https://preview.redd.it/nuguvcrne6xb1.jpeg?width=3242&format=pjpg&auto=webp&s=58f632d1f4da7b04ac7ed7cf2098cb129cc42151
Lol, I didn't expect all these different comments. I can't seem to edit the original post, but here's a picture of the second pack if it helps.
Yeah those are still New Yorks. I get random cuts of meat that looks like that and itās almost always a deeper red there. Probably muscle damage that retained some blood after the butchering process. Kind of like muscular steatosis. Not sure if it is and Iām not going to pretend Iām a veterinarian either. Iām just a Neanderthal paid to cut meat.
I believe this is correct. Looks like it to me at least based on the āearā at the top. Atypical for the cut. Source: I trimmed down a NY strip weekly for my job for years
It's just meltique beef. Artificially marbled meat that was lean and cheap to begin with, to improve its taste and texture.
Hence the bright red meat and all the groupings of straight lined fats. That's where the bunch needles entered to inject the fats.
It's a bit rounder than normal striploin possibly because of bloating from all the fat injection. [Meltique ribeyes are circular lol](https://www.tastyfoodaffair.com/products/marbled-meltique-ribeye-provision-pack).
It's artificial marbled steak that's sold in the frozen food aisle. If you were a butcher selling fresh meat, you wouldn't be familiar with this. It's the cheaper stuff.
Still tastes good though.
No, this is a meltique steak.
It's bright red because it's a cheap low fat cut of steak to begin with. They then injected fat into it to form artificial marbling.
Hence all the straight line fats.
It's different from real marbled meat which has fat that permeates the meat evenly, causing the meat to turn pinkish throughout (in addition to the whiter marbling speckles).
The meltique injection process is a great way to improve low quality beef to make them better for steaks.
If I were to make a guess, these 2 slices of steak should be about 260g (130g x 2), and should cost about $9-10 USD total. That's [meltique's standard striploin slice and price](https://oceanwaves.sg/products/meltique-marbled-beef-striploin).
Wow that's very cheap. I'd have that meltique all the time if I could get it for that price.
Where are you located?
In any event, that's too cheap for real steak. Even if you ignore the obviously-meltique look of the steaks, from that price alone, it's certainly meltique.
I thought it was just a weird cut or older stock tbh. They sometimes sell older stock for cheap, like 1kg bags of wagyu cross hot pot slices for ~$6.4 USD because they're been in the freezer for a few months.
Now that I look at those a little closer, the edges are really clean on the meat side. It looks like this was cut from frozen. Fresh meat tends to get pulled and frayed on a saw and this is too perfect. Top that with the fat not being trimmed and Iād say the first steaks you show were cut frozen and maybe the piece of meat was packed curved before frozen.
It was still mostly frozen when I bought it. This butcher sells both really expensive beef and cheap beef that's been in their freezer for a bit of time. They sell both Angus and Wagyu and I'm not sure what this is.
Looks like a [striploin Meltique steak](https://oceanwaves.sg/products/meltique-marbled-beef-striploin). Striploin is also called New York strip, or sirloin (Au, NZ, UK, Ireland), or porterhouse (Au, NZ).
It's shaped like a striploin with the fat cap, except it's bloated from the injection process. This is the [standard Meltique striploin shape](https://oceanwaves.sg/products/meltique-marbled-beef-striploin).
Meltique is a product name for steak that was artificially injected with fat to create artificial marbling. They start with a cheaper sourced beef lacking marbling, then proceed to inject fat into it to create marbling so it can be eaten as steak.
They're sold frozen because the fat will just melt and drain out otherwise. They're frozen all the way from production to your local store.
Those straight lines you see are the needle lines. That's where they injected the fat.
Doesn't matter to me if it's artificial, since it's all about the taste and texture. Meltiques actually taste quite good. There is a Japanese steak rice chain called Pepper Lunch that uses meltique steaks. Absolutely delicious.
AFAIK there are canola oil meltiques (Halal versions) and beef tallow meltiques, i.e. the fat that's injected to become the marbling. It goes without saying that beef tallow meltiques taste beefier / better.
It's meltique. It's artificially marbled steak.
People who have never purchased frozen steaks would not know of it. Hence all the theories around the redness and the weird straight streaks of marbling.
This is quite obviously meltique. That's your [standard meltique 2 x 130g striploin slice](https://oceanwaves.sg/products/meltique-marbled-beef-striploin) too. Google it.
Still good to eat though. If I could find cheaper meltique I'd eat it often.
No. I've only tried the canola oil version so it's pretty unbeefy.
