When I bought the same product a few months ago, after attempting to eat it.....constant chewing with no effect, I decided to re-sole my shoe with it, and to great effect!......so far it is holding up well.
That is one of the best videos you have produced Gareth. With the price of steak and meat generally, there are many out there who might have taken a punt on that steak, £15 plus for 1 meal for a family of 5. I don't buy steak anymore because it's so expensive, but I might have been tempted if I saw that in my Aldi shop. What looked like ribbons of fat were ribbons of connective tissue, which shrank on cooking and gave the steak surface that telltale bubbly appearance which always means an inedible steak. You have saved us a fortune in collective wasted cash. The best way forward with that steak is tenderisation of some form, whether that be chemical/physical tenderisers or long cooking processes.
Looks like silverside steak to me. The only way you can fry it is to slice it really thin and flash fry it. It shouldn’t be sold like that in my opinion.
Completely agree, I thought it was silverside / topside. Either needs cooking in a sauce or flash frying, nowehere inbetween. Madness they don't mark it up properly so customers get the best out of it.
@@BigSpudlabelling is the issue along with ignorance. Definitely silverside and I'd never fry topside/silverside unless ultra thin otherwise it should be labelled as wrigleys bovine gum🤣👍
Over a period of about 2 years , I have bought about 20 pieces of steak like that from Aldi. Probably 2 have been a bit too chewy, but still edible. However apart from one piece that could have been used to repair the soles of my boots, the others have heen fine, and tasty, and good value.
@@24magiccarrot Why do you think that rump steak is cheaper than sirloin, ribeye or fillet, because it’s the poorest quality. I like my steak cooked medium rare, not possible with rump steak.
It looked like a great piece of meat before cooking. It must be from part of the cow that works a lot that’s why it turned out tough. The slow cooker or braise in the oven with onions and thyme should help for next time. It’s impossible to rescue a bad piece of meat especially steak. That’s the beauty of your channel we can see the product and change something about it. Thanks for sharing this information buddy. 👍
My butcher mate had a meat delivery yesterday. I asked the delivery driver where the armed guard was. Apparently, in retail shops, meat has been one of the most shoplifted products for some time.
my friend was just saying the other day he was going to his local sainsburys and a guy ran out with arm fulls of steaks. and the staff said he'd done it before too. I guess the police in the uk really are useless twitter gestapo now.
@@nmurphy02 Its the supemarkets trying to maintain a price point for steak in light of the cost of living increase. Farmers have had to put their prices up just to keep their heads above water but the supermarkets still want to sell a steak for the same price as before so they sell cheaper cuts of meat as steak.
Lol! Great video as always. The recommended cooking times gives an indication of the expected chewiness. Like you I like my steaks 3 minutes either side. I would have cut that up well after cooking and tossed into a salad. I wait for the special buy multi- packs at Lidl or Aldi and then l can treat myself. Ribeyes are my favourite. Thanks for the entertainment, keep up the good work!
Was in Lidl's just a couple of days ago and in the reduced section was about a dozen sirloin steaks reduced to £2 each! I watched as people picked them up, and put them back down again. Got to the front and took the lot. £2 each, and they are amazing, don't know what retail is, i think about £8. Bang on for the money.
Hi Gareth from Spain where it is 33°. It lacks interstitial fat (also known as marbling) that is why it is tough. It might have been a little better if it had been stewed but I doubt it. It's the old story if it looks too good to be true - it probably is. We had pork steaks cut from a pork loin joint (it's cheaper that way.) I just put some chopped onion in the pot with a little sunflower oil. Softened onion, then dropped in the steaks, just to brown them on both sides. Then I added a Beef and tomato cup-a-soup, a Knorr stockpot and some Bisto beef granules, dropped in some sliced mushrooms, Set it to cook on low from 4 am. At 11 am I sliced up a couple of potatoes and dropped them in, a cup of frozen peas and sliced up a tomato. Cranked the heat up to high. Served at 1pm, it was all perfectly cooked and delicious. I love a slow cooker!
My late mother was the exact opposite - anything beyond light brown, mam said “That’s too well done for me” (her euphemism for “burnt!”). The only way to do a sausage or a beefburger or similar to my mother’s standard would have been to defrost it first - you can’t fry or grill it lightly like mam liked it from frozen, as it would have an iceberg in the middle - put it in much longer - “That’s too well done for me!”. Had the same idea about chips as well - anything other than lightly browned was too well done - as to meat products, no longer pink, but light brown constitutes cooked!
My late mother was the exact opposite - anything beyond light brown, mam said “That’s too well done for me” (her euphemism for “burnt!”). The only way to do a sausage or a beefburger or similar to my mother’s standard would have been to defrost it first - you can’t fry or grill it lightly like mam liked it from frozen, as it would have an iceberg in the middle - put it in much longer - “That’s too well done for me!”. Had the same idea about chips as well - anything other than lightly browned was too well done - as to meat products, no longer pink, but light brown constitutes cooked!
