You will never regret that cast iron pan. If you want. Don't ever clean it. If just scrape the worst out you just swish a little olive oil to coat and prevent rust. I never clean mine with detergent. The establishment cooks swear that the flavours build up this way. You will never be sick either because every time you cook you sterilise.
@@Daneyres yup I forgot about the season. I just get a spoon of coarse salt and cover the bottom with olive oil and heat till smoking and toss the salt out and clean with tongs and paper towel.... Carefully. As you can easily burn your hand. Leave to cool properly and bingo. You can test with a fried egg on low heat and a little oil and it should slide like a ice hockey Puck on ice
If you like the taste from the steak/beef fat so much, why don't you cook with it? That nasty oil spay should go in the bin. Get some beef dripping, or better yet goose fat! Cast iron all the way, season it with goose fat. Rise it with hot water when the steaks are resting, after you scrap it clean, no kitchen roll, no detergent. It's naturally non stick, without the carcinogens of Teflon
We bred Aberdeen Angus cattle and sold our stock to an abattoir in Aberdeen, there is a universal grading system used where R4L is deemed to be the premium quality to aim for. Our carcasses were sold to M & S, Morrisons, Sainsbury’s, Lidl and Aldi….. they all bought the same grade and put their prices on according to their brand, so don’t go thinking that you are buying inferior quality, just cause it says M & S on the label it’s just as good as the Lidl product.
I note your comment, but you omitted to say Costco are also purveyors of Aberdeen Angus meats, All their beef state that its Aberdeen Angus, certainly tastes as good as it looks. Ive been buying it for years from them.
@@SuperLisalisthe it needs reporting to M&S, as your company is pulling a fast one over M&S. It is illegal in the UK to do that and M&S would have nothing to do with it.
All Scottish beef and steaks comes from the same producer for all the supermarkets. The company buys from farmers and processes it. The company is called Scotbeef. I've been on the factory floor and seen all the brands coming down the production line and just get packaged differently
@@lindaj5492yes,british meat needs scrutinising,personally,I’m not too bothered about it being British,what I would never buy is any meat from Europe,I was a slaughterman for more than 25years,I have to know that the animal has been treated humanely and pre stunned before slaughter,I only use butcher’s that can provide provenance(birth to plate),if any butcher doesn’t know this,they would never get my custom,northern Ireland is (or should be),the same as back home,in the republic,liffey meats at ballyjamesduff,country caven,is,I think,the largest abattoir in europe,personally,I think bleeding animals without pre stunning is barbaric!!!,what is wrong with these morons who buy this!!!!why did we allow them to use this barbaric way to dispatch our food?,we can’t do it!!!!,please,scrutinise the label,do not buy anything that is not in english,support your (good),local butcher and not the supermarket,you do not know anything about the animal,let’s all think before we buy into cruelty!!!!..
MY SON BOUGHT DICED BEEF FROM TESCO NOT FOR THE FIRST TIME NOW MY PROBLEM IS WHY ARE WE BUYING PIECES OF FAT WITH A LITTLE MEAT ON IT YES YOU NEED FAT FOR FLAVOUR BUT ITS GRIZZLE SAME WITH CHICKEN USED TO BE LEAN HIGH IN PROTIEN LIKE BEEF HEALTHY WHATS HEALTHY HAVING A NICE PIECE OF LEAN BEEF WITH A LITTLE FAT FOR FLAVOUR LIKE YOU BUTCHERS PREPARED IT NICE CUTS IF YOU LIKE CHEWING FAT FAIR ENOUGH I WANT MEAT NOT FAT SORRY GO BACK WHEN MEAT TASTED BETTER TO.
Aldi steak was slaughterered by ScotBeef Ltd and the Tesco steak was stunned, ABP Food Group Somerset and it was Halal yet there was no indication of the way it was slaughtered. Beware if you don't want to eat Halal.
@@johnjeff3849 Teflon when over heated is toxic and causes cancer. Also when it's old and the Teflon coating starts to break down and you in jest bits of it, it can cause cancer too. So him over heating the pan to smoking means the Teflon coating is burning off. It's literally one of the worst things you can do with a Teflon pan. My advice is to throw it away and get a cast iron one. Le crusette so ones that are great. They're expensive but they will last a lifetime. And if you season them properly they won't stick. Never buy Teflon.
@@Jack__Reaper thanks Jack for the comprehensive answer, I naively thought that something you cook with wouldn't cause you harm even if overheated. You live and learn.
One aspect you missed on. When in Tesco ( and maybe Aldi ) the steaks, within the same range, come from different farm sources, with different feeding schedules. You want to pick them not just on marbling, but how yellow the fat is. The yellower, the better, as it means they spent more of the fattening up time on a grass diet. Not just tastier, but healthier too, with a better omega 3-6 balance.
