As one of the big-ticket items on your grocery list, meat can eat up a big portion of your budget if you re not careful. While many of us would love to dine on filet mignon and prime rib regularly, reality requires us to be a little more frugal with our protein. Fortunately many less-expensive cuts of meat can taste deliciously gourmet if prepared in the right way. Read on to find out how to cook these wallet-friendly cuts. See also:
Cuts of Beef guide
Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a good source of high-quality protein, iron and B vitamins. But it s not just a one-dish ingredient - the wide range of cuts available, from expensive sirloin steak to the much more affordable brisket, mean it s pretty versatile. British-reared breeds, such as Aberdeen Angus, Longhorn and Hereford have traditionally been considered to be among the best beef in the world, but the reputation of other premium breeds such as Wagyu, which originated in Japan, are increasingly on the rise.
Organic beef, and beef from rare breeds, is the most expensive, as the highest farming standards will have been adhered to at all stages of the animal s life. The length of time for which beef has been hung will also determine how flavoursome and tender it is; days is a good length, though some super-premium beef is hung for longer, up to six weeks. Many different cuts of beef are available - which you buy depends on how you want to cook it. For roasts, the best cuts include rib on the bone or boned and rolled , sirloin, top rump and fillet.
Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles. Minced beef makes great burgers and pies. When choosing any cut of beef, look for firm, fine-grained meat; it should be moist, rather than dry or slimy. A light marbling ie thin streaks of fat running through the meat is a good sign - this gives succulence and flavour and, without it, the meat will be dry once cooked. Any fat on the outside of the beef should be creamy-coloured fat that is yellow might well be rancid.
Properly hung beef should be deep burgundy in colour, rather than bright red. Go for cleanly cut, neatly trimmed pieces of beef, with no fragments of shattered bone. If desired, certain cuts of beef can be marinated to add flavour and moisture and to tenderise a little further. Alternatively, cuts such as steaks and fillets can be pounded with a meat mallet or rolling pin to break down the fibres, which will produce a more tender meat; cover the beef with clingfilm on both sides first, and try to keep the meat the same thickness all the way along, so that it cooks evenly.
Before it goes in the oven, beef should be at room temperature, so take it out of the fridge minutes before cooking. Keep it covered, in a cool place. Pre-packed beef in airtight packaging, as well as vacuum-packed beef, should be stored in its packaging at the bottom of the fridge. Beef bought loose should be taken out of its packaging check for any use-by dates first , put in a large bowl covered with a lid or clingfilm, and kept at the bottom of the fridge.
Make sure beef doesn t touch any cooked foods or anything that will be eaten raw. Any cuts that are bought loose will keep for up to days. Larger cuts for roasting will keep up to 5 days. Minced beef should be eaten within a day of purchase. For vacuum-packed meat, follow the use-by date on the packaging. Dinner ideas Chicken one-pots Dinner for two Healthy dinner Quick family meals see more Dishes Pasta Soup Pie Casserole see more Everyday Freezable Batch cooking Cheap eats Leftovers see more Ingredients Fish Fruit Meat Vegetables see more Occasions Sunday lunch Dinner party Afternoon tea Easy entertaining see more Seasonal Spring Summer Autumn Winter see more Vegetarian Iron-rich Vegan Vegetarian barbecue Vegetarian party see more More recipe ideas Cheap eats Courses Slow cooker Cheap cut see more Christmas biscuits Christmas gifts Festive desserts Vegetarian Christmas see more Home Recipes Not sure what to cook?
Inspire me. Beef Pronounce it: Most beef cuts are sold ready-prepared, so it s generally a fairly easy meat to cook. Availability All year round. Choose the best Always buy beef from a source that you trust - a good supermarket, local butcher, farmers market or shop, or a website mail order company. Of those five sources, the last four will usually be able to tell you the most about the meat - where it comes from, how it was reared and slaughtered, as well as if it was hung, and for how long.
Traceability like that is crucial in ensuring that the beef you are buying has been humanely treated while alive, had the shortest possible journey to the slaughterhouse long journeys are highly stressful for all livestock and has been expertly handled once killed - all of which will have an impact on the meat s flavour and tenderness. Want to receive regular food and recipe web notifications from us?
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Morrisons slashes prices of its topside beef joints from £11 to £7 per kg
Letting the collagen cool first makes this second step easier and quicker. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Quantity of essential Waitrose British beef frying steak in trolley 0. The trick to cooking a tough cook of meat is to make sure the cut is dry pat dry thoroughly with a paper towel to not cook the cut for very long. Just as a heads-up to anyone else reading this; I cooked a 1. Sean Hart Sean Hart 5, 14 Overcooking meat will almost certainly end in culinary disaster.
Finally, thanks to very extensive research and experimentation by Christopher Kimball, as reported in Cooks Illustrated magazine, we can confidently purchase those cheaper cuts of beef and expect perfect results every time. These days, with beef prices hitting all-time highs, buying the cheaper cuts of beef is one way to make our food dollars stretch as far as possible.
