I think it was Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It's usually used for stewing because it's a bit tough and chewy. So if you braise it for a long time it softens up and is delicious in goulash ect.

I only use the cheaper cuts of steak like that one thinly sliced for stir-fries. I notice Asda did the usual supermarket butcher's trick of hiding the fatty bits underneath.

Think the word you were looking for was tenderiser. It may have helped break down the fibres in the steak, but cheap steak is always going to be chewy. You can't go wrong with Aldi Fillet steak, nearly 3 pound more but very tasty and tender. I can't do chewy steak, puts me right off.

I’ve got to agree with you on the flavour, I’ve done the same with left over Chinese food, after two days in the fridge it tasted better, and as for defrosting I’ve found frozen food defrosted in the fridge then cooked in the air fryer tastes so much better, so now I don’t cook anything from frozen 👍

It might be better if you cooked it gaz 😂

Absolute bargain that for 2 quid mate. I really don't mind steak being chewy at all, it brings out my inner caveman as well as giving me jaw a workout 😁 I'm off to Asda shortly for the weekly shop, i'll be stocking up on some of these. Cheers mate.

Interesting video Gareth , maybe that steak could be thinly sliced for a stir fry . Maybe a dry salt brine for couple days or a wet brine , or try tendering with fizzy water or bicarb of soda would help it . Keep up the good work 👍

Cheaper cuts of steak need to be cooked in a specific way to stop them be tough when chewing.... cook them to between medium-Rare and Medium, anything under or over that will result in a shortening of the connective tissue, which in cheaper cuts from nearer the legs of the animal will not relax after resting the steak. The cut you have is taken from below the rump nearer the top of the leg, other steaks that need this particular cooking are flat iron and skirt steaks, all these steak are very near the parts used for braising/stewing steak, brisket and featherblade which is why they will always be tougher. but cooked to the right temperature and they are just as good as your prime steaks for tenderness.

The medieval thing is called a tenderiser, Looked lovely 💜

The Utensil you are talking about is indeed a meat tenderiser, a kitchen must, you can get them in Wood or Metal, (Stainless Steel or Aluminium) I like the Aluminium ones because they are light enough and easier to clean than the wooden ones.

I laughed when you mentioned the 'medieval tool' that your mum used. My mum had one too! She used to put the steak in a plasic back and then bash seven bells of s**t out of it. By the time it got in the pan it was as thin as a rasher of bacon! 😆. I bought one of these steaks from Asda today and had it for lunch. I seasoned mine with salt, pepper and chilli flakes. I then grilled it slow and low. It came out lovely! Still a bit chewey though. I'm with you on the Rib-eye. They are my favourite!

I prefer mine cooked a little bit more, to just past the pink, but not overcooked lol £2 for a wee bit of steak isn't that bad though, cheers for taking one for the team again G!

I like mine a bit more well done but i guess everyone likes their food their own way which is perfectly fine but yeah it really doesn't look that bad at all i find that ASDA do have some good food.

that was a piece of top rump sometimes called knuckle. not to be confused with rump steak. ive been a butcher for 35 years and no good butcher would sell this cut as a steak.

If you put it in a slow cooker in the morning with seasoning and wrap it in foil it will be like eating butter at dinnertime,i do this with all joints of meat and it works every time .

Thanks Gareth. You did a very worthwhile job as usual.

My understanding is the market for topside/ silverside joints has dropped so they are producing these cuts as "steak". Problem is they get tougher the more you cook them . Flash frying is the only way.

Once thawed, dry it with kitchen towel.. Put the steak in a freezer bag with olive oil, seal and put somewhere cool but not in the fridge. Leave it 12-24 hours and then cook it on a medium heat.... Don't season either side until it is seared....The oil will help break the meat fibres down...

Asda ribeye steak is excellent, we have it once a week, great steak, tender not at all chewy and fantastic value.

Another top video. You should get an award for all the useful info you provide to people who want to eat reasonably well on a budget. With regard to being chewy, back in the 1960's when I was at school I remember our domestic science teacher telling us firmly never to put salt on raw steak because it made the meat tougher. I don't know if it is true, but I've never done so, instead I season it after I have seared it for a couple of seconds each side. As for what sort of steak it is I would say that was a ranch steak - which (as I understand it) is basically a slice of topside, hence the round shape. My current personal favourite is the Aldi 32 day aged or the Lidl 28 day steak. Both are, I believe rump, and like yours they work out at around £2 a pop, however when I can get one I'm also very partial to a nice bit of Filet or indeed a Rib-eye. I've also enjoyed some nice Bavette steaks but they are difficult to get as its really a french cut. Apropos the meat tenderiser I still have one... Happy days.

Hi Gareth. Thanks for another brill review. That looked great for the price. Could maybe be doing with a tenderiser but can't complain. Keep up the spot on work. Best wishes from Scotland.

