A few thoughts on cuts of Beef .......
Fillet – The most tender cut of the entire beast and the most expensive. It can be baked whole and “en croute”, pan-fried or perhaps browned in a little butter, rolled in foil and flash roasted for a perfect rare roast.
Sirloin – The most wonderful cut of lightly marbled Beef. We can prepare succulent steaks, rolled sirloin joints, sirloin on the bone or a 3 bone wing rib joint.
Rump – A bit cheaper – Rump can be cut into steaks including the famous Pope's Eye! A well hung piece of rump can be roasted as “Buttock of Beef", a recipe dating from 1765 so tried and tested!.
The recipe goes thus; "Take a thick peice of buttock beef, lay it to saoke in a pint of claret wine and a pint of wine vinegar, the beef being first seasoned with peper nutmegg and salt and soe let it lye two days, then take the beef and put it in a pasty well seasoned with nutmeg and salt". Absolutely wonderful.
Fore Rib – Possibly the most classic image of roast beef – there can be no more wonderful sight than seeing a perfectly cooked set of ribs served on an enormous platter with all the trimmings – need I say any more !!
Back Rib – or “chuck”. A fabulous marbled chuck joint isn’t regarded as being as “good” as forerib in that it has more fat and less tender, but if it isn’t rushed it will make a cracking braised joint. The proper hanging of beef turns lesser cuts of beef into something unexpectedly special.
Top Side & Top Rump – both rump cuts – these are larded joints, turn the heat down a little (to say 150ºC) and for allow a bit longer, add some red wine or a drop of water.
Silverside makes wonderful cold beef. It should be seasoned, sealed and then simmered, half submerged for quarter of an hour, 8 minutes on one side and 7 minutes on the other. Remove from the heat and leave to cool in the juices. This is a Norwegian recipe for creating perfect cold rare beef.
Skirt - is there anything better for Kate and Sydney pie?
Mince - when made with well hung beef it tastes better and goes further.
We have endless ideas about all the different ways to enjoy this glorious beef. Please just ask!