[Closed] The price of Steak

Tom Hixon on line, incredible quality. 40-60kg depending...

Eg 2.5 kg (often theya re a bit bigger) for £70. =28 a kg.
https://www.tomhixson.co.uk/product/hereford-beef-ribeye-508

https://247wallst.com/special-report/2021/11/03/the-price-of-steak-the-year-you-were-born/

About the going rate for zone 1/2 London. You got to remember that a large portion of that is just subsidising their rent. They may not actually make any more profit than a butcher in say Wales.

Now if they are charging that much you may as well go here for what I would class as a bargain in comparison: https://www.fortnumandmason.com/glenarm-salt-aged-cote-de-boeuf-900g 😂

Only other way around is to slice thin and reduce portion sizes.

Yes London effect, someone on here posted fish and chips were 15 quid or similar, 8 quid tops up north. I dont eat much meat but was pleasantly surprised at the aldi organic steak, it was lush.

Seems cheap, center cut fillet at a well-known mail order butcher that's actually a local would set you back 71.88/kg

Truth be told (and I had one from them last week for a special meal - no where near a kilo) as usual fillet steak is a tender but bland tasteless meat reliant on good seasoning or a sauce.

Give me a t bone or rump or if feeling posh chateaubriand with some fat within to give some flavour -i mean your supposed to disgard the meat the fillet within is cooked between ( for the flavour no less) but its still tasty meat in its own right when I've had it

Fillet gets all the glory for being tender but I certainly find the cheaper fattier cuts far nicer

Joe - that's about the going rate at my local butcher; he knows all the farmers he buys from, they're all within about 30 miles and he lists them on blackboard outside shop.
I'm nowhere near london.

I use this company as they regularly have 24hr discount offers on various cuts. Their prepared lamb Shawarma is really nice as well. Only thing I have had from them that I wasn't totally bowled over with was their Burnt Ends.

As a matter of fact I have a few ribeye defrosting for this evening from them, after a deal they worked out at about £4 each

https://jaydmeats.co.uk/

Here you go - £1800 for 3.5kg...
https://www.tomhixson.co.uk/product/kobe-japanese-wagyu-sirloin-a5-bms-8-2044

I don't usually buy steaks in Kg, how much is that per steak? Dunno, steak is a (regular) treat. I don't mind paying for quality. After all, a beast has given its life to get in my belly.

I dont eat much meat but was pleasantly surprised at the aldi organic steak, it was lush.

I very rarely buy steak but my daughter buys it more regularly and similarly rates the Aldi organic. I might just have to try some.

I don’t usually buy steaks in Kg, how much is that per steak?

Around 2 or 3.

Ordinary sizes for a fillet for 1 would be 120-150grams.

A sirloin for 1 would be 200-250g. Pending fat content

I find cooking a big steak for 2 and cutting half far easier than 2 individuals -assuming both like their steaks cooked the same way.

Worth noting those who have a pizza oven - steaks done in the pizza oven on a piping hot skillet are significantly closer to what you might get from a steak restaurant. Maybe it's my hob but I can never get them hot enough to get the crunch that a steak house gets.

Worth noting those who have a pizza oven – steaks done in the pizza oven on a piping hot skillet are significantly closer to what you might get from a steak restaurant.

They’re seriously good.

TBH £/kg is meaningless to most people unless they're catering for a large number of people.

Anything from £4-7 quid for a decent ribeye seems fair to me, a bit more if it's come from a posh cow and/or you're buying from a local butcher not a supermarket chiller.

I can't help feeling nice bits of moo meat are the sort of thing we should all perhaps get used to having less often, and paying more for when we do.

Well, on the bright side, wine has dropped to only $90 per bottle.

https://twitter.com/Marke****ch/status/1462062684103450624

Meat shrinks when cooked and ribeye by about 25% so for 200gm cooked you'll be starting with c260gm.
At £50/kg from a local butcher that'll cost £13 - 14.

67 is a lot. Was it aged and / or a fancy breed?

