How to cook different cuts of beef

Diagram of cuts of beef

If you’re a beef lover, it’s quite possible that you find yourself wondering about all the different cuts of beef. Why can one kind of steak be cut like butter while another takes some chewing? How does a beef casserole can end up like soup when cooked for too long?

Knowing the right way to cook the various cuts of beef will ensure that you always select the right product for your needs, and apply the correct cooking method.

Chuck

Located in the vicinity of the shoulders, the chuck is a hard-working part of the animal and contains quite a bit of collagen and connective tissue. Although this makes it tough, chuck (otherwise known as braising steak) has great flavour and is significantly cheaper than many other cuts.

How to cook chuck

Slow cooking is key with chuck. This will give all that connective tissue time to break down. Consider using chuck for casseroles and steak pie fillings.

 

Fillet

Fillet is a high-end cut for good reason. Because of its location in the animal’s back, it does very little work. It is, therefore, very tender.

How to cook fillet

There is very little fat in beef fillet so a fillet steak should be cooked quickly over a high heat to retain juiciness. Larger pieces of beef fillet can withstand longer cooking times so it is commonly used in beef Wellington.

 

Ribeye steak

Popular among steak lovers seeking a good balance of flavour and tenderness, the ribeye steak comes from the area above the ribs, and can easily be identified by the “eye” of fat in the centre.

How to cook ribeye steak

A ribeye steak is usually best cooked to medium. Whilst this may seem unorthodox to steak aficionados, the extra time is recommended to allow the high quantity of fat time to render.

 

Rump

Popular for its abundant flavour, rump is less tender than the more prime cuts of beef. As the name suggests, it comes from the rear end of the animal and does a lot of work.

How to cook rump

Rare rump steak is not recommended as it can be a bit tough. It’s best to go for medium or medium-rare. Ideally, give it a few minutes each side in a hot frying pan, and then transfer to the oven for about ten minutes.

 

Shin

It’s no surprise that the leg is one of the hardest working parts of the animal, with the result that any meat on it is going to be particularly tough. This makes it an economical cut but one that doesn’t hold back on flavour.

How to cook shin

Shin should be braised slowly so that the connective tissue breaks down to the point that the meat just falls apart.

 

Silverside

The silverside is a very lean cut that comes from just above the hind leg. As it is inexpensive, it is a good option for a family roast.

How to cook silverside

Silverside has very little fat so, if roasting, it should be rubbed liberally with oil or butter and roasted while partly submerged in liquid. It should then be basted frequently throughout the cooking time.

 

Topside

A close relative of silverside, topside also comes from the hind leg. Otherwise known as ‘poor man’s sirloin’, topside is a great value roasting joint that is particularly delicious.

How to cook topside

Topside is usually roasted in one piece. It doesn’t require a long cooking time and, even served rare, it remains tender. It is well-known for being easy to carve into thin slices, so leftovers can be used in sandwiches.

 

Brisket

Coming from the breast of the animal, the brisket also has to do a lot of work and, as a result, is known to be tough. Nevertheless, because of its intense beefy flavour, it is a favourite of many beef lovers.

How to cook brisket

Brisket could be considered the beefy version of pulled pork. Marinated and cooked for several hours in the oven on a low heat, brisket falls apart ready for filling baps and baguettes.

 

Sirloin steak

The sirloin is located between the fillet and the rib, and as such strikes a good balance between tenderness and taste.

How to cook sirloin steak

Sirloin steak is at its best cooked medium-rare. This allows the fat to render down into the meat and increase tenderness.

 

T-bone steak

A T-bone steak is like two steaks in one. On one side of the bone you have a piece of fillet steak, and on the other you have sirloin. So, you get a tantalising variety of textures and flavours.

How to cook a T-bone steak

Ideally, a T-bone steak should be cooked in a hot frying pan for 3 to 4 minutes each side. This will give you a delicious crust on the outside while keeping the meat pink and juicy on the inside.

 

Restaurant quality meat from Traymoor

At Traymoor, we are experts not only in the different cuts of beef, but in all kinds of meats. If you need advice or cooking tips, please contact us. We’d be delighted to help.