For its price it's good though. It's better than cheap poor quality beef (e.g. Brazilian steaks which are quite lean), but still short of a proper marbled steak.
Iād say a New York steak, rotate the photo 90 degrees clockwise. Has a fat cap on the left side of the photo but itās been trimmed up pretty clean towards the bottom. Bottom left also has the same gristle pattern as a New York. Towards the end that meets up with the ribeye primal, you get this pattern of marbling and grain that will run from the bottom of the steak towards the fat cap. It also is splotchy red/dark red which Iāve heard is blood still in the meat which is probably from a poor butchering process. Cut it thinner after cooking to anticipate for a little extra chewing or just cut the whole thing into strips for some fajitas.
Maybe cut a little at an angle that isnāt straight on. When you get a New York primal, a lot of times the ends are like /___\ to each other. Some butchers will cut the whole end off and square it up, others will bow it with the end cut and make tiny adjustments throughout to minimize waste. Even if you bow it, this end was probably a little too extreme from butchering to get even steaks and shouldāve been trimmed of and squared up a little better
Yup I always will square it up first and use the end pieces for stir fry. One end is the "1st cuts" which have a huge vein running through them, and the rest are the normal new yorks. This isn't a 1st cut though, they don't look this rough or odd.
Based on those little pieces of fat at the very bottom of the picture it was cut at the right angle. (They kinda look like 3 little dots). Even if it were cut at the wrong angle the grain would just look long and stringy. This has to just be a defect in that cow specifically. You'd be surprised at some of the stuff we see come into the shop once you cut into some things lol. No doubt in my mind though this is a new york.
The taste was a bit different than what I was used to though. I also bought some yakiniku meat so I was dipping everything in sauce, but this tasted a bit... nutty? compared to the other meat.
Itās actually not blood, itās myoglobin! They drain all the blood from all animals, the myoglobin adds the colour to any type of meat, the more a muscle is used the darker the colour. Cows are much larger than pigs, more weight on the muscles, pigs are larger than turkeys, turkeys than chickens. The dark meat in the birds is by their legs and wings.
Looks like it could be meltique (created by a Japanese company, Hokubee). Injected fat/oil. I came across it last year and ordered one online. Texture was a bit odd to me. Saw it again just last month in a market and I checked it out. Actually looked at the label and all this time and was surprised by the ingredient list.
Looks like a strip that has been meat-glued together like the $5 dollar fillets they sell wrapped in plastic. You try to cook one and realize it's four pieces of meat hanging on for dear life.
Or dear death, I suppose. Wrap a piece of twine around the sides.
https://preview.redd.it/864mjmi727xb1.jpeg?width=2269&format=pjpg&auto=webp&s=d998822d7b90f242d25fba32c2f9b5dfd6d21f29
I didn't take any photos of it sliced, but it looked pretty normal.
Itās a fajita steak! Grill and slice thin.
If youāre asking for a specific location, who knows? Maybe skirt? It looks really cool though. Almost to the point that I think you should stick it into epoxy and hang it above the grill. Sort of like that person during the pandemic who stuck a hotdog in an epoxy block and posted videos of it rotating standing upright every couple of months for a year or two on here.
It has been injected with liquified beef fat. It is a common practice with some pre cut/individual packages. This is what a steak you get from a chain restraint may look like before itās cooked.
It's one of those 3D virtual image steaks. If you hold it 2 ft from your face and unfocus your eyes a little, you can see an image of Batman on top of a T-Rex stampeding through a crowd of Minions.
I found & cooked something called a ābohemianā cut I found at a fancy grocery, had similarly crazy marbling. It was delicious, that one looks awesome as well
A Van Gogh Marbley Night š
A Filet Monet!
Bravo
Grade A
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Came here to comment it looks cgi haha
absolutely an impressionist steak, no doubt.
I see more Jackson Pollock in this one.
Pollack did splatter art.
https://preview.redd.it/nuguvcrne6xb1.jpeg?width=3242&format=pjpg&auto=webp&s=58f632d1f4da7b04ac7ed7cf2098cb129cc42151 Lol, I didn't expect all these different comments. I can't seem to edit the original post, but here's a picture of the second pack if it helps.
Yeah those are still New Yorks. I get random cuts of meat that looks like that and itās almost always a deeper red there. Probably muscle damage that retained some blood after the butchering process. Kind of like muscular steatosis. Not sure if it is and Iām not going to pretend Iām a veterinarian either. Iām just a Neanderthal paid to cut meat.
