Cooking thin sliced frying steak...

Possession

How would you normally cook the steak? if you cooked it in a sauce today I'd imagine it will still be OK to eat tomorrow (and no dates on packets so your DH won't know!).

Edit: sorry we all wrote essentially the same thing at the same time!

wouldbeqaulitymoneysaver

My ma always said to take out frozen bread and then you can fit in more essential items.
Frozen bread is one of my key items but so is steak if on offer.
Some items can afford a little alternative storage compared to this.

marleyboy

Dice up the steak and you can make a beef curry or spicy casserole. That buys you a couple of extra days in meals.

pigpen

sling it in a marinade for tomorrow! and bin packaging!

codemonkey

So the general consensus is to cook it, bin the packaging and never, ever tell OH. Mwahahaha.

I've already complained to Mr A. Their deliveries are always late and the rolls they delivered were stale a day later so not really good enough.

Thank you very much for your help.

codemonkey

I don't have any bread in there!! It's just not a very big freezer and it's full of whoops mince and other meat which I really need to get my act together and use.

Next month is going to be tight so I think that will be the time for living out of the freezer and store cupboards.

Spendless

codemonkey wrote: »

It's just not a very big freezer and it's full of whoops mince and other meat which I really need to get my act together and use.

For me I'd have to think which was worth more (would cost be most at full price). So I think I'd have been tempted to take out a pack of whoops mince, put it in my fridge to defrost and make something with it tomorrow and use the space for the steak.

heretolearn_2

If you cook it it will extend it's life a couple of days.

Also, with beef, I often use it a bit over. If you think about it, you pay more for beef the older it is - the aged stuff and the stuff that's been hung for longer is the better quality. The fresh stuff is rubbish. So just use it and don't tell OH, it isn't going to make you ill, it'll just be nice and 'mature'.

I bought a 28-day-aged beef joint for my Xmas dinner from the farmers market and a woman at work nearly threw up at the thought of it as she only ate what she hoped was fresh 'killed yesterday' meat. 28 days old was just beyond the pale to her. But it was gorgeous! Unless it's got to the point of being rotten, beef just gets better and better. As long as it's been kept refrigerated that is.

zippychick

i would wage money there is stuff in yout freezer in packaging. If you remove a few things from the packaging, rebag them in a freezer bag (with the box label) that will make more space

codemonkey

heretolearn wrote: »

If you cook it it will extend it's life a couple of days.

Also, with beef, I often use it a bit over. If you think about it, you pay more for beef the older it is - the aged stuff and the stuff that's been hung for longer is the better quality. The fresh stuff is rubbish. So just use it and don't tell OH, it isn't going to make you ill, it'll just be nice and 'mature'.

I bought a 28-day-aged beef joint for my Xmas dinner from the farmers market and a woman at work nearly threw up at the thought of it as she only ate what she hoped was fresh 'killed yesterday' meat. 28 days old was just beyond the pale to her. But it was gorgeous! Unless it's got to the point of being rotten, beef just gets better and better. As long as it's been kept refrigerated that is.

That's my thinking too. In fact, I have 2 checks for most food - does it smell bad and is it mouldy - but I swear Mr monkey stands by the fridge with a timer waiting for something to go out of date upon which it gets binned. Honestly. He once threw out a block of cheddar because it had a speck of mould the size of a pin head on it - with hard cheeses I just cut the mould off. I've even been known to cut the mould off bread (if it's in the crust) and toast it anyway and I'm still alive.

The sirloin was a waste of time and I may put in another complaint to Asda. The fat on it was yellow, indicating that it was an older cow (well according to my uncle the steak chef), no marbling and despite the fact that I cooked it in my no-fail steak cooking method, it was dry and chewy. That's what I get for letting someone else pick my steak I guess, but I was busy over the weekend.

As an aside DH went into the freezer earlier and removed one of my portions of frozen meals so he could fit some ice cream in :wall: