatson wrote: »

Natural enzymes in the meat breakdown the structure over time = tender meat

And this is while refrigerated?

Officer Giggles

BoJack Horseman wrote: »

Ok.... probably silly question.

How is meat aged without it spoiling?
And why should I care that it is aged at all?

If you recall in the film Rocky where he's training in the walk in refrigerated unit boxing the carcass that's hanging from the roof...... Well that is one way of ageing steak, it's aged so the enzymes break down the tissue in order to make the meat tender

firestarter51

http://www.musgravemarketplace.ie/_uploads/documents/510/MP-FS1510-01_FoodService_510_FINAL_LR2.pdf

vibe666

BoJack Horseman wrote: »

And this is while refrigerated?

yes.

(generally speaking) all meat is 'aged' before it is sold, but how meat producers go about it and how long it takes varies depending on the type of meat and how much they want to spend doing it.

to "dry age" beef, it will generally be hung as a whole carcass (or a side) and refrigerated in a very specific environment, very low humidity, and a constant temp of between 1-3 degrees in a well ventilated area and has to be monitored to ensure it doesn't spoil.

this can be anything up to 30 days, but will need a minimum of 11 days and usually 20-25 days is the optimum length of time for a good bit of meat as the chances of the meat spoiling increases with each day it is hung.

a couple of different things happen during this time. the water in the meat starts to evaporate, which on it's own will concentrate the flavours and will (as a side effect) shrink the meat, and make it more tasty than if you'd just eaten it on day one.

also, and in just these perfect conditions the normal chemical processes in the meat that happen when the cow is still alive can continue, so the cells still absorb oxygen from the blood, which produces lactic acid which (as it's not being used for anything else since the cow is dead) in turn breaks down the cell walls and connective tissues of the meat, making it much more tender and flavourful as well as changing the colour from light red to a much darker colour.

the downsides to dry aging beef is that it shrinks quite a lot (up to 15%), so you lose volume), and some of the outside may need to be cut away depending on how long it was aged for and how successful the process was.

obviously, as this is a slow process, the meat has to be stored in a specific environment and monitored constantly, so it's not cheap.

by comparison, wet aging takes only 4-10 days, so it's a lot cheaper and only needs basic refrigeration which can be done in transit to wherever the meat is being sold. the short version is that it gets shrink wrapped and hermetically sealed in plastic right after it's slaughtered.

it is "wet aged" as (due to being sealed in) none of the moisture escapes, so that 10-15% loss in volume you get with dry aging meat doesn't happen, plus the enzyme breakdown still has enough time to happen (just about) so by the time it gets to your plate, it will have an *acceptable* flavour compared to non-dry aged meat.

you can pretty much guarantee that unless your meat is labelled as dry aged, it will have been wet aged. anyone who loves a good steak will generally go for a dry aged cut if possible.

dan185

So is it a bargain alert thread on steak or just a thread on steaks??

Liam McPoyle

dan185 wrote: »

So is it a bargain alert thread on steak or just a thread on steaks??

A curious soul just asked about the aging process.

What's your beef?





























































:pac:

uck51js9zml2yt

Business Cat wrote: »

A curious soul just asked about the aging process.

What's your beef?




:pac:

Looks like mutton dressed as lamb to me

Gets coat.

k123456

dan185 wrote: »

So is it a bargain alert thread on steak or just a thread on steaks??

It is both, if for some reason, you are not interested in the post on aging steaks, you can of course not read it :rolleyes:

dan185

k123456 wrote: »

It is both, if for some reason, you are not interested in the post on aging steaks, you can of course not read it :rolleyes:

Oh but I am interested in the bargain possibilities of steak. Which is why I'd read a thread in this forum about it

fepper

The best and tastiest cuts of steak will always be premuim price for same reason,you get what you pay for

fepper

fepper wrote: »

The best and tastiest cuts of steak will always be premuim price for same reason,you get what you pay for

I prefer striploin to sirloin or fillet, so this doesn't hold true for me!

sweetie

dan185 wrote: »

So is it a bargain alert thread on steak or just a thread on steaks??

jeez, don't have a cow, man!

