Brisket - This has an excellent
flavor, but tends to be fatty so always look for a lean piece. It is
best boned and rolled, when some of the excess fat can be discarded.
Cook by a long slow method such as braising or pot-roasting.
Silverside - This is a popular
joint, always boneless, which can also be bought salted to serve as the
traditional boiled beef and carrots. It needs the long slow cooking
achieved by boiling or braising, or if preferred, pot-roasting.
Sirloin - A boned and rolled joint
with a good layer of fat to protect it, coming from the back of the
animal. It is very suitable for roasting. It can be bought with the
'undercut' (fillet) on it. The rolled joints are usually 18cm / 7 inches
across. Steaks can also be cut from the sirloin.
Ribs - Ribs come as wing rib, top
rib and fore rib joints and they too can be bought on the bone or as
boned and rolled joints. The flavor is particularly good when cooked on
the bone, and this joint makes a most impressive centerpiece. Roast for
preference, but these joints can also be pot-roasted or braised.
Stewing meats - These include leg
and shin which are the cheapest cuts and need the longest and slowest of
cooking to really tenderize them, though the flavor is excellent. Chuck
and blade steak are the best cuts of stewing steak and they require less
cooking. These cuts should not have too much thick fat on the outside,
but the flesh of the meat should be well marbled or streaked with flecks
of fat. For all stewing steak, either stew, braise or casserole. It can
also be used in meat pies, and boiled for stock.
Topside - This joint is usually
boned and rolled. As it is a very lean cut with little or no fat of its
own, a strip of extra fat (barding fat) is often tied on by the butcher
to prevent it from becoming over-dry when cooked. It can be roasted,
although pot-roasting or braising often gives a better result, as the
liquid involved keeps it more moist.
Minced or Ground Beef - Various
qualities of mince are available, some of which, such as minced steak at
the top end of the price market, are almost fat free. At the other end
of the market is the cheapest quality which does contain a lot of fat.
Mince tends to make use of the cheaper cuts of beef, like the flank.
Mince may be sold finely minced, medium minced and coarsely minced; each
to be used for different purposes.
Steaks - Steaks come in several
different cuts, and are all suitable for grill or fry. Rump is the joint
next to the sirloin and one of the most usual cuts made into staeks and
used for grilling and frying. There is a layer of fat all along the top
edge of this steak.
More Steaks Recipes
Fillet is cut from the centre of the
sirloin. It is probably one of the best known and most expensive cuts of
beef, and steaks cut from it have no fat at all. It is very tender, but
the flavor is probably not as good as that of rump. Sirloin is cut into
two parts to give the porterhouse steak and the T-bone steak. The upper
part of the sirloin is cut into think steaks which are called 'minute
Entrecote is really the part of the meat
between the ribs of beef, but a slice from the sirloin or rump, which is
thin rather than thick, can also be termed an entrecote.
Chateaubriand is a thick slice taken from
the end of the fillet, weighing from 375g / 12 oz upwards, which can be
grilled or roasted. It is an excellent cut and well worth trying for a
special occasion. It is often offered in restaurants as a 2-portion
serving, so that it can be cooked in the piece to keep it succulent.