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Here's the stuff that we know about Beef... |
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 The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a good source of high-quality protein, iron and B vitamins. But it's not just a one-dish ingredient - the wide range of cuts available, from expensive sirloin steak to the much more affordable brisket, mean it's pretty versatile.
British-reared breeds, such as Aberdeen Angus, Longhorn and Hereford have traditionally been considered to be among the best beef in the world, but the reputation of other premium breeds such as Wagyu, which originated in Japan, are increasingly on the rise.
Most beef cuts are sold ready-prepared, so it's generally a fairly easy meat to cook. |
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How do I get Beef ready to use? |
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If desired, certain cuts of beef can be marinated to add flavour and moisture and to tenderise a little further. Alternatively, cuts such as steaks and fillets can be pounded with a meat mallet or rolling pin to break down the fibres, which will produce a more tender meat; cover the beef with clingfilm on both sides first, and try to keep the meat the same thickness all the way along, so that it cooks evenly.
Before it goes in the oven, beef should be at room temperature, so take it out of the fridge 30-60 minutes before cooking. Keep it covered, in a cool place. |
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What about keeping Beef? |
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Pre-packed beef in airtight packaging, as well as vacuum-packed beef, should be stored in its packaging at the bottom of the fridge. Beef bought loose should be taken out of its packaging (check for any use-by dates first), put in a large bowl covered with a lid or clingfilm, and kept at the bottom of the fridge.
Make sure beef doesn't touch any cooked foods or anything that will be eaten raw. Any cuts that are bought loose will keep for up to 2-4 days. Larger cuts for roasting will keep up to 5 days. Minced beef should be eaten within a day of purchase. For vacuum-packed meat, follow the use-by date on the packaging. |
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How do I cook Beef? |
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Cook according to your recipe. |
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What happens if I don't have Beef? |
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Try lamb or pork. |
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