Steak

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Steak

Postby Oat » November 23rd, 2018, 4:35 pm

Is there a way to identify between braising and sirloin steak straight from the freezer? I have several packs with just the word steak on, and believe it to be one or the other. I recently cubed some and put it in the slow cooker for 4 hours with a mix for beef and ale casserole. It was awful, not tough but just hard. I really dont want to waste any more.
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Re: Steak

Postby StokeySue » November 23rd, 2018, 4:47 pm

Rump usually has most of the fat in a “cap” over the lean meat - so that the slice has a strip of fat along one edge, a bit like the arrangement of fat and lean on a rasher of back bacon

Whereas braising / casserole steak doesn’t usually have all the fat in one cap, though one edge may have a litttle strip, it’s marbled through the meat (like raspberry ripple in reverse). Sometimes you can see white / silver sheets of connective tissue between the muscles.
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Re: Steak

Postby Oat » November 23rd, 2018, 5:33 pm

Thank you for that Sue, i have taken out 2 that do have fat along the edge and will cook them as usual for rump, they are huge so fingers crossed.
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Re: Steak

Postby StokeySue » November 23rd, 2018, 5:54 pm

Everything crossed you don’t end up eating cheese sandwiches Oat!
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Re: Steak

Postby Oat » November 23rd, 2018, 6:54 pm

Will let you know Sue, fish fingers on stand by !
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Re: Steak

Postby Oat » November 24th, 2018, 10:24 am

The steak was very nice, so thank you Sue for your advice you were right.
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Re: Steak

Postby StokeySue » November 24th, 2018, 12:14 pm

:cocktail: :hi5:
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