Beef question

lynzpower

Waitrose does feather steak which is great for pies.

Debt_Free_Chick

lynzpower wrote: »

Waitrose does feather steak which is great for pies.

It sure is. It's a leg/shoulder cut and therefore suited to long, slow cooking

Just make sure that you pay the right price for it i.e. that you don't pay a "steak" price for it

Counting_Pennies_2

I normally cook a pie with the left over meat from a slow roast.

I made a lovely chunky lamb pie after doing a Jamie Oliver Leg of Lamb. Ate it as a Sunday roast for 6 people, had cold sandwiches for 2 days then put the last bits chopped into bite sized pieces in a saucepan, along with the original gravy I made with the juices and added chopped veg that came from the roast, then added a pie crust and baked it, it was incredibly yummy.

So in answer to your question, I would make one after a roast and that way you know the meat is tender.

But if you do buy from scratch for a long cook, say a couple of hours, I tend to go for braising streak, as opposed to stewing steak. The butcher told me it is less fatty, and it is true I don't get any chewy bits when I cook with braising steak.

Do pop to the butchers, I find it is much better quality. If you can't find one, go to a Waitrose, they are better quality than Tesco.

I too never get the cuts of meat from there, they are so low quality.

hth