Found in the most worked part of the animal, most cuts of the chuck are tough making it suitable for juicy roasts, casseroles, braising, pot-roasting and mincing. It’s affordable and versatile so great for slow cooking, marinating, flash frying or slicing into thin strips. Charlie Taylor. Beef Cuts; Nutrition; About Irish Beef; News and Blogs; beef cooking tips cuts Tips topside. Sear quickly or slow cook.Â. A slightly cheaper cut but with amazing flavour. A favourite among adventurous BBQers, the brisket is a joint that is full of mouth watering flavour and tender juiciness.  Located in a highly used muscle group in the lower shoulder, the brisket is tough meaning it needs to be cooked ‘low and slow’ — ideally smoked all day on the BBQ. And here is a guide on How To Pick The Perfect Cut Of Beef. Ideal for pot roasting, but can also be minced to create fantastic burgers. Meat in the forequarter tends to be less tender than other parts, due to how hard the muscles here work. The Round Roast is also commonly known as the the housekeepers cut is a traditional Irish favourite cut from the shoulder of beef. The name sirloin covers steak from the upper side of the true sirloin, wing rib and fore rib. Aldi Price Match £ 2.55 £ 6.38 /kg. So, what’s our secret? Topside is generally known as being a lean portion of meat that features minimal marbling and comes from the hind. Roughly chop the carrots, large onion, celery and leek then place in … This is a big cut and perfect for a special occasion, giving you the best of both worlds with flavoursome sirloin on one side and tenderloin on the other. The rump is incredibly flavoursome, with a rich beefy taste. It is rectangular in shape and has a uniform thickness making it great for cutting into well-marbled, rich and tender steaks. Minister for Agriculture Michael Creed says after years of hard work, the Chinese authorities this morning confirmed access for Irish Beef exports. Aldi Price Match. Premium Hereford Irish Beef Hereford beef is renowned for its unique superior flavour and tenderness due to the natural marbling of meat. The best beef cuts for roasting in the oven are fillet, sirloin or striploin, and my personal favourite, the bone-in top rib of beef. Choose Prime Rump for a tender finish or Rump Cap for a fuller flavour. A rich, red and lean cut which represents excellent value for money. For a very special occasion I'd go for either a striploin or ribeye-on-the-bone. Depending on the amount of muscle and fat in the different parts of the animal, each cut will have it’s own distinct tenderness, flavour and texture. So, to make the most of your beef, it pays to consider where the cut has come from and what cooking methods will bring out the best qualities. Below you will find the different beef cuts and their names in the US, the UK, France, and Spain. For the curious and adventurous, speciality cuts such as beef cheeks, oxtail and tongue are also available. Irish organic steaks will be found on more shop shelves in Hong Kong, as appetites for premium beef cuts increase. Although the joint is off the bone, its still packed with enough tenderness and flavour to raise any occasion. In a large stockpot, combine 2 quarts of water with the pickling spice, salt, pink salt, brown sugar … … This steak should be roasted, grilled or pan fried. Ox Tail. A prime fillet melts in the mouth but remember to cook it super-hot and serve it rare or medium rare. Not only is silverside economical, but when cooked correctly and with care, it can be the epitome of full bodied, rich flavour. The striploin has a visible fatty edge which should not be removed as it gives the cut an amazing falvoursome juiciness. Always serve rare otherwise it will be too tough, slicing thinly against the grain. Beef cuts in Spain Want to get your energy back and improve your digestion? Beef Cuts We can proudly claim that our beef cuts are succulent, nutritious and packed with flavours just waiting to be discovered through innovative new cooking methods and traditional recipes alike. Available boned and rolled. Best of Beef champions the people, places and passion that go into producing and serving one of the world's most sought after beef, Certified Irish Hereford Prime. In saying that when trimmed and minced, forequarter meat has a very good flavour. A guide to cuts. Irish beef is recognised around the world as being of extremely high quality, but many people stick to more old favourites such as fillet steak or minced beef. This is the definitive guide to Irish beef, covering every aspect of buying, preparing and cooking it. Beef - 100% British & Irish Beef | McDonald's UK 365 Highly succulent and very well marbled, the standing rib should be roasted standing on the ribs with the fatty side up. Our guide to tasty topside cuts. The grill or barbecue is often the place for this cut. Beef cuts in the United Kingdom. Forequarter Cuts: Beef Plate. Although this is a prime cut, it’s often cheaper than fillet or sirloin because it’s not quite as … In 2010 there were over 79,000 farms with suckler cows according to the Census of Agriculture, and over 90,000 farms had beef cattle on their farm. Probably the most prized cut of beef, the fillet is very … Boswell Farms Diced Beef 400G. A favourite for Sunday roasts and traditional carverys, the boneless rolled rib of beef is as juicy and succulent as it gets. Fillet. Because of it’s size, the tomahawk isn’t as practical to fry as regular sized steaks. Oxtail is one of the most silky rich and flavoursome beef cuts available. Choose the right cut. Put the bones into a large pot. These primal cuts are then broken down into sub-primal cuts, including specific steaks and … Sometimes described as the best of both worlds, this huge t-bone is really two steaks in one — flavour filled sirloin on one side of the bone, tender fillet on the other. It’s also one of the most cost effective. Bbq in the summer months to create a delicious charred and smoky finish or pan sear, basting generously with butter to accentuate the flavour. Rump can be left as a whole cut for a roast, or alternatively cut into delicious steaks for frying, or cubes for BBQ skewers and kebabs. Once cooked the beef becomes deliciously tender and rich in beefy flavour. The ribeye comes from one of the most widely used muscle groups in cattle, and as such can have more marbling and texture than a lot of other cuts. These cuts are best slow-roasted and slow cooked. How do I make the most of topside? Away from the fine dining world, the ribeye steak can also be a brilliant addition to a BBQ. Get my free guide: "3 Simple Steps to Feel Lighter All Day" We collect, … For roasting, pot-roasting and curing. A Match Made in Heaven: Farmhouse Cheese and Craft Beer, How to Create the Perfect Christmas Cheese Board, Agri-Food Diversity & Inclusion Forum (AgDiF), Cookie Declaration & Cookie Consent Update. Beef farmers in the UK are bracing themselves for further price cuts between now and Christmas after warnings Irish imports could increase. It involves one of our favorite cooking with beer methods – braising and we’ve based it on a traditional Irish recipe for beef in Guinness.. A classic cut with a wonderful rich flavour thanks to the marbling of fat. Unlike many countries in Europe, in Ireland our cattle spend most of the year grazing on lush, grassy pastures. 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