Gareth--The old adage comes to mind, you get what you pay for!--I always buy rib eyes from Aldi, guaranteed tender steaks, only about a pound more per steak but excellent every time--
Gr8 vid as always m8, I always cook my steaks using sous vide technique it cooks them to perfect medium rare every time and can also help to tenderise them more, some call it a cheat cooking style I say not and you don't have to stand over them as they cook, always a bonus
Hi Gareth that steak youv'e got there is a cut from the silverside (salmon cut muscle) not ideal for grilling or frying would benefit from a slow cooking method though👍
Yes it's got that look about it in the grain and that. Not a steak to grill look... don't know in the UK but it looks like a cheapy cut they do here in Aus supermarkets with 'pepper' capsicum bits - which I am not sure they even do now lol. Cos I never buy supermarket beef now due to $ and not even wanting it.
I've had these several times and they were never chewy. Sear them until brown (a bit browner than you did) then reduce the heat immediately. Place a large knob of (real) butter on top and let it melt. Turn the steak and baste it with the butter for a maximum of one minute. Then put the steak in a foil parcel (not just laying the foil on top). Put it in a warm (not hot) oven while you fry up your eggs or whatever you're having with it. The butter and juices will have exuded then been reabsorbed by the meat, making it much more tender.
As you have mentioned when it does not state which cut it is, more like the Beef medallions as some are called , the cheaper cuts, but it cooked well and looked well.
That might be worth eating in a sub roll with onions, mushrooms and cheese with a decent garlic mayo sauce but I'm not sure about the price. Mind you given these days... Thanks Gareth. Always nice to see you taking one for the team :D
What do they mean beef steak, could be any cut of beef I guess. Saying that you can get a Sirlion or Rump in which you know what cut it is for not much more.
I've bought my steaks (mainly ribeye, but occasionally rump) from the Lidl at the end of my street for twelve years, & I can honestly say, I've not had a bad one yet, even though they're ridiculously low-priced compared to other shops!! 😋😋😋
Gaz, I got me a 21 day matured sirloin steak the other day, Home Bargains and it was £3.50 also 227g. Look out for Wilko peeps, closing down sales up to 50% off. I really hope they don't close forever..
Admire your honesty Gareth, when you first showed those frying times I too thought that was too long but perhaps that’s what you have to do with a cheaper cut of meat. Love your channel mate, keep up the good work 😊👍🥩
Fair play to your honesty Brother👋👋Facts are,..within reason, ya get what ya pay for...At the moment I am sold on Ribeye Steaks, cooked quick, then covered in Garlic and Butter...Rested, then,...WOW,...Lovely Jubbly 🙏
These steaks are all about the seasoning & resting. Yours is a bit rare for me but I cook for about 5 mins both sides then rest in foil for 10 mins. Bit of a blush but never chewy. Nice steak dinner for a decent price.
Looks like what we used to call casserole steak when I worked in a butchers (probably silverside). And Aldi have packaged it up to look like a prime cut steak that you would cook like have done.
Just started watching your great reviews. There's a lot to catch up. Ive cooked Aldi sirloin every Sunday for about two years. About two minutes each side does the job. Very occasionally get a chewy one but usually they're great.
Hello, Just thought I would send a message of support, we have been subscribed to your channel for a while now and we think it is great. Its good entertainment plus informative as well, we recently started buying Harry Ramsdens battered sausages for my youngest son after seeing your review of them. I think its great that you can make a living in such a way doing food reviews from the comfort of your own kitchen. I also love your accent, I do have a liking for Northern accents. I thought your investigation into the 11 year old Christmas pudding was funny also your reaction to the vegatarian sausages, in one review you did, was hilarious. The look of total disgust on your face! Ironically that review probably lead to a few sales by people just wanting to see if they thought they were as awful as you did! Anyway keep up the good work. Tony
Excellent video. The amount of people that buy from aldi and Lidl and follow the instructions as you have demonstrated and left equally disappointed is a scandal! You are extremely fair to them and would love to see you do a feature with their buyers and suppliers in your kitchen repeating that demo. Get in there before Greg Wallace, you own this!
To be fair if people knew what the hell they were buying and cooked it correctly that would help🤣'steak' doesn't mean ideal with chips and mushrooms, that looked like a thick slice of silverside which is usually roasted as a joint and requires longer cooking however, I would say the cut should be displayed on the packaging to help with any confusion. I'm a retired butcher and the meat selection at our Aldi is imo better than Sainsbury, it all depends what you're using it for and if you know what the cut is before embarking on a culinary mission. People are blinded by seeing a packet with STEAK over it and a fat red circle of lean meat, not everyone obviously but generally you wouldn't buy braising steak in August so there is a degree of confusing the punter I feel 👍
@@martindunstan8043 of course, you know what your talking about. As you say the description is on the package. As is the cooking instructions for the customer to follow and the outcome was disappointing at best. Another commentator suggested money better spent buying a steak pie from a good butcher such as yourself and the demonstration supports that opinion in my mind. But the expectation was of a 21 day maturity steak which is there to imply a certain degree of quality when cooked to the instructions and it didn't cut the mustard!
