Whats the best cut of beef to buy?
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Big mac
I am spending Christmas by myself here in North Wales because of work. I am wondering whats the best cut of beef to buy? I hate Turkey so I am definately not buying that. Cheers
Hrm not sure what cut it is, but those Tournedos steaks you get in Holland and Belgium are ace... *drool*
I fancy a roasting joint mate. There are loads of joints available like top rump joint, rib joint etc
roasting for one is a nightmare with beef, to get a really good roast you need a big joint so unless you're very hungry or have a love of cold beef sandwiches then I'd go get yorself a nice big bit of fillet steak make some home made chips and then crack open a nice bottle of red. If you having Christmas alone spoil yourself by more expensive everything than usual, you'll still spend less than the cost of christmas dinner for 6 people!
Fair enough if thats whats taking your fancy, roast beef and all the trimmings it is just make sure you get a big bit! small beef joints tend to shrink and dry up while the bigger ones stay juicy and tender!
Don't forget the nice bottle of Red! Merry Christmas!
Cheers mate. I'll go to the butchers instead of Tesco
For steak you just can't beat rib eye. For roasting either a rib joint with plenty of bone in it to keep it succulent or if you can find it there's a cut called picanha (look it up) which is generally considered to be the absolute best best part of the animal.
Make sure you get well hung meat, it makes a massive difference. 21 day if you're getting something special or if you can get it some meat is hung for 35 days and it's amazing. Don't get the run of the mill stuff from the supermarket, it's tough and tasteless. Basically if it's oozing watery blood it's no good, when it has been hung properly all of that drains out and the meat takes on a much drier firmer texture with a much darker colour. You can then get away with cooking it less.
Make sure you get well hung meat, it makes a massive difference. 21 day if you're getting something special or if you can get it some meat is hung for 35 days and it's amazing. Don't get the run of the mill stuff from the supermarket, it's tough and tasteless. Basically if it's oozing watery blood it's no good, when it has been hung properly all of that drains out and the meat takes on a much drier firmer texture with a much darker colour. You can then get away with cooking it less.
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yep as johnny says if the meat is red, it's poor quality. It should be a brown colour. But only from decent butchers. If it's brown and from a supermarket it just rotting. Also look for a joint with fat in in. Preferably small fat veins all the way through. giving a marble effect.