Butchers down the road is closer to 30 and it's good quality

TBH £/kg is meaningless to most people unless they’re catering for a large number of people

Not really, especially if you want a joint for a roast

Butchers down the road is closer to 30 and it’s good quality

For fillet ? What noise did it make when it was alive ?

I don’t usually buy steaks in Kg, how much is that per steak?

6-8oz each. Sirloin is about 8oz, sometimes 10oz, and ribeye(off the bone) is between 10-12oz per steak.

It's really down to thickness. You cant really have a super thick sirloin steak as you would have it blue in the middle but overdone on the outside, so if you want a really big sirloin steak, it needs to be butterflied.

I only ever buy fillet(tournedos), or ribeye. Ribeye is devoid of any fat and done in the oven. I dont like fat on meat.

Love how they are running round like headless chickens at $5 a gallon for petrol.

For fillet ? What noise did it make when it was alive ?

Woof or neigh at £30/kg.

tomhoward - interesting post but wrong thread

Woof or neigh at £30/kg.

Arguably the first steak I had in equatorial guinea tasted like no steak I've ever had before or since.....

It possibly went neigh but it was damn tasty

Just been rummaging in our freezer for a joint tomorrow. The sirloins in there are packs of 2 at 550g per pack or so. No price on them we bought direct from a farm shop, but they were no more £15 a pack.

Now I obviously haven’t been for a while. The ribeye steak was…. hold your breath…. £50 a kilo!

AKA £10 a steak.

Supermarket steak passed £5 a a while back, and I got a couple of steaks from our local butcher a few weeks ago, worked out at £15 the pair - and they were lush.

Just been rummaging in our freezer for a joint tomorrow.

Freezing meat is a bad bad idea, as its down to the cells in the muscle.
When you freeze it the 'water' in each cell expands and breaks the cell wall, so when it is defrosted all that liquid is where the 'water' comes from on the bottom of the plate.

When cooked what you get is a dry product.

For fillet ? What noise did it make when it was alive ?

I'm wrong, I checked, more like 50!

Freezing meat is a bad bad idea, as its down to the cells in the muscle.

It’s not a bad idea to freeze it when you’ve bought it in bulk.

so when it is defrosted all that liquid is where the ‘water’ comes from on the bottom of the plate.

When cooked what you get is a dry product.

This is at least 28 day old steak, there’s not a great deal of water in it and I’ve never cooked a dry steak for years.

I've found venison to generally be much cheaper than steak, I can get a couple of steaks locally for around £5 so around half the price of an equivalent quality steak

My dad was a butcher in the 80s he was taught the same school of thought that frozen meat is bad.....

And yet the butcher's today have no qualms about you freezing stuff.

Never had a dry steak cooked correctly from frozen -and every single bit of meat I had that was imported into Angola had arrived frozen

I’ve found venison to generally be much cheaper than steak, I can get a couple of steaks locally for around £5 so around half the price of an equivalent quality steak

Yep, the only 'costs' are hunting/shooting/butchering, no feed, land, vet etc etc.

In fact, we're having venison tonight.

hunting/shooting/butchering, no feed, land, vet etc etc.

And yet much of what's availible on a commercial basis is farmed .

Getting it direct from the game keeper is a nice treat though

Never had a dry steak cooked correctly from frozen -and every single bit of meat I had that was imported into Angola had arrived frozen

Yup, some of them in there were bought frozen after being hung, it’s an old claim that doesn’t seem to want go away.

It seems there's some truth in it but it refers to repeatedly freezing and thawing.....

That's a universaly bad idea regardless of the foodstuff

Yup exactly.

Yup exactly.

Oh dear heavens.

So muscle hasn't isn't made up of cells, and those cells dont rupture when frozen, is what you believe 😕

Interesting take on biology.

But dont take my word for it, go research it for yourself. Google is there and its a very simple question to ask.

So muscle hasn’t isn’t made up of cells, and those cells dont rupture when frozen, is what you believe 😕

Interesting take on biology.