Interesting vid BFG I have a metal tenderizing hammer for cheapo steaks..I dont bother with marinade gunk on it. It must have been chewy if your choppers couldn't deal with the steak. Always take your meat out of the fridge well before cooking it. The Iceland vindaloo curry is very hot cooked from frozen..gave me an uncomfortable time in the loo the next day.

Little trick i learned in restaurants if you want a tender steaks or any cheap cut of meat to melt in your mouth, leave the meat to marinate in some pineapple juice overnight.

With those cheap cuts of steak after frying I leave it in the pan to rest and bob it in the oven 170 ish 4 or 5 mins keeps it hot and makes it a little more tender.

Lol, opening these things is like a test on the Krypton Factor ! I’m glad it’s not just me that struggles at times !!

Hello Gareth, the steak you had was from the Hind quarter of beef righ up at the top of the back leg, it's called a top rump and in it's whole it would normally weigh as a joint around 6 lbs and its a roasting joint with is next to the topside of beef and to be honest you pay for what you get, and being just a roasting joint it's not the best cut for a steak as you found it will be chewy, you cooked absolutely perfectly and let to rest and again i know that you prefer your steak a bit more well done but if you did you would still be chewing it lol, I would stay clear of what they call a steak while in reality it's a slow roasting joint, brilliant as always mate 🍻🙏

We've had these before, I cook them medium and for the price I think there spot on, and yes a meat tenderizer, I remember them

A beef tenderiser buddy, Ive got one, a cheap steak like that, bash hell out of it in a big freezer bag, (No mess) then flash fry it at very high temp, then chuck it in a bagette with some salad and some english mustard. Usually I make steak dianne with a tenderised flat steak, flash fry it, chuck in some brandy, set alight, once burned off take the steak out, keep it warm, add some beef stock and some finely diced shallots, reduce it down, add tomato puree and diced flat leaf parsley, you get a nice sauce then to pour over the steak. serve it with home made french fries, delish!!

The fact it's still mooing aside, I'd have sliced it added L&P and rolled in cornflour and added some soy just to be safe knowing it was gonna be a cut for the cobblers. Bound to be tough....or slow cook into rendang.

Good info again Gaz, it's always gonna be chewy for two quid. I had an extra thick cut Ribeye for £5.99 from Lidl last night and it was one of the best steaks I've ever had. For a treat every now and then, I'd recommend it, gorgeous.

Yes, the Iceland vindaloo does appear to be hotter if left in the fridge and again it gives the components the chance to infuse throughout and impart flavour. It is also very strong. Your reference to a medieval-type hammer with indentations is correct and is used to tenderise the steak before cooking.

I use this for stir fry. If you soak in vinegar before hand (I use red wine vinegar) for 1 1/2 to 2 hrs before. Rinse off then slice thin and stir fry on high heat it is not chewy. The acid in the vinegar relaxes the fibres. It is called velvetising and it is what they do in chinese takeaways to the meat to make it nice and smooth. Try it and you will never turn back. Natalie in Barrow x

STEAK HAMMER. its for tenderising the meat before cooking. if i have a steak, i like it well done. to test how well done it is i wave a 9 volt battery near it, if it twitches, it needs more time cooking.suppose i am just funny that way but i like my meat dead before i eat it. another great review gareth.

My wife bought two ribeye steaks from Tesco's for £5 only managed to eat half of it tough as boot leather.

Get a sousvide wand, you can turn a cut like that into butter and its not expensive or as hard as you think. Aldi sell them sometimes and its great, you need a sous vide wand, a vacuum sealer and some type of container to put the wand and water in. Less than 100 quid and you'll be cooking steak like a michelin star chef.

On behalf on all your foodie followers , I would like to thank you for all your great videos. Just a quick one please , when you promote a live night upcoming , could you please give the date and time. We still haven't caught a live night as yet lol. Thanks again

That cut of beef is the balls of a castrated steer, I thought the round shape would have given it a way. But nice to see you having a good chew.

I'm on a diet which consists of 7 steaks a week and my budget won't allow me to but sirloin or any other popular cut. So I've just went and bought these. Good review and to stop it being so chewy there's a thin line of fat that goes hard when fried so just cut that off and jobs a good en. 👍

I've given up trying to do steaks on a pan, they are always tough and chewy, now I always fire them on the Weber Kettle and they come out tender.