In my experience, the more yellow the fat, the more maize they have been fed. The yellowing comes from the pigment of the maize being laid down in the fat. This means less grass fed. Im not saying you are wrong Crunch in any way at all! Its just what we were taught in agricultural college, and I experienced working on cattle farms. It is only my opinion and may be wrong.
@@cherrytreegoats3409 same with chicken. Some countries feed chicken on maize and the flesh is completely yellow. Don't get that here in the UK though, all white meat.
@@cherrytreegoats3409 I'm not a farmer but heard this from what I consider a reliable source. I may also be wrong, but now I'm really curious to know the truth, and whether there are different reasons the fat may be yellow, or if there's a degree of yellowness to consider.
I got myself an Aldi rump steak, 32 day aged, for my birthday for something like £2.80, discounted from the original price because it was about to go out of date. Quite pleased with that purchase!
I had a good relationship with my butcher as a pro chef, I'd order striploin, portion the sirloin steaks myself, each hand wrapped in grease proof... The rotting process is what tenderises the meat.. super markets call it "ageing" lol
Heating a non-stick pan like yours to a point so hot that it fumes is extremely dangerous. You have no oil in it, so the fumes are a clear sign that the fluorocarbon in the coating is braking down. This is highly toxic and should always be avoided. If you are going to heat a pan that hot, always use a well sealed cast iron pan. The other thing is that excessive marbling of the meat is usually achieved by high grain feed and little or no exercise of the animal. This is done by intensive finishing off after the animal has been kept off grass feed. It does normally taste better, but it comes at a cost to the animals welfare.
Ive been cooking steaks for over 40 years now. Fried, bbq'd, grilled etc. Recently i bought a beef roasting joint from Aldi, then sliced it into 9 thick steaks and cooked them in my airfryer. They were the best steaks i have ever had.
Adrian, “top tip” :) as you know if you enjoy Gammon Steaks, they can be a bit salty, what i do is; buy a Gammon Joint, Boil it (peppercorns & herbs in water), then I can use it thinly sliced for sarnies etc, BUT, if I fancy a Gammon Steak, ill cut i thick piece off, and Fry it off, not only has all the salt been taken out, it also ‘melts’ in the mouth.
@@adzillions3088 Not necessarily so. Weight would have been at time of packing. Juices lost might have made a difference as he only weighed the meat, not the total contents. Weighing scales were not certificated either. 5g is not a lot - certainly not going to get a free replacement on that evidence. I’m not saying tesco steak was better, just offering a reasoned response to your claim.
@@braindamagedwarvet...How do they reward loyalty? They hike the prices up to "discount" them back to the same price as elsewhere, just to spy on your shopping habits. The place is a disgrace
Here in Australia - one of the greatest beef producing countries in the world - beef is now too expensive for many to buy. A kg of rump steak can cost around A$32.00 and a half-kilo of mince is a$10.00. Porterhouse steak is A$44.00 per kilo and Rib Eye fillet is A$55 - A$70 per kilo. I believe the export markets - Japan, Taiwan, Singapore etc - are getting much of the Australian-produced beef and we locals are forced to pay thru' to the nose if we want to eat locally-grown beef.
The Aldi steak looked the better of the two to me. I'm really fortunate to live in a small village which still has a family ran butcher's shop which I use. It's probably a little more expensive than the supermarket but all the produce is from local farms.
@@mapadale did you not listen to what i said pal? my local butcher has the best steak in Scotland therefor the whole of the United Kingdom, whatever steak your munching is nowhere near the quality and freshness of my steaks.
@@shotgunshawzy Did you not read what I put, before you made the arsehole comment. I was pointing out, if you think the Lidl looks better, you don't know your arse from your elbow. As a Chef, we are also trained butchers as well and I would choose that Tesco Steak over any steak produced by any 'Cheap Food' Supermarket. Also best steak in 'Scotland' doesn't make it the best steak in UK, otherwise it would have been 'Best Steak In The UK'. Can't have the UK title I'm afraid...
I make meat deliveries to ALDI RDC's, had a full pallet of Sirloin steak rejected because it had been cut too thin at processing plant, 18mm instead of 23mm, ALDI are a lot more particular over their products than some of the others
We had two Aldi Rib eye stakes last night,I grilled them over charcoal just above rare. They cost me under a tenner for two. They were delicious,you could’ve cut them with a spoon,lovely flavour. I’ve paid £20 plus in a pub for one that were nowhere near as good. Excellent value and taste.
