Beef Cuts We can proudly claim that our beef cuts are succulent, nutritious and packed with flavours just waiting to be discovered through innovative new cooking methods and traditional recipes alike. Our guide to tasty topside cuts. Slow cooked grass-fed Irish beef Bourguignon. Always serve rare otherwise it will be too tough, slicing thinly against the grain. This means different cuts are suitable for different dishes, giving you a great range of culinary options. The Irish dish is typically made with cuts like cross cut shanks and chuck short ribs.Commonly the dish is served as a stew. Boswell Farms Beef Medallion Steaks 340G. Fillet. Because our cattle enjoy natural grass-based diets and stress-free lives, all cuts of Certified Irish Hereford Prime are incredibly tender, nutritious and full of juicy flavour. It involves one of our favorite cooking with beer methods – braising and we’ve based it on a traditional Irish recipe for beef in Guinness.. Ox Tail. Forequarter Cuts: Beef Plate. The result is a succulent and tender steak, rich in sweet flavours released from the large rib bone. Although the joint is off the bone, its still packed with enough tenderness and flavour to raise any occasion. Beef shin comes from the foreshank of the cow and is a cheap and tough cut of meat. Long, slow methods are best for oxtail, so it is often braised with vegetables in a casserole, or made into soups, as … Choose the right cut. Depending on the amount of muscle and fat in the different parts of the animal, each cut will have it’s own distinct tenderness, flavour and texture. Unlike many countries in Europe, in Ireland our cattle spend most of the year grazing on lush, grassy pastures. It can be chewy so marinade it first to tenderise. … A prime fillet melts in the mouth but remember to cook it super-hot and serve it rare or medium rare. A rich, red and lean cut which represents excellent value for money. Great roasted as an entire piece (on or off the bone) or cut into steaks for grilling or frying. It packs an intense flavour and is often used in dishes such as fajitas. This means it is bursting with flavour and highly juicy making it a classic steak served in restaurants the world over. Beef cuts chart A cow is broken down into what are called primal cuts, the main areas of the animal which include the loin, rib, round, flank, chuck, sirloin, brisket and more. Grill or flash fry and slice into thin strips. A cut that is becoming more popular around the world, the short rib has a high fat content making it great for slow cooking, stews or smoking on the BBQ. Through our partnership with the Irish Hereford Breed Society, Slaney Foods International now has the opportunity to supply quality Certified Hereford Irish … Lean and flavourful, the thick skirt is also sometimes known as hanger steak. In a large stockpot, combine 2 quarts of water with the pickling spice, salt, pink salt, brown sugar … A backlog of up to … A perfect cut for creating warming winter dishes. Choose Prime Rump for a tender finish or Rump Cap for a fuller flavour. Oxtail is one of the most silky rich and flavoursome beef cuts available. There will be a ripple effect across the entire Irish beef industry in the short to medium term as the industry absorbs this news of that there can be no doubt. Great for stir-frys and casseroles. Boswell Farms Diced Beef 400G. The rump is incredibly flavoursome, with a rich beefy taste. A favourite for Sunday roasts and traditional carverys, the boneless rolled rib of beef is as juicy and succulent as it gets. Silverside is another lean cut from the hind. For the curious and adventurous, speciality cuts such as beef cheeks, oxtail and tongue are also available. For perfect cooking results, ensure you rest your steak well after cooking. So, what’s our secret? It’s affordable and versatile so great for slow cooking, marinating, flash frying or slicing into thin strips. Away from the fine dining world, the ribeye steak can also be a brilliant addition to a BBQ. So, to make the most of your beef, it pays to consider where the cut has come from and what cooking methods will bring out the best qualities. Usually containing between two and seven ribs, the standing rib is a centrepiece dish, perfect for special gatherings. These primal cuts are then broken down into sub-primal cuts, including specific steaks and … A trusted and flexible cut. A slightly cheaper cut but with amazing flavour. Probably the most prized cut of beef, the fillet is very … Stir frying and shredding are especially good. Leaving the bone in during cooking helps the joint retain moisture and … The French entrecte means only the true tender sirloin, which is cut in individual steaks or as T-bone steaks (on the rib, with the sirloin on one side of the T and the fillet or under cut on the other). A classic cut with a wonderful rich flavour thanks to the marbling of fat. But there’s plenty to be said for knowing your way around a steer, as different beef cuts can have wildly differing tastes and textures. You’re after a … The leanest and most tender of all steak cuts. These cuts are best slow-roasted and slow cooked. Rump. by Irish Beef / November 26, 2018. Ideal for pot roasting, but can also be minced to create fantastic burgers. This is a big cut and perfect for a special