Here's something you could try as a video! I learned years ago that if you mash up a bit of fresh kiwi or pineapple and marinate a cheaper chewey steak in the pulp for 10-20 minutes, you can wipe the marinate off but we don't bother, it really does tenderise it! Maybe you could buy get another one cut it in half and do one with the marinade and one without. Compare the difference? 🥝 🍍

I marinade this with garlic ginger soy sauce and fish sauce and create a spicy stew with stock and roasted veg and serve with jasmine rice

The problem with most meat nowadays is its strip of all fat which kept it moist and tender, to compensate its served undercooked or rare which I dont like Rib eye has its veins of fat running through which makes it more flavoursome

Seasoning my friend Himalayan salt black pepper crushed garlic and mixed pepper powder and when you add the butter add thyme to it 🙌✌️🤙

Hello Gareth it’s Shaun’s Tracy enjoy your channel a lot love your videos to happy Friday 🫶🫶👍👍🤗🤗🙏🙏✋✋❤️❤️ from us both am new to your channel xxxx

Hi Gareth, try if you can to compare farm shop goods to supermarket, love your channel, you've given me some good ideas

you could always put the steak between cling film and batter it to death with a rolling pin before frying

More flavour in cheaper cuts Gareth, but obviously more expensive cuts are more tender. I'm with you, my favourite is rib eye, had one last night and it was beautiful.

I always do a Steak Low and Slow with tin foil over top of Pan.Meat is in Panic mode in a searing hot pan unless you want it blood rare or chopped up Flash fry stir fry.I don't season the Steak just the melted butter in the pan and turn it over and baste it with the seasoned butter and juices

I like these reviews on cheap steaks, it would be interesting to get another and try tenderising like you suggest to see if it helps I do always give a supermarket steak a gentle tenderising, leave them in the packet to save mess and keep the meat intact Also a tip on drying/seasoning steak. I noticed you dried and salted before cooking but the salt brings moisture to the surface so always give a second dry off before oiling to fully remove any excess moisture and encourage a good sear and browning

I've got the Farmfoods Jalfrezi in the freezer so will try this technique and let you know how it turns round.

Liked the vid Gareth, keep up the good work 👏

yes mate that tool is called a tenderiser and it's very good tool and it does what it sez on the tin mate

No thanks! You gotta worry when a £2 quid steak has a label saying 'security tagged!' Is that the kind of customer Asda has? To knock a £2 piece of meat?! 🤣🤣🤣🤣 Go Lidl...their steaks/ pork/chicken/roast chicken and fish range are ALL superb! A1 😋😋😋😋

Hi great vid, yes cheap meats generally need tenderizing, rib eye, have to cook well to cook fat through, expensive cuts are best raw, or med/raw

best thing to do with what i call the bootleather steaks like that, dice it up seal it off throw it in a curry ;) Thank me later. As a standalone for me theres only 3 steaks, thick cut ribeye, sirloin or fillet. Ribeye or fillet preferably. Rib eye can be very fatty so be careful on picking the exact cut.

Recently you said about thumbs down and I got it wrong I thought it ment that I didnt like subject and I am sorry about that. Good show and your manner of high standard.

Definitely either slice thinly or wallop it with a tenderizer. Would not expect a steak like that to be particularly flavoursome or succulent given it has not been hung and 5he lack of marbling.

Raw, Slice thinly across the grain massage 1 tsp of bicarb into it leave 1/2 hr. Wash off and ideal for stir fry makes it nice and tender.

Better then the £10 steak I had in Wetherspoons. It had grissel in every mouthful and was impossible to swallow.

Perhaps it would have been less chewy if used in a slow cooked casserole. Slow cooking transforms cheaper cuts. Or marinate it in red wine for a few hours prior to cooking. Thank you for the video.

I might set about it with a steak mallet too as they did back in the day to break the fibers up a bit

If you want some cheap meat then fresh chicken livers are delicious. I cook them in a very hot pan for a minute each side and serve as part of a salad or with mash and onion gravy

Cook with a knob of butter and a drop of oil to stop the butter burning. Pepper is o k but salt drys out the meat

I only first came across Baldy Guy's channel a few weeks back but I'm getting addicted.

I cook cheap steaks sous-vide before searing - perfectly tender every time.

No matter what you do it will always be chewy. I have a tenderiser mallet and they are good for Sirloin and rump amongst others. It also relaxes them and makes them bigger but thinner. I also have a rolling pin with the same spikes on that works even better. That was a gift and a very welcome one at that. I use it on every steak i cook. As for your steak, it looks like a shoulder cut. These always have more muscle mass in them hence it being chewy. Still good value for £2 and at that price i'd cut it into thin strips and make a jerky out of it in the Ninja. Thats what i use my Ninja for mainly these days. That and 12 minute fozen oven fries. Keep up the good work mate.

Hi.. That meat is for a stew really Gareth... and the thing your talking about is a tenderiser.. good video mate..

This type of steak you have to cook it slowly. 2 minutes each side then in the oven at 180 degrees centigrade for 10 to 15 minutes. Wrap in plenty of foil rest for half an hour put a knob of butter on top when it's in the foil. Cut Finley not thick chunks

With cheaper steaks like this I oven cook them in aluminium foil with salt, black pepper, a bit of sprinkled oxo cube and Worcestershire sauce for about 40 mins at 180c fan. They come out lovely and tender and melt in the mouth.

