We put steak from Aldi, Coles and Woolworths to the test against beef from a premium butcher - and what we find is the supermarket can be just as good, or better, than the premium butchers.
Where to get the best cuts, according to Choice.com:
Aldi and the premium butcher offered the best quality rump, and based on the prices we paid, you could save at least $9 per kg by buying your rump from Aldi.
The cheapest sirloin, at $18 per kg, was from Woolworths.
At about $35 per kg, the premium butcher cut rated best for quality, followed closely by Coles, which was also comparatively expensive at $30 per kg. The cheapest scotch fillet, at $15 per kg from Woolworths, also rated lowest for quality.
Coles performed just as well as the premium butcher despite being cheaper by almost $10 per kilo. TIP: the colour of the bone is a big indicator of freshness; it should have a fresh whitish colour.
All the suppliers performed reasonably well in this group.
How to pick a good piece of steak:
- Fine texture and firm to touch. A piece of steak that holds its structure well is ideal.
- Meat should not feel slimy and if there is blood it should not be congealed.
- Bright cherry-red colour indicates freshness. Some meat may appear brown if other items have been resting on it because it hasn’t been able to receive any oxygen; the red colour should come back once it’s again exposed to oxygen.
- Stay away from meat that has a brownish and/or grey tinge, as these pieces will have a sour taste when cooked.
- Use-by date is critical if you're buying pre-packaged meat. Meat normally has a use-by of about five days if stored correctly.
- Where possible, always buy steak of consistent thickness, as it will cook evenly.
- Colour of fat/bone should be whitish. If the fat is brownish in colour, you may experience a sour taste once it’s cooked.