I think it was Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It's usually used for stewing because it's a bit tough and chewy. So if you braise it for a long time it softens up and is delicious in goulash ect.
I only use the cheaper cuts of steak like that one thinly sliced for stir-fries. I notice Asda did the usual supermarket butcher's trick of hiding the fatty bits underneath.
Think the word you were looking for was tenderiser. It may have helped break down the fibres in the steak, but cheap steak is always going to be chewy. You can't go wrong with Aldi Fillet steak, nearly 3 pound more but very tasty and tender. I can't do chewy steak, puts me right off.
I totally agree. I'd rather save up and buy a good quality steak as a occasional treat. The thought of chewing on a piece of meat puts me off too. and it has to be cooked rare
I’ve got to agree with you on the flavour, I’ve done the same with left over Chinese food, after two days in the fridge it tasted better, and as for defrosting I’ve found frozen food defrosted in the fridge then cooked in the air fryer tastes so much better, so now I don’t cook anything from frozen 👍
Be aware that rice the next day can be poisonous! People have died by eating leftover takeaway the next day. I know many have us have done it. But you are gambling on it being safe!
Cheaper cuts of steak need to be cooked in a specific way to stop them be tough when chewing.... cook them to between medium-Rare and Medium, anything under or over that will result in a shortening of the connective tissue, which in cheaper cuts from nearer the legs of the animal will not relax after resting the steak. The cut you have is taken from below the rump nearer the top of the leg, other steaks that need this particular cooking are flat iron and skirt steaks, all these steak are very near the parts used for braising/stewing steak, brisket and featherblade which is why they will always be tougher. but cooked to the right temperature and they are just as good as your prime steaks for tenderness.
that was a piece of top rump sometimes called knuckle. not to be confused with rump steak. ive been a butcher for 35 years and no good butcher would sell this cut as a steak.
The Utensil you are talking about is indeed a meat tenderiser, a kitchen must, you can get them in Wood or Metal, (Stainless Steel or Aluminium) I like the Aluminium ones because they are light enough and easier to clean than the wooden ones.
I like mine a bit more well done but i guess everyone likes their food their own way which is perfectly fine but yeah it really doesn't look that bad at all i find that ASDA do have some good food.
Interesting video Gareth , maybe that steak could be thinly sliced for a stir fry . Maybe a dry salt brine for couple days or a wet brine , or try tendering with fizzy water or bicarb of soda would help it . Keep up the good work 👍
My understanding is the market for topside/ silverside joints has dropped so they are producing these cuts as "steak". Problem is they get tougher the more you cook them . Flash frying is the only way.
If you put it in a slow cooker in the morning with seasoning and wrap it in foil it will be like eating butter at dinnertime,i do this with all joints of meat and it works every time .
Absolute bargain that for 2 quid mate. I really don't mind steak being chewy at all, it brings out my inner caveman as well as giving me jaw a workout 😁 I'm off to Asda shortly for the weekly shop, i'll be stocking up on some of these. Cheers mate.
Little trick i learned in restaurants if you want a tender steaks or any cheap cut of meat to melt in your mouth, leave the meat to marinate in some pineapple juice overnight.
I prefer mine cooked a little bit more, to just past the pink, but not overcooked lol £2 for a wee bit of steak isn't that bad though, cheers for taking one for the team again G!
On behalf on all your foodie followers , I would like to thank you for all your great videos. Just a quick one please , when you promote a live night upcoming , could you please give the date and time. We still haven't caught a live night as yet lol. Thanks again
Once thawed, dry it with kitchen towel.. Put the steak in a freezer bag with olive oil, seal and put somewhere cool but not in the fridge. Leave it 12-24 hours and then cook it on a medium heat.... Don't season either side until it is seared....The oil will help break the meat fibres down...
@@BaldFoodieGuy No worries buddy! What also helps is a bit of Lard lightly cover steak with an old bit of tin-foil and then put the pan and steak in a hot oven for 5 minutes. Although I didn't recommend it, after defrost, I leave my cheap steaks out for 24 hours at room temperature in the olive oil bag. I know for some they would worry about bacteria but the temperature it will see will kill off any nasties..
I laughed when you mentioned the 'medieval tool' that your mum used. My mum had one too! She used to put the steak in a plasic back and then bash seven bells of s**t out of it. By the time it got in the pan it was as thin as a rasher of bacon! 😆. I bought one of these steaks from Asda today and had it for lunch. I seasoned mine with salt, pepper and chilli flakes. I then grilled it slow and low. It came out lovely! Still a bit chewey though. I'm with you on the Rib-eye. They are my favourite!
With those cheap cuts of steak after frying I leave it in the pan to rest and bob it in the oven 170 ish 4 or 5 mins keeps it hot and makes it a little more tender.
The fact it's still mooing aside, I'd have sliced it added L&P and rolled in cornflour and added some soy just to be safe knowing it was gonna be a cut for the cobblers. Bound to be tough....or slow cook into rendang.