You don't seem to have taken the reduced moisture content of dry-aged beef specifically into consideration as a factor in whether the same amount of cell rupture will occur.

I did .

It revealed it's not the end of the world to freeze it once.

You don’t seem to have taken the reduced moisture content of dry-aged beef specifically into consideration as a factor in whether the same amount of cell rupture will occur.

About up to 30% of moisture is lost in dry aging.Thats not all the moisture from the cells, and the cells arent in fact being destroyed by hanging process,only the freezing process
But dry aging isnt normal outside of a butchers shop, and certainly not the case with supermarket beef which is hot boned and vacuum packed. Its the natural enzymes in vacc packed beef that tenderize it.

After slaughter, it gets up to a couple of weeks in a big chill, then goes to wholesale where we would buy it and it would hang in our chill till sold, usually within the week. So 'dry aged' in most instances is a bit of a buzz word for the customer. Just hanging it is dry aging. Obviously you've paid X amount for the weight of the beef, and its not very sound economic sense to lose money by hanging it for a long time. So in a shop you really want rid of as fast as possible.

The things you see in programs about fancy steak restaurants, with racks of sirloins on the bone sitting there for months at a time getting blacker and blacker is unique to big fancy steak restaurants.

When beef is vacced, after a week or so you can swop it into a fresh bag and repack it. Theres a lot of liquid come up of the muscle while its vacced but this isnt damaged cell walls. because over and above any moisture lost in hanging or vaccing, its the freezing that damages the cells and causes the majority of the further moisture loss.

The things you see in programs about fancy steak restaurants, with racks of sirloins on the bone sitting there for months at a time getting blacker and blacker is unique to big fancy steak restaurants.

It really isn’t. I use to get steak from my butcher friend when he worked, he had a special cut hanging for weeks until it went black, he would sell it to those who knew about meat, the ones that didn’t got the bright red stuff. My current favourite butcher was on the Hairy Bikers the other week if you want to see what they do with theirs.

It would seem to be you’re comparing what you sell to what others do.

However, to appease you I Googled it,

https://www.tasteofhome.com/article/freezing-steak-how-to/

I buy a 1/4 of a Dexter at a time. Bit of everything including a nice Rib for Christmas Day. Local small holding not commercial, sells to friends and family to cover costs (Plus a bit) £11/kg
It is very nice.

I think Dyna-ti is having a bit of a mare, here. Rib Eye has good fat content, so flavourful. It has a nice “eye” of golden fat in the centre of it. Also, big fat cuts - I like a good 400grams, won’t be burnt and raw if you reverse sear it - bring it slowly up to 45degrees on a low heat then sear by continuously turning it over a very high heat to create your crust/char.

Nothing wrong with frozen beef when frozen well.

I like fillet now and again but if you want flavourful meet you gotta char it, and that means direct heat!

Hixson is good as is Meat Matters Ltd, Direct Meats and Bad Ass Beef Co.

The cut can be the key to getting tasty, good value steak.

We have a local smallholder who only really does one slaughter a year of one or two of her Highland Cattle (put her annual flyer through our door today as it happens).

Does all the regular steak cuts but then also offers Skirt for relative pennies. We buy up loads of her stock to freeze. Fresh or frozen, if cooked right has amazing flavour and texture - far beyond even a good Ribeye.

See also Hangar and Bavette if you can find them.

I think Dyna-ti is having a bit of a mare

Nope ,just Dyna-ti speaking his piece again as per usual. Dyna-ti being an actual Butcher like, with 16 years of post apprenticeship under his belt across many aspects of the meat trade both retail and wholesale before swapping to a different trade.
But yeah, I mean wtf do I know eh ?, I'll just go with and agree with some cycling blokes off the interweb.

😆 😆

I can see now how anti-vaccine conspiracy theorists websites attract so many people 😆

Mmmmmmm steak

That is all

@dyna-ti - Not doubting your credentials but I am totally confused by your "Ribeye is devoid of any fat" comment. The high fat content of rib-eye is it's defining characteristic and why people choose it. What am I (and others by the looks of it) missing?

