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Steak from tesco

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Craftypig | 17:37 Mon 09th Aug 2010 | Food & Drink
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What cut is it usually?
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They normally tell you on the packet or wrapper.

Rump, fillet or t bone.
Or sirloin...or go to the butchers counter.
Ribeye...fillet...stewing..braising..frying..
as others have said, most cuts - it is always identified on the wrapper.
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"tesco steak" thats as good as it gets on the packet.......
Really? is it Tesco Value? I don't ever remember seeing a no-label before.
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tesco value?? better not be, it cost me in excess of £4 for two pieces.........
Nor do I...have you read all the labels. Even on the underside?
£4.00? you'd be looking at more than that for 2 bits of decent steak
400g of sirloin steak is £7 at full price, reduced to £5.50 at the moment http://www.mysupermar...teak_Approx_410g.html
Not always 4get.
We're assuming you're asking about beef steak, tesco have steaks of plenty of other meat varieties.. http://www.ciao.co.uk/sr/q-tesco+steak - any of these look like yours? (PS they all have labels....)
decent steak, I dont pay loads but cheapest I have managed to get in morrisons for 2 pieces of sirloin is about 8 quid
Really....I think you're being ripped off.
I'd like to be sure what meat it is....
No because its what I want to pay for a decent steak. I take a look at cheaper ones and they tend to be very fatty. yes box steak could be anything
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Its beef steak, there are no clues as to the cut, I thought the cooking instructions might have given me an idea, but there are frying grilling and oven cooking instructions. I dont normally eat steak but I thought i would treat myself, thats why I dont want to ruin it by making a mess of cooking it wrongly...
sorry rump not sirloin ummm
I got some Tesco basic sirloin last week and it was absolutely fantastic. Very tender and tasty, much better than the expensive stuff !
Jeez...which is even cheaper. Marty paid £7 for two decent sized ribeyes...and that was from the co-op...which is not known for it's bargains.

Crafty...what does the steak look like? Is it thin or thick...

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