I hate the fact that Tesco increase the price of food for shoppers only to cut the price for Club Card owners. In effect they are just trying to rip off ordinary shoppers.
A well known Leeds based supermarket also promises that its Aberdeen Angus steak, comes from selectivity bred cattle.I’ve been in the bidding room when the cattle are sold and when the ‘special’ cattle are all gone what can you imagine happens? Yes, they buy the ‘standard’ cattle and sell that as premium steak. Rest assured, almost every word that comes from a supermarket marketing department is adjusted to make the product sound as though it’s come from heaven itself.
I came to the conclusion that Aldi's best steak was consistently better than any other supermarket's top ranges ages ago. Glad to to see that's supported here.
Aldi steak here in Australia is excellent. Last week I paid A$4,66 per slice of rib eye steak from Aldi (in a pack of 6) GBP equivalent is Pounds Sterling 2.50 per st week I paid A$4,66 per slice of rib eye steak from Aldi (in a pack of 6) GBP equivalent is Pounds Sterling 2.50 per slice. Huge difference.
That's because you've always eaten cheap meat and so wouldn't know the difference in quality, the Tesco steak is the better steak, ask any chef why....
We had an Aldi ribeye steak between us. By the time you get chips, onion rings, tomatoes, mushrooms, coleslaw it was plenty for us! Thanks for the review Gareth 😃
I am a Limousine cattle farmer, our 100% grass fed animals were no different to traditionally finished cattle, just an extra 2 years roughly to get to the same weights. In my opinion it’s the length of time hanging and butchered that makes the difference.
I was a butcher in the 60s and worked with masters, ended up at a place in High lane, Andrew lane Lomber Hey farm and Mr Hunt who was a master Butcher and before starting selling from the farm he had his own shop in Stockport, he started selling from the farm in bulk and he also supplied shops as it was a slaughter house as well, pigs, Sheep and cattle, the cattle were Highland with the large horns and he used to drive up every couple of weeks to pick his cattle that were then brought down to the farm, I had been a butcher for 9 years when I worked for him and he provided meat to Ron Hill the runner for his 1974 olympics with all the press up there enormous beasts these were, 500lb sides dead weight, anyway if you want to buy the best steak, it’s the rump and it’s the last four 3/4 inch full slices before it goes to the Sirloin, called the point and any steak when you buying is to look for a very tight grain with, you know when you see petrol in water or wet ground and you get the those different couloirs, that’s what you look for, all this fat grains is trying to copy wagu, but really like good butter it needs to be grass fed, the Argentinians used to be good, then yep they started intensive farming and it’s the free roaming and good grass that’s the key! Enjoy
I'd be interested to know what those steaks weighed after cooking, cos the Aldi steak looked about the same thickness, but the Tesco steak looked thinner after cooking, like it had evaporated a lot of water or fat out of it, leaving you with less to eat.
I do think Tesco's is better despite the shrinkage. Aldi's steak is tough. I am not buying as often due to the price hikes in both stores but have been disappointed each time I buy Aldi steaks. I rely on them for cheaper fruits, nuts and veg.
Ex beef farmer in Scotland.... Never fed cattle on maize. I don't know if we could grow enough sweetcorn! My understanding is yellow fat is old and tough muscle, white fat is younger cattle and softer muscle. I know everyone goes on about marbling and they are welcome to it, I prefer leaner cuts younger beef. In the past every so often we would get one of our own butchered, grass fed, hung properly etc and you can tell the difference...... As you say....... TASTY!!! thank you for the simple approach to doing steak. I like to keep it simple....
I was recently treated to a Wagyu steak and I was really looking forward to this for an exceptional experience. Long story short - I was massively disappointed! I was overwhelmed by the huge density of fat in every mouthful! It was just too much and left me slightly nauseous! When I heard what it cost I could scarcely believe it. I don't know for sure what other people want from a steak, but for my money what you get from ALDI (as in the video) is what I want from a really good steak. The balance of flavour, tenderness, fat, bulk, and cost just makes it the best deal for me.
It doesn't say on any of the steaks that they've been allowed to roam or even go outside, therefore these cattle have been kept in cages for all their lives being expertly reared (means they are used to raising cattle in very tight cages. I'm not a vegetarian, I'm just teaching people!
Until now I’ve never lived close enough to a Aldi store to have the incentive to try it. You can’t make a good saving if you have a 60 mile round trip. But now an Aldi has opened in my town and I love it. We have a Waitrose and an M&S, but no Sainsbury’s or Tesco, so I’ve been paying top prices for groceries up to now. I’m gradually replacing more and more of my Waitrose shopping with the Aldi equivalent and making significant savings - important if, like me, you’re on the old, lower, State Pension.