Pretty typical rib-eye;

Decent rib-eye;

https://en.m.wikipedia.org/wiki/Rib_eye_steak

Nope ,just Dyna-ti speaking his piece again as per usual. Dyna-ti being an actual Butcher like, with 16 years of post apprenticeship under his belt across many aspects of the meat trade both retail and wholesale before swapping to a different trade.

Didn’t doubt you either but it was a very narrow view of claiming you can’t freeze steak as it makes it dry and only posh restaurants sell proper hung an dried meat. I couldn’t even bring myself to question you ribeye comment.

So what you're saying is,

The steaks are too high?

I’ve found venison to generally be much cheaper than steak,

That's odd, I always thought it was dead dear...

fish and chips were 15 quid or similar, 8 quid tops up north.

What?

And, what?

but it was a very narrow view of claiming you can’t freeze steak as it makes it dry

Hardly a 'narrow' view. It's what I was taught. and i seemingly had to go to length to show as to how meat would become dry if you freeze it due to the damage to the cell walls and what happens when it is defrosted. I stated a fact, its no a personal opinion up for debate.
Trail rat even stated that his Butcher father was of the same opinion concerning the freezing of meat. So you have 2 butchers talking about an aspect of their trade, but they're both wrong according to some of the posters on this thread.
What would have been lovely would have been for people to take the information on board instead of arguing the toss.
I wonder if those same individuals phone up the welding team at Atherton bikes to tell them they're doing the welding wrong. Wouldn't that be a funny though brief conversation. 'Im not a welder myself but.... 😆

As to nY ribeye comment ???.
Well I had a look and it must be this that you are referring to
" or ribeye. Ribeye is devoid of any fat and done in the oven. I dont like fat on meat."

You have some sort of a problem on the way I like to prepare my steaks for my own consumption 😕
So tell me Drac, is this some sort of hate you have for people who cut off the fat from a steak before cooking it 😆 only I thought it was all down to personal taste, and dare I say it personal freedoms that allow me to do such.

Here's your answer for you 😉 'Oh I wrongly thought you meant ribeye had no fat on it when everyone can clearly see it is a steak with a very high degree of intramuscular fat'

You see Drac, there are a number of different ways you can break down a carcass. The English method, the Scottish(identical to the German method), and the French method. I personally prefer the french style because I dont like any fat nor connective tissue on meat, just the pure muscle. A decent piece of beef, and there are a range of qualities here, the majority with little intramuscular fat or marbling as most know it and others with a high degree of marbling. So when Im buying beef for my own consumption i look for that with the extra degree of marbling because I further prepare it by removing all of the outside fat,sinew or connective tissue.
*I remember reading something off some crazed doctor claiming too much fat on meat was bad for you and could lead to heart attacks and other nasty medical conditions. I stupidly took him at his word, when what I should have done was went online to tell him how wrong he was.
So I've been labouring under this false premise all these years and heavily trimming the meat i eat to cut down on my fat consumption.*

Pic - You'll have to excuse my rubbish editing.
Rolled rib eye off the bone, the way I would prefer to prepare rib for the oven, and used to each Xmas for the family was to take the two muscles in this pic and roll(tie) them together. Trimming away all the rest of the fat, the smaller muscles etc etc. This style is called 'French Trim' and I like it because its easy to cook, easy to carve and theres only the marbling fat so its healthier

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*This is obviously sarcasm, and I feel I should point it out to posters because some just wont get that and think Im being serious 😯

What I hope you and others could take from this thread is Steak is indeed expensive, in that quality meat is expensive, and cheap meat from a supermarket is cheap, and if possible dont buy in bulk and freeze meat, and it makes it dry.
I would further hope people would start or continue to buy from a real Butchers shop and not a supermarket, as it is destroying the trade and no doubt many have you have noticed there are considerably fewer real old fashioned Butchers shops about these days, thanks to the consumer buying the cheaper mass produced cuts and possibly, possibly them thinking they know wtf they're talking about.

