Beef question

DizzyK_2

Hi all

I'm looking at Tesco at the moment at the beef offering as there's none in the freezer and DH fancies a pie. I've just noticed they now have on there:
braising steak
casserole steak
stewing steak

The Stewing steak is more marbled and sinue-y looking so I assume will need longer slower cooking than the other two
What's the difference between braising steak and casserole steak?

Where's your friendly local butcher when you need one!! (*answers own question.. don't have one....*)

Crisp_£_note

I refuse to buy any beef from Tesco any more the last 3 lots I have bought (in variations of cut and at different times of year) have all been very chewy and tasteless! (not inclouding mince of course) Not much help im afraid but thought I would comment and hope its not just me!?

Debt_Free_Chick

This is a classic problem with supermarket meat. You have no idea what you're buying as they refuse to reveal the cut - to be honest, they don't know the cut and it could be more than one.

Sorry - can't help. You really need to know the cut of meat used as many cuts are suitable for "braising".

Any of them are likely to be from the leg, clod, chuck, neck or blade and should all be cooked slowly. The fat will add flavour and will melt into the sauce. Sinew can be trimmed off, but again, will melt if cooked for long enough.

DizzyK_2

Pot luck then I guess, thanks..

tandraig

my rule of thumb - if they call it stewing braising or casserole - its a long slow cooking time. frying steak - oh dear - I do not fry that! its more suitable for long slow cooking as its like shoe leather when fried!
rump steak - should be from the rump and should grill or fry nicely - you will need a steak knife to cut it and good teeth to chew, but its flavourful.
sirloin - in many minds the best cut - needs a little less cooking (and chewing) than rump and is more tender.
fillet - costs a fortune! some say its best part - others say it lacks flavour though is more tender - dont know as i cant afford it!
for stir frys - I use rump - but i marinate it in either pineapple juice (the enzymes break it down and make it more tender) or use slices of silverside or topside (also marinated - I dont take chances)! which are usually used for roasting.
then you have brisket - slow cooking but very nice just buy a heck of a lot more than you think you will need!

BitterAndTwisted

I'm not a meat-eater any longer but when I was I hated the sight of supermarket meat: it's the wrong colour for a start, it hasn't been hung for long enough and that leads to lack of flavour and the wrong texture. But maybe I'm just living in the past because I can still remember my Mum's wonderful cooking.

Debt_Free_Chick

tandraig wrote: »

use slices of silverside or topside (also marinated - I dont take chances)! which are usually used for roasting.

Supermarkets usually describe silverside as a roasting joint, but it isn't - it needs long slow cooking. Generally, topside is the same.

I would only roast cuts from around the rib - the rest all get long, slow cooking

Sucker_for_sweeties

tandraig wrote: »

my rule of thumb - if they call it stewing braising or casserole - its a long slow cooking time. frying steak - oh dear - I do not fry that! its more suitable for long slow cooking as its like shoe leather when fried!
rump steak - should be from the rump and should grill or fry nicely - you will need a steak knife to cut it and good teeth to chew, but its flavourful.
sirloin - in many minds the best cut - needs a little less cooking (and chewing) than rump and is more tender.
fillet - costs a fortune! some say its best part - others say it lacks flavour though is more tender - dont know as i cant afford it!
for stir frys - I use rump - but i marinate it in either pineapple juice (the enzymes break it down and make it more tender) - soy sauce for me, but must be the same principle?or use slices of silverside or topside (also marinated - I dont take chances)! which are usually used for roasting.
then you have brisket - slow cooking but very nice just buy a heck of a lot more than you think you will need!

Agree with it all above...missed rib eye, nice when we can afford it, bit of a cross between fillet and sirlion....I loved the chateaubriand I had in a posh place years ago in Turkey (£6.00 for 2 peeps...gorgeous) but never been able to afford it since.
Loved the Dundee restaurant called the T-Bone, where you had to queue, couldn't ever reserve, but my god so cheap and fan-bloody-tastic...again gone years ago.

It's always Brisket in our house, all we can afford....and it's consistantly bang on.

Infinately prefer butcher meat, but do get seduced by whoopsies, but have lived (only just_pale_) to regret it in the case of pork.

Liking M&S just now 3 decent bits of flesh, fish or fowl for a tenner.....and for supermarket stuff tastes very authentic.

Mr_Lahey

Sucker_for_sweeties wrote: »

Agree with it all above...mised rib eye, nice when we can afford it, bit of a cross between fillet and sirlion....I loved the chateaubriand I had in a posh place years ago in Turkey (£6.00 for 2 peeps...gorgeous) but never been able to afford it since.
Loved the Dundee restaurant called the T-Bone, where you had to queue, couldn't ever reserve, but my god so cheap and fan-bloody-tastic...again gone years ago.

It's always Brisket in our house, all we can afford....and it's consistantly bang on.

Infinately prefer butcher meat, but do get seduced by whoopsies, but have lived (only just_pale_) to regret it in the case of pork.

Liking M&S just now 3 decent bits of flesh, fish or fowl for a tenner.....and for supermarket stuff tastes very authentic.

I wouldn't dream of buying my meat from anywhere but a butchers. Thankfully where i live there are still plenty around.

DizzyK_2

I gave up in the end and told DH he can't have a pie. Ah well.

Debt_Free_Chick

A pity. you only needed to cook the beef long & slow and you'd have had the perfect pie filling.

Do you still have the meat?