Nice review Gareth Looked very nice Best wishes

It is called a steak tenderiser hammer we have a wooden one there is also a metal one i have seen you are a food lover like me as my old mum used to say its all about the flavour of the food love your presentation and passion for good food very interesting videos well done.

Its that special cut of meat done by only the best butcher, called cut of kings. The other laymen name is pelvic genitalias ( ball bag muscle) 💪👌👍👍.

Looks like part of a topside roasting joint that. That makes sense with the price. Not really a prime frying steak but does a job for the price

I've tried them vindaloos from Iceland for £2 great value and I found them very very hot. I mean I expected the curry to be hot but it was extra hot. As for your steak, I would personally cut it up into strips, black bean bamboo shoots, red pepper with rice

Great video man, only just found your channel, They took this budget steak off the shelves for a while and i was gutted. Great to see them back, i know what im getting with my shopping this week ...loved the video and subscribed

Matey a good vet could’ve brought that cow back to life 😂😂

Morrisons used to sell what they call in the US Flat iron steak which is a tough bit of meat( normally used for stewing) that is cut the other way round so the meat fibres are shorter, so they are less chewy, they used to put this through a machine that cut into the meat to make it almost like a net. They were cheap, quite flavourful and not chewy! Not sure they still sell it, it was made by the butchers in store.

My favourite cut is fillet, and it's the old adage Gaz you get what you pay for.

Had one of those gadgets too at home Gareth, but we weren't as posh to call it a 'Tenderiser'..in our house it was just called a Meat Hammer 😁. Gutted i didn't keep my Ma's when we cleared her house after she passed away, a rolling pin doesn't have quite the same effect. Great vid, a bit 'moo-y' that steak for me😂..like em a bit more done👍.

You need to get a basic, digital cook thermometer - it means that you get the desired taste and texture and don't get food poisoning. A very good investment (about £9 to £15 for a good one)

I remember my dad chewing and chewing on rump steak in front of the telly lol

Always take the steak out the fridge 30 minimum to an hour before you cook it! :)

Hi there another fantastic video like always just to say it looks really good I do like a steak last give it a try the good work on another video

Eh up Gazza hows tha doin. Excellent video. Your turning in to quite the chef. Apologies for the late comment. My wife was admitted to hospital today. Thankfully shes okay. Have a wonderful evening mate.

You cutting into that made almost the same sound as a saw cutting into wood!

hi Gareth the curry can ferment and make the sauce that bit more stronger tasting as for the steak it looks like a rump steak to me . see you on the next video

Have a great holiday and it’s ok to take time with your family x have only found your blog fairly recently so I have lots of content to browse through and keep me going lol

I wonder how it would be basted with butter and garlic after the sear. Looks spot on for 2 quid bud

Smells fantastic Gareth !!!!! Tenderise with one of those wooden mallets.

Batter steak with a meat tenderiser... Easy to get, but if you can't and have a good sturdy rolling pin, put steak into a freezer bag and batter it with the end the rolling pin (great stress relief)... Other way it to cook in beer or red wine.... I have gone off cooking red meat so making it has to be oven or very quickly.... I find a lot of red meat now is 'tough' and will only buy fillet or a nice oven roast beef. I will try Aldi as recommended.

Ciabatta- red onions and peppers, peppered sauce over it. Lovely!!

The best thing to do with these is to cut them almost in half horizontally, form them to a butterfly shape and fry it in butter with a little garlick. Two slices of bread with a little butter... best sandwich in the world.

That steak was too rare for me. Just 30 seconds longer would have made a difference. My favourite steak is also ribeye, but I haven't eaten one for months, so heck knows how much the price has increased to. Hang on, I'll just check the websites. Aldi £3.69 for 195g, Tesco £4.30 for 227g.

I find the heat levels are inconsistent with Icelands stuff, especially the scarily hot pizza and currys. Sometime they are hotter than other times. Morgan

Best idea if you have time and you know when and what meals your having, defrost first.

The Asda Steak looks very similar to Medallion Steaks from Lidl, (2 Steaks 340g in total for £3.75. Ps your steak looked very tasty 😁 👍

Another great review gaz maybe slow cooked like chuck or brisket break down the sinu love your reviews 😉😉

Looks ok , but I think around 5 minutes either side for me , or as you say a bit of tenderizing .

Hi Gareth. The mallet that you are talking about is called a tenderiser, I can remember wooden and metal ones. Old butchers had them when meat was not sold in plastic ! Best wishes from a 35° day in Thailand. Don.

I cook my steak in my panni press cooks both side and seals the juices in