Beef - suitable cooking methods: Difference between revisions

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When buying [[beef]], it is important to choose cuts appropriate for the chosen method of cooking.  Common cooking methods are as follows:
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.
* '''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.
* '''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.
* '''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.
* '''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.
* '''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.
* '''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.
* '''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.
* '''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.
* '''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.
* '''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.
* '''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.
* 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.
* 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.
* '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===
===Types of steak===
 
Steaks are slices of the most tender cuts of meat.
 
* '''Rump, sirloin and fillet''' - see above
 
* '''Tournedos''' -
* '''T-bone''' -
* '''Porterhouse''' -
* '''Rib-eye''' -
* '''Filet mignon''' -
* '''Châteaubriand''' -
* '''Entrecôte''' -
* '''Picanha''' -
* '''New York strip''' -




Revision as of 12:16, 21 August 2016

Main cuts
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
  • Tournedos -
  • T-bone -
  • Porterhouse -
  • Rib-eye -
  • Filet mignon -
  • Châteaubriand -
  • Entrecôte -
  • Picanha -
  • New York strip -


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