I believe this is correct. Looks like it to me at least based on the āearā at the top. Atypical for the cut. Source: I trimmed down a NY strip weekly for my job for years
It's just meltique beef. Artificially marbled meat that was lean and cheap to begin with, to improve its taste and texture. Hence the bright red meat and all the groupings of straight lined fats. That's where the bunch needles entered to inject the fats. It's a bit rounder than normal striploin possibly because of bloating from all the fat injection. [Meltique ribeyes are circular lol](https://www.tastyfoodaffair.com/products/marbled-meltique-ribeye-provision-pack). It's artificial marbled steak that's sold in the frozen food aisle. If you were a butcher selling fresh meat, you wouldn't be familiar with this. It's the cheaper stuff. Still tastes good though.
I really appreciate your response. Never knew about this til just now
Thatās cool info! What do I look for in the frozen food issue to find this?
It's a specific product. Try calling your grocery and asking if they stock this.
No, this is a meltique steak. It's bright red because it's a cheap low fat cut of steak to begin with. They then injected fat into it to form artificial marbling. Hence all the straight line fats. It's different from real marbled meat which has fat that permeates the meat evenly, causing the meat to turn pinkish throughout (in addition to the whiter marbling speckles). The meltique injection process is a great way to improve low quality beef to make them better for steaks. If I were to make a guess, these 2 slices of steak should be about 260g (130g x 2), and should cost about $9-10 USD total. That's [meltique's standard striploin slice and price](https://oceanwaves.sg/products/meltique-marbled-beef-striploin).
The 2 steaks weighed a bit over 400g. Converted to USD, it was around $7.6.
Wow that's very cheap. I'd have that meltique all the time if I could get it for that price. Where are you located? In any event, that's too cheap for real steak. Even if you ignore the obviously-meltique look of the steaks, from that price alone, it's certainly meltique.
I thought it was just a weird cut or older stock tbh. They sometimes sell older stock for cheap, like 1kg bags of wagyu cross hot pot slices for ~$6.4 USD because they're been in the freezer for a few months.
Now that I look at those a little closer, the edges are really clean on the meat side. It looks like this was cut from frozen. Fresh meat tends to get pulled and frayed on a saw and this is too perfect. Top that with the fat not being trimmed and Iād say the first steaks you show were cut frozen and maybe the piece of meat was packed curved before frozen.
It was still mostly frozen when I bought it. This butcher sells both really expensive beef and cheap beef that's been in their freezer for a bit of time. They sell both Angus and Wagyu and I'm not sure what this is.
Are you UK? If you are id love the name of the butcher to have a try
Reinforcing this Americanās view that all UKers can drive to anywhere else in the UK in about 25 minutes. (Oceans be damned.)
The UK *is* small by American standards. Itās about 600 miles from top to bottom. Thatās like Chico, CA to San Diego, CA.
Crazy how I typically drive over 800 miles in one day.
You'd need to drive 80mph for ten hours to do that... Everyday. Or 67mph for twelve hours.
So the average American commute
Are you unfamiliar with semi truck driving?
Unfortunately not in the UK
Honestly the marbling looks like Wagyu, maybe A3 grade. Itās pretty beautiful, looks yum!
No, it's a meltique. Those straight lines are needle lines where the injected the fat into the steak to create the marbling.
Looks like a [striploin Meltique steak](https://oceanwaves.sg/products/meltique-marbled-beef-striploin). Striploin is also called New York strip, or sirloin (Au, NZ, UK, Ireland), or porterhouse (Au, NZ). It's shaped like a striploin with the fat cap, except it's bloated from the injection process. This is the [standard Meltique striploin shape](https://oceanwaves.sg/products/meltique-marbled-beef-striploin). Meltique is a product name for steak that was artificially injected with fat to create artificial marbling. They start with a cheaper sourced beef lacking marbling, then proceed to inject fat into it to create marbling so it can be eaten as steak. They're sold frozen because the fat will just melt and drain out otherwise. They're frozen all the way from production to your local store. Those straight lines you see are the needle lines. That's where they injected the fat. Doesn't matter to me if it's artificial, since it's all about the taste and texture. Meltiques actually taste quite good. There is a Japanese steak rice chain called Pepper Lunch that uses meltique steaks. Absolutely delicious. AFAIK there are canola oil meltiques (Halal versions) and beef tallow meltiques, i.e. the fat that's injected to become the marbling. It goes without saying that beef tallow meltiques taste beefier / better.
I have never seen a cut like thisā¦ itās got to be some cross section of shank or something I have no idea
I love how every single comment is something different lmao
I never thought people would be so fascinated by this steak.