@@frankreynolds4547 it is very easy to be misled and frankly stores know what they are doing by not accurately labelling(just the legal requirements in this case being beef steak) which I actually think is rather too devious, plus it's not great for a return customer purchase if they feel they've been duped they'll likely shop elsewhere and spread their disappointment to other potential customers in their family and friends. The price of convenience I suppose in superstores is the inevitable collapse of the high street in bakers butchers, fishmongers etc that usually wouldn't dream of upsetting customers for fear of loss of trade.
@@stephenscarff471 I take your point, but as our qualified man Martin is saying you can't make a silk purse out of a pig's ear. So you shouldn't try to big up or pass off a cheap cut as a quality steak, especially to people that are trying to achieve value for money is my ultimate point, otherwise I would have said you get what you pay for and parked it there!
Best cheap steak I have had is the Denver steaks from Morrisons , 3 packs for £10, I use them for stir fries, strognoff, pies, curries, casseroles etc or just as steak with salad n chips..lovely steak x
Great vid. We have steak a lot, what really surprised me was the M&S rump steak, £4.25, but bloody hell it’s good. I would never had thought that I could afford their steak, but it is brilliant, about the same size as what you reviewed in this vid, give it a go.👍👍
This is why when i have beef in general i tend to make dishes that it can soak away for hours in the slow cooker and cook ultra slow,Like a Casserole or a Curry,Always have nice tender meat that way :) , Superb upload as always Gaz,Take care ;)
Looks like sirloin tip. Great for fajitas and salads. Not bad for the price paid to be fair, a little seasoning and a longer tenderize would go a long way to making this nicer.
I haven't bought any of these, but regularly buy the King of Steaks, Big Daddy steaks and Rib eye from Aldi. Big Daddy is 50/50 hit or miss - had some really tender ones and some inedible. King of steaks usually pretty good for the price. Rib eye usually very good. I find you have to give them 15-20 minutes out of the wrapping to be able to guage the cooking time: quite a few seem nice thick cuts when wrapped but thin out a lot when they're in the pan. Top tip - buy their rib eye, marinate it in chipotle paste for an hour or two then BBQ or flash fry it in a hot griddle pan. You'll want the windows open or a very good extractor if you do it indoors! Tastes amazing on a bed of homemade refried beans.
Gareth, we get there 28 day mature fillet steaks - cant fault them , delicious every time , you get what you pay for but they are also reasonably priced for fillet . KEEP UP THE VIDEOS WE LOVE THEM.
Steak's like that normally cook them long time in a sauce, steaks are always a surprise what you get these days , been cutting back on my red meat anyway😂
My dad used to buy 10 sirloin streaks for 10 quid’ from the meat truck at our local Sunday car boot….. My Mum used to soften it up with this spiky mallet thing…. A few years later I bought a nice piece Ribeye from the supermarket and my Mum attacked it with this mallet thing😂🙈Bless her….❤️
Cheaper cuts can tend to be a lottery Gareth. You could try tenderising with a meat mallet and/or massaging to break up any sinews when you season it prior to cooking. Braising is a good way to cook if you're not sure. Keep up the good work buddy.
I get the Asda braising steak (enough to do 2 portions) cooked in the slow cooker with beef stock mushrooms and onions, when its cooked take steak out and thicken the liquid with onion gravy granules, served with mash and veg 😋
I'd braise that in the oven for an hour. Cook it off in the pan with a bit of butter and half an onion, just long enough to brown it. Stick the lot in a casserole dish with a stock cube, cover with enough boiling water to leave an inch over the contents, stick the lid on and bung in the oven at 180oC for 90 mins. You'll be able to flake that like a fish and now you've got enough liquid in the bottom of the casserole dish to make an amazing pepper cream sauce too.
Great video as always mate, the steak looked decent at first like you i find 3 minutes each side is perfect for steaks of that thickness. I always get mine from the butchers though.
I always do 3 min a side also, it looked rare just right, I bet it’s the cut that made it tough, heat hardens protein, I just wont try to eat tough meat. When I find its tough I toss it in the freezer and use it in a stew lol
Hi I’ve just caught sight of your cheap steak review on you tube ,I’m joining in with the rest I’m afraid .I spent more than 20 years as a quality butcher and in my experience it was certainly unidentifiable as a steak at all .seemed to be cut from a joint rather than t bone,fillet,hip bone rump or sirloin or todays modern version of what was chine steak now with the top rib cut off and called rib eye these are the only recommended steaks to cook to your time scale to achieve the best eating experience I enjoyed your review but sadly so many people are easily misled these days .hope you find this helpful for future streams kind regards and thanks for your continued hard work Ian
That steak needs cooking in an instant pot or a slow cooker. I’ve just cooked some shin beef in my slow cooker added lambs kidneys vegetables and potatoes made a great meal for me and my daughter. The leftovers I’m canning, I live in the uk and I’ve been prepping for years.