Black_Knight

sweetie wrote: »

jeez, don't have a cow, man!

Moooove along here people

dodzy

Aldi & lidl are great for the price.

Vibe666, thanks for the insight. Very interesting & well explained

TomCo

My favourite steak is a nicely marbled medium rare round steak from dunnes or lidl. It's generally pretty hard to find a decent looking one, but when you do you're getting a huge delicious steak for around €3.

martyos121

Aldi Peppered Sirloin, 2 good steaks for €7, you can't beat it lads. Nicer than anything I've ever had in a restaurant.

testaccount123

Lads, good steaks dont cost 3 quid.

Wez

For anyone with access, Musgraves offer 5 huge fillet steaks for €35.. Not a special offer, but they tend to always be in stock.

Just back from Botswana, where a 750 gram T-bone (26.5 Oz) was €12 in a nice restaurant.

Mantis Toboggan

testaccount123 wrote: »

Lads, good steaks dont cost 3 quid.

True, I've seen it for 2.50 in lidl on promotion

martyos121

testaccount123 wrote: »

Lads, good steaks dont cost 3 quid.

They do if you enjoy them.

Pfffft, steak snob :rolleyes:

uck51js9zml2yt

Dennis Reynolds wrote: »

True, I've seen it for 2.50 in lidl on promotion

I think test account was Codding us

dodzy

Wez wrote: »

For anyone with access, Musgraves offer 5 huge fillet steaks for €35.. Not a special offer, but they tend to always be in stock.

Just back from Botswana, where a 750 gram T-bone (26.5 Oz) was €12 in a nice restaurant.

Yeah, but 26.5oz of what

BoJack Horseman

dodzy wrote: »

Yeah, but 26.5oz of what

Prime Cecil

Bandana boy

Wez wrote: »

For anyone with access, Musgraves offer 5 huge fillet steaks for €35.. Not a special offer, but they tend to always be in stock.

Just back from Botswana, where a 750 gram T-bone (26.5 Oz) was €12 in a nice restaurant.

If you get the range marked Butchers select it is Prime cut (grade E , which is highest grade) From cattle under 30 months.

You some times get very good deals in the short dated section too. As a rule with Steak though you get what you pay for.

Dónal

Dónal wrote: »

I prefer striploin to sirloin or fillet, so this doesn't hold true for me!

Striploin is more expensive than sirloin.

You can't beat fillet though, a good one just melts in your mouth so good!!

Stallingrad

Big fan of Aldi Sirloin, never had much luck with Lidl. Must try a Striploin.

Paddy Dreadful

Dónal wrote: »

I prefer striploin to sirloin or fillet, so this doesn't hold true for me!

Striploin is a better cut than Sirloin

beardybrewer

Filet > Striploin > Sirloin > Topside/Round/Minute steak

Click around this link and really impress your butcher:
http://www.bordbia.ie/consumer/aboutfood/meat/Pages/Beefcuts-striploin.aspx

Paddy Dreadful

beardybrewer wrote: »

Filet > Striploin > Sirloin > Topside/Round/Minute steak

Click around this link and really impress your butcher:
http://www.bordbia.ie/consumer/aboutfood/meat/Pages/Beefcuts-striploin.aspx

where would T-Bone come in that list?

toadfly

Love striploin, much much nicer than sirloin. Tried to get striploin in a UK butchers and they insisted it was the same as sirloin. Ah no!

beardybrewer

Paddy Dreadful wrote: »

where would T-Bone come in that list?

A T-Bone (Porterhouse if big enough) is actually 2 steaks in one: fillet and striploin.

dirtyden

Stallingrad wrote: »

Big fan of Aldi Sirloin, never had much luck with Lidl. Must try a Striploin.

