Mortymoose's Weber & Buitebraai Offerings to the HO's Gods! - The Resurrection

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Toxxyc

Toxxyc

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Captain Beer said:
Got a call from the butchery rep at Checkers HO this morning, Cattleman is C-grade meat, Steakhouse and the regular butchery meat are all A-grade.
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OK, so, this weekend I did some steak again. Popped by the same Checkers, bought the same Cattelman steak. Porterhouse. Felt the same, pretty tender and all that. Got home, slapped the pack in the fridge at 2°C and there it stayed from Wednesday afternoon to Sunday afternoon. Still well within the Best Before date.

So, I opened the pack to marinade the steak like I always do. First thing that hit me was the colour and smell of the juice. Now, I've had some aged steaks before so I know the smell. Sour funk. Like blue cheese. The red meat juice also starts to turn greenish. It's NOT supposed to be on a vacuum packed "fresh" steak, but there it was. It wasn't off, but it was getting there. Decided that meat's meat, and it still does taste OK, even if just borderline, so I still marinated it on Saturday.

Sunday, slapped it on the grill. Slow, off-heat for 20 mins, but then I gave it 5 mins more to be safer. Then seared on hot coals. On the plate, the smell was also...aged. Blue cheese. Wife said it smelled rotten, but I know the smell, and it just smelled very funky to me. Again, like blue cheese.

Anyway, cut it. Toughest piece of steak I've had in years, literally. I had to saw through it using a steak knife. It was medium to well done on the inside, as I aimed for, but it was super, super tough. Not dry, just tough. Yes, it rested. I didn't get any food poisoning or anything, but man, that's the last time I buy those steaks. I have another pack in the freezer. Will see how that one goes, but this just killed the brand for me. Screw that.
 
Mortymoose

Mortymoose

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Eish! How much did you fork out for them?

I often have opened steak that has been sealed in plastic and the initial pong puts me off, let it lay for a bit and all is good, but your steak Does not soumd kosher bru!
 
Toxxyc

Toxxyc

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They were R115 per kg, for porterhouse. Not the best price, but it was what there was. The Steakhouse Classic (the ones I usually take) didn't have any nice cuts.
 
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paul5186

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Toxxyc said:
OK, so, this weekend I did some steak again. Popped by the same Checkers, bought the same Cattelman steak. Porterhouse. Felt the same, pretty tender and all that. Got home, slapped the pack in the fridge at 2°C and there it stayed from Wednesday afternoon to Sunday afternoon. Still well within the Best Before date.
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Friend also bought three big fillets from checkers, as we were about to slap them in the braai we noticed they were green.....
 
Toxxyc

Toxxyc

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paul5186 said:
Friend also bought three big fillets from checkers, as we were about to slap them in the braai we noticed they were green.....
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If you can't smell the funk, the colour shouldn't be a problem. Your nose should tell you on steak if it's good or not. That's the only reason I ate that steak - my nose said it's still OK.
 
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paul5186

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Toxxyc said:
If you can't smell the funk, the colour shouldn't be a problem. Your nose should tell you on steak if it's good or not. That's the only reason I ate that steak - my nose said it's still OK.
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My nose said no haha, was a smelly funk, besides it wasn't an aged fillet haha
 
Cray

Cray

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Toxxyc said:
OK, so, this weekend I did some steak again. Popped by the same Checkers, bought the same Cattelman steak. Porterhouse. Felt the same, pretty tender and all that. Got home, slapped the pack in the fridge at 2°C and there it stayed from Wednesday afternoon to Sunday afternoon. Still well within the Best Before date.

So, I opened the pack to marinade the steak like I always do. First thing that hit me was the colour and smell of the juice. Now, I've had some aged steaks before so I know the smell. Sour funk. Like blue cheese. The red meat juice also starts to turn greenish. It's NOT supposed to be on a vacuum packed "fresh" steak, but there it was. It wasn't off, but it was getting there. Decided that meat's meat, and it still does taste OK, even if just borderline, so I still marinated it on Saturday.

Sunday, slapped it on the grill. Slow, off-heat for 20 mins, but then I gave it 5 mins more to be safer. Then seared on hot coals. On the plate, the smell was also...aged. Blue cheese. Wife said it smelled rotten, but I know the smell, and it just smelled very funky to me. Again, like blue cheese.

Anyway, cut it. Toughest piece of steak I've had in years, literally. I had to saw through it using a steak knife. It was medium to well done on the inside, as I aimed for, but it was super, super tough. Not dry, just tough. Yes, it rested. I didn't get any food poisoning or anything, but man, that's the last time I buy those steaks. I have another pack in the freezer. Will see how that one goes, but this just killed the brand for me. Screw that.
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You're a braver man than I...
 
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zeb

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I hate the smell of wet aged beef. Especially the Checkers brand. Woolies is a lot better.
If you want proper aged steaks ask a butcher or find an online store that sells dry aged.
 
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