Know your BRITISH BEEF cuts · Know your BRITISH BEEF cuts Different cuts of beef Cooking...

Know your BRITISH BEEF cuts Different cuts of beef Cooking techniques Neck Produces cuts suitable for stewing. Meat from this section is commonly used to produce mince. Fore/Hind shin Cuts from the shin consist of lean meat with a high proportion of connective tissue suitable for slow cooking methods such as for stews, casseroles, soups and stocks. Chuck When trimmed, produces lean cuts often sold as chuck steak and diced chuck. It is suitable for braising, stewing and used for pie fillings. Thick rib Cuts from the thick rib are suitable for braising or slow cooking. The meat is slightly more tender than other stewing cuts. Brisket A traditional beef cut, which is ideal for slow roasting, or as a pot roast. More recently, it has become a favourite for slow cooking on the BBQ. Sirloin Sirloin steaks are a popular choice with consumers. They are suitable for grilling, frying or barbecuing, it also makes a great roasting joint. Fillet Is the tenderest muscle on the carcase and is cut into steaks suitable for grilling or frying. Topside/Silverside Topside is a lean cut of beef, which is traditionally used for roasting joints but can also be used for thin-cut steaks and stir-fries. Silverside can be used as a roasting joint, mini beef joint or as a pot roast; it can also be salted and sold sliced as salted beef. Rump A lean and tender cut, commonly sold in large steaks for grilling, frying and barbecuing. Knuckle Contains some connective tissues and, when trimmed, it produces mini roasts and thin-cut frying steaks that are ideal for steak sandwiches or stir-fries. Thin flank Cuts that are flavoursome and tends to be well marbled. Once trimmed, thin flank can be used for mince. Oxtail Oxtail is a gelatine-rich meat, which is usually slow-cooked as a stew or braised Barbecuing and grilling Roasting Frying and stir-frying Slow cooking Rump steak Knuckle Diced chuck Rib-eye steak Fore rib Sirloin steak Fillet steak Boneless rolled sirloin Chuck steak Rolled brisket Braising steak Ranch steak Silverside joint Oxtail Topside joint Beef burger Beef mince Shin beef Neck Chuck Fore rib Sirloin Rump Brisket Thick rib Thin flank Knuckle Topside/ Silverside Hind shin Fore shin Oxtail Fillet Stir-fry strips

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Transcript of Know your BRITISH BEEF cuts · Know your BRITISH BEEF cuts Different cuts of beef Cooking...

Know your BRITISH BEEF cuts

Different cuts of beefCooking techniquesNeck

Produces cuts suitable for stewing. Meat from this section is commonly used to produce mince.

Fore/Hind shin Cuts from the shin consist of lean meat with a high proportion of connective tissue suitable for slow cooking methods such as for stews, casseroles, soups and stocks.

ChuckWhen trimmed, produces lean cuts often sold as chuck steak and diced chuck. It is suitable for braising, stewing and used for pie fillings.

Thick ribCuts from the thick rib are suitable for braising or slow cooking. The meat is slightly more tender than other stewing cuts.

BrisketA traditional beef cut, which is ideal for slow roasting, or as a pot roast. More recently, it has become a favourite for slow cooking on the BBQ.

SirloinSirloin steaks are a popular choice with consumers. They are suitable for grilling, frying or barbecuing, it also makes a great roasting joint.

Fillet Is the tenderest muscle on the carcase and is cut into steaks suitable for grilling or frying.

Topside/SilversideTopside is a lean cut of beef, which is traditionally used for roasting joints but can also be used for thin-cut steaks and stir-fries. Silverside can be used as a roasting joint, mini beef joint or as a pot roast; it can also be salted and sold sliced as salted beef.

RumpA lean and tender cut, commonly sold in large steaks for grilling, frying and barbecuing.

Knuckle Contains some connective tissues and, when trimmed, it produces mini roasts and thin-cut frying steaks that are ideal for steak sandwiches or stir-fries.

Thin flank Cuts that are flavoursome and tends to be well marbled. Once trimmed, thin flank can be used for mince.

OxtailOxtail is a gelatine-rich meat, which is usually slow-cooked as a stew or braised

Barbecuing and grilling

Roasting

Frying and stir-frying

Slow cooking

Rump steakKnuckleDiced chuck Rib-eye steak Fore rib Sirloin steakFillet steak Boneless rolled sirloinChuck steak

Rolled brisket Braising steak Ranch steak

Silverside joint

Oxtail

Topside joint

Beef burger Beef minceShin beefNe