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Daily Mirror
Daily Mirror
John Bett

Dad makes most 'patriotic steak' that comes out the exact shape of Great Britain

A dad was shocked when he went to fry a steak and realised the meat he was cooking had the exact outline of Great Britain - and he's dubbed it the most 'patriotic' meal he's ever had.

Nigel Cooper, 54, didn't notice the semblance initially, but when he flipped his meat mid-fry he saw the uncanny sight.

His rump steak had formed the perfect shape of Great Britain - complete with an instantly recognisable outline of England, Wales and Scotland.

Stunned by his dinner-time discovery, Nigel whipped out his phone and took a quick snap of the belly-busting 16oz 'Big Daddy' steak sizzling in the pan.

The self-employed joiner wolfed down a large portion but admits he was defeated by the massive slab of meat - leaving 'Scotland' to be enjoyed as a starter the following evening.

There's Cornwall in the bottom left, and Wales just above (Kennedy News and Media)
Nigel couldn't finish the whole thing, he left Scotland for the next day (Kennedy News and Media)

What do you think about Nigel's steak? Let us know in the comments...

Nigel, from Middlesbrough, North Yorkshire, said: "I've definitely bagged one of Britain's most patriotic steaks, I don't think anyone could beat that.

"I noticed the uncanny resemblance after cooking it for a few minutes on one side and then flipped it over.

"It looked like Great Britain and decided to take a photo.

"My wife wasn't as enthusiastic about it as I was."

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After picking up the £4.99 steak from the Coulby Newham branch of Aldi in Middlesbrough one night last week, he decided to cook it on Thursday.

The dad-of-three let the steak come to room temperature for an hour before seasoning it with salt, pepper and rosemary. He then plated it up and served it alongside a portion of oven chips, mushrooms and tomatoes.

Nigel said: "I was really hungry and probably managed to get up to 'Middlesbrough' but 'Scotland' was leftover.

"I had the rest of it thinly sliced with a bit of sea salt over it as a starter the next night."

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