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Post by lesleysm2 on Mar 11, 2023 22:15:52 GMT
I wonder why it's called pope's eye steak? On the rare occasion I eat steak it tends to be rump steak because it's cheaper than sirloin etc and I don't think the taste difference justifies the cost difference |
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Post by lesleysm2 on Mar 11, 2023 22:19:10 GMT
Had a luxury fish pie from the Co Op's reduced to clear shelf followed by a pot of toffee cheesecake
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Post by willien on Mar 11, 2023 22:47:45 GMT
I wonder why it's called pope's eye steak? On the rare occasion I eat steak it tends to be rump steak because it's cheaper than sirloin etc and I don't think the taste difference justifies the cost difference I think rump/popeseye (thanks Martin) tastes good and is tender. Quite happy to eat it on steak nights. |
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Post by JohnY on Mar 11, 2023 23:14:49 GMT
I wonder why it's called pope's eye steak? On the rare occasion I eat steak it tends to be rump steak because it's cheaper than sirloin etc and I don't think the taste difference justifies the cost difference Rump is often better flavoured than sirloin. Sirloin is more expensive because it is more tender. Rib eye has even better flavour due to its higher fat content. I only eat fillet at someone else's expense. By itself it has poor flavour but I guess that it is good for people with weak knashers. Meat really can be too lean and tender. Also some recipes using fillet add strong earthy flavours such as truffle all wrapped up in pastry, but that sort of thing is beyond what I would pay and I'm not even sure that I would like it. Modern beef breeds seem to be bred to be lean. I like a marbling of fat which is why I consider rib eye superior to sirloin and fillet. Its also why I enjoyed the denver steak which I mentioned the other day.
All of that of course is just my opinion about the steaks available to me. I expect to be told that I am writing rollacks. It comes down to personal preference.
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Post by willien on Mar 11, 2023 23:23:27 GMT
Rump is often better flavoured than sirloin. Sirloin is more expensive because it is more tender. Rib eye has even better flavour due to its higher fat content. I only eat fillet at someone else's expense. By itself it has poor flavour but I guess that it is good for people with weak knashers. Meat really can be too lean and tender. Also some recipes using fillet add strong earthy flavours such as truffle all wrapped up in pastry, but that sort of thing is beyond what I would pay and I'm not even sure that I would like it. Modern beef breeds seem to be bred to be lean. I like a marbling of fat which is why I consider rib eye superior to sirloin and fillet. Its also why I enjoyed the brevet steak which I mentioned the other day.
All of that of course is just my opinion about the steaks available to me. I expect to be told that I am writing rollacks. It comes down to personal preference.
Jamie Oliver has called the flatiron steak the chef's steak because it is neither fashionable nor commonly available but those in the know go ferrit (sic) for the combination of tenderness, flavour and price. We certainly were never dissappointed when I chucked in the Dalbeattie Co-op (er) rectangular shopping bouquette.  |
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Post by JohnY on Mar 12, 2023 0:13:19 GMT
The Co-op in Dalbeattie (Dumfries and Galloway) certainly used to do (and may still do) flatiron steaks ridiculously cheap. Not a recognised Scottish cut. Sainsbury's also did Popeseye steak seriously cheap. Called something else (cannot remember what) up here so they had to reduce the price to get rid of it because no-one (myself excepted) recognised what it was. Their loss... Pope's eye steak is another name for rump steak, usually used in Scotland. Flat iron and Denver steak are similar with both coming from either side of shoulder blade aka chuck steak. Thanks Martin. If anyone wants a bit more detail about the fore quarter cuts then here is quite a good video. Pity its American and they refer to the animal as cow when it probably isn't. I suppose it has to come with a sensitivity warning in case we have any squeamish vegetarians on board.
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Post by John Farrell on Mar 12, 2023 0:40:54 GMT
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Post by JohnY on Mar 12, 2023 14:17:41 GMT
That is quite old. It treats the fore quarter as almost all the same. At present high meat prices it is worth searching out the steak from the cuts like neck, shin, and brisket which all are best slow cooked. |
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Post by JohnY on Mar 12, 2023 22:14:48 GMT
This evening, fish'n chips with a nice lemon dressing and Morrison's own house wine Chablis. The haddock filet was a bit small and the flesh not as firm as I would prefer. I almost feel sorry for the small fish. It should have lived longer. I also bought more Denver steak. £13.50 a kilo at full price but as part of a '3 for' deal closer to £11 a kilo. If its anything like that which I bought a few days ago then I will be pleased. I have one pack in the fridge and another heading for minus 22 in the freezer. By comparison very ordinary looking sirloin was £17 per kilo. lesleysm2 If you are buying rump to save cost then I think that you are missing a trick. Assuming that you still have your own teeth and are willing to sacrifice tenderness for flavour there's very good ... |
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Post by daves on Mar 12, 2023 22:22:26 GMT
Lunch today was grilled piri-piri chicken breast fillet with chips and steamed broccoli and carrot. Pud was a cheat summer fruits crumble. The filling came out of a tin, but I did make the crumble topping.
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Post by lesleysm2 on Mar 12, 2023 23:07:53 GMT
As it's Sunday so I had a rather large brunch of sausages, eggs, mushrooms and beans on toast so tonight I had a couple of toasted cheese and red onion sandwiches and another pot of toffee cheesecake and a banana
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Post by mick on Mar 13, 2023 9:56:22 GMT
Cheese and red onion toasties !!!!!!!!!!!!!!!!!!
WHY didn't I think of that. Just going shopping and red onions added to the list.
Thanks
Mick
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Post by daves on Mar 13, 2023 19:11:43 GMT
Roasted butternut, parsnip, and mushrooms.
Having a veggie day.
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Post by dreampolice on Mar 16, 2023 21:02:33 GMT
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Post by MJB on Mar 17, 2023 18:44:18 GMT
Spam fritters, chips, and round/English/garden/vining* peas (*take your pick).
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