ALDI & LIDL Food and Drink Worth Trying?
Discussion
Mobile Chicane said:
I just had a rather disappointing steak from Lidl.
It's been hard to find a decent pair of steaks in Lidl all year, even if I can find one that looks half OK by rummaging through them all, I rarely find another, so much so that we've pretty much given up on our regular Friday steak night (yes, I know I can buy steak elsewhere) and we've been having burgers instead.
y butcher's - at I tend to take the steak reviews in this thread with a pinch of salt. So few respondents detail the specific product they purchased, which makes their review a nonsense given that Aldi/Lidl run 8-10 steak variants, by cut and maturity etc.
Who knows what they're really looking for as they flick through the stock? Do they really understand why steaks are sold as different cuts, if all they're really looking for is something with the colour consistency of a cheap beefburger?
Then, of course, there's the purchaser's cooking skill to take into account. The Big Daddy steak, for example, is just a young, dumb hunk of flesh and requires, as mentioned, a very different tactic to a well-aged cut from a less heavily exercised part of the moo.
Who knows what they're really looking for as they flick through the stock? Do they really understand why steaks are sold as different cuts, if all they're really looking for is something with the colour consistency of a cheap beefburger?
Then, of course, there's the purchaser's cooking skill to take into account. The Big Daddy steak, for example, is just a young, dumb hunk of flesh and requires, as mentioned, a very different tactic to a well-aged cut from a less heavily exercised part of the moo.
V8mate said:
I tend to take the steak reviews in this thread with a pinch of salt. So few respondents detail the specific product they purchased, which makes their review a nonsense given that Aldi/Lidl run 8-10 steak variants, by cut and maturity etc.
Who knows what they're really looking for as they flick through the stock? Do they really understand why steaks are sold as different cuts, if all they're really looking for is something with the colour consistency of a cheap beefburger?
Then, of course, there's the purchaser's cooking skill to take into account. The Big Daddy steak, for example, is just a young, dumb hunk of flesh and requires, as mentioned, a very different tactic to a well-aged cut from a less heavily exercised part of the moo.
Not to mention that they've come has come from many thousands of different animals. Surely it's a nightmare to try to guarantee any degree of consistency when you're sourcing literally millions of steaks a year. Who knows what they're really looking for as they flick through the stock? Do they really understand why steaks are sold as different cuts, if all they're really looking for is something with the colour consistency of a cheap beefburger?
Then, of course, there's the purchaser's cooking skill to take into account. The Big Daddy steak, for example, is just a young, dumb hunk of flesh and requires, as mentioned, a very different tactic to a well-aged cut from a less heavily exercised part of the moo.
It's not like a burger, where you can take meat from many animals and blend and season to virtual homogeneity.
If I could buy something like this, I'd be happy.
But I can't.
Nothing ever looks like that on the racks and what I usually end up with is several pieces that are barely connected and come apart when the pack is opened up, or when trimmed, or on the way to the pan, and generally run through with sinew, cartilage, fat & gristle too. Just rubbish. But no, it's me, I'm ignorant, I don't know about cuts of steak, ageing, or how to cook it
But I can't.
Nothing ever looks like that on the racks and what I usually end up with is several pieces that are barely connected and come apart when the pack is opened up, or when trimmed, or on the way to the pan, and generally run through with sinew, cartilage, fat & gristle too. Just rubbish. But no, it's me, I'm ignorant, I don't know about cuts of steak, ageing, or how to cook it
21st Century Man said:
If I could buy something like this, I'd be happy.
But I can't.
Nothing ever looks like that on the racks and what I usually end up with is several pieces that are barely connected and come apart when the pack is opened up, or when trimmed, or on the way to the pan, and generally run through with sinew, cartilage, fat & gristle too. Just rubbish. But no, it's me, I'm ignorant, I don't know about cuts of steak, ageing, or how to cook it
A poor workman blames his tools But I can't.
Nothing ever looks like that on the racks and what I usually end up with is several pieces that are barely connected and come apart when the pack is opened up, or when trimmed, or on the way to the pan, and generally run through with sinew, cartilage, fat & gristle too. Just rubbish. But no, it's me, I'm ignorant, I don't know about cuts of steak, ageing, or how to cook it
I keep shooting myself in the foot with Aldi steak. Had 3 fillets last night, only one centre cut, the other two from the head so by the time the silverskin was removed it was falling apart.
Way back when our local Aldi first opened I did a comparison with Sainsburys TTD and ISTR there was nothing in it taste wise. Now, not so sure.
Either way, in terms of butchery and preparation Aldi are definitely lacking. I rarely buy chicken breasts but the last pack you could see where the hooks on what I assume will be a Baader line have ripped the meat even on whole birds this is noticable.
Then, tonights Brucy bonus was heart, liver, kidney and a few inches of windpipe left in place.
Way back when our local Aldi first opened I did a comparison with Sainsburys TTD and ISTR there was nothing in it taste wise. Now, not so sure.
Either way, in terms of butchery and preparation Aldi are definitely lacking. I rarely buy chicken breasts but the last pack you could see where the hooks on what I assume will be a Baader line have ripped the meat even on whole birds this is noticable.
Then, tonights Brucy bonus was heart, liver, kidney and a few inches of windpipe left in place.
Edited by 21TonyK on Thursday 8th October 17:36
21TonyK said:
Melman Giraffe said:
21st Century Man said:
What's that? Lidl/Aldi chicken breast or fillet steak?
Yes im confused 
V8mate said:
I tend to take the steak reviews in this thread with a pinch of salt. So few respondents detail the specific product they purchased, which makes their review a nonsense given that Aldi/Lidl run 8-10 steak variants, by cut and maturity etc.
Who knows what they're really looking for as they flick through the stock? Do they really understand why steaks are sold as different cuts, if all they're really looking for is something with the colour consistency of a cheap beefburger?
Then, of course, there's the purchaser's cooking skill to take into account. The Big Daddy steak, for example, is just a young, dumb hunk of flesh and requires, as mentioned, a very different tactic to a well-aged cut from a less heavily exercised part of the moo.
I was specific. Who knows what they're really looking for as they flick through the stock? Do they really understand why steaks are sold as different cuts, if all they're really looking for is something with the colour consistency of a cheap beefburger?
Then, of course, there's the purchaser's cooking skill to take into account. The Big Daddy steak, for example, is just a young, dumb hunk of flesh and requires, as mentioned, a very different tactic to a well-aged cut from a less heavily exercised part of the moo.
If the Lidl 'Deluxe' 30 day dry-aged rib eye was in fact 30 day dry-aged, I'm Spartacus.
It was a regular buy, previously always reliable. I should have clocked that it looked too 'wet' in the pack, and indeed it was.
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