The Meat Shop Online

Beef Cuts – Do you know your British Beef Cuts?

admin — Sun, 25 Oct 2009 10:57:41 +0000

Beef Cuts – Do you know your British Beef Cuts?

In recent years, with so many shoppers turning to out of town Supermarkets as their main source for meats, a considerable number of people no longer know which part of the animal they are actually buying apart from the generic terms such as “stewing steak” or “roasting joint”.

Below is a chart detailing the various cuts of beef you are likely to encounter. The different parts of the cow are more suitable for different cooking methods than others. If you know your cuts you can ensure you select the most appropriate beef cut for your selected cooking method – avoiding unnecessary cost and lessening the chance of incorrect cooking.

Nowadays, many cuts are sold with less fat, but at The Meat Shop our aim remains the same, as should be the same for all good butchers – to ensure that

each cut cooks in the same way every time.

you only get the meat you want to eat – sometimes still on the bone or with a little fat to assist with cooking and to enhance the flavour.

British Beef Cuts		Cooking Method
Neck, Chuck and Blade, Clod	Braising Steak		Casserole, Stew or Braise
	Mince		Fry
	Stewing Steak		Casserole or Stew
	Chuck Steak		Casserole or Stew
Fore Rib	Ribeye Steak		Grill, Fry or BBQ
	Forerib Roast		Oven Roast
	Rolled Boneless Rib		Oven Roast
	Single Rib		Grill, Fry or BBQ
Sirloin (inc.Fillet)	Boneless Rolled Sirloin		Oven Roast
	Sirloin Steak		Grill, Fry or Stir Fry
	T-Bone Steak		Grill, Fry or BBQ
	Fillet Steak		Grill, Fry or BBQ
	Wing Rib		Oven Roast
Rump	Rump Steak		Grill, Fry or BBQ
Topside and Silverside	Topside		Oven or Pot Roast
	Silverside		Pot Roast
	Mini Joint		Oven Roast
	Braising Steak		Casserole, Stew or Braise
	Daubes		Casserole or Stew
	Strips		Stir Fry
	Topside Cubes		Grill, Fry or BBQ
Leg	Braising Steak		Casserole, Stew or Braise
Thin Flack	Thin Flank (Skirt)		Stir Fry
	Mince		Fry
Thick Flank	Braising Steak		Casserole, Stew or Braise
	Thick Flank		Pot Roast
Brisket	Boneless Rolled Brisket		Pot Roast
Thin Rib	Short Ribs		Casserole, Stew or Braise
Thick Rib	Boneless Rolled Brisket		Pot Roast
Shin	Boneless Shin		Casserole, Stew or Braise

One of the best things about buying your beef from The Meat Shop – a REAL Butcher Online – is that you can have your cuts prepared exactly as you want them….and if you’re not sure how you want them, all you have to do is give us a call on 01992 701380 or drop us an email.

We will be delighted to help in any way we can.

The Meat Shop arrives Online

admin — Fri, 23 Oct 2009 13:27:06 +0000

The Meat Shop of Waltham Cross arrives online. >> Read More

Specials Deals on BBQ Steak

admin — Fri, 23 Oct 2009 13:23:49 +0000

Checkout the latest special deals and promotions at The Meat Shop. >> Read More

The Best Way To Season Meat

admin — Fri, 23 Oct 2009 12:51:27 +0000

At the Meat Shop we recommend you season steaks with salt and pepper after cooking, not before. Seasoning too early draws moisture out of the steaks and can make them dry and tough. However, we recommend you season roasts with salt and pepper shortly before cooking, because salt helps to crisp up the outside while cooking in the oven.

Shepherd’s Pie Recipe

admin — Tue, 13 Oct 2009 14:49:39 +0000

When you think of shepherd’s pie you normally assume it is made with mince, but when you use left over roast lamb it actually tastes a whole lot better.

If you don’t have much of the roast lamb left over don’t worry as the recipe can easily be supplemented with seasonal vegetables.

Serves: 4 – Preparation Time: 30 Minutes – Cooking Time: 1 to 2 Hours

Ingredients

1 tbsp vegetable oil

1 onion, peeled, finely chopped

2 garlic cloves, peeled, finely chopped

1 tsp chopped fresh rosemary (or thyme)

2 carrots, peeled, chopped

½ swede, peeled, chopped

1 large parsnip, peeled, chopped

200g/7oz canned chopped tomatoes

1 litre/1¾ pints meat stock

320g/11fl oz cold leftover roast lamb, finely chopped

150g/5oz peas

3-4 floury potatoes, such as Maris Piper or King Edward, peeled, chopped

1-2 tbsp butter

dash milk

Method

Preheat the oven to 180C/350F/Gas 4.

Heat the oil in a heavy-based pan over a medium heat. Add the onion, garlic and rosemary or thyme and fry for 3-4 minutes, or until coloured.

Add the carrots, swede and parsnip and continue to fry for 1-2 minutes, or until just browned.

Add the chopped tomatoes and stock, stir well and bring the mixture to a simmer.

Add the chopped lamb and continue to simmer for 20-30 minutes, or until the volume of liquid has reduced by two-thirds and the sauce has thickened.

Stir in the peas and cook until warmed through.

Transfer the mixture to an ovenproof casserole dish and set aside to cool slightly.

Meanwhile, boil the potatoes in a pan of salted water for 15-20 minutes, or until tender.

Drain well, then mash with a potato masher or ricer.

10.

Add the butter and milk and mash again until smooth and well combined.

11.

Spread the mashed potatoes over the filling mixture in an even layer. Transfer the casserole to the oven and cook for 40-50 minutes, or until the potatoes are golden-brown and the filling is bubbling.