Ribeye Steak only £7.00p per Kilo instore only at selected Tesco Butchers counters
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Ribeye Steak only £7.00p per Kilo instore only at selected Tesco Butchers counters

53
Found 3rd Jun 2010Made hot 3rd Jun 2010
Fantastic price for fresh Ribeye Steak !

53 Comments

Barbecue heaven here

fruit and veg, meat, fish - its always better quailty from a real speciality shop, butcher, greengrocer, etc.

Markybythelakes;8753363

fruit and veg, meat, fish - its always better quailty from a real … fruit and veg, meat, fish - its always better quailty from a real speciality shop, butcher, greengrocer, etc.



What are you smoking son?

Might as well say, paint is always better from a DIY or Hardware store etc

Markybythelakes;8753363

fruit and veg, meat, fish - its always better quailty from a real … fruit and veg, meat, fish - its always better quailty from a real speciality shop, butcher, greengrocer, etc.



Of course it is - but you'd never get it for £7 Kg.

It won't be the best quality, but it's a great price for Ribeye - HOT.

Markybythelakes;8753363

fruit and veg, meat, fish - its always better quailty from a real … fruit and veg, meat, fish - its always better quailty from a real speciality shop, butcher, greengrocer, etc.



+1 very rarely have I hada good Tesco steak, sadly I have had some rough butchers stuff too!

Waitrose on the other hand as a supermarket I'm very happy with price 7 quality, it shows in the way it cooks & tastes.

Generally though my old local butchers is absolutely top notch & makes buying meat a pleasure as they know their stuff!

Rib eye is the gucci of steaks!:thumbsup:

Any tips on cooking ribeye mine never seem to hit the spot.:oops:

peterjmay;8753978

Rib eye is the gucci of steaks!:thumbsup:



Think you'll find the Gucci of steaks is fillet steak Ribeye is more like a trendy sibling so i'd say it's more like the Armani of Steaks

Hmmmm ....

a) A good steak should come from an animal which has had sufficient time to mature, has been grass fed and allowed to forage in a natural way to build muscle. Excessive intervention is likely to be to the detriment of flavour and quality.
b) Some breeds are more successful than others - some are more "forgiving" of mistreatment than others. With beef cattle, the males have extra value, with milk cattle they are practically worthless ... The breed has an impact on flavour and quality.
c) The less stress caused to a beast at the time of slaughter is likely to result in better beef. Then the carcass should be air-hung for sufficient time for the meat to tenderize and develop flavour. This will differ from carcass to carcass. Applying fixed rules and ignoring these practices is likely to the detriment of flavour and quality.
d) Finally, the steak should be butchered by someone who understands the anatomy of the animal and can remove connective tissue, bone and some fat to produce clean cuts ready for cooking.

Then of course, there's Tesco :whistling:

There again, most people in the UK eat steak well done, so it doesn't really matter......... quote from Fanny Craddock "There are 3 ways to prepare a steak. Rare, Medium Rare and Ruined!" :roll:

User;8754019

Any tips on cooking ribeye mine never seem to hit the spot.:oops:



High heat, oil in pan, add salt and pepper, flip once only, and don't overcook it.

Simple and easy.

[edit] - also take it out of fridge 30-60 minutes before cooking, it should be at room temperature when it goes in the pan.

MR GUS;8753944

+1 very rarely have I hada good Tesco steak, sadly I have had some rough … +1 very rarely have I hada good Tesco steak, sadly I have had some rough butchers stuff too!Waitrose on the other hand as a supermarket I'm very happy with price 7 quality, it shows in the way it cooks & tastes.Generally though my old local butchers is absolutely top notch & makes buying meat a pleasure as they know their stuff!



Seeing Waitrose has it currently @ £24.99 /kg, I would HOPE it would be OK!
If you are happy with price, I am elated for you, unfortunately it's WAY, way, way out of my league.

As an analogy, this is basic Ford Fiesta price, you are in top end Range Rover league with Waitrose!

nihcaj;8755287

Seeing Waitrose has it currently @ £24.99 /kg, I would HOPE it would be … Seeing Waitrose has it currently @ £24.99 /kg, I would HOPE it would be OK!If you are happy with price, I am elated for you, unfortunately it's WAY, way, way out of my league.As an analogy, this is basic Ford Fiesta price, you are in top end Range Rover league with Waitrose!



nah, I never pay that from waitrose, we have a good vacuum sealer & so take advantage of the reduced deals (& boy do we scour for those) ..that way we've always got good meat but cheaply, xmas is great for getting enough pork for the year (for example, we buy the reduced big old lumps of gammon (say 6 large free range organic or otherwise & slice them & vac seal them)
same go's for the meat, that way we can supply good meat to old folk & friends, simply write with sharpie pens meat, cut, date, weight, price.. everyone happy!

