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Fillet Steak Lidl

barleybooley

Fillet steaks in Lidl for €4. Had them last night, they were delicious!

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vicwatson

Dr. Nick wrote: »

Produced and supplied by Linden Foods, Dungannon, part of one of the largest meat groups in Ireland

Not the ones I got. They are labelled Irish, not Northern Irish.

Is Dungannon not Co.Tyrone in Northern Ireland?

mik_da_man

Alf Veedersane wrote: »

Nonsense.

He's actually got a point!

Glenalla

vicwatson wrote: »

Not the ones I got. They are labelled Irish, not Northern Irish.

Is Dungannon not Co.Tyrone in Northern Ireland?

Still in Ireland technically.

the_pod

Rubbish, the US define steak grading by marbling
http://www.primesteakhouses.com/how-usda-grades-beef.html

Dr. Nick

vicwatson wrote: »

Not the ones I got. They are labelled Irish, not Northern Irish.

Is Dungannon not Co.Tyrone in Northern Ireland?

They have a plant in Bunclody also (Slaney Meats). Packing takes place in Dungannon.

vicwatson

Glenalla wrote: »

Still in Ireland technically.

When it comes to food labelling if its from NI then the seller is obligated to show this on the label, mine came from Republic of Ireland as it has a tricolour on it. It didn't come from Co.Tyrone.

Factually its not Ireland, factually its United Kingdom

vicwatson

Dr. Nick wrote: »

They have a plant in Bunclody also (Slaney Meats). Packing takes place in Dungannon.

Where its packed is very different to where it's produced.

FrStone

mik_da_man wrote: »

He's actually got a point!

Thank you, back many years ago when doing Ag Science we studied that the Irish seem to prefer a fattier cut of meat, hence the leaner stuff was exported.

[Deleted User]

Alf Veedersane wrote: »

Nonsense.

A good steak should not be fatty or chewy. A really good fillet steak should be melting in your mouth.

Fattier meat had its place but not when it comes to steak.

Glenalla wrote: »

Still in Ireland technically.

When it comes to food, NI food cannot be labelled as Irish as it's not Irish.

Thargor

Muahahaha wrote: »

To caramelise onions I chop them into half moons and then separate the semi circles of onions. In a bowl I'll mix them up with a few squirts of balsamic vinegar and 2 or 3 decent spoons of brown sugar. Have a pan at a low heat and fry them very slowly, stirring on occasion. It can take up to 30 minutes to get them really soft and sweet but its worth spending the time as the texture and flavour is so worth it. Normally now when I cook steak the first thing I do is get the onions on a low heat and take the steak out of the fridge for 30 mins to let it come up to room temp, when the 30 mins is almost up on the onions I get seasoning my steak and turn the pan heat up to full whilst setting the onions aside to be heated up in the pan again just as the steak is finishing up.

Oh and I know you're a fan of rib eyes like myself so check out the Super Value steak and wine sale, they have rib eyes at €14 a kilo, so €3.50 a 250g steak which is good value for the cut

Perfect thanks mate!

Alf Veedersane

Khloe Powerful Sourdough wrote: »

A good steak should not be fatty or chewy. A really good fillet steak should be melting in your mouth.

Fattier meat had its place but not when it comes to steak.

It all depends how it's cooked.

If you think that ribeye doesn't have a place when it comes to steak, then we'll have to agree to disagree. And you'd be wrong

Johnny_Fontane

Khloe Powerful Sourdough wrote: »

Fattier meat had its place but not when it comes to steak.

I'd actually say that leaner meat had its place but fattier meat (or meat with marbling) is widely now considered to be superior than steaks that are lean.

I personally find fillet uninteresting flavour wise, but each to their own

Yamanoto

mik_da_man wrote: »

He's actually got a point!

He really doesn't.

Premium beef product such as Japanese Kobe & Wagyu are highly prized in consumer markets the world over, precisely because of their marbling / higher fat content. The effect that has on the texture and flavour of the meat is what helps it command a significant mark-up in comparison to beef from other breeds.

zweton

Had two for the din dins yesterday, very nice

Thargor

Also people seem to be missing the main point about a bit of fat on the steak... its fooking delicious! I always ask for a bit on the edge in the butchers anyway.

