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.
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.