Last week I ate at a restaurant called Momo that’s in my guide and has changed owners, so needed updating. It has stayed the same in look and the menu is also unchanged, upon enquiring, it turns out that the chef has stayed on.
As a Belgian toned place, steak and frites appears on the menu and a number of tables ordered it – as did I. Never mind that the specifically skinny nature of a frite was unknown to the establishment (more importantly the fries weren’t great), it was the nature of the slab of unidentified protein on my plate that was the most disconcerting.
Uniform in shape, a block with a strip of fat, this “220g sirloin” had a slightly scorched, ruddy brown look with no griddle marks. In texture it was spongy, and though very tender, it didn’t have any discernable meat fibre. It tasted a little like kassler, with hints of chemical smoke. It was clearly awful, our dogs had to be cajoled to eat the bulk of it.
Any help? My guess is that this is bulk imported beef that has been chemically tenderised and water injected, probably packaged to perfect grammage.