Traymoor delivers an incredible selection of restaurant quality meats all over Suffolk, Essex, Hertfordshire, Cambridgeshire, and London (North & East). Our range includes 21-day aged steaks, roasting joints, speciality sausages, chickens, lamb steaks, burgers, and kebabs.

We also offer a wide variety of great value meat packs. Available in a range of sizes and prices, these meat packs are filled with an assortment of household essentials including minced beef, chicken breast fillets, pork chops, sausages, and bacon. In addition, our incredible steak lovers pack is filled with sirloin steak, ribeye steak, rump steak, fillet steak, and T-bone steak.

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Traymoor £50 barbecue pack competition

Win £50 barbecue pack

WIN!

A top-quality barbecue pack worth £50!

Over the summer, we’ve been flooded with orders for our tantalising barbecue packs. Filled with lamb chops, pork belly, chicken wings, ribs, and burgers, they have everything to make your next barbecue a sizzling sensation. And we’re offering you the chance to win one!

We just want to know what you think we could be doing better. Are there other products you think we should be offering? What sort of changes would you like to see on the website? Is there anything at all we’re not doing that would improve your experience of shopping with us?

To enter, simply go to the competition post on our Facebook page, hit “Like” and leave a comment giving us your valuable feedback.

And if you’d like to give your friends a chance to win, feel free to share the post with them!

 

Full terms and conditions
  • There is 1 prize of a £50 barbecue meat pack.
  • Open to UK residents aged 16 and over, excluding employees and relatives of Traymoor Ltd.
  • Prize will only be delivered within Essex, Suffolk, Cambridgeshire, Hertfordshire, and London (North & East)
  • Closing date for entries is 11.59pm GMT on 25th August 2020.
  • Only one entry per person.
  • Entrants must leave a comment on the Facebook promotional post suggesting changes that Traymoor could make to improve the online shopping experience – one comment per person.
  • The winner will be chosen at random.
  • The winner will be informed by a reply to their comment plus a Facebook message within 28 days of the closing date and will need to respond within 28 days or a new winner will be chosen.
  • The winner’s name will be available on request and published in the Traymoor blog and on social media accounts.
  • The promoter is Traymoor Ltd, Great Dunmow, Essex.
  • By participating in this prize draw, entrants confirm they have read, understood and agree to be bound by these terms and conditions.
  • This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook or Instagram.

 

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Why is mature beef better than fresh?

mature beef

If you go to any quality butcher or restaurant, it is fairly common to see steaks described as “well-hung”, “mature”, or something similar. In fact, we are proud to state that our steaks are aged for 21 days. You may have wondered why mature beef is considered a mark of quality. Surely fresh beef is better. Well, no! And here’s why.

Ageing is a tried and tested way of enhancing the flavour and texture of beef. The process works thanks to the presence of enzymes that break down muscle tissue. Certain cuts of beef can be tougher than others, and this is often due to those parts of the animal working harder. The ageing process gives those muscles time to naturally tenderise.

As you would expect, much of the water in the meat evaporates during the ageing period. This concentrates the flavour so that you end up with a far tastier steak.

Of course, it’s also important to follow the correct cooking method depending on the cut you’ve selected.

 

Can’t I just buy fresh beef and age it myself?

You can, but ageing meat doesn’t simply mean hanging it up in your airing cupboard or leaving it lying in the fridge for a month! The maturation process has to take place in specific conditions. Factors such as temperature and humidity need to be taken into account. Otherwise, rather than mature, the meat will simply rot.

 

If it’s mature, why does it still look so pink and fresh?

When you expose raw meat to the air, you would expect it to dry out and its appearance to change, at least on the surface. You’re right, and that’s where your friendly master butcher comes in. A good butcher will trim the edges perfectly and leave you with a steak that looks like a masterpiece and tastes sensational.

 

Is mature beef more expensive?