Oh look here's Cougar come for a look-see 😉 😆 😆

I would further hope people would start or continue to buy from a real Butchers shop and not a supermarket

I do 90% of the time for red meats, I like that they age them properly like you get in a posh restaurant and that they can be frozen with no real effect on taste or texture despite what 2 butchers say.

With regards to Venison; are there any restrictions to buying the good stuff? Ie, game, a wild animal that's been chased down and shot rather than a farmed Deer grown in a tube or whatever.

Reason I ask is, I was chatting to my local butcher and asked about this and he said that they all go shooting from October I think he said, but then he didn't say that he'd actually be selling it. The conversation kind of trailed of as if I'd enquired about illegal drugs or specialist pornography. Or maybe it's just that there's not much to go round, and it'll mostly go to his mates and family?

Or maybe it’s just that there’s not much to go round, and it’ll mostly go to his mates and family?

The drugs or the specialized pornography ? 😯 😯

Trail rat even stated that his Butcher father was of the same opinion concerning the freezing of meat. So you have 2 butchers talking about an aspect of their trade

Yeah he learned about that in the 80s.

He freezes meat today because It near as damn makes no practical difference and his nearest butcher is 2hrs round trip and French super market meat Is even worse than the UK.

But as you mention real butcher's are a dying trade so shout out to my local guy for anyone that's in Aberdeen/shire

www.lurchmonster.co.uk

Top banter , top meat

Rolled rib eye off the bone, the way I would prefer to prepare rib for the oven, and used to each Xmas for the family was to take the two muscles in this pic and roll(tie) them together. Trimming away all the rest of the fat, the smaller muscles etc etc. This style is called ‘French Trim’ and I like it because its easy to cook, easy to carve and theres only the marbling fat so its healthier

OK, you're describing how you prepare an off the bone rib roast. Just to help orientate you, in this thread we are discussing steaks.

OK, you’re describing how you prepare an off the bone rib roast. Just to help orientate you, in this thread we are discussing steaks.

Righto timmy. Thanks for the input, will take it onboard 😉

Top banter , top meat

That hot wing pie looks amazing.

One the ones who do amazing meat that I occasionally use is these guys.

https://twitter.com/blocknbottle/status/1441057627610419206?s=21

The last steak I got from a proper butchers was rib eye, cost me £10 and was tasteless and so tough I couldn't actually chew it. I ended up giving it to the dog who spent an hour working on it. I now get great rib eyes from Aldi which are delicious, around a fiver and you can cut with a spoon.

Aldi steaks are lovely. Those Aberdeen Sirloins especially. But every time I have one I can't help worrying about the welfare of the animals when it costs like £4.50. Please tell me it's fine and that they're loss leaders or something.

Yeah when I’ve wanted a steak at short notice or for cooking a Chinese dish I’ve grabbed them, they not bad at all and certainly better than a poor butchers. Some supermarket meat is Ok these days, Morrisons particularly but I still try to buy from a butcher or direct from the farm shop.

A few weeks in a freezer makes next to no difference to steak. Obviously there will some changes to the meat but nothing really noticeable.

With regards to Venison; are there any restrictions to buying the good stuff? Ie, game, a wild animal that’s been chased down and shot rather than a farmed Deer grown in a tube or whatever.

In the UK, a butcher must have a licence to sell game. I think it's to do with controlling poachers.

As with anything in life, you don’t always get what you pay for. I’m lucky round here that we have half-a-dozen excellent butchers, aided by the uplift in outdoor grillers/bbq’ers, who like me, are looking for a number of different cuts from different animals; even a guy who got into butchery in lockdown.

I do buy supermarket meat but it’s often disappointing and you’ll find better from local butchers or online butchers who know the origins etc. fat is flavour. Counteract it/eat in moderation.

Does anyone have somewhere they would recommend buying some venison online?

Atherton glue their bikes together. Btw.

In the UK, a butcher must have a licence to sell game. I think it’s to do with controlling poachers.

