Bought some Mature steak last night - ****ing Mouldy!
Discussion
Guys,
Im hungry and pissed off
Stopped off on the way home last night at a local specialist food store near Colchester.
I wanted to pick up something nice to eat over the weekend.
Not too worried about cost so just bought exactly what I wanted - new baby so not spent much going out recently, and so it's a much needed treat.
Anyhow, the butcher recommended 2 x mature rib eyes. They looked lovely so I agreed. They came in at £20.59 for the 2.
They've been in the fridge overnight and I've just chucked some new potatoes in. Get the steaks out of the fridge, and guess what: Fresh White fluffy mould along the cut edges. NOT impressed.
Now these ARE mature steaks - but surely this isn't correct?
I can tell its growth since yesterday as it's fluffy along the edges, and what I can only describe as a "mapped" effect on the lower fat.
As you can imagine it's ruined our evening. I've had a couple of glasses of red (so can't drive out to get anything) and am gutted.
Should it be fair to expect this???
If not what's the call? Got receipts but should I take them back to the shop or to the trading standards environmental health at the local council office?
Any advice welcome.
Cheers,
Gallen
(hungry :-( )
Im hungry and pissed off
Stopped off on the way home last night at a local specialist food store near Colchester.
I wanted to pick up something nice to eat over the weekend.
Not too worried about cost so just bought exactly what I wanted - new baby so not spent much going out recently, and so it's a much needed treat.
Anyhow, the butcher recommended 2 x mature rib eyes. They looked lovely so I agreed. They came in at £20.59 for the 2.
They've been in the fridge overnight and I've just chucked some new potatoes in. Get the steaks out of the fridge, and guess what: Fresh White fluffy mould along the cut edges. NOT impressed.
Now these ARE mature steaks - but surely this isn't correct?
I can tell its growth since yesterday as it's fluffy along the edges, and what I can only describe as a "mapped" effect on the lower fat.
As you can imagine it's ruined our evening. I've had a couple of glasses of red (so can't drive out to get anything) and am gutted.
Should it be fair to expect this???
If not what's the call? Got receipts but should I take them back to the shop or to the trading standards environmental health at the local council office?
Any advice welcome.
Cheers,
Gallen
(hungry :-( )
http://en.wikipedia.org/wiki/Beef_aging
The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This doesn't cause spoilage, but actually forms an external "crust" on the meat's surface, which is trimmed off when the meat is prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat. The genus Thamnidia, in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavor of dry-aged meat.
The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This doesn't cause spoilage, but actually forms an external "crust" on the meat's surface, which is trimmed off when the meat is prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat. The genus Thamnidia, in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavor of dry-aged meat.
Did you eat it in the end? What was it like?
Think I know the shop you mean, is it the one just off the roundabout opposite a petrol station? If so, have called in there myself several times when I've been on my way back to London from a client site in Ipswich. Some lovely looking and interesting food but they definitely know how to charge!!
Cheers everyone for trying to help save our dinner!
...it's still in my fridge! Whilst the feedback was 'almost' reassuring, I'd simply just been put off it by then. I've had matured steak before but its never had fungus on it - certainly not to the extent that I'd noticed.
I ended up having manky tescos steak pies that I found in the freezer. 2/10.
The place mentioned above? yep that's right. Interesting foods in there but costly to say the least.
I bought the following:
2 steaks,
new potatoes,
green beans,
a tub of tagine sauce,
a whole smoked Mackeril,
a tub of Gorgonzola (£7+!!!)
- few quids change from £50 so yes, not cheap and a certain 9 on the ponsey scale.
G.
...it's still in my fridge! Whilst the feedback was 'almost' reassuring, I'd simply just been put off it by then. I've had matured steak before but its never had fungus on it - certainly not to the extent that I'd noticed.
I ended up having manky tescos steak pies that I found in the freezer. 2/10.
The place mentioned above? yep that's right. Interesting foods in there but costly to say the least.
I bought the following:
2 steaks,
new potatoes,
green beans,
a tub of tagine sauce,
a whole smoked Mackeril,
a tub of Gorgonzola (£7+!!!)
- few quids change from £50 so yes, not cheap and a certain 9 on the ponsey scale.
G.
Edited by Gallen on Sunday 13th March 08:47
Having read www.foodreference.com/html/mold-on-food.html I'd say 'if in doubt, throw it out'.
I'm surprised it appeared overnight in a fridge; I wonder if the butcher's knives are contaminated or it was on the meat already and he scraped it off to sell?
I'm surprised it appeared overnight in a fridge; I wonder if the butcher's knives are contaminated or it was on the meat already and he scraped it off to sell?
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