Beef is the go-to meat for a big occasions - Roast dinners, posh meals, a super steak!
Chicken is cheaper than Beef, but beef has it's place on the table. You can buy beef in many different cuts, such as cheaper 'Diced Chuck' that takes longer to cook, to 'Fillet Steak' which is very lean, and doesn't need much cooking. The truth is, beef is still the UK’s favourite meat.
what to look for when buying beef
It's better to buy beef from a butcher that knows the all about the meat, and always choose organic meat if you can. But, of course, we like to eat as cheaply as we can!
Just remember, when buying steaks, you get what you pay for.
The secret to tasty beef is in the fat! This gives the dish great flavour and keeps moisture in the meat, so look for cuts of beef with marbled fat throughout. Hanging beef (or ageing beef) for a longer time helps build flavours, and makes water evaporate from the meat.
You might have seen something called '21 Day aged beef', which is delicious! After ageing, the beef becomes a deep-red colour, with beautiful intense flavour. Beef should be stored covered in the fridge for a few days, or frozen.
how to store beef
Always store beef in a sealed container in the fridge or freezer (for up to 6 months) and remember to defrost it thoroughly before cooking.
If you are cooking steaks, let them come to room temperature before cooking, otherwise they will go tight and chewy.
HOW TO COOK BEEF
Different cuts of beef require different methods of cooking - some quickly, like steaks, and some slowly like stewing steak.
When cooking beef, always season it first.
You can keep it nice and simple and just use a pinch of salt and pepper, or rub garlic, fresh herbs or spices into the meat.
If you are cooking large pieces of beef, use a meat thermometer; it will help you see how well the beef is cooked, from rare to well done.
Always let the meat to come up to room temperature before cooking, and leave it to rest for at least 10–15 minutes after cooking – this lets the juices settle again and spread throughout the meat, which means you get a juicer, more succulent and tender meat.
how to slow cook beef
Cuts of Beef that are good for slow-cooking usually have a higher fat content and more connective tissue, which is broken down in slow cooking.
The best cuts of beef for slow cooking are beef topside, braising beef, chuck, shin, beef cheeks, oxtail, and brisket.
Once these cuts have been slow-cooked, they are some of the most flavourful cuts of beef!
So how do we cook them? Pot-roasting, stewing, pressure cooking and braising are all great ways to slow-cook beef. Some of these cuts can take between 1 and 6 hours to cook! Please check the recipe and follow the cooking times.
how to quick cook beef
Tender cuts of beef are great for quick cooking. You can quickly pan-fry then, barbecue or lightly roast these cuts in the oven. A hot pan, or hot barbecue or grill is needed to cook the beef quickly, but be careful not to overcook it, as the beef will be dry and tough!
The cuts of beef which are best for quick cooking are cuts such as minute steak, fillet steak, Chateaubriand, sirloin, rump, rib-eye, and others too! Check the recipe for the best cooking method.
Beef can also be ground into mince for quicker cooking, which would be flavoured with some herbs, seasonings and other ingredients to make delicious burgers!
what goes with beef?
In British food, as well as some countries in Europe, beef is traditionally served with lots of vegetables like greens or root vegetables, which go very well with the tenderness and flavour of the beef.
If you want a sauce, beef is sometimes served with, or cooked in a red wine sauce, a gravy, or a creamy sauce like peppercorn sauce.
