Cheapest fillets
Discussion
Last year I had a fad on with lidl fillet steaks, two in a pack, remarkable quality they were for the price as well. About 7 quid for two fat steaks absolutely no waste. Got one today, one fillet was superb the other was like stewing steak, so obviously someone is pulling a flanker somewhere as usual. Where else can you get cheap but edible fillets from?.
markcoznottz said:
Last year I had a fad on with lidl fillet steaks, two in a pack, remarkable quality they were for the price as well. About 7 quid for two fat steaks absolutely no waste. Got one today, one fillet was superb the other was like stewing steak, so obviously someone is pulling a flanker somewhere as usual. Where else can you get cheap but edible fillets from?.
If you are prepared by several at a time and freeze them (which TBH is not that detrimental to fillet) then a good butcher will do you a deal if you offer to buy a whole fillet. They will cut to whatever weight you want and vacuum pack them individually.Just go in when they aren't busy and discuss.
As a guide, wholesale price for a single good quality fillet is circa £25 a kilo, much less for imported frozen which may have been defrosted. Not sure how that compares to Lidl.
21TonyK said:
If you are prepared by several at a time and freeze them (which TBH is not that detrimental to fillet) then a good butcher will do you a deal if you offer to buy a whole fillet. They will cut to whatever weight you want and vacuum pack them individually.
Just go in when they aren't busy and discuss.
As a guide, wholesale price for a single good quality fillet is circa £25 a kilo, much less for imported frozen which may have been defrosted. Not sure how that compares to Lidl.
What's the going rate for a whole fillet? Just go in when they aren't busy and discuss.
As a guide, wholesale price for a single good quality fillet is circa £25 a kilo, much less for imported frozen which may have been defrosted. Not sure how that compares to Lidl.
calibrax said:
Save your money and get a ribeye instead. Much more flavour than fillet 
Indeed.I can do one better though - Bavette. French, thickish cut, fat marbled through. It's the cheapest steak Waitrose do at £12.99 a kilo compared to £16.99 rump.
On the BBQ they are fantastic - seriously the best steak I've done on it.
tomsugden said:
markcoznottz said:
What's the going rate for a whole fillet?
You can get a whole fillet in Costco for ~ £60, and it's excellent.The worst fillet I have ever had, by a country mile. Purchase was heavily influenced by the hugely lower price over UK sourced fillets being offered.
Hosenbugler said:
Can I ask what origin is the fillet? I say that as I got a whole fillet from Bookers 2 to 3 yrs or so back, which was of South African origin and it was not good, not good at all.
The worst fillet I have ever had, by a country mile. Purchase was heavily influenced by the hugely lower price over UK sourced fillets being offered.
Bookers sell all sorts , the cheaper stuff coming from Australia, the majority from Scotland. It's all good, we buy two or three a week and have never had a bad one. The worst fillet I have ever had, by a country mile. Purchase was heavily influenced by the hugely lower price over UK sourced fillets being offered.
Not sure where you are but if your around the Somerset area, or just to give an idea on a price, one of the butchers local to me does a whole untrimmed fillet for around £45.
Obviously depending on size but the ones I have had have never been more than £55.
Quick trim up and get rid of all the excess fat etc cut into decent size steaks and freeze.
Obviously depending on size but the ones I have had have never been more than £55.
Quick trim up and get rid of all the excess fat etc cut into decent size steaks and freeze.
Rib eye is my favorourite.-
Failing that a nice flat iron or butler steak as it's more commonly known as in the UK.
It's cut with the grain from the leg,has nice marbling and the flavour is something else.
Cheap as chips too, around 8.99KG!
I get it from my old man though who works in the meat industry.
Failing that a nice flat iron or butler steak as it's more commonly known as in the UK.
It's cut with the grain from the leg,has nice marbling and the flavour is something else.
Cheap as chips too, around 8.99KG!
I get it from my old man though who works in the meat industry.
Truckosaurus said:
Hosenbugler said:
.... was of South African origin and it was not good, not good at all....
Wasn't there a bit of a scandal a few years back when it turned out a lot of cheap steak actually came from some large bovines like Zebus.
A GUIDE TO BEEF CUTS
Ribeye
Rich with marbling and traditionally matured, ribeyes have plenty of fat running through them, which helps maintain extra juiciness.
It also helps keep the steak tender if it’s cooked for longer, so ribeyes are perfect for those who prefer their steak cooked medium or even well done.
T-bone
A large steak for steak lovers, taken from the whole sirloin.
On one side of the T bone is a piece of lean fillet; on the other is a classic sirloin steak.
Fillet
Fillet is the leanest and most tender cut as it’s the laziest muscle on the cow; a real ‘melt in the mouth’ steak.
They may be the most expensive cut, but they’re well worth it!
Sirloin
Sirloins have an excellent balance of flavour and tenderness and sit just above the fillet, so best served medium rare.
Sometimes served on the bone for extra flavour from the marrow, the bone also helps to cook it through evenly and looks fantastic on the plate!
Rump
Rump steaks are often considered the best for flavour and as such are very versatile.
They are slightly less tender with more texture than a sirloin, but are usually a little cheaper.
Ribeye
Rich with marbling and traditionally matured, ribeyes have plenty of fat running through them, which helps maintain extra juiciness.
It also helps keep the steak tender if it’s cooked for longer, so ribeyes are perfect for those who prefer their steak cooked medium or even well done.
T-bone
A large steak for steak lovers, taken from the whole sirloin.
On one side of the T bone is a piece of lean fillet; on the other is a classic sirloin steak.
Fillet
Fillet is the leanest and most tender cut as it’s the laziest muscle on the cow; a real ‘melt in the mouth’ steak.
They may be the most expensive cut, but they’re well worth it!
Sirloin
Sirloins have an excellent balance of flavour and tenderness and sit just above the fillet, so best served medium rare.
Sometimes served on the bone for extra flavour from the marrow, the bone also helps to cook it through evenly and looks fantastic on the plate!
Rump
Rump steaks are often considered the best for flavour and as such are very versatile.
They are slightly less tender with more texture than a sirloin, but are usually a little cheaper.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff