Petite sirloin from Safeway. I cooked these straight from the package. Purchased 2 days ago. Cooked them how I usually do and they cooked way faster than normal and released way more fat in the pan. What is going on with these?
by knockoffjerry
13 Comments
Iwalksloow
Looks like you cooked them in a crock pot for like 8 hours.
HitTheTarget728
I dont know the name but the fibers(?) In the meat holding it together were separated, likely from cooking. If “cooking it how I normally do” is on a pan, or oven, this shouldn’t be happening. Unless you are boiling this stuff for 24 hours like an english peasant in the 1400’s that steak should be good. You should adjust your cook time for the size of the steak, or if you use a thermometer I think it’s about 120 internal for a medium rare.
winwinwinguyen
that meat looks like it’s been frozen and thawed too many times
porp_crawl
Petite sirloin = beef tenderloin?
Regardless, this is definitely something I’d bring back to Safeway (meat and video) and bring to the attention of their quality assurance/ control department. Safeway (Canada – dunno about US) charges like they’re upscale, their response should be commensurate.
This isn’t right.
NerdHerder77
I’m not 100%, but the meat could have been frozen and then thawed again, which could happen if a customer dropped the package into a freezer and an employee picked it up and put it back in the refrigerated section instead of throwing it out.
Or the meat was previously frozen before it was packaged, and the meat manager/cutter decided to use it anyways instead of discarding it.
Either way, without looking at a picture of the raw steaks, it’s only a guess.
esperts
boiled in milk?
Illustrious-Coat3532
Glued meat maybe.
EbagI
Did you marinate them?
Armadillo_Duke
Either you got a weird cut of meat, or you or someone else over marinated it.
jshazen
I have also had this happen with tenderloin. Two separate tenderloins cooked in the oven the same — one perfectly normal medium rare, the other brown and squishy/pasty. Threw the bad one out, but the other was fine. As others have suggested, maybe refrozen?
Due_Character1233
Braised pork-ish.
SlideEquivalent1846
WAY too low of heat. That shit steamed itself. How long did it take to cook these? At that thickness, if it was any longer than 4min total, it’s on you. If that’s not the case (not trying to sound like a dick my friend) then what was the color like on it when you purchased them? And were they paper wrapped or plastic styrofoam sealed? Truthfully this looks like pickup error, but the product itself could’ve been fucked from the start
heftybagman
Based on the advice in this thread, don’t come here for advice lol.
Steak was likely frozen and thawed multiple times or at improper temperatures causing the cells to all rupture to the point that fibers are falling apart and water is leaking out immediately. (I imagine what you saw as fat rendering was actually just wild amounts of water. If it IS fat then this is almost definitely not petite sirloin.)
This is not meat glue lol. That just adheres two pieces of meat together. It does nothing to the internal structure unless you’re blending and reforming meat ala chicken nuggets. But if you blend meat, you really don’t need meat glue anyway and it doesn’t still have distinct fibers like this.
Whoever read sirloin and started talking about tenderloin… like I get it could be a language barrier but that’s pretty egregious imo lol.
To the guy who says it’s cool to thaw and refreeze meat: that’s how you get this grey nasty shit and introduce bacteria throughout the meat instead of keeping it on the surface.
13 Comments
Looks like you cooked them in a crock pot for like 8 hours.
I dont know the name but the fibers(?) In the meat holding it together were separated, likely from cooking. If “cooking it how I normally do” is on a pan, or oven, this shouldn’t be happening. Unless you are boiling this stuff for 24 hours like an english peasant in the 1400’s that steak should be good. You should adjust your cook time for the size of the steak, or if you use a thermometer I think it’s about 120 internal for a medium rare.
that meat looks like it’s been frozen and thawed too many times
Petite sirloin = beef tenderloin?
Regardless, this is definitely something I’d bring back to Safeway (meat and video) and bring to the attention of their quality assurance/ control department. Safeway (Canada – dunno about US) charges like they’re upscale, their response should be commensurate.
This isn’t right.
I’m not 100%, but the meat could have been frozen and then thawed again, which could happen if a customer dropped the package into a freezer and an employee picked it up and put it back in the refrigerated section instead of throwing it out.
Or the meat was previously frozen before it was packaged, and the meat manager/cutter decided to use it anyways instead of discarding it.
Either way, without looking at a picture of the raw steaks, it’s only a guess.
boiled in milk?
Glued meat maybe.
Did you marinate them?
Either you got a weird cut of meat, or you or someone else over marinated it.
I have also had this happen with tenderloin. Two separate tenderloins cooked in the oven the same — one perfectly normal medium rare, the other brown and squishy/pasty. Threw the bad one out, but the other was fine.
As others have suggested, maybe refrozen?
Braised pork-ish.
WAY too low of heat. That shit steamed itself. How long did it take to cook these? At that thickness, if it was any longer than 4min total, it’s on you. If that’s not the case (not trying to sound like a dick my friend) then what was the color like on it when you purchased them? And were they paper wrapped or plastic styrofoam sealed? Truthfully this looks like pickup error, but the product itself could’ve been fucked from the start
Based on the advice in this thread, don’t come here for advice lol.
Steak was likely frozen and thawed multiple times or at improper temperatures causing the cells to all rupture to the point that fibers are falling apart and water is leaking out immediately. (I imagine what you saw as fat rendering was actually just wild amounts of water. If it IS fat then this is almost definitely not petite sirloin.)
This is not meat glue lol. That just adheres two pieces of meat together. It does nothing to the internal structure unless you’re blending and reforming meat ala chicken nuggets. But if you blend meat, you really don’t need meat glue anyway and it doesn’t still have distinct fibers like this.
Whoever read sirloin and started talking about tenderloin… like I get it could be a language barrier but that’s pretty egregious imo lol.
To the guy who says it’s cool to thaw and refreeze meat: that’s how you get this grey nasty shit and introduce bacteria throughout the meat instead of keeping it on the surface.