Lidl have their fillets on sale a lot. Usually 4 euros sale price for a decent sized and tasty steak. Vacuum wrapped so worth picking up a few when on sale. I got one last week but not sure if sale price still there this week.

Mervyn Skidmore

beardybrewer wrote: »

Filet > Striploin > Sirloin > Topside/Round/Minute steak

Click around this link and really impress your butcher:
http://www.bordbia.ie/consumer/aboutfood/meat/Pages/Beefcuts-striploin.aspx

Rib-eye is better than those. Fillet way too lean for me, not sure why most people seem to think it's the best.

beardybrewer

Mervyn Skidmore wrote: »

Rib-eye is better than those. Fillet way too lean for me, not sure why most people seem to think it's the best.

When done right, a well marbled fillet will melt in your mouth like butter. But you're correct that rib-eye is a fattier cut.

Dubl07

Aldi does Angus beef, Lidl does Hereford. I much prefer Angus.

tayto lover

beardybrewer wrote: »

When done right, a well marbled fillet will melt in your mouth like butter. But you're correct that rib-eye is a fattier cut.

You need a bit of fat for flavour.

Blackie Grey

Aldis striploin are tasty.I used get tescos sirloins but they tasted like an old hat.

Alkers

Butcher>aldi>lidl>super valu>tesco for me. Main reason in preferring butcher is being able to ask for a thick cut. I hate when the pre packed sirloins especially are actually really big steaks but only a cm thick. Such a waste

moonshadow

beardybrewer wrote: »

When done right, a well marbled fillet will melt in your mouth like butter. But you're correct that rib-eye is a fattier cut.

A good fillet has no marbelling.

Dubl07

Simona1986 wrote: »

Butcher>aldi>lidl>super valu>tesco for me. Main reason in preferring butcher is being able to ask for a thick cut. I hate when the pre packed sirloins especially are actually really big steaks but only a cm thick. Such a waste

Some butchers (dry hung, Angus, 21+days)>Tesco (will cut to order)>Aldi (often very different size steaks in the twin pack>Super Valu>another protein entirely

Anyone else notice the M&S meal for two for €14 had miniscule, 1cm sirloins last weekend? I gave them a big fat pass but there were people firing half a dozen packs into their trolleys as fast as the staff could stock the shelves.

mossym

Simona1986 wrote: »

Butcher>aldi>lidl>super valu>tesco for me. Main reason in preferring butcher is being able to ask for a thick cut. I hate when the pre packed sirloins especially are actually really big steaks but only a cm thick. Such a waste

1000% agree.

why this is in the bargain alerts forum rather than the food section though is beyond me. not a bargain to be seen yet

Lexendr

mossym wrote: »

1000% agree.

why this is in the bargain alerts forum rather than the food section though is beyond me. not a bargain to be seen yet

I think it was a good idea but you're right-most supermarkets will only do a deal on steak if it's very near its sell by date-usually those haven't been sold for a reason

Alkers

Dubl07 wrote: »

Some butchers (dry hung, Angus, 21+days)>Tesco (will cut to order)>Aldi (often very different size steaks in the twin pack>Super Valu>another protein entirely

Anyone else notice the M&S meal for two for €14 had miniscule, 1cm sirloins last weekend? I gave them a big fat pass but there were people firing half a dozen packs into their trolleys as fast as the staff could stock the shelves.

I am never in Tesco when the butcher counter is open so I was only referring to their pre-packaged meat.

rob316

Forget fillet, sirloin, strip loin, ribeye you haven't lived until you have eaten Flat Iron, €4.99 in Lidl for 300g its excellent.

Specially Selected Ribeye in Aldi is lovely too.

beardybrewer

A few people are grumbling about the lack of bargain talk. Often I see specials in the paper like T-bone normally €22.99/kg now €15.40/kg and don't really know how good a deal that is compared to other shops. Maybe a table showing steak type and price per kg would help. Of course, there are lots of factors other than price but as a guide to a good bargain maybe it would help.

beanian