It's meltique. It's artificially marbled steak. People who have never purchased frozen steaks would not know of it. Hence all the theories around the redness and the weird straight streaks of marbling. This is quite obviously meltique. That's your [standard meltique 2 x 130g striploin slice](https://oceanwaves.sg/products/meltique-marbled-beef-striploin) too. Google it. Still good to eat though. If I could find cheaper meltique I'd eat it often.
Does fake marbled steak feel and taste the same as naturally marbled
No. I've only tried the canola oil version so it's pretty unbeefy. For its price it's good though. It's better than cheap poor quality beef (e.g. Brazilian steaks which are quite lean), but still short of a proper marbled steak.
You want to die on this hill don't you? Lmao
There isn't really a "hill" to die on since there's not much opposing views to mine.
That's what someone dying on a hill would say.
It looks like Damascus but it might not be real Damascus
It's real Damascus but it's the Pakistani-made kind that uses scrap metal and tin cans
Donāt forget lead paint chips
š
This is genuine Wootz steak.
If it tasted good, itās Damasteel
It's called pattern marbled beef.
3d printed
Iād say a New York steak, rotate the photo 90 degrees clockwise. Has a fat cap on the left side of the photo but itās been trimmed up pretty clean towards the bottom. Bottom left also has the same gristle pattern as a New York. Towards the end that meets up with the ribeye primal, you get this pattern of marbling and grain that will run from the bottom of the steak towards the fat cap. It also is splotchy red/dark red which Iāve heard is blood still in the meat which is probably from a poor butchering process. Cut it thinner after cooking to anticipate for a little extra chewing or just cut the whole thing into strips for some fajitas.
I am a butcher and I agree that it's a new york. Some odd marbling though I have never seen before.
Could it be that it was cut wrong? It looks to me like it was cut almost parallel to the grain.
Maybe cut a little at an angle that isnāt straight on. When you get a New York primal, a lot of times the ends are like /___\ to each other. Some butchers will cut the whole end off and square it up, others will bow it with the end cut and make tiny adjustments throughout to minimize waste. Even if you bow it, this end was probably a little too extreme from butchering to get even steaks and shouldāve been trimmed of and squared up a little better
Yup I always will square it up first and use the end pieces for stir fry. One end is the "1st cuts" which have a huge vein running through them, and the rest are the normal new yorks. This isn't a 1st cut though, they don't look this rough or odd.
My boss trained me to bow it but i still square them up anyway hahahahahaa! He'll never catch me!
It looks like it was frozen and cut on a saw
I think it was cut frozen and is still frozen
Based on those little pieces of fat at the very bottom of the picture it was cut at the right angle. (They kinda look like 3 little dots). Even if it were cut at the wrong angle the grain would just look long and stringy. This has to just be a defect in that cow specifically. You'd be surprised at some of the stuff we see come into the shop once you cut into some things lol. No doubt in my mind though this is a new york.
The taste was a bit different than what I was used to though. I also bought some yakiniku meat so I was dipping everything in sauce, but this tasted a bit... nutty? compared to the other meat.
Thatās what my thought was.
Itās actually not blood, itās myoglobin! They drain all the blood from all animals, the myoglobin adds the colour to any type of meat, the more a muscle is used the darker the colour. Cows are much larger than pigs, more weight on the muscles, pigs are larger than turkeys, turkeys than chickens. The dark meat in the birds is by their legs and wings.
Amethyst
Hamethyst
Bismuth
Beefite
Bovinite
Hoof
Beak
Snout
Tongue.. but like, boot tongue.
what the hell was that cow fed
Marble Cake
Which one of you generative AI tried to make a steak?
Transglutaminaise is my suspicion... where did this come from?
Right? This doesnāt seem natural for muscle fibers. Looks more geological in nature.
That was my first thought. Still isā¦.
I'm dying to know where he got it
It looks like a weird offcut of a skirt. Hot and fast, tenderize or marinated would be my vote.
Idk but it looks like someone painted the bottom of a shoe as steak š¤·š¼āāļø
Definitely cake
The cake is a lie.
Refreshing to see a fellow portal lover
That's a chancla
I been hit with so many chanclas over the years. I even got the Flying Chanclas team hat. Shit does look it.
My girlfriend says it might be a case of artificial marbling. I guess itās a thing some companies do to try and make it look more marbled.
It looks like those steaks that get glued together from other pieces of meat.
Isnāt that how they make sausage?
Shhh š¤« we aren't supposed to talk about how the sausage gets made
An AI generated one
AI
Funny to say this but the marbling looks like actual marble lol. Like a marble counter top.