Caliden

Thargor wrote: »

Also people seem to be missing the main point about a bit of fat on the steak... its fooking delicious! I always ask for a bit on the edge in the butchers anyway.

That bit of fat is why a striploin will have more taste than a fillet. If it's cooked correctly (rare/medium rare) it's usually edible and delicious.

discombobulate

Each to there own but not a fan of fat myself. Enjoy a striploin or fillet of steak medium / medium rare. Have no problem with how anybody else eats their steak though. Just like everything different strokes.

The person that likes a cremated fillet is no more right than those eating rare if it's what they like

vicwatson

Dr. Nick wrote: »

They have a plant in Bunclody also (Slaney Meats). Packing takes place in Dungannon.

My Lidl Steaks are from Liffey Meats, Ballyjamesduff, produced and packed there, says so on the back, maybe they have NI steak aswell?

slave1

Brownie points...:pac:

Tarzana2

Khloe Powerful Sourdough wrote: »

A good steak should not be fatty or chewy. A really good fillet steak should be melting in your mouth.

Fattier meat had its place but not when it comes to steak.

Fillet steak is not the only type of steak. It's the most tender cut, but certainly not the most flavoursome.

leck

slave1 wrote: »

Brownie points...:pac:

Mouthwatering. I think I can smell fried onions on the back right. What is the sauce on the front right?

stanley1

looks like peppersauce.

slave1

Bang on, baby spuds with a wee bit of butter sauce and sage, whole green beans that were boiled in the pot for a few minutes, three onions slowly fried, creamy pepper sauce and the very well done fillets, 'twas well worth the effort...

mik_da_man

Yamanoto wrote: »

He really doesn't.

Premium beef product such as Japanese Kobe & Wagyu are highly prized in consumer markets the world over, precisely because of their marbling / higher fat content. The effect that has on the texture and flavour of the meat is what helps it command a significant mark-up in comparison to beef from other breeds.

I'm not sure of your background but I've been involved in beef production and exports for years. In my experience a lot more of the better quality cattle are sent for export. I'm not arguging about fat content here. Carcass ratings, muscle tone, age and gender of animal all play a part. The export market pays better for higher quality.

Yamanoto

Wires crossed it appears.

Was this part I took issue with.

Ara I think, it's only the Irish who seem to like these staeks with fat marbling.

drumswan

mik_da_man wrote: »

I'm not sure of your background but I've been involved in beef production and exports for years. In my experience a lot more of the better quality cattle are sent for export. I'm not arguging about fat content here. Carcass ratings, muscle tone, age and gender of animal all play a part. The export market pays better for higher quality.

Where does this beef go? It must be unbelievable because the quality of Irish beef in Ireland is superb

KaaaaaaPOW

drumswan wrote: »

Where does this beef go? It must be unbelievable because the quality of Irish beef in Ireland is superb

The North/UK take halfish, 250,000 tonnes, then Italy, spain, Netherlands and Greece take most of whats left.

Over 90% goes there^^^, stays in Europe.

The rest gets spread all over, mostly Tunisia and Rwanda, bit in Turkey, Russia unless its banned as a come back to sanctions...i forget and then a wee bit to new Market, US of A. Probably better off not going near them depending on who ya listen to.

€2.2 Billion all in.^^

Ireland then comes along and imports 22,000 tonnes back from the UK last year.

I cant explain that one.

dowtchaboy

slave1 wrote: »

Brownie points...:pac:

That's a lot of meat crammed into that pan - did you sear them individually before putting them back on to cook?

slave1

dowtchaboy wrote: »

That's a lot of meat crammed into that pan - did you sear them individually before putting them back on to cook?

Both in at same time, just fitted nicely, should have bought some more, they were lovely

ali1971

Got three lovely rib eyed steaks in Supervalu for less than a tenner. They were delicious, so tasty. Will be buying them again