Lazy Aged Steaks
Pick 'n Pay Butchery introduces its newest tasty meat offering, Lazy Aged Steak. Always looking for more ways to bring you the best quality at the best prices, Pick 'n Pay has once again delighted discerning tastebuds by pre-ageing one of South Africa's most popular mealtime indulgences.
Karan Beef exclusively supplies Pick 'n Pay Butchery with these steaks, which are guaranteed for tenderness and taste. They are cut, trimmed and packaged at source to guarantee the consistency of the product.
Allowed to age for 14-21 days these steaks are cut to a minimum of 25mm thickness. They are aged in a special triple-layered bag that seals effectively to allow the steak to continue to age in this bag as long as they are not frozen. The steak can stay 3-5 days in the fridge due to this special vacuum pack.
Available in all regions, Lazy Aged Steak is available exclusively at Pick 'n Pay Butcheries in three different cuts - rump, porterhouse and rib-eye.
As always, Pick 'n Pay's quality controls are still to the same standard. The process is strictly controlled by Pick 'n Pay and Karan Beef to ensure that only the finest, freshest meat is selected.
Types of Steak
Rump
Cut from deboned rump, this steak is usually around 2.5cm thick and is characterized by the large muscle layer without bone and with a fat edge. Usually cut into 500g steaks.
Porterhouse (Sirloin)
This boneless steak, cut from deboned loin, is cut 2.5cm thick. Thinner slices are used for Prego rolls.
Rib-eye
The large eye muscle can be removed from the prime rib to the loin. This steak originates from the eye of the prime rib and, being part of the forequarter, it has a fuller flavour. A slightly longer maturation is required for the best taste. The texture is slightly coarser than fillet but the intramuscular fat ensures a juicy steak that is usually cut to about 200-250g.
Here are some tips to remember when cooking the perfect steak
- The most important point of all, when frying room-temperature steak, is that the pan should be heavy-based and piping hot. If it isn't, you will end up with a pale grey, watery result.
- Never season prior to grilling or braaiing, as salt draws out the moisture and natural flavour, resulting in tough, dry steaks.
- To prevent curling when cooking, slice fat, with a sharp knife or scissors, at short intervals.
- Pat meat dry before cooking as damp steaks do not brown.
- Ordinary frying pans are unsuitable for pan grilling as the meat cooks in its own fat, and toughens and hardens.
- Always turn over with tongs only. By using a fork the outer seal is pierced and flavourful, tenderizing juices are lost.
Handling tips
All meat needs to be stored and prepared carefully, if it is to be enjoyed at its best. Here are some useful tips on home hygiene.- Place meat in the refrigerator or freezer as soon as possible after purchase.
- Store cooked meat away from raw meat and other food.
- Raw meat should be stored in a refrigerator at an operating temperature below 8°C.
- Leftover food should be kept chilled and eaten within 24 hours.
- Meat not eaten as soon as it's cooked should be kept hot, or cooled quickly.
- Do not refreeze raw meat once defrosted. Cook and then refreeze.
- If using frozen meat, always defrost thoroughly before braaiing, and remember that poultry, sausages and burgers should be well cooked.
Cooking guidelines
For steaks approximately 20mm thick:
Grill/fry/braai each side:
2,5 minutes for rare
4 minutes for medium
6 minutes for well done
| Issued by: | Riana Greenblo Communications |
| On behalf of: | Pick 'n Pay Butchery |
| Date: | 8 December 2003 |
| Contact: | Karena Stewart Riana Greenblo Communications (011) 3256006 or karena@rgcom.co.za |