Just a bit on the raw side, id recommend using a termometre if you aren't a trained chef to get the perfect temperature, steak looks like a particularly weird cut shank, weirdly enough to make it look like a more expensive cut. now, this "steak" is really meant to be cooked low and slow to get even a tiny bit less chewy. As always great video
To me it looks like Rump. Rump has less fat going through it so it can dry out quicker that makes it chewy. Because the fibres tighten up. The easiest way is to tenderise it by beating it a bit flatter with a tenderising hammer or a rolling pin.
yeah, this is worse than rump, it looks like eye round. the meat thats deep in the rump, so theres next to no fat on it. Rump usually has a fat cap on the top at least.
Suggestion for a fish & chip shop test - come along the Barrow-Ulverston coast road. Just after coming into Ulverston there is a chip shop on the right hand side (opposite the Co-Op).You haven't tried that chip shop (I think??)
Cooking a steak longer doesn't make it less chewy. That piece of steak you got is called an eye round. It's the cheapest cut of meat from the cow. The reason it's so cheap is because it comes from the most muscular part of the cow with the least amount of intramuscular fat. A quality cut of steak will have considerably more fat with high quality marbling. An eye round is really only good for making beef stew and the likes. But is far too chewy to enjoy as a proper steak.
When I bought the same product a few months ago, after attempting to eat it.....constant chewing with no effect, I decided to re-sole my shoe with it, and to great effect!......so far it is holding up well.
That is one of the best videos you have produced Gareth. With the price of steak and meat generally, there are many out there who might have taken a punt on that steak, £15 plus for 1 meal for a family of 5. I don't buy steak anymore because it's so expensive, but I might have been tempted if I saw that in my Aldi shop. What looked like ribbons of fat were ribbons of connective tissue, which shrank on cooking and gave the steak surface that telltale bubbly appearance which always means an inedible steak. You have saved us a fortune in collective wasted cash. The best way forward with that steak is tenderisation of some form, whether that be chemical/physical tenderisers or long cooking processes.
Looks like silverside steak to me. The only way you can fry it is to slice it really thin and flash fry it. It shouldn’t be sold like that in my opinion.
Slice it thin and use as a beef Stroganoff. No worries there.
Completely agree, I thought it was silverside / topside. Either needs cooking in a sauce or flash frying, nowehere inbetween. Madness they don't mark it up properly so customers get the best out of it.
Looks like silverside to me also, nothing like bovine chewing gum and chips as a memorable steak dinner🤣👍
@@BigSpudlabelling is the issue along with ignorance. Definitely silverside and I'd never fry topside/silverside unless ultra thin otherwise it should be labelled as wrigleys bovine gum🤣👍
Are you saying Aldi's meat suppliers don't know their ar*ehole from their Topside? 🤣
Over a period of about 2 years , I have bought about 20 pieces of steak like that from Aldi. Probably 2 have been a bit too chewy, but still edible. However apart from one piece that could have been used to repair the soles of my boots, the others have heen fine, and tasty, and good value.
for an extra 69p you can get rump steak in Tesco.
Hahaha
@@24magiccarrotWhich will also be tough.
@@JimmyredcabIf your finding rump steak to be tough then you aren't cooking it right.
@@24magiccarrot Why do you think that rump steak is cheaper than sirloin, ribeye or fillet, because it’s the poorest quality. I like my steak cooked medium rare, not possible with rump steak.
Cheaper cuts I tend to cook long and slow but I think I will be avoiding that one, thanks for the review it's great as usual!
Cheers Geoff, yes think you're right ✅️
If you dry brine over night, that really helps tenderise the cheap cuts.
@@p1anetmatt Or rub Bicarb of Soda on them and sit them for half an hour
It looked like a great piece of meat before cooking. It must be from part of the cow that works a lot that’s why it turned out tough. The slow cooker or braise in the oven with onions and thyme should help for next time. It’s impossible to rescue a bad piece of meat especially steak. That’s the beauty of your channel we can see the product and change something about it. Thanks for sharing this information buddy. 👍
My butcher mate had a meat delivery yesterday. I asked the delivery driver where the armed guard was. Apparently, in retail shops, meat has been one of the most shoplifted products for some time.
No wonder, seen the prices these days. Take the piss. Quality goes down, prices go up.
Sign of the times. Government and big corporations take the piss out of us all the time so i can't really blame them.
it's usually crackheads who will they try and sell it outside the shop or near by anyway
my friend was just saying the other day he was going to his local sainsburys and a guy ran out with arm fulls of steaks. and the staff said he'd done it before too. I guess the police in the uk really are useless twitter gestapo now.
@@BobbyDazIt is not, of course, a "sign of the times": expensive cuts of meat have always been a primary target for shoplifters.
These are not bad - even better braised with some onions! I like medium well!
@@nmurphy02 Its the supemarkets trying to maintain a price point for steak in light of the cost of living increase. Farmers have had to put their prices up just to keep their heads above water but the supermarkets still want to sell a steak for the same price as before so they sell cheaper cuts of meat as steak.
