Printable View
Ok should of smelled a rat , brought a whole ribeye for $11 kg . So cut it into steaks to put into smaller portions to freeze ,but tried some and it's tuff as :sick:. Can't hang it as it's cut up , so was thinking of tenderising it with marinade ? Any suggestions ? Cheers Munsey
Munsey
Cover the steaks with Slices of Kiwifruit, wrap in gladwrap and leave in the fridge for 24-48hrs.
Failing that use it for slow cooker stews or casseroles.
Cheers
Pete
How the f*ck does that even happen?! You can still dry age them, stick em in a pan with a layer of salt on the bottom and pop them in the fridge, flip them daily. Would be a little harder to get the rind off but not impossible.
You can also soak in milk for 24 hours before cooking, although price of milk may be cheaper to go shoot a deer!
Cheers
Dino
Apple juice will work as well
I should have been onto it when I cut it first as the meat was not set ! So sharpen knife 12 fecken times to get a straight cut wtf ! Must have been last anamil in the chain and watched all his mates get chopped ?Quote:
Originally Posted by Angus_A
Either that or your butcher is not telling the truth, a lot of cuts can look like ribeye. How's the marbelling on it?Quote:
Originally Posted by Munsey
Oh i forgot to mention, don't actually put them on the salt, have a wire rack or something on top of the salt that you put the meat on. My bad :p
crack out the webber and do a low slow cook, my brother has been making brisket into something Delicious for a good while now
tinned crushed pineapple too ...Quote:
Originally Posted by Barefoot
Acid will break down -some- protein strands but it won't penetrate the meat nearly enough to tenderize it all the way through, you need to age it to let the enzymes develop and break down the protein from the inside out. Plus marinate ruins steak :cool: haha
:thumbsup:Quote:
Originally Posted by Angus_A
Marinade would be a waste of good steak if that steak has good flavour to start with ...
of course if it doesnt have good flavour to start with, marinade can turn it into something edible ...
just my (not so) humble opinion ...
Well if it actually is ribeye (which at this point i'm doubting because there's no way it could be that tough, in which case there is a butcher out there on my hit list) it should have loads of flavour. Even then though, you can salt cure most tougher cuts and get something good out of them, rump cap for example.
How did you prepare the cut.? The silverskin needs to be removed from the ribeye (or scoth fillet as I prefer to say.) Its easiest to do when the cuts whole. But can still be done when portioned. In saying that you should still have some nice tender meat besides the sinew.buy a slab from the butcher and compare it you should be able to tell right away if it is infact ribeye. If you do dry age your meat you should trim off the dry 'crust' that forms.
One other thing. If you cook the hell out of it, its destined for toughness. Mooooooooo
Sent from my GT-I9300T using Tapatalk
Actually, scotch fillet is ribeye with the bone removed :DQuote:
Originally Posted by deepsouthaussie
Attachment 17043
Haha. No shit mate. Most butchers and folk will buy 'ribeye' without the bone and call it so. Im a qualified chef with 10 years experience in quality restaurants mate dont patronize me.
Sent from my GT-I9300T using Tapatalk
Sorry, i had no idea :(
Use the kiwifruit on it as P38 says. Works amazingly and will get right into the meat.
I used kiwi fruit as we had some almost over ripe one on hand . About to try itQuote:
Originally Posted by gadgetman
I think the main problem here is as you said the meat wasn't even set when you got it.
Age it.
It wasn't a late birthing dairy cow that died giving birth ? :D:D:D:D
Ive tried kiwifruit and milk on squid and cuttlefish and it really does work on them! Cant say I would try it on red meat but hey, thats just me. Let us know what the results are if you try it!Quote:
Originally Posted by gadgetman
Sent from my GT-I9300T using Tapatalk
As some have expected its a fail ( kiwi fruit ) . So I will try aging now . Will clean then dry and put in spare fridge on racks . And yes removed silver sinew before I sliced it .
Not so Angus. In the hands of a Rushy, limited exposures to marinade enhances steak.Quote:
Originally Posted by Angus_A
I went decades of "nothing is goin on that steak but salt"
Started experimenting with marinads after the first born when we virtually lived on venison.
I won't say improved flavor of anything but certainly made a change to a otherwise boring diet.
Yeah, i've heard good things about kiwifruit as well. I'm told it does wonders for lamb.Quote:
Originally Posted by deepsouthaussie
That must be a bad dose. Normally with kiwifruit it nigh on softens the bottom of the pan. Marinate it and add kiwifruit and let it sit a day, then turn it into a casserole.Quote:
Originally Posted by Munsey
Try again when you sober or if you need some acid to tenderise better give Nigella a call:thumbsup:
I think you need to take a photo of this "rib eye"...
I'll have to take your word for it Rushy :D I'm of the opinion that steak should be appreciated as what it is and be complimented by what you pair it with.Quote:
Originally Posted by Rushy
Try soaking it in cider for a while
WATTIESQuote:
Originally Posted by Angus_A
She might not appreciate that.Quote:
Originally Posted by Maca49
i had a pork roast that was like this, hind quater, cooked it long and slow in the crock pot took a great deal of care in cooking it, the meat was that tough that it was inedible you could chew it
the taste was foul
the dog wouldnt even eat it.
some meat is just shit.
if its that bad then just turn it into steak mince and make some awesome patties
Reminds me of that Old Mout boysenberry cider you can get........aptly named "boysencider" ha ha i bet they are ;)Quote:
Originally Posted by Maca49
I tryed some for breakfast , twice the steak it was a week ago ! , aged nicely :cool:Quote:
Originally Posted by Munsey
Brilliant! :D
No that is dundees sacreligious homage to all foods it has to be whitlocks chutney sauceQuote:
Originally Posted by Maca49
Yep good choice.Quote:
Originally Posted by hunter308
