Description
Assorted steak is a mix of the steak cuts left after the fillet, sirloin and ribeye have gone to their own trays. You get rump, topside and a few pieces off the shoulder, all of them lean enough to cook fast and none of them so precious that you have to be careful with them.
It is the honest weeknight purchase. Nothing precious about it. Slice it thin across the grain for a quick fry with onions, cut it into strips for a stir fry, or beat it flat and make a cheap steak sandwich. If you do want it as a steak, sear it hot and do not go past medium, because there is not enough fat in these cuts to keep them juicy at well done.
One kilo feeds four in a fry. Ask for it cubed if you are making stew instead, though a braising cut will do that job better and cheaper.
Keeping Assorted Beef Steak
- In the fridge
- 3–4 days in the coldest part of the fridge, on the bottom shelf, covered loosely.
- In the freezer
- Up to 4 months. Wrap it tight — air is what turns beef grey.
- Defrosting
- In the fridge overnight, never on the counter. Cook it within a day of defrosting.
Minced beef and offal are the exception: cook within 1–2 days, or freeze on the day you buy.
Questions about Assorted Beef Steak
Is this halal? +
Yes. Every cut we sell is halal, and it is butchered at our stall at City Market in Nairobi.
Can I choose the exact weight? +
On the cuts sold per kilogram you can order any weight from 0.5 kg in quarter-kilo steps. We cut as close to the weight you choose as the piece allows, and the price is for the weight you ordered.
When will it arrive? +
Same day across Nairobi if you order before 6:30 PM. You pay by M-Pesa to till 9700565 when you place the order, and we start cutting as soon as it is confirmed.
Can you cut it differently? +
Yes. Thickness, trim, boneless, diced for stew, minced through the mincer — write it in the notes at checkout and the butcher will do it.
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Before you cook it
Nyama choma at home: the fire, the cuts, the timing
Most home choma fails on the fire, not the marinade. Two heat zones, warm meat, big pieces — and ten minutes of rest at the end.
Why your beef turns grey in the fridge (and what to do about it)
It is oxidation, not spoilage — most of the time. How to tell the difference, and how to store beef so it lasts the week.
Reviews
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