Great price I'll have to go get one for the dog he loves his steak 🥩👍
Lol! Great video as always. The recommended cooking times gives an indication of the expected chewiness. Like you I like my steaks 3 minutes either side. I would have cut that up well after cooking and tossed into a salad. I wait for the special buy multi- packs at Lidl or Aldi and then l can treat myself. Ribeyes are my favourite. Thanks for the entertainment, keep up the good work!
Was in Lidl's just a couple of days ago and in the reduced section was about a dozen sirloin steaks reduced to £2 each! I watched as people picked them up, and put them back down again. Got to the front and took the lot. £2 each, and they are amazing, don't know what retail is, i think about £8. Bang on for the money.
Lidl have good sirloin I've discovered, nice and tasty and a good marbling to them 😋
£2!
Result mate!
@@genericfootyfan It really was, and great quad lity as well surprisingly good!
I would think that cooking it longer will make it tougher!
Did you say where it was from?
Hi Gareth from Spain where it is 33°. It lacks interstitial fat (also known as marbling) that is why it is tough. It might have been a little better if it had been stewed but I doubt it. It's the old story if it looks too good to be true - it probably is. We had pork steaks cut from a pork loin joint (it's cheaper that way.) I just put some chopped onion in the pot with a little sunflower oil. Softened onion, then dropped in the steaks, just to brown them on both sides. Then I added a Beef and tomato cup-a-soup, a Knorr stockpot and some Bisto beef granules, dropped in some sliced mushrooms, Set it to cook on low from 4 am. At 11 am I sliced up a couple of potatoes and dropped them in, a cup of frozen peas and sliced up a tomato. Cranked the heat up to high. Served at 1pm, it was all perfectly cooked and delicious. I love a slow cooker!
Cheers pal, hope you're having a good time in the sun
I used that kind of Steak for brazing. Cooking for around 3-4 hours & it was lovely. As you, i found frying it was very tough.
I was brought up with cremated steak and boiled to death veg. Most of the family still prefer that but I prefer my steak medium rare
My dad always cooked our steaks medium rare...pink juices coming out of the meat. .yum!
My late mother was the exact opposite - anything beyond light brown, mam said “That’s too well done for me” (her euphemism for “burnt!”).
The only way to do a sausage or a beefburger or similar to my mother’s standard would have been to defrost it first - you can’t fry or grill it lightly like mam liked it from frozen, as it would have an iceberg in the middle - put it in much longer - “That’s too well done for me!”.
Had the same idea about chips as well - anything other than lightly browned was too well done - as to meat products, no longer pink, but light brown constitutes cooked!
My late mother was the exact opposite - anything beyond light brown, mam said “That’s too well done for me” (her euphemism for “burnt!”).
The only way to do a sausage or a beefburger or similar to my mother’s standard would have been to defrost it first - you can’t fry or grill it lightly like mam liked it from frozen, as it would have an iceberg in the middle - put it in much longer - “That’s too well done for me!”.
Had the same idea about chips as well - anything other than lightly browned was too well done - as to meat products, no longer pink, but light brown constitutes cooked!
Use these as medallions in a slow cook casserole, they’d be fine that way Gareth.
Gareth--The old adage comes to mind, you get what you pay for!--I always buy rib eyes from Aldi, guaranteed tender steaks, only about a pound more per steak but excellent every time--
-Agreed-
Gr8 vid as always m8, I always cook my steaks using sous vide technique it cooks them to perfect medium rare every time and can also help to tenderise them more, some call it a cheat cooking style I say not and you don't have to stand over them as they cook, always a bonus
Hi Gareth that steak youv'e got there is a cut from the silverside (salmon cut muscle) not ideal for grilling or frying would benefit from a slow cooking method though👍
Yes it's got that look about it in the grain and that. Not a steak to grill look... don't know in the UK but it looks like a cheapy cut they do here in Aus supermarkets with 'pepper' capsicum bits - which I am not sure they even do now lol. Cos I never buy supermarket beef now due to $ and not even wanting it.
Cheers pal
Yep Emma I know I was a butcher for 49 years before retiring earlier this year ❤@@Surewhynotthen
I've had these several times and they were never chewy.
Sear them until brown (a bit browner than you did) then reduce the heat immediately. Place a large knob of (real) butter on top and let it melt. Turn the steak and baste it with the butter for a maximum of one minute. Then put the steak in a foil parcel (not just laying the foil on top). Put it in a warm (not hot) oven while you fry up your eggs or whatever you're having with it.
The butter and juices will have exuded then been reabsorbed by the meat, making it much more tender.
You got lucky or I got unlucky, your the only one who has had them and said they were not chewy.
As you have mentioned when it does not state which cut it is, more like the Beef medallions as some are called , the cheaper cuts, but it cooked well and looked well.
That might be worth eating in a sub roll with onions, mushrooms and cheese with a decent garlic mayo sauce but I'm not sure about the price. Mind you given these days...
Thanks Gareth. Always nice to see you taking one for the team :D
What do they mean beef steak, could be any cut of beef I guess. Saying that you can get a Sirlion or Rump in which you know what cut it is for not much more.
