JuliaBalbilla at 20:46, 22 August 2016

2016-08-22T20:46:21Z

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{{#seo:
|title=Beef - suitable cooking methods
|titlemode=replace
|keywords=#beef #braising #roasting #roasted #fat #stewing #potroasting #frying #butter #kidney #liver
|hashtagrev=12032020
|description=Beef cooking methods by cut}}


[[Image:{{PAGENAME}}.jpg|400px|thumb|right|Main cuts]]
[[Image:Cuts of beef - illustrated.jpg|thumb|400px|right|Illustrations of cuts normally available at a British butcher's shop]]

===Cooking methods by cut===
When buying [[beef]], it is important to choose cuts appropriate for the chosen method of cooking. Common cooking methods are as follows:

* '''Shin and leg''' - lean [[meat]] with a high proportion of connective tissue. Suitable for [[stews]], [[casseroles]], [[stock]], [[soups]] and [[brawn]].
* '''Neck and clod''' - usually cut into pieces and sold as '''stewing steak''' or [[mince]].
* '''Chuck and blade steak''' - a large, fairly lean cut of high quality [[meat]], removed from the bone and sold as '''chuck steak'''. Suitable for [[braising]], [[stewing]] and pie fillings.
* '''Thick flank aka top rump''' - a lean cut suitable for [[roasting]], [[pot roasting]] and [[braising]], or when sliced, for [[braising]] and [[frying]].
* '''Thin flank''' - ideal for [[braising]] and [[stewing]]. Often salted or [[pickles]]. Frequently sold [[minced]].
* '''Brisket''' - sold either on the bone or boned and rolled. It is suitable for [[braising]] or rolling, and is often salted. Good served cold with salad.
* '''Thin ribs and thick ribs''' - usually sold boned and rolled. Ideal for [[braising]] and [[pot roasting]].
* '''Silverside''' - traditionally , salted and sold for [[boiling]] (boiled [[beef]] and [[carrots]]). Nowadays, more often sold for [[roasting]], but because it is lean, needs constant [[basting]]. NB Uncooked [[salt]] [[beef]] is grey, but turns pink during cooking.
* '''Fore rib''' - This is the traditional cut of Roast Beef of Old England. Sold on the bone or boned and rolled.
* '''Wing rib''' - A popular [[roasting]] joint but often boned, sliced and sold as '''frying or grilling steaks'''.
* '''Sirloin''' - A tender and delicious cut of [[beef]], sold on the bone, with or without the fillet. for [[roasting]].. The fillet is the smaller eye on the inside of the rib bone, which is usually removed. It is sold in slices as '''fillet steak''', or whole for [[Beef Wellington]]. '''Sirloin steaks''' are slices of the larger eye of the lean.
* '''Rump''' - Excellent large, lean and tender cut, always sold in slices for [[grilling]] and [[frying]].
* '''Topside''' - A lean cut of [[beef]] with little or no [[fat]], often sold with a layer of [[fat]] tied round it. It can be [[roasted]] or [[pot roasted]].
* ''''Flash fry'''' - A term used for slices of lean cuts which have been passed between knife covered rollers. This makes the [[meat]] more tender and reduces the cooking time, ie it can be flash (quickly) fried and is often called '''minute steak'''.

===Types of steak===
Steaks are slices of the most tender cuts of meat.
* '''Rump, sirloin and fillet''' - see above
* '''T-bone''' - from the lower middle of the animal, this cut is part '''sirloin''' and part '''fillet'''. Both cook at different rates, so you will have a problem cooking the perfect T-bone.
* '''Porterhouse''' - the same as '''T-bone''', except that it has more '''fillet''' [[meat]] than '''T-bone'''
* '''Rib-eye''' - comes from the fore rib. It is marbled with a central piece of [[fat]] and, because of that, is very tasty. It probably has the best balance between flavour and tenderness of all steaks. Best cooked on the bone. As a joint, it can also be [[roasted]].
* '''Châteaubriand''' - the thick, centre part of the tenderloin. It can be sliced for steaks or [[roasted]] whole.
* '''Entrecôte''' - basically, a thin, boneless '''rib-eye''' steak.
* '''Filet mignon / Tournedos''' - steaks taken from the thinnest end of the tenderloin.
* '''New York strip''' - an American steak very similar to the British '''sirloin'''.
* '''Prime rib''' - a thick '''rib-eye''' steak, with bone.
* '''Picanha''' - otherwise known as the top sirloin cap, this is a succulent and tender cut from the '''rump''' that is extremely popular in South America. Always cut across the grain and try cooking on a BBQ for a fantastic flavour.
* '''Flat iron''' - an alternative steak from the shoulder, and very popular nowadays in the UK. It is tender with a moderate [[beef]] flavour and takes to marinade really well. Best rare or medium rare. Make sure you cook it on a red hot surface. Place a knob of [[butter]] on top of the steak and cover loosely with [[foil]] whilst resting.
* '''Flank''' - from the underside of the animal, it overlaps the '''brisket''' at the front end, and the '''skirt''' at the back.
* '''Feather blade''' - comes from the shoulder blade, so there are only two in every cow, and is small, It is full of sweet flavour and should only ever be cooked rare or else it will toughen. Inexpensive.
* '''Onglet/Skirt (Hangar US)''' - a large, [[sausage]]-shaped strip from the centre of the animal, running next to the diaphragm. Almost '''fillet'''-like in shape, it has dark red [[meat]], rope-like texture, and great depth of flavour. It is often butterflied to make it flatter. It is very tasty, and good if thinly sliced.
* '''Point''' - from the pointed, thin end of the '''rump''' where it joins the '''sirloin'''. With a triangular shape, it has all the flavour of '''rump''' with the tenderness of '''sirloin''' and is good value and very quick to cook.
* '''Goose skirt/bavette''' - from the end of the inner '''flank''', just above the [[liver]] and [[kidney]], this is a flat sheet of [[meat]], well marbled, with a rope-like texture and a delicate flavour. Very popular in France, but can be a little coarse and chewy, therefore best to [[marinate]] first and then [[grill]] quickly on both sides.
* '''Hatchet''' - a single steak from the fore-rib, still on the bone but with the flap removed so that the bone stands proud and partly bare, a bit like the handle of a hatchet.

{{CategoryLine}}
[[Category:Cooking methods]]
[[Category:Beef recipes]]
[[Category:Meat recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/beef|#beef]] [[Special:Search/braising|#braising]] [[Special:Search/roasting|#roasting]] [[Special:Search/roasted|#roasted]] [[Special:Search/fat|#fat]] [[Special:Search/stewing|#stewing]] [[Special:Search/potroasting|#potroasting]] [[Special:Search/frying|#frying]] [[Special:Search/butter|#butter]] [[Special:Search/kidney|#kidney]] [[Special:Search/liver|#liver]]
</code>

Beef - suitable cooking methods - Revision history

JuliaBalbilla at 20:46, 22 August 2016