Hey, same here! No Tesco or Sainsbury's in my town, just Morrisons (worst store ever, went there once and never again), Aldi, Lidl and Waitrose. I get my regular groceries - butter, oil, flour, eggs, chicken, spuds - from Lidl or Aldi, wherever I feel like shopping at the time. The quality is great and the prices unbeatable. WR is where I only buy specialist stuff now - rye flour, pancetta, pak choi, etc. You can save so much by switching to Aldi/Lidl where possible!
I got the impression Aldi was better to begin with because it was cheaper and good quality, but if you shop there regularly you will soon realise that having tried some things you like, the range is very limited. They don't even have a full range of herbs and spices. Also the staff spook me out. They are a bit robotic and look like they are worked very hard. You try and browse a shelf and they get in your way a lot refilling shelves one or two packets at a time.
Our local Sainsbury's has gone right downhill, the bakery, the delicatessen, and all the other sections have been shut down and the shelves are permanently half empty, pay more for everything and there are never more than 2 tills on max so you mostly have to self serve I guess all the profeteering they did during Covid wasn't enough profit for them.
I'm not a steak guy, which is just as well because I couldn't afford steak anyway. I have a small army pension and a basic state pension plus housing benefit. This amount totals to about £13,000 a year and out of that about half goes in private rent. So, in the words of the immortal steak cook, I have to trim the fat wherever I can! 😁 By the way, I'm 76. What annoys me more than anything else is the amount of charities that have sprung up in the last ten or so years. It's become an industry all on it's own. Each charity will have a highly paid chief exec., no doubt, which together with all the overheads, means that only about 10-30% actually reaches the intended recipients. A lot of them have taken on specific problems and the result is that, say a charity begging for funds for children with eye problems (ingrowing eyelashes for instance) and another begging for funds for cleft palates and another begging for funds for water pipes (the children are forced to collect the dirty water) should all be lumped together under the children's charity with ONE CEO who should be working for nothing because it's a charity! As I said, it's an industry now and is an international disgrace! When will the International community come down on this fraudulent industry and sort it out? They've even got bogus charities springing up in the wake of the earthquake disaster in Turkey. This indicates how society has become used to the proliferation of charities! In answer to the unspoken question, do I give to charity? No I don't because I can just about afford to pay the rent on my undouble glazed, non centrally heated house with a wood burner fire in which I burn pallets scrounged from building sites. Forget the steaks!
I was a butcher for J.H Dewhurst and in my day Rib Eye Steak did not exist , it became a thing after mad cow disease when beef had to be sold off the bone , as bone in beef was not allowed to be sold , so went into braising steak . Now supermarkets sell rib eye steak as steak to make a profit . There are only 3 proper beef steaks Rump, Sirloin and Fillet .
I've been shopping at Aldi and Lidl stores for well over 30 years as they were the go to food stores when I was serving in Germany. So I was well pleased when on my return to the UK I found both had stores here. I always get my steaks, chicken, pork and fish products from either of these stores, depending on which store I visit on a given day. I have never had a problem with the quality, or the pricing. As I am coming up to my 70th birthday in August and I'm therefore a pensioner. I cannot really afford to shop in the higher end of our British stores like Waitrose, Sainsbury's, Co-Op or Tesco. Even more so since the pandemic has forced a massive hike in food prices. So keep up your good work Gareth 👍👍.
One reason why I dislike Tesco is their Clubcard scheme where the shelf labels are bright yellow to mimic reduced prices on expiring use-by dates. All a ruse to persuade customers to sign up to Clubcard. You have to look more closely at the labels to see what the normal price is.
@@SuperLittleTyke I'm probably one of the few that in my whole 58 years i've been in Tesco's less times than i have fingers. I was however in one recently when i was on the road and needed something to eat. What i found bizarre was the pricing on some items. Some ham was £2.50 a pack or two for £3.50 with a clubcard. If, as Tesco's claim 'Every Little Helps' why don't they sell one pack for £1.75? I don't want two packs, i want one and i don't want a clubcard what ever that is either.
@@tilerman I really believe shoppers are waking up to the scams perpetuated by the big supermarkets and are switching in large numbers to the discounters. For example, yesterday the Lidl I go to had lots of customers and it was only 10 a.m. on a Tuesday morning.
@@tilerman I used to work after school in the local Tesco back in the 70's. Hated every second. So I have not shopped in one since before Maggie Thatcher. I don't think the food looks as good as other supermarkets but that just be my prejudice
As well as Valentine's day this is our anniversary. I actually looked at the Aldi rib eye but husband asked chicken in creamy white wine sauce so that's what we had I showed him this we are heading to Aldi in morning wonder what we could possibly be buying ???
