beef from lidl had no taste

[southeastastra]

was expensive too, any ideas why?

it wears white stillettos and gold chains

a few weeks back we also had beef from lidl at my grandparents and were all very dissapointed (my grandmother alsmo embarrassed that it wasnt extra yummy)

my grandmother is a truley amazing cook, and it was just not that nice...
she blamed the meat (i think quite rightly) and wont be getting it again either

glad it's not just me. tasted of nothing i wonder if it was becasue it had hardly any fat

They do not hang the meat for long enough and this affects the taste.
You would get a decent cut from your local butcher and ask how long the meat has been hung - the longer, the more tender the meat.

even the beef from tesco has taste. we have no butchers any more .

Tesco have only recently begun the practice of hanging their beef (the 'Finest'range) for 28 days - all other beef that they import is hung for much shorter periods.
I would not buy their beef as their ethics are suspect plus they rip farmers off.

A lot of meat has no taste these days. Chicken is often a case in point.

my initial response was duh! which isn't v. helpful.

i would rather be vegetarian than eat meat from a supermarket.

I am a vegetarian but my family are not. It does not bother me one whit to cook meat for them and besides we are beef producers.
Our cattle are bought by local butchers who hang the beef for a minimum 28 days. This allows the carcass to break down gradually and the result is very tender meat.
Tesco tend to rush their immature beef out for quick profit and that is why their beef is flabby and insipid.
No amount of careful cooking can improve it's taste.

i only really buy beef once in a while when my dad comes to dinner. i'll get it from a butcher in the future (if i can still find one!).

Much beef is now reared on barley / feed stuff so you get fat free flavourless beef - plus the cuts you get tend to favour a fat free style. Best go to a local butcher or at least try to get cuts that have fat and also those on the bone are better. Sunday roast we had a rib of beef - not cheap but better than a family of 6 going out. Had the bone in and a good covering of fat on the outside and marbling through. Dusted it with flour / mustard then into a really hot oven (250 or so) for 20 mins then down to 180 or so for the rest of the time. When cooked to your preference make sure you give it plenty of time to rest. Yorkies were fab too made by DS2 . Hunt out a butcher they are around but many have closed and the rest will if you don't use them - just like the pub industry the supermarkets will take all the business and its our fault.

Ask your butcher for well hung bull.
The quality of the meat will offset any double entendres.

We've started buying brisket joints and slow cooking them - there's been loads more flavour than with a more expensive cut, and it's really tender too.