|
Cut
of Beef
|
General
info
|
Cooking
Advice
|
|
Rump
steak
|
A
tender cut of beef from the lower back. Usually slightly
less tender than a sirloin steak.
Try with a Peppercorn or Diane sauce.
|
Rare,
medium or well done
|
|
Sirloin
steak
|
A
prime cut with great flavour from the back of a beef animal
between the fore-rib and the rump.
Legend has it that sirloin is so called because it
was knighted 'Sir Loin' by Henry VIII.
|
Rare,
medium or well done
|
|
Flat
iron steak
|
A great value tender and lean steak from the chuck and blade section,
named as is the same shape as the plate of an old fashioned
flat iron.
|
Rare
to medium
|
|
Denver
steak
|
Another
great value steak that is relatively new to the UK, but is
popular in the US. Tender
and full of beefy flavour, the cut from the chuck.
|
Rare
to medium
|
|
T
Bone steak
|
Taken
from the whole sirloin, this cut is the best of both worlds.
On one side of the bone is a piece of tender fillet; on the
other side is a piece of flavoursome sirloin steak.
|
Rare,
Medium or well done
|
|
Fillet
steak
|
A
lean and the most tender steak from the lower middle of the
back.. It is also a very lean cut with little fat running
through it
|
Rare
to medium
|
|
Topside
|
A
prime lean cut of beef from the rear of the animal, usually
sold rolled and tied with a layer of fat.
|
Roasting,
pot-roast, braising
|
|
Silverside
|
A
cheaper but still lean cut of beef from the rear of the
animal. Great to
stew or casserole
|
Great
to stew or casserole, Pot-roast, or braise
|
|
Rib
roast
|
The
forerib has plenty of fat marbled through the flesh that
adds flavour and keeps the meat tender during cooking.
Rib-eye steaks are the boneless steaks cut from the forerib.
|
Roast
– the grandest bestest tastiest roast of all
|
|
Rolled
Brisket
|
Taken
from just below the shoulder along the length of the chest.
A relatively inexpensive cut.
If cooked correctly packed
with flavour - meltingly tender classic comfort food.
|
Long,
slow cooking e.g. braising in a slow cooker for 8-10 hours.
|
|
Shin
|
A
well flavoured cut from the leg, that thickens casseroles
from breaking down of connective tissues
|
Casserole
or Stew
|
|
Braising/Stewing
steak
|
A
generic term for several cuts of beef that suit long, slow
cooking, resulting in rich, deep flavours
|
Casserole
or Stew
|