It’s there for inspectors to check on if it’s marked incorrectly heavy fines are appropriate. Unless you feel the whole system is corrupt, this is the way they are kept on the straight and narrow in protection of the consumer all over the world. I had a manufacturing plant for ham, Vienna’s etc and the inspectors would pop in when it suited them and take samples of my labeled products. I would sign a document that the bottled sealed product they took with them pertained to my factory, all the information in the form of a label on packaging had to conform to the standards of production and it’s content. A heavy fine was due if anything was amiss.
I don't mind about the stale bread and half eaten sausages you get from your local food bank a.k.a the dumpster. It's the thoughtless bastards who throw their half smoked dogends in the urinals! It makes them soggy and hard to light.🤢🤭🤐
Just a little tip if I may. Best way to kill a non stick pan is to heat it up till it smokes ! Can also lead to transfer of coating to your food which is unfortunately very toxic. Use your cast iron pan next time mate. Much safer and you'll get better results as cast iron can take much more heat. Thanks for your videos. Stay safe. 👍🏻
@@BaldFoodieGuy Check up on teflon / PTFE (same thing) temperature ranges, for your own safety. In my own personal bubble I just assumed everyone knew about this somehow. Stay safe! :)
I always add a good knob of butter around a minute in, esp for pork chops it alleviates any dryness. Good looking steaks there, I've often rated Morrisons they do cuts you cant easily get elsewhere like Skirt & Flat Iron good for Casseroles, Curry's & Ragus.
My wife & I love good steaks, we did an ASDA, Sainsburys, Tesco, ALDI & Lidl... We purchased the best we could find, with no constraint on price. After cooking we agreed ALDI was the best flavour & texture. As an additional bonus ALDI was the best price. We do these tests every 6 months and 70% of the time ALDI wins.
I've had a very heavy hard anodised frying pan I bought from the hospice shop for 20+ years. It never gets washed. Either wiped with kitchen roll or just heat it 'till dry. Brilliant pan (Anolon) As I don't have a splash guard, so I used a heavy bottomed 70's hand down saucepan to cook my last 3 or 4 steaks. Once taken off the heat, I just pop the lid on. It keeps the steaks at a good temp while resting and keeps in the flavour. I did find if you saute the onions in the pan first, Remove into a warm dish and then use the pan to cook the steak. Once steak has be turned, Pop the onions back in and let them cook for the last 2 mins and then leave them to rest with the steak. Soaks up all those lovely juices :)
Well seasoned cast iron works a treat for me mate, I also can then whip up a roux or gravy from the drippings. Though it would've been nice to have the cooked weight also for comparisons sake, I have enjoyed a good marbled fillet but tend to just get the bulk pack from Costco at times.
Good job I'm not your Mrs, because I would have bought you an iron, and told you to iron your own clothes! I mean an ironing board, what are you thinking of? Do you want her to slap you around the head with the ironing board. Give her a couple of hundred quid, and tell her to treat herself to something she would like for herself.
Always use a stainless steel pan with no non-stick (Dupont?) layer in it, the pan will heat up more and the flavour will be much better. Also no bad damps coming off.
I'd use a steel seasoned pan or cast iron pan. Stainless steel is hopeless at conducting and holding heat, that's why they usually add a lump of aluminium on the bottom. Non-stick is perfect for a throw-away society and if you like eating a bit of ETFE with every meal, mmm, that's good for you!
The e mark states that the pack is a average weight product, this means the average of the batch must not be below the printed weight. Both supermarkets will have packs over and under the printed weight, you were just lucky to pick up a heavy one 😊. If you want to dive into eweighing rules there are a lot of resources on the web, maybe start with the packers rules. I am very aware of the packing plant that has processed the Tesco pack as I have worked there. It could potentially be one of my companies machines that did the weighing of the product.
I’ve recently started buying Sainsbury’s Taste the Difference steak & the flavour is fantastic. 400g ribeye just melts in the mouth. Would be interested in you reviewing that
It’s kind of been debunked that the pepper burns, as long as it isn’t just finely ground pepper from a pot. Also a chef 🤣 Garlic powder/granules can burn though
Hi Gareth nice vid I do my steaks in griddle pan looks nice on the plate. as well taking about plates where did you get yours from if you don’t mind me asking you
I've just started watching your channel, I live in South Africa having emigrated from the UK 16 years ago. Loved how you cooked your steaks, they were cooked perfectly. Love your channel I enjoy catching up on prices of food since we left.
If I've got a bit of Rib Eye, I don't care about cost and the heavier it is, the better. That Tesco bit with the marbling looked bloody marvelous. Would've loved that seasoned with salt & pepper and cooked in Butter. Back to my Sardines on Toast!!!!!
