Friday, 23 September 2016



Hay: "Having been married 3 times, who is your favourite wife?"

Chairman: "Always the next  one."

When I first started shopping for food in the early 70s, rump was more expensive than, and preferable to, sirloin.  At some point chefs started promoting sirloin, saying the fat content produced a better taste, despite the thick layer of gristly fat that's paid for and yet left on every plate of sirloin steak eaten. As a consequence of promotion, sirloin rose in cost and is now more expensive than rump.

If the fat on a sirloin makes it so tasty, why is fillet steak or tenderloin considered the best, and most expensive  cut, and yet its fat content is almost zero?

Nothing to do with taste and everything to do with the law of supply and demand, as evidenced by the price of skirt steak (aka butcher's steak, hangar steak or onglet) starting to rise now that people are becoming more aware of its potential as a much more tasty and cheaper alternative to either rump or sirloin.

Whenever we have steak I always buy skirt (£9 or £10 per kilo), frying it for about 4 minutes each side (depending on thickness) and then cutting it into slices across the grain due to it being slightly tougher than standard steak. Due to it coming from nearer the guts, it has a much more meaty (almost gamey) taste which is far superior to that of rump or sirloin - in my opinion.


  1. Don't forget the long lenght of time for the meat to hang.

    1. Which is why I use my local butcher, rather than Tesco or their ilk.