The problem with most meat nowadays is its strip of all fat which kept it moist and tender, to compensate its served undercooked or rare which I dont like Rib eye has its veins of fat running through which makes it more flavoursome
A beef tenderiser buddy, Ive got one, a cheap steak like that, bash hell out of it in a big freezer bag, (No mess) then flash fry it at very high temp, then chuck it in a bagette with some salad and some english mustard. Usually I make steak dianne with a tenderised flat steak, flash fry it, chuck in some brandy, set alight, once burned off take the steak out, keep it warm, add some beef stock and some finely diced shallots, reduce it down, add tomato puree and diced flat leaf parsley, you get a nice sauce then to pour over the steak. serve it with home made french fries, delish!!
Yes, the Iceland vindaloo does appear to be hotter if left in the fridge and again it gives the components the chance to infuse throughout and impart flavour. It is also very strong. Your reference to a medieval-type hammer with indentations is correct and is used to tenderise the steak before cooking.
Another top video. You should get an award for all the useful info you provide to people who want to eat reasonably well on a budget. With regard to being chewy, back in the 1960's when I was at school I remember our domestic science teacher telling us firmly never to put salt on raw steak because it made the meat tougher. I don't know if it is true, but I've never done so, instead I season it after I have seared it for a couple of seconds each side. As for what sort of steak it is I would say that was a ranch steak - which (as I understand it) is basically a slice of topside, hence the round shape. My current personal favourite is the Aldi 32 day aged or the Lidl 28 day steak. Both are, I believe rump, and like yours they work out at around £2 a pop, however when I can get one I'm also very partial to a nice bit of Filet or indeed a Rib-eye. I've also enjoyed some nice Bavette steaks but they are difficult to get as its really a french cut. Apropos the meat tenderiser I still have one... Happy days.
Get a sousvide wand, you can turn a cut like that into butter and its not expensive or as hard as you think. Aldi sell them sometimes and its great, you need a sous vide wand, a vacuum sealer and some type of container to put the wand and water in. Less than 100 quid and you'll be cooking steak like a michelin star chef.
Interesting vid BFG I have a metal tenderizing hammer for cheapo steaks..I dont bother with marinade gunk on it. It must have been chewy if your choppers couldn't deal with the steak. Always take your meat out of the fridge well before cooking it. The Iceland vindaloo curry is very hot cooked from frozen..gave me an uncomfortable time in the loo the next day.
Hello Gareth, the steak you had was from the Hind quarter of beef righ up at the top of the back leg, it's called a top rump and in it's whole it would normally weigh as a joint around 6 lbs and its a roasting joint with is next to the topside of beef and to be honest you pay for what you get, and being just a roasting joint it's not the best cut for a steak as you found it will be chewy, you cooked absolutely perfectly and let to rest and again i know that you prefer your steak a bit more well done but if you did you would still be chewing it lol, I would stay clear of what they call a steak while in reality it's a slow roasting joint, brilliant as always mate 🍻🙏
I'm on a diet which consists of 7 steaks a week and my budget won't allow me to but sirloin or any other popular cut. So I've just went and bought these. Good review and to stop it being so chewy there's a thin line of fat that goes hard when fried so just cut that off and jobs a good en. 👍
STEAK HAMMER. its for tenderising the meat before cooking. if i have a steak, i like it well done. to test how well done it is i wave a 9 volt battery near it, if it twitches, it needs more time cooking.suppose i am just funny that way but i like my meat dead before i eat it. another great review gareth.
I use this for stir fry. If you soak in vinegar before hand (I use red wine vinegar) for 1 1/2 to 2 hrs before. Rinse off then slice thin and stir fry on high heat it is not chewy. The acid in the vinegar relaxes the fibres. It is called velvetising and it is what they do in chinese takeaways to the meat to make it nice and smooth. Try it and you will never turn back. Natalie in Barrow x
@@BaldFoodieGuy we are have been here for a year to renovate a property, leaving in a few weeks. It's been cool to see the submarine. Me and the hubby are surprised we havnt seen you in aldi yet! 😂
Hi Gareth. Thanks for another brill review. That looked great for the price. Could maybe be doing with a tenderiser but can't complain. Keep up the spot on work. Best wishes from Scotland.
Not enough fat on it to make it tender. Asda are removing more and more fat from their meat lately. They've even removed the crackling from the pork belly strips now😠
Good info again Gaz, it's always gonna be chewy for two quid. I had an extra thick cut Ribeye for £5.99 from Lidl last night and it was one of the best steaks I've ever had. For a treat every now and then, I'd recommend it, gorgeous.
Lidl do some lovely steak, I had anemia after a bunch of surgery a a while back and doc recommend I have steak as part of my diet during recovery... wasn't going to argue with him :)
Perhaps it would have been less chewy if used in a slow cooked casserole. Slow cooking transforms cheaper cuts. Or marinate it in red wine for a few hours prior to cooking. Thank you for the video.
Recently you said about thumbs down and I got it wrong I thought it ment that I didnt like subject and I am sorry about that. Good show and your manner of high standard.