Purchased the Aldi Wagyu Rib Eye Steaks for Valentines Day approx £8 each. Bit dubious at paying that much for a steak, but it was absolutely gorgeous. Melt in the Mouth, and so tender you could cut it with a butter knife.
where we live we are fortunate enough to have a Meat Farm shop and a local butcher, both produce fantastic steaks. Whilst they are a little more expensive (worth it as your supporting the supplier directly or a small business) it would be nice to see your comparison of your local butchers to supermarket ones.
One summer I worked in Harris's pork pie factory as a temp, the packed weight on the Harris's packaging was the average so some packs would hold less. They supplied Mn S as well, but for them, every packet had to be over weight so was a min wt. If MnS found underweight packages, they would send all the product ranges back regardless. I know cos one of the jobs I got one afternoon was to weigh every minipork pie and handpack 2x50+g pies cos someone had forgot to increase the average wt for the M n S run to make sure they were all 50g+ as opposed to 50g+/- 2. I would have thought Tesco Finest range would demand better Quality control!
That's what the little "e" symbol means. Average weight.You're typically allowed 5% tolerance. Always more difficult with a meat joint as it've very much a guesstimate.Every one has a different shape and consist.
@@bigmacntings7451 It's a big little e😉 I often feel the weight and it is possible to pick the heavier pack of two or three. But, as you say, each pack is different and you also have to consider how much of the content is fat as it can be quite high. My wife and I usually share a 227g steak as that is enough for a regular meal when served with onion, mushrooms and chips for example.
If you're still in contact with Harris could you ask them to put more jelly/aspic in their pork pies. There's hardly any now and they're quite revolting without it. Ta very much.🙂
I was just passing the egg display rack a few months ago in Tesco and noticed an old couple sorting though the mixed size rack and taking out the small eggs from a box and replacing them with the large size eggs from the other boxes. They saw me looking and gave me a sheepish smile but still carried on.
Tesco is a rip off I won't shop in tesco 🙏 club card holders deals are awful discrimination I won't have a club card because I don't want supermarkets tracking me on what I buy it's all free information for them now they are forcing people by these club card offers to succumb I loathe tesco
In my opinion Tesco Club Card prices, are the prices you would be paying anywhere else, rather than a great buy. Those without or who don’t want a Tesco Club Card will be stung for shopping Tesco.
The Tesco steak has vast amounts of intra muscular fat. This means it was ill. They are not reared on grass. They are fed corn waste and brewing industry waste. This is high sugar and gives the fat. The liver also would have been full of fat making them metabolically sick. They often keep them alive using multiple shots of antibiotics and growth hormone. Yum. Marbling is a buzz phrase for the animal was fed crap for excess profit. The lidl one appears to have been fed with more compassion.
A key steak tip that changed my world was basting with butter for the last couple of minutes in the pan. Rest the same way, but leave some space for it to breathe rather than packing it tightly, the magic of biophysics then allows the steak to absorb and retain more of the juices and the butter. Glorious and delicious!
Getting your pan smoking like that is what ruins them! It’s the none stick materiel burning off 😅 it should be cast iron pans that you take to those temperatures Gaz 😂
"Clubcard price" usually means what we were charging 2 weeks ago. I've noticed it a lot that they increase the "regular" price when they do these deals. Pepper is better to add towards the end of or after cooking as adding too soon can burn it apparently. Think that's what Gordon Ramsay said anyway.
What I like about meat from Aldi is the information on the pack; they state how long it's been aged, hung! Usually three weeks or more which is important, the longer it's hung the more tender & flavoursome it is! Morrisons don't put this information on their packs......and they wonder why Aldi have overtaken them as the fourth biggest supermarket chain in the UK!
I agree, Aldi's info is excellent. When you were reading out the details on the packs, I got: Aberdeen Angus from X farm versus Beef for tesco in Ireland. Nothing wrong with Irish beef as aldi sell Irish beef roasting joints which are also excellent. But one set of details are a bit more precise than the others.
@@BaronMichaelDeBlone1066 They also source a lot of produce locally. I could wave to the farm where they get the brussels sprouts, and it means that the produce is much better and fresher. I know several people who work at Asda, but buy their groceries from Aldi!
Don't put yourself down mate. I learned more about cooking steaks by watching you than I ever did from watching these Saturday morning chefs . I'm going to use you method next time we have steak. First time watcher have clicked like and will visit you again. With your unscripted delivery you come across like a regular guy, easy to follow and believable. I think you really are onto something here. I'm off to get me a couple of steaks that I will of course pay for. Keep well and thanks to all involved.
I get the Aldi Angus sirloin, note that they're Angus sired not pure bred (you get the real deal from M&S for £3 more). They are fantastic if you pick and choose, I have a good rummage on the shelf and pick the ones with the most marbling.
The steaks will be weighed electronically via a catch weight system, usually with a tolerance of about 5 to 7%, so some will be heavier, some lighter. If fixed weight, it will be a fixed price but smaller tolerance. Good review, steaks looked great 👍
I would have loved these steaks before I became a vegetarian. I now look at them as being full of growth hormones and vaccines and deliberately interfered with to cause free radicals to develop in the body. You only have to look at the increase in heart disease and alzthimers in the last 30 years to know our food chain has been compromised. But glad you enjoyed them, just giving you food for thought. I didn't change my diet till I was in my 60s and regret that big time. I never even thought about it until I started suffering the consequences, which didn't happen until I was in my late 50s. I watched your channel grow. You do great comparisons. 👍
Have enjoyed Ribeye for a few decades, strangely, the best was when on an Island in the Middle East that had no cattle, not one! That was because the meat was flown in chilled from Australia. Anyway, I digress. In the UK it has been very hard to get really good Ribeye, even when I could look out of the window and see wall to wall cattle in the fields beyond. There are a number of reasons for that, the two main ones are that Ribeye is an American cut, so it was not one that was possible from our own traditional cuts, as the Ribeye was part of other cuts. The other reason, was that we do not allow the beef to live long enough to form the key fat marbling and texture that make a good Ribeye. However, people need to be aware that some of the so-called Ribeyes being sold via Supermarkets, are a sort of Frankenstein assembly, where they use meat glue to bond various cuts together, with an odd looking bit of fat towards the middle. These are not the real thing, it's just an assembly that is made so that when sliced, it looks like Ribeye. If you examine the way that the fat aligns in the areas of meat around the eye, they seem to have random patterns that are not quite right if cut whole from a single animal. These things are often quite tough, and tough in the middle areas, which shouldn't happen. Sorry to be the bearer of bad news. If it helps, the first steak is way too lean, whereas the second one looks better, but hard to say if it's an assembled thing, but fat marbling is the key to flavour.
@@BaldFoodieGuy I can remember trying to buy Ribeye, before the butchers here even knew what it was! But, it is sad that getting good steaks in the UK is very hard, it's all too commercialised, and getting worse. The poor things do not get to live long enough to acquire the fat marbling and texture that is so important. I'm in the wild west compared to people living in major Towns and Cities, but even here, it's harder than it should be. We have a couple of traditional butchers close, and know the staff reasonably well. Often what is on display varies, sometimes lucky and they have some good steaks visible but, if not, I can usually persuade them to pop out the back and extract a properly aged chunk of meat, and get a couple of steaks off that. The key issue is people need to demand better, otherwise things will only get worse. The more people who try and seek out small traditional butchers and buy from them, especially if they know where the meat comes from, then those outlets won't fade away, and could start pushing back. Supermarket steaks vary too widely, you can get the odd tasty one, other times they can be tough and tasteless. My main tips there are to examine each pack carefully, and try to get the one with the most fat marbling that is also soft when you press the meat in the pack through the plastic. If it all feels soft with no tough lines, you may get one worth eating. You may also remember when having roast beef on a Sunday, we used to get a tray of beef dripping and beef fat, whereas now we just get water.
@@keithharrison1453 cheers yes I try and examine them before I buy them. Good point that. Yes love beef dripping but like you say they pump a lot of water into food now don't they.
The 'e' mark means the stated weight isn't the weight of that particular steak, but the average weight of the steaks in a batch. It means the weight on the pack you buy is a nominal weight, not the actual weight. It's supposed to make the packing process more efficient. But the tolerable margins are too wide and means that what you end up with is a bit of a lottery! As your weighings proved.
I take my kitchen scales to the store with me now, I get funny looks but it beats juggling packs in your hands to find the biggest. It also works on other products, quite often you will find an extra rogue item hiding inside, cookies, crisps etc.
I wonder if it is a bit like the petrol pumps? They allow a tolerance of +/- 5% or something similar. It belongs to the days when pumps were mechanical. Modern digitally controlled petrol pumps can get within about 1% accuracy, but they set them all to minus 4% because they can sell everyone short and still stay within the law. I wonder if supermarkets use the ‘e’ regulations to keep the weight on the mean side…
During the farmers protest recently one of the farmers pointed out the British on the packet does not necessarily mean the animal was born and raised in Britain. He said animals can be brought in from abroad and as long as they are alive, they can be slaughtered in Britain and still be labelled as British. Look carefully at the place of Origin.
