About How Much of Each Cut Comes From a 12 Beef

Beefiness Cuts

Nosotros can proudly claim that our beefiness cuts are succulent, nutritious and packed with flavours only waiting to be discovered through innovative new cooking methods and traditional recipes akin.

Then, what'due south our surreptitious? Dissimilar many countries in Europe, in Republic of ireland our cattle spend most of the year grazing on lush, grassy pastures. But there's plenty to be said for knowing your manner around a steer, as different beef cuts tin can take wildly differing tastes and textures. So, to brand the virtually of your beefiness, it pays to consider where the cut has come from and what cooking methods volition bring out the best qualities.

Sirloin

Sirloin cuts are lean simply full of season with high protein and low fatty content. Versatile for all sorts of dishes from stir fry to kebabs or just served equally a steak, the beefier flavour stands upwardly well to flavoured sauces; try with bluish cheese for an indulgent treat.

Fillet

The leanest and most tender of all steak cuts. A prime fillet melts in the mouth but remember to melt it super-hot and serve it rare or medium rare. When left to age information technology becomes ever more than complex, deep and flavoursome.

Rib Eye

A archetype cut with a wonderful rich season thanks to the marbling of fat. Serve it medium rare to allow the fatty to return down. Bbq in the summertime months to create a delicious charred and smoky finish or pan sear, basting generously with butter to accentuate the flavour.

Brisket

A cutting straight from the chest, low in marbling and ideal for pot roasting. Prolonged, slow roasting results in a rich, indulgent meat that but falls from the os, releasing its flavours in full. A perfect cut for creating warming winter dishes.

Rump

A rich, red and lean cutting which represents excellent value for money. Choose Prime number Rump for a tender finish or Rump Cap for a fuller flavour. For perfect cooking results, ensure you residual your steak well afterwards cooking.

T-Bone

This is a big cutting and perfect for a special occasion, giving you lot the best of both worlds with flavoursome sirloin on ane side and tenderloin on the other. The grill or barbecue is often the place for this cutting. Continue an eye on the two sides cooking at slightly dissimilar rates.

Silverside

Silverside is another lean cut from the hind. Not simply is silverside economical, but when cooked correctly and with care, it tin can be the epitome of full bodied, rich flavour. Ideal for pot roasting, but can also be minced to create fantastic burgers.

Côte de Boeuf

Côte de Boeuf (also known equally Rib of Beef) is a decadent pick for a special occasion. At that place'due south no demand to experience intimidated when cooking this expensive cutting.

Bavette

A slightly cheaper cut just with amazing flavor. It tin can be chewy so marinade information technology kickoff to tenderise. Always serve rare otherwise information technology volition be likewise tough, slicing thinly against the grain. Works beautifully for feeding a crowd with steak fajitas.

Ox Cheek

A more affordable cutting, Ox Cheek is a rich, meaty cutting perfect for tiresome cooking and succulent casseroles. Taken from the cheek muscles of a cow, information technology provides an intensely rich and tender season, perfect for feeding the whole family unit.

Shin

Beef shin comes from the foreshank of the cow and is a inexpensive and tough cut of meat. Remedy its natural texture past cooking low and slow, a method which will break down the fibres and create a texture perfect for stews, thickening the sauce as it cooks

Onglet

Oft known as the "Butchers Cut", Onglet is a fine-flavoured piece of meat less well known here than France where it has been a favourite for years. Onglet should be cooked quickly over high heat and served either rare or medium-rare, sliced confronting the grain