25 Easy Ways to Make Cheap Cuts of Meat Taste Expensive
One of my top grocery shopping tips is stop shopping by the price, shop by the pound or the ounce. I generally will buy whatever has the best per pound price unless these two conditions exist: Like you do when shopping for beef. I have since updated that list. Last update was on October 8,
How to choose the perfect cut for a great roast
British farming is revered the world over — and for good reason. Farming in tune with nature means native breeds have evolved naturally to grow strong and healthy on the landscapes on which they are born. This type of farming creates the healthiest, most nutritious and best tasting meat. Sheep fatten up nicely by simply foraging in fields. Free-roaming, pasture-fed cows have evolved naturally to forage and are not forced onto grains. This means their meat is generally higher in vitamin E which provides protection against toxins and neurological diseases — and beta carotene — which is good for the immune system. Truly free-range and organic chickens are meatier because they have developed good muscles. They also offer more complex flavours because of their healthier lifestyle and feed.
Meat Buying Guide – Beef Prices at Sam’s Club
Whether you prefer it in a bun or simmered in a stew, our beef range has cuts to suit every cook. Browse the product range, and take a look at some of our favourite beef recipes for more inspiration. This beef tagine is best eaten a day or two after it has been made, giving plenty of time for the flavours to develop. Read more There s no need to be spending loads of money on a steak because this is just as good! This hearty Italian meatball stew is filling enough to eat on its own, although you could also serve it with spaghetti or with hunks of crusty bread.
There s nothing quite like roast beef, and you simply can t beat the taste of properly hung Scotch Beef, prepared by traditional Scottish butchers. Here at Campbells we offer a wide range of beef roasting joints, including luxury roast beef joints such as topside and brisket. Rib of Beef is also a popular roasting joint. Buy first class Scottish beef roasting joints from Campbells online butchers and it will be delivered to your doorstep fresh. Drizzle some gravy over it, team it up with some nutritious veg, or lay it on a bed of rice. Our beef roasting joints are cut from meat that has been hung for a minimum of 21 days, which ensures it is both tender and full of flavour. After all, nothing really compares to sitting down to a high quality roast beef dinner on a Sunday night with the ones you love! Buy Scottish! Menu 0.
The cheapest cuts of beef often come from the flank, chuck, plate, shank, and round. These are often tougher cuts because they incorporate well-exercised muscles of the cow. But this also gives them a lot of good beefy flavor too. The best cheap beef cuts often come from the shank, flank, round, plate, or chuck of the cow. Though tougher, these budget beef cuts can easily be turned into tender, juicy, and tasty beef dishes with proper cooking techniques. Using marinades and other meat tenderizing methods will help to break down connective tissues and protein fibers to turn even tougher cheap cuts of meat such as eye round steak, top round steak, skirt steak, or shoulder steak into great cuts of beef for broiling or grilling. Cheap beef cuts from the chuck or round, such as chuck roast and round steak, will generally require moist cooking techniques and will become fork tender with a slow cooker, pressure cooker, or with braising. Many people consider the best cuts of beef to be those that come from the loin section such as New York Strip, Porterhouse, and Filet Mignon Steaks. But these are NOT the best cuts if you are on a beef budget, as we are. So the loin section of the cow is off limits to us most of the time.
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Perfect roast beef Cooked on lovely seasonal veggies. Dairy-free df Gluten-free gf. Perfect roast beef Cooked on lovely seasonal veggies Dairy-free df Gluten-free gf. Serves 6. Cooks In 1H 5M plus resting time. Difficulty Not too tricky. Jamie s Ministry of Food Beef Christmas. Sugars 6. Salt 1.
Whether you prefer it slapped between buns or simmered in a stew, our fresh Irish beef range offers quality cuts to suit every cook. Browse the product range, and take a look at some of our favourite beef recipes for more inspiration. We take pride in building long-term relationships with our Irish suppliers, these home-grown partnerships provide long-term growth for both sides. Since entering the market in , the proportion of our purchases from Irish suppliers has grown year-on-year. What does the Bord Bia Quality mark mean? It is the only mark that guarantees that food has been produced and processed within Ireland, guaranteeing that the highest Bord Bia standards in food production have been achieved. It is the only brand that has credible and independent processes of monitoring, auditing and certification in place at producer, processor and packer level. Which means you can trust you are doing the best for yourself and your family when you buy products with the Bord Bia mark. Just one of the farmers that supplies us with quality Irish beef. Even on rainy days, he loves the beauty of his workplace. With a large variety of tasks, there is always something different to do every day on his County Meath farm. Fed on grass and out to pasture for days a year, Andy ensures his animals receive the best care and attention that he can give. Our farmers, along with their veterinarians, create a specific health plan to ensure that their animals receive the best care and attention possible. All our quality assurance team are highly trained, with a wealth of knowledge and butchery experience between them.