Beef joints £4 kilo at Asda

Lynsey

I bought 2 joints today and there was a choice of fresh counter joints or vacuum packed ones. Both options were also available in the aisle counters.
I bought the fresh counter ones and opted for topside rather than silverside.
I ended up with 3 small joints, 2 x large steaks and 2 bags of diced steak out of my lot.
Pre-cut diced steak was also available at the fresh counter for £4 per kilo.

Not 100% confirmed, but one member of staff added the offer may run until Xmas.

Lynsey

meg72

Lynsey wrote: »

I bought 2 joints today and there was a choice of fresh counter joints or vacuum packed ones. Both options were also available in the aisle counters.
I bought the fresh counter ones and opted for topside rather than silverside.
I ended up with 3 small joints, 2 x large steaks and 2 bags of diced steak out of my lot.
Pre-cut diced steak was also available at the fresh counter for £4 per kilo.

Not 100% confirmed, but one member of staff added the offer may run until Xmas.

Lynsey

Thanks for this lynsey, I will go back to see if any topside available in my local they only had silverside when I went and sadly we don't have a fresh counter now.

inspace

Cheers OP got a hunk a chunk o beef for a tenner (9.96) - silverside but i slow cook anyways so should melt in the mouth cant wait - thanks again.

Thet had loads in our big store.

tessie_bear

thankyou meg very useful for christmas

meg72

Lynsey wrote: »

I bought 2 joints today and there was a choice of fresh counter joints or vacuum packed ones. Both options were also available in the aisle counters.
I bought the fresh counter ones and opted for topside rather than silverside.
I ended up with 3 small joints, 2 x large steaks and 2 bags of diced steak out of my lot.
Pre-cut diced steak was also available at the fresh counter for £4 per kilo.

Not 100% confirmed, but one member of staff added the offer may run until Xmas.

Lynsey

Went back today and my local had loads of the topside today, only silverside when I went.

Also asked how long the offer is on for and was told til Christmas.
Would advise anyone to get it now though as Asda never seem to know when their offers end. :rotfl:

bubbs

I got 2 joints today , mine was silverside

rhcp

I got some topside today. Being a non expert, which is the best, topside or silverside? I'm sure i'll stock up before crimbo!

socks_uk

rhcp wrote: »

I got some topside today. Being a non expert, which is the best, topside or silverside? I'm sure i'll stock up before crimbo!

Quote:

Topside/Silverside

Taken from the hindquarter, topside is lean and very tender. Topside and silverside are often sold rolled with a sheet of fat around them to stop the meat from drying out. Silverside is slightly tougher than topside, so it can also be used to make salt beef or corned beef.

Taken from...

http://www.channel4.com/4food/how-to/how-to-do-meat/guide-to-beef-cuts

SilverBird_2

Thanks for sharing this bargain.

I managed to buy six pieces of beef on Wednesday morning, four for us and two for a good friend. They were a mix of silverside, topside and rump roast. All have good dates on them, which is just as well as our pieces will have to be kept in the fridge for a few days until there's room in the freezer!

(Our friend couldn't believe the value when he called to collect and pay for his share of the meat this evening.)

With regards to cooking silverside, I cooked a smaller sized piece for our lunch on Sunday (810gm - cost more than £4 per kg!) and would normally have slow roasted or pot roasted it but decided to follow the cooking instructions that came with it apart from putting the meat into a roasting bag instead of covering it with foil.

"Remove all packaging. Allow the meat to sit at room temperature for 10 minutes. Pre-heat the oven to 230C/450F/Gas 8. Put the joint in a roasting tin, cover with foil and place in the centre of the oven for 10 minutes then reduce the heat to 170C/325F/Gas 3. Then calculate the additional cooking time per 100g meat as: Rare: 6 minutes for each 100g in weight or part thereof, Medium: 7 minutes for each 100g in weight or part thereof, Well done: 8 minutes for each 100g in weight or part thereof. Fold back foil for last 10 minutes.
Allow the joint to rest in a warm place for 10 minutes before serving to relax. Remove string prior to serving.
E.g. For a 900g joint cooked rare cooking times will be 10 mins + (6 x 9 = 54) = 64 mins. Rare meat will be red in the middle with some blood. Medium meat will be pink in the middle. Well done meat will be brown right through."

I opted for "medium" and the meat was tender and juicy. (If you're curious, here's a photo.)

However you decide to cook yours, enjoy!

socks_uk

For those who like tasty gravy with their beef... I put mine in a roasting bag and sprinkle a French Onion soup mix in it and shake it up so it's all coated. I've used the Knorr one and also Ainsley Harriotts French Onion cup-a-soup too. The juices from the meat mix with the soup mix and makes the most tastiest gravy I have ever had! You may want to add a little water in the bag to make a greater quantity of gravy but you will probably need to thicken it up with cornflour.

The first time I used the soup powder I patted it on the beef in a roasting tin and it creates a flavoured 'crust' but less gravy. Still just as good though!

I start work at 7:30am so might nip over at 7am and stock up... I just hope it stays cold in the car all day!