Fillet Steak Lidl

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

Canis Lupus

Protip: Salt the steak and leave it uncovered in the fridge for a minimum of an hour prior to cooking (bring to room temp just before cooking obviously). The longer it's left the better it gets. Absolutely delish.

lazeedaisy

Cooked 2 of these for dinner, along with half of the country,

Himself will only ever eat Fillet steak.

Took out of fridge to bring to room temp for an hour, when ready to cook, salt and fresh ground pepper both sides, flash fry, then cooked one for 4 mins & turned, threw in second one, 2 mins each side, finished first one off 4 mins, left to sit for 9 mins,

Himself got a delish pink medium, I got a rare one, such a treat.

So tasty, highly recommend,

lazeedaisy

I was always told to salt steak just before cooking, because salt draws water out of protein it can make it tough.

RainyDay

ali1971 wrote: »

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

Cost per kg?

K.C

RainyDay wrote: »

Cost per kg?

€20

Canis Lupus

lazeedaisy wrote: »

I was always told to salt steak just before cooking, because salt draws water out of protein it can make it tough.

Nope. You need to let it sit after salting. If you leave it for a min of an hour the moisture that's pulled out soaks BACK into the steak and tenderises/flavours it. Leave it overnight uncovered for best results (regardless of what you might think it apparently an uncovered steak only loses about 5% moisture overnight and having tried it myself it was awesome).

Totally changed my steak eating life learning that lesson.

Sala

I got these today. The silver lining is that mushrooms were 39c! I also bought the little tub of pepper suave. It was lovely. Haven't bought fillet steaks in a while but at 4e each they were well worth it. Might go back tomorrow for more!

vicwatson

Offer over yesterday methinks

Alf Veedersane

vicwatson wrote: »

Offer over yesterday methinks

Yup.

This week's deal is the marinated duck breast fillets at €4.

Captainsatnav

Alf Veedersane wrote: »

Yup.

This week's deal is the marinated duck breast fillets at €4.

Sweet as a nut.