Some 73% can’t tell the difference between sirloin and rump and more than half (62%) don’t know why the fillet is so prized and more expensive.
Perfect steak cooking times
Blue – one minute per side, rest for six minutes
Rare – two minutes per side, rest for six minutes
Medium-rare – two and a half minutes per side, rest for five minutes
Medium – three minutes per side, rest for four minutes
Well done – five minutes per side, rest for no minutes
Figures from Aldi Supermarket
But, it isn’t all negative news because 40% always choose British beef and just under a third (30%) eat steak fortnightly.
World's best
Meanwhile, last month (July) Poland was announced the world’s best steak producer, above any other nation, at the annual World Steak Challenge awards.
The sirloin came from a grain-fed heifer bred by F&M Frackowiak, which was entered into the competition by global meat processor ABP.
The competition, which is organised by The Morning Advertiser sister title Global Meat News, recognises meat at three standards – gold, silver and bronze.
How the British like their steaks
49% – medium
26% – well done
22% – rare
3% – blue
Steak is something that is important to pubs because many pubcos have steak brands, such as Mitchells & Butlers (M&B).
M&B unveiled its latest brand, Son of Steak, in Nottingham earlier this year (March) in addition to the pubco's other steakhouse arm, Miller & Carter.
British steak popularity
27% – fillet
22% – sirloin
16% – rib eye
14% – rump
The pubco divisional director Dennis Deare praised the opportunity to open a new steak offer and explore serving steak in a fast-casual environment.