Yep, Aldi steaks are the best of all the big brands! Some of the Wagyu is amazing but it is hit or miss occasionally but the aged rib-eye is always fantastic!
Like the cheap geese from the Aldi during Christmas? Geese that have first been plucked three times for their feathers and then are slaughtered for a great Christmas meal.
Use you’re cast iron mate ,the non stick pans leech chemicals into you’re food ,research it ,i threw 2 non stick frying pans away and brought cast iron ,all food ,meat ,eggs .burgers taste so much better in cast iron ,and added benefit of not poisoning you’re self
Great video as always. Try weighing them after you have cooked them, and you can see how much they differ then. It tells you if any water or any form of liquid has been added
I've been cooking Aldi dry aged rib eye steaks for 3 years now and they're great for a tasty budget steak. If you dry brine it (salt all over) and leave them in the fridge for at least 6 hours, it helps tenderise them. Cook for 2.5 mins each side and rest for 4-5 mins. They taste great!
My digital scales tend to jump like that when they need a battery change, even though the spent battery still has enough power left to be used in other gadgets. The aging makes a difference, on the Continent in big markets you can see qualified butchers and the huge piece of beef being aged separately. A good review 👌Sad to hear of security devices on food, on the Continent countries that I have visited I have seen security tags on expensive cosmetics and electronical goods.🧐
Most likely due to the paper towel. Draughts will blow it up and down giving a slight weight variation. You should see what happens with a three or four place balance in a draught!
On the back of the Tesco packet it is Welwyn which is the Tesco HQ in UK, and the lower part mentions Tesco Ireland in DunLaoghaire, there are also strict rules on agricultural products post Brexit and export to EU
Most supermarket steaks are too thin to get a decent level of doneness to your liking. Aldi do the big daddy rump and a similar sirloin which I buy and cook sous vide and they come out much better than the wafer thin offerings 😉 Have a great Valentine’s Day!
Crikey Gareth. The Valentine's gift that keeps on giving. 311K views, 8K 👍 Likes and 1.6K of comments. That' has to be a Record for your Channel. When you hit the nail Gareth, you hit it spot on! Congratulations 👍😀
From what i have seen here the Aldi one visually looked better before and after cooking. Plus it had more weight, and was thicker, and had more meat than fat. I agree with you about the ribeye steaks being the best. I have 4 or more of them in the freezer right now from Aldi's.
I went to buy some of these recently from Aldi. I didn't because they're cut very thin. Decent Rib Eye I want it about 2 inch thick to get a proper sear on it and keep it medium rare. At Aldi they were too thin. Might be worth a revisit. Highly recommend to everyone to dry brine your steaks for 3 days in the fridge. Take out packet, dry, cover in salt on all sides, put in fridge for 3 days on wire rack, then oil then fry. Salt seeps into the steak, tenderizes the meat and gives you a better sear.
Hi Gareth you should send Tesco an email regarding the weight be under along with this youtube! That is not fair for the consumer to be cheated like that. They both looked delicious. Cheers Debra xxx
A real gamechanger with steak is to salt it on all sides and leave it in the fridge on a rack for 24 hours, makes a huge difference. More tender, better crust and the seasoning penetrates all the way through the steak. The technique is called dry brining. Butter basting with aromatics also makes a big difference.
Asda and other stores have this thing where they ‘price lock’ items to aldi. Absolute nonsense. Example. Alta rica coffee 190g (not 200g as it used to be) ‘price locked’ at £6. Yesterday it’s at £7.25. And the smaller jar 90g (not 100g as it used to be) is now ‘price locked’ at £3.50. The terminology is frustrating. Nothing, including the price, are locked.
Great review, Gaz, as always. Tried all different supermarkets but have to say Aldi tops the lot, never get my steaks anywhere else now. Like cooking mine in butter with some garlic (not too much, mind) and thyme and then rest it for about 10 minutes. My favourite is Aberdeen Angus 30 day Fillet, but got to say, those rib-eyes looked really tasty. Keep up the good work 👍
@@bingbongbingbongbingbongbi4384 no it doesn't, its the same thing from the same factory but 4x the price (some M&S things like their food to go and hot cross buns are second to none though)
I'm in country Australia but I do most of my grocery shopping at Aldi. Great variety, top quality and much better prices! I avoid our two biggest supermarkets, Coles and Woolworths because they screw local farmers and occasionally shop at our local IGA (Independent Grocers of Australia) supermarket because it's close and convenient. Aldi is a trip to the next big town.
You should do an Aldi cheap, mid range and specially selected ribeye steak comparison 🥩, if you can review Lidl's grass fed steaks, they're outstanding . 🥩
