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Frying Steak?

S: 15st5lb G: 10st0lb
Hi i bought beef frying steak the other day, (not lean just ordinary) im sure it was beef frying steak, i took it out of packet and put in freezer bags to freeze lol and cant remember if it was frying steak or some other steak now, anyways i thought i would take some out the freezer and cut the fat off the ends for dinner today butttt all through the steak there was little long white bits like long thin worms lol only way i can describe what it looks like, is that fat cause if it is there is now way i can get it all out, there would be frying steak left if id to even give it a go! Hopefully some sane person will know what im talking about :rolleyes:

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Yes, I do know what you are talking about! It's called "marbling" and yes it is fine lines of fat running through the meat. It will disappear when the meat is cooked, but it does help to keep the meat moist during cooking.

As you say, there is no way to cut it out. I don't know how you are cooking the steak - if you are frying/grilling it then drain it very well. If you are making a casserole or something similar, then skim the stock carefully after cooking.

If you want to know more google marbling beef, and you will find loads of information.

Hope this helps!
S: 15st5lb G: 10st0lb
Thank you, i was gonna fry it with onions garlic mushrooms etc and make the peppercorn sauce that's in the mag. Would it be ok to fry and would it be ok to eat on SW or will i give it a miss?
I'm not an SW expert at all - and there may well be others here who would disagree with me - but I would think that if you fry the meat, then drain it well and wipe any fat out the pan with kitchen paper, then go on to make the sauce, it should be OK. (There's no such thing as completely fat-free meat!)

The recipe looks good - hope you enjoy it.

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