Whats the best cut of beef to buy?

[shrek2]

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.

Cheers for the advice. I'll go to the butchers tomorrow and see what they have. Is tomorrow too early to buy?

 

[Glaucus]

nah 5 days is should be fine. just keep in the fridge.
The reason supermarkets is bright red, is two fold first it's not hung properly and 2nd they coat it in an anti oxygen chemical. To stop the blood browning. I say browning it should be dark red.

 

[topshot]

Topside is a crap joint for roasting, not nearly enough fat on it.
As said above a rib joint (bone in preferably) or rolled sirloin is the best if you don't mind paying for good stuff.

topside isnt crap for roasting, just most people cook it at to high a temperature or for too long

 

[Haircut]

nah 5 days is should be fine. just keep in the fridge.
The reason supermarkets is bright red, is two fold first it's not hung properly and 2nd they coat it in an anti oxygen chemical. To stop the blood browning. I say browning it should be dark red.

That really annoys me about supermarkets, well about uneducated consumers really.
The fact that they think the meat is at its best if it's gleaming bright red.
To be fair some of the joints that Tesco do vacuum packed aren't all that bad, but still meat from a good butchers is far superior and it is a proper colour.

topside isnt crap for roasting, just most people cook it at to high a temperature or for too long

Maybe not crap, but it's nowhere near as good as a nice rib or sirloin joint though.

 

[alexakasloth]

The most disgusting thing about supermarket beef is getting it out of the packet when it's dripping, with a nappie stuck to the bottom.

 

[paul@]

Best way to cook that bit of top side meat is low and long.

 

[Jonny69]

The most disgusting thing about supermarket beef is getting it out of the packet when it's dripping, with a nappie stuck to the bottom.

Think of it more like a sanitary towel

 

[shrek2]

Something like this with the bones still on?

 

[alexakasloth]

Think of it more like a sanitary towel

awwww that's so sick!!!

 

[Jonny69]

Something like this with the bones still on?

Looks pretty good to me, it's practically already cooked

See how the fat looks all crumbly and cracked, that's a good thing. It has broken down from the hanging and will be soft and succulent when cooked. Meat hung for no time at all is tough and gristly because the natural enzymes in the meat haven't had time to soften it.

 

[Haircut]

Something like this with the bones still on?

That does look like a nice cut of beef.
A rolled sirloin joint will be more like this
http://www.edwardsofconwy.co.uk/images/products/1174304483004Edwards Of C.jpg

It's more expensive, but you get more meat for your money.
The rib is arguably more tasty as you cook it with the bone though.

 

[Jonny69]

Here's a chunk of picanha courtesy of Wikipedia:

http://en.wikipedia.org/wiki/Picanha

 

[shrek2]

That does look like a nice cut of beef.
A rolled sirloin joint will be more like this
http://www.edwardsofconwy.co.uk/images/products/1174304483004Edwards Of C.jpg

It's more expensive, but you get more meat for your money.
The rib is arguably more tasty as you cook it with the bone though.

Thanks a lot for the advice. Drooling now

 

[benjo plz.]

Ribeye's the most expensive one I buy regularly, love it . Otherwise as above, Picanha gets my vote .

 

[Glaucus]

Something like this with the bones still on?
[IM]http://www.authenticwineandfood.com...804/af/_images/products/full/2001006.jpg[/MG]

Drools

 

[RandomTom]

Is there a list of the steak from top to bottom by price per pound / quality? I go for fillet when I'm up for some class.

 

[Glaucus]

quality? s.

qaulitys a hard one. As most cuts are better than others depending what dish/how your preparing it.

 

[Jonny69]

Drools

First thing that went through my head too

Damn, I'm hungry again now.

 

[kefkef]

For me the best roasting joint i get is a 'Corner of Rump', it's basically a full rump steak piece cut in half and rolled, it's as big as a regular topside joint and as juicy as a rump steak! Yummy! Should have a slight marble to it if possible too. If buying for Xmas, pop down to your local butcher and see if they sell either Aberdeen Angus or even better is Orkney Island Gold, if they carry the labels then they will have been born and bred on organic farms. Fantastic beef.

 

[kefkef]

You can normally get something like that Pichanha if you ask for Strip-loin, bit more marbled than that picture but very nice.