- 25th October '09
| Beef Cuts – Do you know your British Beef Cuts? |
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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”.
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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.
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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
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1.
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each cut cooks in the same way every time.
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2.
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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.
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British Beef Cuts |
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Cooking Method |
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Neck, Chuck and Blade, Clod |
Braising Steak |
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Casserole, Stew or Braise |
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Mince |
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Fry |
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Stewing Steak |
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Casserole or Stew |
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Chuck Steak |
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Casserole or Stew |
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Fore Rib |
Ribeye Steak |
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Grill, Fry or BBQ |
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Forerib Roast |
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Oven Roast |
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Rolled Boneless Rib |
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Oven Roast |
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Single Rib |
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Grill, Fry or BBQ |
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Sirloin (inc.Fillet) |
Boneless Rolled Sirloin |
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Oven Roast |
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Sirloin Steak |
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Grill, Fry or Stir Fry |
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T-Bone Steak |
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Grill, Fry or BBQ |
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Fillet Steak |
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Grill, Fry or BBQ |
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Wing Rib |
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Oven Roast |
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Rump |
Rump Steak |
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Grill, Fry or BBQ |
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Topside and Silverside |
Topside |
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Oven or Pot Roast |
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Silverside |
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Pot Roast |
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Mini Joint |
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Oven Roast |
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Braising Steak |
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Casserole, Stew or Braise |
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Daubes |
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Casserole or Stew |
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Strips |
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Stir Fry |
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Topside Cubes |
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Grill, Fry or BBQ |
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Leg |
Braising Steak |
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Casserole, Stew or Braise |
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Thin Flack |
Thin Flank (Skirt) |
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Stir Fry |
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Mince |
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Fry |
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Thick Flank |
Braising Steak |
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Casserole, Stew or Braise |
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Thick Flank |
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Pot Roast |
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Brisket |
Boneless Rolled Brisket |
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Pot Roast |
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Thin Rib |
Short Ribs |
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Casserole, Stew or Braise |
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Thick Rib |
Boneless Rolled Brisket |
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Pot Roast |
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Shin |
Boneless Shin |
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Casserole, Stew or Braise |
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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.
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We will be delighted to help in any way we can.
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- 23rd October '09
- 23rd October '09
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.
- 13th October '09
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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.
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| Serves: 4 – Preparation Time: 30 Minutes – Cooking Time: 1 to 2 Hours |
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| Ingredients |
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1 tbsp vegetable oil |
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1 onion, peeled, finely chopped |
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2 garlic cloves, peeled, finely chopped |
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1 tsp chopped fresh rosemary (or thyme) |
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2 carrots, peeled, chopped |
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½ swede, peeled, chopped |
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1 large parsnip, peeled, chopped |
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200g/7oz canned chopped tomatoes |
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1 litre/1¾ pints meat stock |
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320g/11fl oz cold leftover roast lamb, finely chopped |
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150g/5oz peas |
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3-4 floury potatoes, such as Maris Piper or King Edward, peeled, chopped |
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1-2 tbsp butter |
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dash milk |
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| Method |
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Preheat the oven to 180C/350F/Gas 4. |
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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. |
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Add the carrots, swede and parsnip and continue to fry for 1-2 minutes, or until just browned. |
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Add the chopped tomatoes and stock, stir well and bring the mixture to a simmer. |
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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. |
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Stir in the peas and cook until warmed through. |
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Transfer the mixture to an ovenproof casserole dish and set aside to cool slightly. |
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Meanwhile, boil the potatoes in a pan of salted water for 15-20 minutes, or until tender. |
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Drain well, then mash with a potato masher or ricer. |
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Add the butter and milk and mash again until smooth and well combined. |
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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. |
