Shopping for beef

'When shopping for joints allow 100-175g (4-6oz) raw meat per person for boneless joints and 225g-350g (8-12oz)for bone-in joints. Buy beef from a good quality retailer where it should have been matured long enough to ensure optimum flavour and tenderness. Beef should be dark red in colour with no unpleasant or unusual smells. Look for joints with good marbling (streaks of fat that run through the leaner parts of the muscle). During cooking marbling helps to baste joints and add flavour. Any visible surface fat should be white or creamy in colour, feel firm, and should have a soft waxy texture.

Beef Cuts

Beef is divided into four quarters- two forequarters and two hindquarters. The forequarter runs from the neck to the loin. The cuts from the forequarter can be less tender, as these muscles work the hardest. They often require slower methods of cooking, such as stewing, casseroling, braising and pot-roasting. The hindquarter is the back end of the animal, with more tender cuts that are suitable for roasting and quicker cooking methods.

The best cuts for slow cooking

Shin- A well flavoured cut from the leg which is sold as bone-in or boneless medallion-shaped piece of meat, perfect for rich and tasty stews and casseroles.

Boneless cubes, braising steak-These cuts are typically from the chuck or blade and are ideal for casseroling or braising.

The best cuts for roasting

Top Joint- Taken from the hindquarter and is a large, lean boneless cut of meat with little marbling and a fine-grained texture. Ideal for roasting as they are very tender and can be carved into lean slices.

Fore-Rib, boneless rib- a premium roasting cut, this joint is evenly marbled with fat, and covered with a layer of natural fat. Boneless rib may be sliced and sold as ribeye steaks.

Boneless rolled sirloin- the classic roast beef joint of England so called because as legend has it, it was knighted 'Sir Loin' by Henry Vlll. Great for a special occasion, this prized joint comes from the hindquarter and makes an impressive centrepiece for any table.

The best cuts for pan-frying, grilling and griddling

Ribeye- Large and slightly rounded steaks cut from the eye of the fore rib. They carry a little more fat than other steaks, but have a wonderful flavour.

Sirloin- Sold boneless, sirloin steak has a great flavour. They have a thin layer of fat running along the top of the steak.

Rump- Larger and with a firmer texture than sirloin steak, rump steak is often considered to have more flavour.

Fillet- This is the most lean and tender of all steaks making it the most prized of cuts.  It cooks quickly, and there is no waste, which makes it worth considering for a special occasion.   

Frying steak- This inexspensive steak is taken from the thick flank. Take care in the cooking of these steaks to ensure optimum tenderness and flavour. Great for a decadent sandwich or baguette.

Stir-fry strips- Ideal for stir fries, salads and wraps.'                                                    

References

1. www.tuck-in.com