It costs money to maintain the carefully controlled environment in which we age our beef. The process means that there is less water than in fresh meat, and there is a certain amount of waste involved in trimming. Certain suppliers reduce the ageing time or don’t mature their beef at all in order to save money. The result is an inferior product and disappointed customers.

If you want to be sure of a steak you will enjoy, go for mature.

 

21-day-aged steaks at Traymoor

 As members of the Scotch Beef Club and the Aberdeen Angus Cattle Society Traymoor is proud to offer 21-day-aged steaks including fillet steak, ribeye steak, rump steak, sirloin steak, and T-bone steak. Our high-quality meat includes Hereford beef and Angus beef.  Furthermore, we offer next-day home delivery to Suffolk, Essex, Hertfordshire, Cambridgeshire, and London.

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How to roast a joint on the barbecue

sliced barbbecued leg of lamb

In the warmer weather, we like to spend as much time as possible outside. Hence why barbecues and our barbecue packs are so popular. However, if you enjoy a traditional joint of beef or a sizzling pork loin, but don’t want to turn on the oven in an already stifling kitchen, why not cook your Sunday roast on the barbecue?

These directions involve using a gas or electric barbecue with a lid and temperature gauge. Whilst roasting a joint of meat can certainly be accomplished on a charcoal barbecue certain additional steps are required.

Prepare the meat

If your joint was in the freezer, make sure it is completely thawed before you start cooking. Brush with oil, and season with salt and pepper, or if you have a favourite rub or marinade, apply that now.

Pre-heat the barbecue

As always, you want the barbecue to be hot before you start cooking. Light all the burners and close the lid. Keep an eye on the temperature gauge and let it get up to somewhere between 150° and 200° centigrade.

Turn off central burners

If you apply intense direct heat to a joint, you will end up with a tough underside. You are depending on the indirect heat produced by the burners to either side, and the heat that is retained by the hood.

Place the meat in the centre of the barbecue and close the lid

If you have a two-burner barbecue, turn one burner off and place the meat over the unlit burner. Aim to keep the hood closed as much as possible and maintain a temperature of 150° to 200° centigrade. Each time you open the lid, the temperature will fall considerably.

Leave to cook for the required time

 RareMediumWell Done
Beef topside20 mins per pound + 20 mins

Cooked temp: 60°C
25 mins per pound + 25 mins

Cooked temp: 70°C
30 mins per pound + 30 mins

Cooked temp: 80°C
Leg of lamb25 mins per pound + 25 mins

Cooked temp: 70- 75°C
30 mins per pound + 30 mins
Cooked temp: 75-80°C
Pork loin or shoulder30 mins per pound + 30 mins
Cooked temp: 75-80°C
35 mins per pound + 35 mins
Cooked temp: 80-85°C

Although we recommend that you resist the temptation to open the lid too often, it is a good idea to turn the joint once halfway through cooking. This will ensure the meat is cooked evenly.

To ensure that the meat is cooked through, use a meat thermometer and aim for a cooked temperature as per the chart above.

Finish off with direct heat

If you’re going to roast a joint on the barbecue, you want to achieve that great barbecue taste. So, to complete cooking, turn all burners on and roll the meat around on the grill for a few minutes until you get the desired crusty brown finish.

Leave meat to rest

Remove the joint from the grill and put on a plate covered loosely with foil. Leave to rest for around 15 minutes and carve.

Roasting joints from Traymoor

At Traymoor, we supply a wide variety of restaurant-quality meats. Our roasting joints include:

We also offer a great-value roasting pack which includes pork loin, leg of lamb, gammon and turkey breast. This is just one of a range of meat packs. Available in various sizes and prices, these meat packs are filled with an assortment of household essentials including minced beefchicken breast filletspork chopssausages, and bacon. In addition, our incredible steak lovers pack is filled with sirloin steakribeye steakrump steakfillet steak, and T-bone steak.

Through our online butchers shop, Traymoor offers next-day delivery throughout Essex, Suffolk, Hertfordshire, Cambridgeshire, and London (North & East). Our extensive range includes 21-day aged steaks, speciality sausageschickenslamb steaksburgers, and kebabs.

 

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