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beef medallion steak

11 posts in this topic

Posted

iv just eaten a beef medallion steak...anyone else tried it and thought 'what a crappy cut of meat'

very fibrous (as i type this im picking at my teeth) and seems to be each strand of meat is held in place by an almost cobweb of fat running through it. i always go for the meat that dosnt have fat riddled right through it, this hwever is too small and is only rea,ly aparent if you pick it apart...and then find its coated in it

anyone else had this or have i just been unlucky?

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Posted

used to get them from asda. they are ok if you want to make a curry or a stew, but much too tough to cook like a steak. cheap enough though.

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Posted

yeah this was 4 quid for 400g i shallow fried it in extra virgin olive...your right tough lol...never again!

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Posted

Ive been having the beef frying steaks from morrisons.

3 packs for £10 (also got chicken, turkey and pork on the offer)

These frying steaks take about 3 mins to cook (rare) and are beautiful.

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Posted

Horrible things!

They always look lovely and lean in the packet but when you cook them its like eating a shoe.

Frying steaks are definitely a better budget alternative

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Posted

I bought a couple of rump steaks in Sainburys last week, 300g each, £4 the pair. Banged em in the George Foreman for a few minutes and they were lovely.

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Posted

i have had them before and they were a bit tough but ok

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Posted

try putting them in a slow cooker,

or marinading them with something acidic like lemon juice to break down the fibers abit

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Posted

i cooked mien in the normal way ina little olive oil and it was a bit tought but ok.

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Posted

wrap them in clingfilm and batter em b4 cooking with a rolling pin breaks down the fibres makes them less tough :)

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Posted

unless you choose filet steak , any steak or beef of any kind that does not have fat will always be pretty hard to digest. Its the fat in the meat that enables the cooking process and adds flavour to it.

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