No thanks! You gotta worry when a £2 quid steak has a label saying 'security tagged!' Is that the kind of customer Asda has? To knock a £2 piece of meat?! 🤣🤣🤣🤣 Go Lidl...their steaks/ pork/chicken/roast chicken and fish range are ALL superb! A1 😋😋😋😋
Definitely either slice thinly or wallop it with a tenderizer. Would not expect a steak like that to be particularly flavoursome or succulent given it has not been hung and 5he lack of marbling.
I always do a Steak Low and Slow with tin foil over top of Pan.Meat is in Panic mode in a searing hot pan unless you want it blood rare or chopped up Flash fry stir fry.I don't season the Steak just the melted butter in the pan and turn it over and baste it with the seasoned butter and juices
More flavour in cheaper cuts Gareth, but obviously more expensive cuts are more tender. I'm with you, my favourite is rib eye, had one last night and it was beautiful.
I like these reviews on cheap steaks, it would be interesting to get another and try tenderising like you suggest to see if it helps I do always give a supermarket steak a gentle tenderising, leave them in the packet to save mess and keep the meat intact Also a tip on drying/seasoning steak. I noticed you dried and salted before cooking but the salt brings moisture to the surface so always give a second dry off before oiling to fully remove any excess moisture and encourage a good sear and browning
best thing to do with what i call the bootleather steaks like that, dice it up seal it off throw it in a curry ;) Thank me later. As a standalone for me theres only 3 steaks, thick cut ribeye, sirloin or fillet. Ribeye or fillet preferably. Rib eye can be very fatty so be careful on picking the exact cut.
If you want some cheap meat then fresh chicken livers are delicious. I cook them in a very hot pan for a minute each side and serve as part of a salad or with mash and onion gravy
Here's something you could try as a video! I learned years ago that if you mash up a bit of fresh kiwi or pineapple and marinate a cheaper chewey steak in the pulp for 10-20 minutes, you can wipe the marinate off but we don't bother, it really does tenderise it! Maybe you could buy get another one cut it in half and do one with the marinade and one without. Compare the difference? 🥝 🍍
Sounds good..also Coca-Cola..just for an hour or two..I watched somebody leave it in coke for 24 hours and the steak littarally fell too pieces lol..cheers
It is called a steak tenderiser hammer we have a wooden one there is also a metal one i have seen you are a food lover like me as my old mum used to say its all about the flavour of the food love your presentation and passion for good food very interesting videos well done.
Eh up Gazza hows tha doin. Excellent video. Your turning in to quite the chef. Apologies for the late comment. My wife was admitted to hospital today. Thankfully shes okay. Have a wonderful evening mate.
From the look of it's pale colour I'd say it was from a cow, not from a beef beast, it didn't look like it had, had any hanging time and no fat, wether you eat it or not fat is where the taste is in meat, only worth about 2 quid. Fat is why Ribeye tastes so good it has fat marbled through it, which melts into the meat when cooking. Ex Abattoir worker.
Have a great holiday and it’s ok to take time with your family x have only found your blog fairly recently so I have lots of content to browse through and keep me going lol
Great video man, only just found your channel, They took this budget steak off the shelves for a while and i was gutted. Great to see them back, i know what im getting with my shopping this week ...loved the video and subscribed
You need to get a basic, digital cook thermometer - it means that you get the desired taste and texture and don't get food poisoning. A very good investment (about £9 to £15 for a good one)
This type of steak you have to cook it slowly. 2 minutes each side then in the oven at 180 degrees centigrade for 10 to 15 minutes. Wrap in plenty of foil rest for half an hour put a knob of butter on top when it's in the foil. Cut Finley not thick chunks
Morrisons used to sell what they call in the US Flat iron steak which is a tough bit of meat( normally used for stewing) that is cut the other way round so the meat fibres are shorter, so they are less chewy, they used to put this through a machine that cut into the meat to make it almost like a net. They were cheap, quite flavourful and not chewy! Not sure they still sell it, it was made by the butchers in store.
Had one of those gadgets too at home Gareth, but we weren't as posh to call it a 'Tenderiser'..in our house it was just called a Meat Hammer 😁. Gutted i didn't keep my Ma's when we cleared her house after she passed away, a rolling pin doesn't have quite the same effect. Great vid, a bit 'moo-y' that steak for me😂..like em a bit more done👍.
The best thing to do with these is to cut them almost in half horizontally, form them to a butterfly shape and fry it in butter with a little garlick. Two slices of bread with a little butter... best sandwich in the world.
Batter steak with a meat tenderiser... Easy to get, but if you can't and have a good sturdy rolling pin, put steak into a freezer bag and batter it with the end the rolling pin (great stress relief)... Other way it to cook in beer or red wine.... I have gone off cooking red meat so making it has to be oven or very quickly.... I find a lot of red meat now is 'tough' and will only buy fillet or a nice oven roast beef. I will try Aldi as recommended.
