Here’s what to look out for 

By Johnno 

Okay, let’s get one thing straight. A good steak from an excellent butcher is always going to be better than a good steak from a supermarket. It’s just the way it is. Good butchers hold themselves to a certain standard because their produce is their reputation, their livelihood and their passion. Whereas supermarkets are typically stocking produce on the basis of mass appeal or popular niche markets (and if you need to know more about that you should probably ask Train). 

The other thing to understand is that the premium quality you might experience at an excellent butcher will come at a… premium. This means that to the average shopper, waygu ribeyes will not be a nightly occurrence. As premium steaks (think tomahawks, ribeyes, scotch fillet and tenderloins) power past the $50/kg at your more fancied butchers, people are turning to the supermarket fridges for their everyday or every other day steaks for $20+ less/kg – fair enough (but don’t forget to treat yourself from time to time too). 

The question is, do you then need to abandon all hope of enjoying a beautiful steak until the finance clears? No. Not at all! 

Next time you’re at the supermarket, just keep these tips in your head and you won’t be sorry.

Fats vs fiction 

It’s true that solid masses of crayon-hard fat encircling a smallish steak can be… unappetising, but that doesn’t mean you should be looking for the leanest cuts. You’ve heard of marbling and you understand that this interstitial fat contributes heavily to flavour. Well take a moment or two to find a packet of steaks that features this magical network of awesome flavour running through it like a roadmap. They are out there (or in there) and your patience will be rewarded. Sure, the fridge doors might fog up a little, but you need to plate great steak… and that matters - a lot!

Colour counts, but not as much as you think 

For years we’ve been taught that red meat should be red – bright red. That’s why rumours swirled (and in some cases, rumours proved to be true) that some steaks, mince and roasts were deliberately touched up with a bit of colour to make them look more visually appealing. Appalling but there you go. But since the advent of vacuum-sealed packs or “vac-pack”) products, things have changed. Obviously with the lack of oxygen within the vac-sealed packaging, the meat will darken significantly and when you break the seal, after a few moments, the colour will return as the meat “blooms”. 

Okay, so we don’t need to worry to much about the colour then? Yes and no. Imagine if you saw a very appetising rosy-red steak in a vac-pack. This is by no means a deal-breaker but it does warrant a pause. And if you don’t like hanging around at supermarkets for ages, maybe that pause for thought becomes a deal-breaker, who knows? Common sense and awareness is key. Always ask yourself – why is that like that? Also, you can always ask friendly staff – see what they have to say. 

Final note on colour. Of course, if the meat is green or has white specks on it, keep looking. Remember, steaks and the like are meant for your tastebuds and tummy, so don’t ignore your gut if you feel something’s not quite right. If in doubt, keep looking.

Treat your steak with care and consistency 

So the steak you’ve selected from the fridge at your local supermarket wasn’t hand-selected and lovingly presented by your quality-obsessed butcher (Shout out to Fussy Meats and Torre & Mordini Gourmet Meats). Does that mean that you should resign yourself to a less-than-satisfactory eating experience. Of course not.Use similar techniques and seasoning you normally lavish on your celebratory scotch fillet, on your “super steak” and, if you’ve been paying attention, you’ll still enjoy a very pleasing result. 

Alright, keep your eyes peeled and… Feast on!