An Aussie chef has revealed the “hidden gem” lurking in the supermarket meat section that will blow away your dinner guests. Steak comes in many shapes, sizes, and cuts and everyone has their personal preference on what to cook.
But Thomas Brimble, head chef at Aussie steak restaurant chain Hunter & Barrel, said there are two types to be on the lookout for. He told Yahoo Lifestyle his first recommendation is called the rump cap or picanha
“This is a hidden gem often found at Coles and Woolies,” he said.
“It has a beautiful fat cap that renders down for massive flavour, but it’s a fraction of the price of an eye fillet.”
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Woolworths serves that in a 700g-1.9kg chunk at $22 per kilogram, and also in a two 300g-500g fillet packet at $39 per kilogram
Coles used to sell a two fillet packet that came with French butter, but it’s currently unavailable.
For comparison, an eye fillet will set you back between $48 to $60 per kilogram at the two major supermarkets.
The other steak, which Thomas called a “crowd-pleaser”, was the scotch fillet or rib eye.
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“This is the most forgiving cut for a home cook,” he told Yahoo Lifestyle.
“Because of the high fat content, it stays juicy and delicious even if you get distracted and overcook it by a minute or two.”
Woolies has rib eye for $48 per kilogram, while Coles sells it for $44 per kilogram.
If you can’t find or afford those, he revealed the steaks in the supermarket you should opt for over others.
“Hunt for vacuum-sealed options or premium ranges like Coles Finest or Aldi’s 21-day aged,” he said.
“These have generally been aged longer, making them significantly more tender.”
The rump cap can be found at Coles and Woolies which chef Thomas Brimble recommends. Source: Coles/Woolworths/Getty
Butcher vs supermarket steaks: What should I choose?
The Hunter & Barrel chef said this question will ultimately come down to how much time you have while shopping.
He said supermarkets “excel” at consistency and price, meaning you largely know what you’re getting each time you go to Coles, Woolies, IGA, Aldi or other brand.
However, meat is obviously a butcher’s speciality and they not only will have better options, but you can also chat with them to find the cut to match your wants or needs.
“A master butcher understands the anatomy of the animal,” he said.
Butchers typically stock a much wider variety of steaks compared to supermarkets. Source: Getty
(SvetlanaSF via Getty Images)
“They know exactly how a muscle moved and how that translates to the plate.
“Unlike the pre-fixed thickness on a supermarket shelf, a butcher can hand-cut a steak to your exact specification.
“A butcher can often tell you the specific breed, the farm it was raised on, and how long it has been dry-aged in-house to develop those complex, nutty flavours you simply can’t find in high-volume retail meats.
“While supermarkets stick to the ‘big three’, ribeye, New York strip, and tenderloin, a butcher offers ‘chef’s secrets’ like hanger, bavette, or skirt steak.”
Thomas said these steaks are perfect for “quick lunches” and usually offer much better value for money.
Things to look out for when picking a steak
When it comes to colour and texture, Thomas said you want to have a “vibrant, deep-red” hue to your steak.
If the steak in front of you appears “grey, brownish, or wet in the tray” then you should avoid it.
Shoppers can also try the finger test for steaks that are vacuum-sealed.
“The meat should feel firm and bounce back when you press it gently,” he said.
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Thomas added that you also shouldn’t steer away from steaks with fat throughout as they can sometimes produce a tastier meal.
“Look for thin white threads (marbling) woven through the muscle,” he said.
“That is your flavour and juiciness. A solid fat cap combined with well-distributed marbling is the hallmark of a great steak.”
But you won’t get much from thick chunks of fat as “this doesn’t really add flavour”.
“If you’re unsure, ask your butcher which cuts have the best marbling for your intended cooking method,” he said.
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