What is in my Organic Beef Box?
You have a selection of best cuts and thrifty (economical) cuts. Some for fast cooking - others for long slow cooking. All steaks are in packs of 2 or 4. All roasts are approximately 1kg (2.2lb) in weight, as is our mince, stewing steak and braising steak - this is an ideal portion size for the average family. Out of one beef box you should be able to prepare between 45-50 meals.
Sirloin steaks – these are taken from the loin and are cut into manageable size steaks. These are best cooked quickly – either grill, barbeque or pan fry to taste always ensuring you allow the steaks to rest for 1-2 minutes before you serve.
Rump steaks – these are taken from the rump of the animal. Again best grilled, barbequed or fried to order, allowing time for resting.
Rib roast (optional) – presented on the bone. This is the traditional Sunday roast. Leaving the bone on makes for a sweeter taste and more juice in the gravy. The bone also acts as a conductor of heat - cooking the meat more evenly. This cut is taken from the rib cage and is best roasted at a high temperature. The length of time depends upon how rare you like your meat. (Refer to your cookery books for exact times). Do remember to allow your roast to “relax” under foil before carving for approximately 30 minutes.
Braising steak – usually taken from the thick flank or the beef skirt. This is best for cooking in larger pieces, with minimum liquid added, so that the meat cooks long and slow almost in its own steam. Place in a pot with vegetables early in the day and let it simmer all day. Braising steak is a tasty and practical cut where you are looking to be thriftier but still want to use steak.
Diced stewing steak – this is cut from the neck and the flank. Suitable for stews, casseroles, ragouts, carbonades and navarins. Whatever the name given to your recipe the cooking method is the same - cook long and slow in a pot with a larger amount of liquid - stock or wine. The pot usually also contains vegetables which flavour the meat during cooking.
Minced steak – taken from the leg, shoulder and shin, suitable for every day cooking such as cottage pies, spaghetti bolognaise, homemade burgers and meatballs etc. Usually flash fried at the beginning of cooking to brown the meat and then simmered gently on top or in the oven to make it well flavoured.
Best roasting joints – these are boneless cuts often referred to as topside and silverside. Traditionally presented with a layer of fat secured to the top of them to add extra taste during cooking (something our beef shouldn’t require). These joints are best braised or pot roasted. If you do roast the meat in a traditional way then it will be firm, this is the way the French enjoy it. Cooked rare it remains juicier. This is excellent served cold.
Pot roasting joints – commonly known as brisket. Again boned and rolled, it requires long slow cooking in a pot. Marinate overnight and this economical cut will be tasty and tender.
Click here for our own Clough Bottom Pot Roast Recipe.