Must be stewing steak. I buy it sometimes but it always ends up in my Instant Pot with red wine and mushrooms. 🍽️
I've bought my steaks (mainly ribeye, but occasionally rump) from the Lidl at the end of my street for twelve years, & I can honestly say, I've not had a bad one yet, even though they're ridiculously low-priced compared to other shops!! 😋😋😋
Great video.
I can't afford a piece of meat like that but I enjoy watching you try it. It definitely looked like slow cooking meat to me.
Thanks for watching
A trip to Ashton-under-Lyne Aldi is definitely needed!
Question. What is so special about your aldi. .......... my aldi says we just sell what's on the lorry.
Gaz, I got me a 21 day matured sirloin steak the other day, Home Bargains and it was £3.50 also 227g. Look out for Wilko peeps, closing down sales up to 50% off. I really hope they don't close forever..
Admire your honesty Gareth, when you first showed those frying times I too thought that was too long but perhaps that’s what you have to do with a cheaper cut of meat. Love your channel mate, keep up the good work 😊👍🥩
Glad you enjoyed it
Fair play to your honesty Brother👋👋Facts are,..within reason, ya get what ya pay for...At the moment I am sold on Ribeye Steaks, cooked quick, then covered in Garlic and Butter...Rested, then,...WOW,...Lovely Jubbly 🙏
Frying steak has little fat and a tight grain, that’s why it’s normally tough and chewy 😉
These steaks are all about the seasoning & resting. Yours is a bit rare for me but I cook for about 5 mins both sides then rest in foil for 10 mins. Bit of a blush but never chewy. Nice steak dinner for a decent price.
Looks like what we used to call casserole steak when I worked in a butchers (probably silverside). And Aldi have packaged it up to look like a prime cut steak that you would cook like have done.
Just started watching your great reviews. There's a lot to catch up. Ive cooked Aldi sirloin every Sunday for about two years. About two minutes each side does the job. Very occasionally get a chewy one but usually they're great.
Cheers Phil
Hello,
Just thought I would send a message of support, we have been subscribed to your channel for a while now and we think it is great. Its good entertainment plus informative as well, we recently started buying Harry Ramsdens battered sausages for my youngest son after seeing your review of them. I think its great that you can make a living in such a way doing food reviews from the comfort of your own kitchen. I also love your accent, I do have a liking for Northern accents. I thought your investigation into the 11 year old Christmas pudding was funny also your reaction to the vegatarian sausages, in one review you did, was hilarious. The look of total disgust on your face! Ironically that review probably lead to a few sales by people just wanting to see if they thought they were as awful as you did! Anyway keep up the good work.
Tony
Excellent video. The amount of people that buy from aldi and Lidl and follow the instructions as you have demonstrated and left equally disappointed is a scandal!
You are extremely fair to them and would love to see you do a feature with their buyers and suppliers in your kitchen repeating that demo. Get in there before Greg Wallace, you own this!
To be fair if people knew what the hell they were buying and cooked it correctly that would help🤣'steak' doesn't mean ideal with chips and mushrooms, that looked like a thick slice of silverside which is usually roasted as a joint and requires longer cooking however, I would say the cut should be displayed on the packaging to help with any confusion. I'm a retired butcher and the meat selection at our Aldi is imo better than Sainsbury, it all depends what you're using it for and if you know what the cut is before embarking on a culinary mission. People are blinded by seeing a packet with STEAK over it and a fat red circle of lean meat, not everyone obviously but generally you wouldn't buy braising steak in August so there is a degree of confusing the punter I feel 👍
@@martindunstan8043 of course, you know what your talking about. As you say the description is on the package. As is the cooking instructions for the customer to follow and the outcome was disappointing at best. Another commentator suggested money better spent buying a steak pie from a good butcher such as yourself and the demonstration supports that opinion in my mind. But the expectation was of a 21 day maturity steak which is there to imply a certain degree of quality when cooked to the instructions and it didn't cut the mustard!
Gareth didnt follow the instructions though , He did 3 mins each side , when on the back it said 7-9 mins was rare
@@frankreynolds4547 it is very easy to be misled and frankly stores know what they are doing by not accurately labelling(just the legal requirements in this case being beef steak) which I actually think is rather too devious, plus it's not great for a return customer purchase if they feel they've been duped they'll likely shop elsewhere and spread their disappointment to other potential customers in their family and friends. The price of convenience I suppose in superstores is the inevitable collapse of the high street in bakers butchers, fishmongers etc that usually wouldn't dream of upsetting customers for fear of loss of trade.
@@stephenscarff471 I take your point, but as our qualified man Martin is saying you can't make a silk purse out of a pig's ear. So you shouldn't try to big up or pass off a cheap cut as a quality steak, especially to people that are trying to achieve value for money is my ultimate point, otherwise I would have said you get what you pay for and parked it there!