( we have 3 large freezers)

Thus the price we pay is akin to buying a 4000 miles from new 3 yr old mercedes for a pittance via a motability car auction)
get a vacuum sealer ours pays for itself every shopping trip, cheeses meats etc etc..

Banned

daveleebond;8753441

What are you smoking son?Might as well say, paint is always better from a … What are you smoking son?Might as well say, paint is always better from a DIY or Hardware store etc



LMFAO :oops:

I haven't had many issues at all with tesco steak especially the 28 day matured. This is a good price though. I don't think you can beat donald Russell for meat it's great

peterjmay;8753978

Rib eye is the gucci of steaks!:thumbsup:



Gucci is made from the inedible scraps after the beef is eaten.

meat is murder

seanjames;8755434

meat is murder



But so yummy

Banned

Is this halal?

User;8754019

Any tips on cooking ribeye mine never seem to hit the spot.:oops:



most certainly (im a butchers daughter you know :whistling: )

1) very very hot smoking pan
2) rub some oil on steak, do not put oil directly in the pan, only on the steak

do not season with salt, Salt draws moisture out of meats. salt after its on the plate.
pepper will burn in the pan also so keep pepper for after cooking

3) sear on both sides, cook the way you like it. ;-)
4) remove the steaks from the pan, put in a dish and keep warm
5) with the flame still high add a splash of bourbon, flambé STAND BACK (this will de glaze the pan of all the juices), reduce the heat (or the cream will split)and add a heap full of mixed crushed pepper corns and a glug of cream and maybe some salt if you want.
6) add the juices from the resting steaks ,reduce down for a min or two,
7) add the steaks back in to coat them
DONE
:-D deeeliishous :viking:

MR GUS;8755366

nah, I never pay that from waitrose, we have a good vacuum sealer & so … nah, I never pay that from waitrose, we have a good vacuum sealer & so take advantage of the reduced deals (& boy do we scour for those) ..that way we've always got good meat but cheaply, xmas is great for getting enough pork for the year (for example, we buy the reduced big old lumps of gammon (say 6 large free range organic or otherwise & slice them & vac seal them)same go's for the meat, that way we can supply good meat to old folk & friends, simply write with sharpie pens meat, cut, date, weight, price.. everyone happy!( we have 3 large freezers)Thus the price we pay is akin to buying a 4000 miles from new 3 yr old mercedes for a pittance via a motability car auction)get a vacuum sealer ours pays for itself every shopping trip, cheeses meats etc etc..



What do you mean by supply? Do you buy in reduced meat, then vac pack it and sell it onto people?

seanjames;8755434

meat is murder



Then you aren't cooking it right.

seanjames;8755434

meat is murder



So meat is murder, whereas killing vegetables to eat them is fine because they can't move on their own...... we don't need your bigotry against the physically disabled round this site.

wlf;8755038

High heat, oil in pan, add salt and pepper, flip once only, and don't … High heat, oil in pan, add salt and pepper, flip once only, and don't overcook it.Simple and easy.[edit] - also take it out of fridge 30-60 minutes before cooking, it should be at room temperature when it goes in the pan.



Also leave it to rest after cooking for at least 5 mins. Makes a huge difference IMO.

MR GUS;8755366

nah, I never pay that from waitrose, we have a good vacuum sealer & so … nah, I never pay that from waitrose, we have a good vacuum sealer & so take advantage of the reduced deals (& boy do we scour for those) ..that way we've always got good meat but cheaply, xmas is great for getting enough pork for the year (for example, we buy the reduced big old lumps of gammon (say 6 large free range organic or otherwise & slice them & vac seal them)same go's for the meat, that way we can supply good meat to old folk & friends, simply write with sharpie pens meat, cut, date, weight, price.. everyone happy!( we have 3 large freezers)Thus the price we pay is akin to buying a 4000 miles from new 3 yr old mercedes for a pittance via a motability car auction)get a vacuum sealer ours pays for itself every shopping trip, cheeses meats etc etc..



was just wondering, does vac sealing make it freeze better/for longer?

wlf;8755038

High heat, oil in pan, add salt and pepper, flip once only, and don't … High heat, oil in pan, add salt and pepper, flip once only, and don't overcook it.Simple and easy.[edit] - also take it out of fridge 30-60 minutes before cooking, it should be at room temperature when it goes in the pan.



aidansmum;8755569

most certainly (im a butchers daughter you know :whistling: )1) very very … most certainly (im a butchers daughter you know :whistling: )1) very very hot smoking pan2) rub some oil on steak, do not put oil directly in the pan, only on the steakdo not season with salt, Salt draws moisture out of meats. salt after its on the plate.pepper will burn in the pan also so keep pepper for after cooking3) sear on both sides, cook the way you like it. ;-)4) remove the steaks from the pan, put in a dish and keep warm5) with the flame still high add a splash of bourbon, flambé STAND BACK (this will de glaze the pan of all the juices), reduce the heat (or the cream will split)and add a heap full of mixed crushed pepper corns and a glug of cream and maybe some salt if you want.6) add the juices from the resting steaks ,reduce down for a min or two,7) add the steaks back in to coat them8) DONE:-D deeeliishous :viking:



