RECIPES

• Welsh beef
• Welsh beef in crisis
• The aftermath
• Beef and its many uses

BEEF AND ITS MANY USES

• Beef is a very versatile type of meat and it has many uses for the concoction of a vast number of varied dishes. It can be stewed, roasted, grilled, fried, stir-fried and boiled. When minced, the meat can be used to make a rich bolognese sauce, a shepherd’s pie or shaped into meatballs and burgers.



• There are a number of different cuts of beef and it can be quite a task to choose the appropriate cut for a particular recipe. The names of the cuts vary in different countries around the world but this is how they are referred to here in the UK:

• Forerib

  Commonly sold on the bone but most likely now sold boned and rolled. This cut is moist when cooked, as a small layer of fat surrounds it. Ideal to roast as a joint, or cut into steaks for grilling or frying.




• Topside

  This cut is very lean and has a layer of fat tied around it. Suitable to roast as a joint or for pot-roasting. It can also be cut into steaks for grilling or frying or cut into pieces for stir-frying.




• Silverside

  In the past, this cut was salted and usually boiled. Today it is a very lean cut and is sold unsalted. Mainly suitable for roasting but must be cooked slowly and frequently basted.




• Sirloin (Joint)

  Usually sold boned and rolled and is mainly suitable for roasting only.




• Brisket

  Similar to a sirloin joint in that it comes boned and rolled. This cut can be salted if required but would then need boiling, otherwise it is ideal for roasting or pot-roasting.




• Thick Flank (Top Rump)

  Quite akin to the topside cut and is suitable for roasting as a joint or cut into steaks to be braised or fried over a low heat.




• Rump Steak

  Considered to have more flavour (and is cheaper!) than sirloin or fillet but the tenderness of the meat is compromised. Suitable for barbecuing, grilling, frying or cut into pieces for stir-frying.




• Sirloin Steak

  This cut is used for ‘T’- bone steaks, Porterhouse and Entrecôte. Again, suitable for barbecues or for grilling/frying and for stir-frying.




• Fillet Steak

  The most expensive cut of all but the most tender due to very little or no fat attached to it. This is also the cut for Tournedos or Châteaubriand. Mainly used for grilling or frying.




• Flash Fry Steaks

  Not as tender or as succulent as rump or sirloin steaks but remain good value nevertheless. These steaks are taken from thick flank; topside or silverside beef cuts and are suitable for grilling or frying or for stir-frying.




• Braising Steak

  Cut from chuck, blade or thick rib and mostly appropriate for braising or for stews and casseroles.




• Stewing Beef

  Cut from the shin, leg, neck or clod and is cheaper than braising steak but has to be cooked long and slow for the best results. Ideal for braising or for stews and casseroles.




• Minced Beef (coarse)

  Minced out of the meat from the clod, neck, thin rib or thin flank of the carcass. Coarse mince is more suitable for shepherd’s pie and for dry frying.




• Minced Beef (fine)

  Minced from the same cuts as beef as the coarse version but minced more finely. Ideal for burgers and meatballs and is suitable for dry frying.




• Extra Lean Mince and Minced Steak

  Minced from the leanest cuts and mainly used as a healthier option.