Best cheap steak I have had is the Denver steaks from Morrisons , 3 packs for £10, I use them for stir fries, strognoff, pies, curries, casseroles etc or just as steak with salad n chips..lovely steak x
Nice !! Not bad for the price , I like mine medium and not chewy 😋😄
I like mine pink in the middle...medium rare I guess. Yum!
Great vid. We have steak a lot, what really surprised me was the M&S rump steak, £4.25, but bloody hell it’s good. I would never had thought that I could afford their steak, but it is brilliant, about the same size as what you reviewed in this vid, give it a go.👍👍
Will do cheers for the tip.
Might be good sliced thinly whilst raw and stir fried with oyster or black bean sauce?
This is why when i have beef in general i tend to make dishes that it can soak away for hours in the slow cooker and cook ultra slow,Like a Casserole or a Curry,Always have nice tender meat that way :) , Superb upload as always Gaz,Take care ;)
It might have been ok for a stew or braised, but definitely no good for short cooking time as a steak 😂 🇬🇧 Thanks for the video 👍
You're welcome 😊
@BaldFoodieGuy I just bort one of them steaks I will let u no wot it taste like it only cost 2.99
Good review. I bet I was'nt the only one who shouted aloud " gristle " when Gareth could'nt remember the word.
Looks like sirloin tip. Great for fajitas and salads. Not bad for the price paid to be fair, a little seasoning and a longer tenderize would go a long way to making this nicer.
Do you have a meat tenderiser? I would've used one of those before cooking it.
Good idea
Them plates are really good for Sunday dinner gravy, game changer them plates
I bought t bone steaks on sale a couple of weeks ago for $9.99 a pound. One was the size of a roast of meat. Yum!
Have you had a go at the Japanese chef method (using a blowtorch)?
I haven't bought any of these, but regularly buy the King of Steaks, Big Daddy steaks and Rib eye from Aldi. Big Daddy is 50/50 hit or miss - had some really tender ones and some inedible. King of steaks usually pretty good for the price. Rib eye usually very good. I find you have to give them 15-20 minutes out of the wrapping to be able to guage the cooking time: quite a few seem nice thick cuts when wrapped but thin out a lot when they're in the pan. Top tip - buy their rib eye, marinate it in chipotle paste for an hour or two then BBQ or flash fry it in a hot griddle pan. You'll want the windows open or a very good extractor if you do it indoors! Tastes amazing on a bed of homemade refried beans.
Cheers pal
butter fingers! might be nice simmered in a creamy, mustard and garlic sauce, served with taglietelle x
Meat in general from aldi is spot on. Great review.
Cheers
Cracking one Gareth. Had a sirloin from a butchers in Skipton. Absolutely amazing mate 👍🏻👍🏻
Thanks 👍
Can't beat a nice steak !
I'd give it a go. You cooked it nice 😊
You cooked it really well though - just how I like it
Gareth, we get there 28 day mature fillet steaks - cant fault them , delicious every time , you get what you pay for but they are also reasonably priced for fillet . KEEP UP THE VIDEOS WE LOVE THEM.
Steak's like that normally cook them long time in a sauce, steaks are always a surprise what you get these days , been cutting back on my red meat anyway😂
Tried a wagyu sirloin from Aldi, will definitely be buying it again 😊
I love this bloke's content. u are very entertaining sir
You're welcome 😊
would meat tenderiser powder such as the Shan Meat Tenderizer powder prevent chewiness?
I find with cheap steaks cook in butter and make a premium sauce with mushrooms and onions to go with it.
Ive bought those before, and made them into pot pies. they came out really tender that way
My dad used to buy 10 sirloin streaks for 10 quid’ from the meat truck at our local Sunday car boot….. My Mum used to soften it up with this spiky mallet thing…. A few years later I bought a nice piece Ribeye from the supermarket and my Mum attacked it with this mallet thing😂🙈Bless her….❤️
That's a good deal. 👍 yes I remember my mum having a wooden mallet lol
Seems like a fair price in this economic crisis, great review as always gareth 🥩
Cheaper cuts can tend to be a lottery Gareth. You could try tenderising with a meat mallet and/or massaging to break up any sinews when you season it prior to cooking. Braising is a good way to cook if you're not sure. Keep up the good work buddy.
Thank you, yes you're right pal 👍 have a good weekend 👍
You too buddy@@BaldFoodieGuy
I get the Asda braising steak (enough to do 2 portions) cooked in the slow cooker with beef stock mushrooms and onions, when its cooked take steak out and thicken the liquid with onion gravy granules, served with mash and veg 😋
Thanks Gaz, no more supermarket steaks for me, I only buy from my local butcher and at £18 a kilo for ribeye the taste and price are both spot on!
🤣Brilliant vid mate love the honesty.👍
Thanks 👍
I'd braise that in the oven for an hour.
Cook it off in the pan with a bit of butter and half an onion, just long enough to brown it.
Stick the lot in a casserole dish with a stock cube, cover with enough boiling water to leave an inch over the contents, stick the lid on and bung in the oven at 180oC for 90 mins. You'll be able to flake that like a fish and now you've got enough liquid in the bottom of the casserole dish to make an amazing pepper cream sauce too.
even better than the mushrooms+onion gravy!!!
peppercorn sauce is just made for steak!!!!