I assume ours does, although there is also a gun shop two doors down 🙂

The OH has already ordered a pair of racks for Christmas - works out cheaper than Lamb.

Although we also get Lamb from her pal at the stables, she's got Shetland Sheep and will supply either a full one or half, fully butchered. Lush.

So muscle hasn’t isn’t made up of cells, and those cells dont rupture when frozen, is what you believe 😕

Yes it is, its made of multinucleated syncytia.

@trail_rat, you should go here https://aberdeenshirehighlandbeef.com/ Good quality local meet at a very good price. Buy all our beef from here and walk along to collect it.

Must be Brexit or something

https://twitter.com/jaketapper/status/1488357886178861057

Well do you know what is nice, and isn't going to cost the earth.

A nice big plate of stew. The secret as anyone here will tell you is in the gravy.

You can add veg, and potatoes are especially nice in it. Or dumplings. or make up little squares of puff pastry.

In shop mode we strained the liquid from the stew after cooking and used that to make the gravy separately and you can blitz it smooth with carrots/onions etc before adding the cooked meat and giving it a little stir.

Much cheaper than a slice of steak. Just takes a bit longer to prepare and cook.

And you can dip bread in it.

Tom Hixon on line, incredible quality. 40-60kg depending…

Eg 2.5 kg (often theya re a bit bigger) for £70. =28 a kg.
https://www.tomhixson.co.uk/product/hereford-beef-ribeye-508/blockquote >

Follow this link today two months later and it says a lot about the price of steak, frozen or not.

 

I'd a couple of sir loins the other week, up there, 375g each, about an inch thick, just well salted and peppered and the pan fried for 5ish minutes, continually turning, chucked in some garlic and butter for the last couple of minutes. Then left to rest for a bit.

Perfection. Probably the best steaks I've had in the house.

Was about £22 quid for them, so somewhere in the £30 a kilo range.

Love a bit of Rib eye and a good rump for flavour from the local butcher but occasionally go for filet.

PSA for Worcestershire folk - The butchers section in St Peters Garden Centre does whole filet (1.2kg) for £29 which I'm pretty certain is a bargain.

But as you mention real butcher’s are a dying trade so shout out to my local guy for anyone that’s in Aberdeen/shire

http://www.lurchmonster.co.uk

Going national by the look of it

Another shout out to a local butcher H E Coward of Frodsham. Just off the M56 if you are within striking distance and they do the most amazing pies. I had a couple of sirloin steaks from them last week for £9 which thinly sliced made a fantastic beef in black bean sauce.

H E Coward of Frodsham ... amazing pies...

Seconded. I used to be based in Frodsham, at Bridge House, opposite the Chinese Delight. No better dinner than a Cowards steak pie sandwiched in a Devonshire Bakery bin lid barm. The fact it was about a mile walk to source the ingredients also offset the extravagant calorie intake at lunch time! 😋

which thinly sliced made a fantastic beef in black bean sauce.

That was a revelation to me.

M&S used to do a small jar of stroganoff cook in. It was fantastic, and from the ingredients proper made, just add the meat.

Then typically for M&S as it was popular they stopped doing it.

One time i'm about to do strips in a blue cheese sauce and spotted the black bean sauce sachet in the cupboard and though 😕 The Chinese use this with beef, what the hell.

Quick fried the strips, added the black bean sauce to heat through then whacked in 1/2 a tub of double cream.

Incredible result. A staple for me now.

A 6-8oz piece of fillet, all fat,silverskin etc removed, sliced thin then into strips makes a gigantic pile on the plate(Enough for two really) Cooks in about five minutes so its super fast and seriously delicious.

6-8oz

speak in post 1971 would ye? 😆

Really good stuff here…

https://www.gowermeadowbeef.co.uk/

We sell a good 8oz cut for around £12 so yep about £50 a kilo - not so good cuts, roughly a £1 an ounce.

I can get Himalayan aged waga whatzit cuts but no idea on prices.