Got myself 10 sirloin steaks for a quid each. :D

Aye, they don't looked aged in the slightest. The butcher probably got a very cheap carcass in from somewhere and doesn't have the space to age it so just flogging it cheap. It's a good deal, granted, but not as good as I had hoped.

But hell, if they taste good and are cheap then that's all that matters!
 
Stan_Lite said:
I bought some meat from them when I first moved to Shields. I haven't been back since. I buy most of my meat online now.
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I've had OK steaks from there. And another butcher in Jarrow that you can get decent rib eye from sometimes.

I'd love to meet the man who told him he can make billtong though :rolleyes:
 
Ahleckz said:
Aye, they don't looked aged in the slightest. The butcher probably got a very cheap carcass in from somewhere and doesn't have the space to age it so just flogging it cheap. It's a good deal, granted, but not as good as I had hoped.

But hell, if they taste good and are cheap then that's all that matters!
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I would have thought it's pretty obvious it wouldn't have been aged considering the price and how he described the colour.

It's incorrect to state that unaged meat is cheap or low quality though. I'd bet 95+% of the beef eaten in this country hasn't been aged at all.
 
Nom nom nom.

They look nice. Bargain tbh.

Hope you chopped all that nasty fat off though. Unless you leave it to go nice and crispy fat is horrible (but usually by the time the fat gets yummy, the meat is overdone ._.)
 
Butchers was near poundstretchers in sunderland to the person who asked where i got em from. Duno if offer is still on tho as its been awhile now.
 
Just thought i would post some pics of 2 that i cooked for sunday dinner the other day. Came out rather nice as i have never got them properly pink in the middle without looking undercook but i think i nailed it this time. bout 2 mins each side then oven gas mark 5 for 7 mins i think. Came out lovely. Medium-Well i think this would be called?


 
MooMoo444 said:
Unless you leave it to go nice and crispy fat is horrible (but usually by the time the fat gets yummy, the meat is overdone ._.)
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Simple solution to this pick your steak up with a pair of tongs and hold it so only the fat touches the pan, crisps it up quickly without burning the steak.
 
Could you even buy that much beef mince for that in a supermarket?

Good deal. I like an expensive well aged decent steak as much as the next bloke, but having steak and chips for dinner for less than the cost of some boring pasta is a win in my book!
 
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