Great video as always mate, the steak looked decent at first like you i find 3 minutes each side is perfect for steaks of that thickness. I always get mine from the butchers though.
Thanks 👍
Gareth, if you get a chance, try Old Bay seasoning.....its unreal for steak and chicken!!!
Thinking that a 'long and low' type of steak for slow cooker. Didn't sound that cheap either. Thanks for the review. As you say, we live and learn! 🤭🤭
Perfect job
Cheers
Looks 😋
Not sure with meats but do you tenderise the steak first 🤔🤔
I always do 3 min a side also, it looked rare just right, I bet it’s the cut that made it tough, heat hardens protein, I just wont try to eat tough meat. When I find its tough I toss it in the freezer and use it in a stew lol
Dont forget the English Mustard and Horseradish to bring out the flavour
I had a nice ribeye from Lidl last week 👍
That there is a piece of silverside, a slow roasting joint. Not much cop for frying.
Hi I’ve just caught sight of your cheap steak review on you tube ,I’m joining in with the rest I’m afraid .I spent more than 20 years as a quality butcher and in my experience it was certainly unidentifiable as a steak at all .seemed to be cut from a joint rather than t bone,fillet,hip bone rump or sirloin or todays modern version of what was chine steak now with the top rib cut off and called rib eye these are the only recommended steaks to cook to your time scale to achieve the best eating experience I enjoyed your review but sadly so many people are easily misled these days .hope you find this helpful for future streams kind regards and thanks for your continued hard work Ian
Cheers Ian
Spot on matey, All the best from GRIMSBY
Cheers pal
Hi Gareth ,with steak like that I usually seal it then cook it in oxo gravy with some onions 😁
Good tip!
That steak needs cooking in an instant pot or a slow cooker. I’ve just cooked some shin beef in my slow cooker added lambs kidneys vegetables and potatoes made a great meal for me and my daughter.
The leftovers I’m canning, I live in the uk and I’ve been prepping for years.
Sounds great!
If I get one of those steaks g I'll maybe give it a few whacks with a tenderiser before cooking
You are such a good cook you could open the bald foodie guy cafe.selling all day breakfasts
the marbling looks good.
You didn't drop the fork, it bounced off that steak🤣
Just a bit on the raw side, id recommend using a termometre if you aren't a trained chef to get the perfect temperature, steak looks like a particularly weird cut shank, weirdly enough to make it look like a more expensive cut. now, this "steak" is really meant to be cooked low and slow to get even a tiny bit less chewy. As always great video
To me it looks like Rump. Rump has less fat going through it so it can dry out quicker that makes it chewy. Because the fibres tighten up. The easiest way is to tenderise it by beating it a bit flatter with a tenderising hammer or a rolling pin.
Rump has more fat,especially on the outside with is ideal for frying quickly,in my opinion
looks like a crapper cut than that to me like a grey rubber cut lol
yeah, this is worse than rump, it looks like eye round. the meat thats deep in the rump, so theres next to no fat on it. Rump usually has a fat cap on the top at least.
Had high hopes seeing that at first. Chewy just says it's a cheap cut. Well, you did try so thanks for letting us all know. All the best bud
Cheers mate, all the best 👍
I can't do chewy mate great review
Me neither mate, cheers pal
Suggestion for a fish & chip shop test - come along the Barrow-Ulverston coast road. Just after coming into Ulverston there is a chip shop on the right hand side (opposite the Co-Op).You haven't tried that chip shop (I think??)
Yes it's on my radar mate, cheers 😊
@@BaldFoodieGuy I was there yesterday. Pretty good I thought.
You cooked that steak perfectly the first time. If it needs more cooking than that I don't want it and it is not a bargain. Thank you. 😊
I find that steak comes out better in the air fryer when it's a cheaper cut. 👍
Cheers Ian
Watch out for when Aldi get their wagyu steaks in , they are gorgeous 😋
I find a good battering with a tenderising mallet, makes all the difference
Good idea
Here is America, we call that an Eye of Round steak. It comes from the rear leg of the cow, which is why it is chewy and a less expensive cut of beef.
I've heard about the dreaded Eye of Round, in videos with titles like "Can Eye of Round EVER taste good?"
You might not be a cook but you nailed that to med rare.. 👍👍 watch out all you chefs out there . . . 😊
They're great pressure cooked for 20 mins then simmered in gravy for a Sunday roast.
Cooking a steak longer doesn't make it less chewy. That piece of steak you got is called an eye round. It's the cheapest cut of meat from the cow. The reason it's so cheap is because it comes from the most muscular part of the cow with the least amount of intramuscular fat. A quality cut of steak will have considerably more fat with high quality marbling. An eye round is really only good for making beef stew and the likes. But is far too chewy to enjoy as a proper steak.
If you have not come across this before Gareth try Branston Caramelised Onion Chutney,Very tasty on A Sarnie or mixed in a salad..Cheers
Cheers Paul