Thank you :thumbsup:

aidansmum;8755569

most certainly (im a butchers daughter you know :whistling: )1) very very … most certainly (im a butchers daughter you know :whistling: )1) very very hot smoking pan2) rub some oil on steak, do not put oil directly in the pan, only on the steakdo not season with salt, Salt draws moisture out of meats. salt after its on the plate.pepper will burn in the pan also so keep pepper for after cooking3) sear on both sides, cook the way you like it. ;-)4) remove the steaks from the pan, put in a dish and keep warm5) with the flame still high add a splash of bourbon, flambé STAND BACK (this will de glaze the pan of all the juices), reduce the heat (or the cream will split)and add a heap full of mixed crushed pepper corns and a glug of cream and maybe some salt if you want.6) add the juices from the resting steaks ,reduce down for a min or two,7) add the steaks back in to coat them8) DONE:-D deeeliishous :viking:



Absolutely superb method of cooking it. I know where im going tomorrow! :thumbsup:

SpenJC;8754248

Think you'll find the Gucci of steaks is fillet steak Ribeye is more like … Think you'll find the Gucci of steaks is fillet steak Ribeye is more like a trendy sibling so i'd say it's more like the Armani of Steaks




Rib eye is the gucci of steaks "taste" wise, fillet is the best "cut" of meat.

there is a world of difference in terms of taste

MR GUS;8755366

nah, I never pay that from waitrose, we have a good vacuum sealer & so … nah, I never pay that from waitrose, we have a good vacuum sealer & so take advantage of the reduced deals (& boy do we scour for those) ..that way we've always got good meat but cheaply, xmas is great for getting enough pork for the year (for example, we buy the reduced big old lumps of gammon (say 6 large free range organic or otherwise & slice them & vac seal them)same go's for the meat, that way we can supply good meat to old folk & friends, simply write with sharpie pens meat, cut, date, weight, price.. everyone happy!( we have 3 large freezers)Thus the price we pay is akin to buying a 4000 miles from new 3 yr old mercedes for a pittance via a motability car auction)get a vacuum sealer ours pays for itself every shopping trip, cheeses meats etc etc..



Then you are wasting even more money.

Freezing meat doesn't ruin it, it just NEARLY ruins it :-(

is768901;8755794

was just wondering, does vac sealing make it freeze better/for longer?



It reduces freezer burn a lot, does nothing for the damage to the meat structure though :-(

Does it actually saybeef anywhere or is it Zeebu?

Moob, not for profit, just to cover cost of the vacuum bags (best price from weschenfelder as i've mentioned in previous posts). we tend to let old folk we're friendly with have smaller cuts (single smaller appetites) or butcher the tesco finest corn fed chicken deal & let them have "a bit of what they fancy"
For relations we just make a list & offer it up then whoever is passing picks it all up & distributes it (money saver)
As more people know they are more interested.... more folk & time but it makes for good meals, better meat, happy grateful folk who know it's stored in a (or 2 quick chill fridges) & vac sealed quickly making more space in the freezer.

is768901 yes we estimate that when vacuum sealed we can fit 2 or 3 times the quantity of meat in a freezer ( far less packaging) the mass of frozen meat also helps the freezers work more efficiently.
less air + less chance of freezer burn, better meat.

you can also use a vac sealer to artificially age meat (tenderising it etc), we use big bags for marinading chinese duck whole, marinading & storing meats for summer bbq's, making homemade sausages etc etc..
great for freezing cheeses, hard or soft...
worthy investment, but DON'T get a shopping channel model or it's just not up to par, you need a semi pro type that can take a good 45 mins of use at a time (two people)
This xmas we will be planning to do around 400 quality gammon steaks , small gammons etc, or whatever presents itself, that combined with a basic food slicer (eg argos) you can really start to rapidly make some choice cuts.. incidentally meat cuts better on the electric slicer when really cold / semi frozen (you have to play around & see what works for you) ..hygiene is imperative as it's food prep!
..Next off I'm getting a chainmail butchery glove as we go bigger, ..after 15 or so large chickens you start to get the hang of butchery (of chickens anyway) ..when cut & vacced they fit in a couple of freezer drawers too!

We paid around £58, (got lucky) new via a fresherpack auction for their better model available at the time, they take a bit of practice & time, but you can save shedloads of cash with them, esp if you use Weschenfelder for the ribbed vac bags..

nihcaj, most meat comes frozen, or has been frozen anyhow, alot depends on how you store, prep & cook it, prefer good meat vacuumed & frozen to poor meat, ..speaking from experience.
mince you buy has been frozen,.. etc etc..