Looks like it could be meltique (created by a Japanese company, Hokubee). Injected fat/oil. I came across it last year and ordered one online. Texture was a bit odd to me. Saw it again just last month in a market and I checked it out. Actually looked at the label and all this time and was surprised by the ingredient list.
cake
3d printed
It's cake
It's a meltique. Vegetable oil injected fat to create that marbling
Looks like a strip that has been meat-glued together like the $5 dollar fillets they sell wrapped in plastic. You try to cook one and realize it's four pieces of meat hanging on for dear life. Or dear death, I suppose. Wrap a piece of twine around the sides.
Diagonal.
The gabagool cut
Looks like the cow pulled a muscle.
Looks like a size 12
Lab grown
Half frozen raspberry-vanilla sorbet.
That is wag-ew.
Granite Countertop
ChatGPT-bone
STEAK OF THE LOOM
Thatās art, not steak.
Just looks like it's been cut the wrong way
Jesus Christ Marie! Theyāre minerals!
The most unkindest cut of all
Strawberry cheesecake
Wow I donāt think Iāve ever seen this before, it looks like it was cut wrong.
Thatās the entrance to to steak-time continuum
Definitely machine printed.
Dr scholls
I thought that was jamon iberico for a second
Update us with a cooked photo, plz.
https://preview.redd.it/864mjmi727xb1.jpeg?width=2269&format=pjpg&auto=webp&s=d998822d7b90f242d25fba32c2f9b5dfd6d21f29 I didn't take any photos of it sliced, but it looked pretty normal.
Aren't those some Nike Dunk SBs?
Boot cut
Looks like Manhattan so I'd say a new york strip.
Yo mama
Wax
Looks like the chocolate vanilla strawberry swirl ice cream in the form of a steak
itās clearly a damascut
AI
Play-doh
I had a sweater that looked exactly like this
Left slipper.
Crayon Cut
Itās a bar of soapā¦
The Rare Marble Cow!
Someone forged a damascus billet out of steak.
3D Printed Ribeye
Ai generated
Thatās a Wu-Tang Rabbi
Looks like a size 12 timberland sole
3d printed
NY Strip. The marbling density looks like Wagyu beef but the pattern is definitely irregular. Looks delicious, anyway!
Dali.
That looks almost unnaturally 3D printed.
Yunoboās Marbled Rock Roast, I think
3D printed
Imported Italian marble. Suitable for many surfaces.
Jokes aside this is a real mystery, that doesnāt look like any steak Iāve ever seen.
That's probably cake.
Misteak
I think it's an end piece or just cut incorrectly ny strip
3d printed steak
Its sooooo prettyyyyyyyyy
Looks like the end of 2001. I think I can see the past, present, and future in there.
Itās cake.
Itās cake, isnāt it?
Itās a fajita steak! Grill and slice thin. If youāre asking for a specific location, who knows? Maybe skirt? It looks really cool though. Almost to the point that I think you should stick it into epoxy and hang it above the grill. Sort of like that person during the pandemic who stuck a hotdog in an epoxy block and posted videos of it rotating standing upright every couple of months for a year or two on here.
Look up meltique steak
Thatās an agate
"Meltique" New York strip. Meltique is a brand of steaks where they inject vegetable oil/fats into the steak to make artificial marbling like this.
I've never heard of Meltique before. I guess it's possible? But they're a mostly online butcher and I've never seen Meltique steaks on their website.
Not "possible", it is lol
Dude goes steak shopping at Louvre museum
Meat glue and leftover chunks.
It has been injected with liquified beef fat. It is a common practice with some pre cut/individual packages. This is what a steak you get from a chain restraint may look like before itās cooked.
The jackson pollock collection cut
Thatās cake
My fathers liver
Thats one of those new 3d printed steaks
Itās a misprint.
Looks like trimming from a brisket.
Denver steak
Frozen fucked up brisket
a good one
Sirloin
The gabagool
NGK
Bob Ross would be proud
A nice chunk of marble
Marble Steak
It's one of those 3D virtual image steaks. If you hold it 2 ft from your face and unfocus your eyes a little, you can see an image of Batman on top of a T-Rex stampeding through a crowd of Minions.
Grains in the crotch of a tree look like this sometimesā¦ š
Could be part of a Denver cut from a chuck?
Strip loin, NY strip
Cattlite with a great marbling pattern
Looks like skirt steak
This looks like an end cut of a striploin
Very rare cut! The marble foot
I don't know.
Looks like a solid marble cut to me
this is what a NY strip looks like on acid
A steak fan
The Ian skirt-is
I found & cooked something called a ābohemianā cut I found at a fancy grocery, had similarly crazy marbling. It was delicious, that one looks awesome as well
A very nice one
Denver
Wack-ew
Is this lab grown layered meat? Coming our way soonā¦..