I tend to mince my own from our stock of whats available.

MR GUS;8756648

nihcaj, most meat comes frozen, or has been frozen anyhow.



Rubbish

MR GUS;8756615

Moob, not for profit, just to cover cost of the vacuum bags (best price … Moob, not for profit, just to cover cost of the vacuum bags (best price from weschenfelder as i've mentioned in previous posts). we tend to let old folk we're friendly with have smaller cuts (single smaller appetites) or butcher the tesco finest corn fed chicken deal & let them have "a bit of what they fancy" For relations we just make a list & offer it up then whoever is passing picks it all up & distributes it (money saver)As more people know they are more interested.... more folk & time but it makes for good meals, better meat, happy grateful folk who know it's stored in a (or 2 quick chill fridges) & vac sealed quickly making more space in the freezer.is768901 yes we estimate that when vacuum sealed we can fit 2 or 3 times the quantity of meat in a freezer ( far less packaging) the mass of frozen meat also helps the freezers work more efficiently.less air + less chance of freezer burn, better meat.you can also use a vac sealer to artificially age meat (tenderising it etc), we use big bags for marinading chinese duck whole, marinading & storing meats for summer bbq's, making homemade sausages etc etc..great for freezing cheeses, hard or soft...worthy investment, but DON'T get a shopping channel model or it's just not up to par, you need a semi pro type that can take a good 45 mins of use at a time (two people)This xmas we will be planning to do around 400 quality gammon steaks , small gammons etc, or whatever presents itself, that combined with a basic food slicer (eg argos) you can really start to rapidly make some choice cuts.. incidentally meat cuts better on the electric slicer when really cold / semi frozen (you have to play around & see what works for you) ..hygiene is imperative as it's food prep!..Next off I'm getting a chainmail butchery glove as we go bigger, ..after 15 or so large chickens you start to get the hang of butchery (of chickens anyway) ..when cut & vacced they fit in a couple of freezer drawers too!We paid around £58, (got lucky) new via a fresherpack auction for their better model available at the time, they take a bit of practice & time, but you can save shedloads of cash with them, esp if you use Weschenfelder for the ribbed vac bags..



I'll leave this to you moob...... although it's not really your part of the world, is it? :whistling:

will1407;8755402

I haven't had many issues at all with tesco steak especially the 28 day … I haven't had many issues at all with tesco steak especially the 28 day matured. This is a good price though. I don't think you can beat donald Russell for meat it's great



Costco rules IMVHO :thumbsup:

[

nihcaj;8757072

Rubbish


nihaj
you really ought to look at how they store carcasses then after slaughter, you also ought to look carefully at the butchers counter at the big packs of meat that say previously frozen..
& all those packages of mince.

:whistling:

MR GUS;8757174

['most meat comes frozen, or has been frozen anyhow.' 'you really ought … ['most meat comes frozen, or has been frozen anyhow.' 'you really ought to look at how they store carcasses then after slaughter, you also ought to look carefully at the butchers counter at the big packs of meat that say previously frozen..& all those packages of mince.' :whistling:



Most FRESH meat /fish does NOT come frozen or has ever been frozen - hence it being sold as 'fresh', in fact that goes for anything being sold as fresh. That is the law.
Surprisingly carcasses after storage usually go into a thing called a 'fridge' then it goes into a refridgerated lorry, and finally into another fridge at its destination.
The only fact you have correct is that previously frozen/defrosted goods must be clearly labelled with 'do not refreeze'.

G0OSE;8757408

Most FRESH meat /fish does NOT come frozen or has ever been frozen - … Most FRESH meat /fish does NOT come frozen or has ever been frozen - hence it being sold as 'fresh', in fact that goes for anything being sold as fresh. That is the law.Surprisingly carcasses after storage usually go into a thing called a 'fridge' then it goes into a refridgerated lorry, and finally into another fridge at its destination.The only fact you have correct is that previously frozen/defrosted goods must be clearly labelled with 'do not refreeze'.



I looked at every pack of mince in Tesco the other day and every variety, value, lean, 20% fat, Finest. ALL said made from a mix of fresh and frozen beef.

So yes, you can buy 'fresh' mince off the counter which has been frozen and can be frozen at home.

And I agree with Mr Gus, vac sealed meat is a lot better than just frozen, no freezer burn, lasts a lot longer in the freezer as well.

MMMMMMMMOOOOOOOOOOOoooooooooooooooooooooooooooooooooooooo

So yes, you can buy 'fresh' mince off the counter which has been frozen … So yes, you can buy 'fresh' mince off the counter which has been frozen and can be frozen at home.



wrong, you can`t refreeze meat
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