occasion, giving you the best of both worlds with flavoursome sirloin on one side and tenderloin on the other. Having a wide-grained texture and little fat marbling, the Silverside is best suited to pot-roasts, braises, casseroles and cured beef. Because of it’s size, the tomahawk isn’t as practical to fry as regular sized steaks. Premium Hereford Irish Beef Hereford beef is renowned for its unique superior flavour and tenderness due to the natural marbling of meat. In saying that when trimmed and minced, forequarter meat has a very good flavour. €8.99 per kg. Our beef in beer recipe is easily mastered and you can add it to your arsenal of beef dishes with confidence. In 2010 there were over 79,000 farms with suckler cows according to the Census of Agriculture, and over 90,000 farms had beef cattle on their farm. Fillet. Used in the traditional Italian dish osso bucco, the oxtail is also great in rich casseroles and braises. This steak should be roasted, grilled or pan fried. Beef cuts in France. Cuts available include prime Wagyu Steaks and gourmet Wagyu Burgers. Although this is a prime cut, it’s often cheaper than fillet or sirloin because it’s not quite as … Because our cattle enjoy natural grass-based diets and stress-free lives, all cuts of Certified Irish Hereford Prime are incredibly tender, nutritious and full of juicy flavour. Irish beef is being allowed back into China. The Round Roast is also commonly known as the the housekeepers cut is a traditional Irish favourite cut from the shoulder of beef. The only other sector of Irish agriculture of a similar size is the dairy sector. When left to age it becomes ever more complex, deep and flavoursome. An in-vogue gem. As it’s name might suggest, the chuck tender is a deliciously tender cut. Irish Hereford Prime is a farmer led, farmer run organisation dedicated to producing the highest quality certified Hereford beef. And here is a guide on How To Pick The Perfect Cut Of Beef. A value-for-money favourite for roasts, the topside is a large, lean joint that is best suited to long, slow cooking. If you’re looking to expand your repertoire, we think that our beginner’s guide to housekeeper’s cut is a great place to start. Keep an eye on the two sides cooking at slightly different rates. There's no need to feel intimidated when cooking this expensive cut. Due to it’s marbling and proximity to the bone, the meat is particularly aromatic and tender. Still regarded as the king of all steaks, fillet is a prime cut that tends to be associated with … Add Boswell Farms Thin Cut Beef Steaks 395G Add add Boswell Farms Thin Cut Beef Steaks 395G to basket. Charlie Taylor. Lots of options with this cut.Â. It is rectangular in shape and has a uniform thickness making it great for cutting into well-marbled, rich and tender steaks. Put the bones into a large pot. Great stewed and braised, oxtail melts off the bone when cooked and is fantastic for making bone broth. The grill or barbecue is often the place for this cut. Relatively fatty it’s a cut suited to braises, casseroles, pies and stir-frying. Aldi Price Match. Write a review Rest of Casserole & Stewing Beef shelf. Taking it’s name from the visually similar tomahawk axe, this monster sized steak is usually found in upmarket steakhouses and supermarkets. This means many people choose to simply season it, then roast, grill or BBQ it. A more affordable cut, Ox Cheek is a rich, meaty cut perfect for slow cooking and delicious casseroles. A Match Made in Heaven: Farmhouse Cheese and Craft Beer, How to Create the Perfect Christmas Cheese Board, Agri-Food Diversity & Inclusion Forum (AgDiF), Cookie Declaration & Cookie Consent Update. Once cooked the beef becomes deliciously tender and rich in beefy flavour. Found in the most worked part of the animal, most cuts of the chuck are tough making it suitable for juicy roasts, casseroles, braising, pot-roasting and mincing. Located where the rump meet the back leg, the top rump or knuckle is an extremely versatile cut. The striploin has a visible fatty edge which should not be removed as it gives the cut an amazing falvoursome juiciness. A cut straight from the breast, low in marbling and ideal for pot roasting. For a very special occasion I'd go for either a striploin or ribeye-on-the-bone. Taken from the cheek muscles of a cow, it provides an intensely rich and tender flavour, perfect for feeding the whole family. It’s also one of the most cost effective. Below you will find the different beef cuts and their names in the US, the UK, France, and Spain. Premium Irish Wagyu Beef from Ridgeway Farm in Wicklow. Aldi Price Match. Usually served as a meal for two, the Cote De Boeuf is a popular french cut, otherwise known as a single fore rib, or cowboy steak. Sirloin cuts are lean but full of flavour with high protein and low fat content. Beef cuts in the United States. The tomahawk steak is essentially a ribeye steak with the entire rib bone left on. Should be thinly sliced against the grain when carved. Unlike many countries in Europe, in Ireland our cattle spend most of the year grazing on lush, grassy pastures. Discover McDonald's beef - whole quality cuts, from the forequarter and flank, sourced from 16,000 UK farms. Low in fat and extremely tender, fillet steaks are melt in the mouth flavoursome. ABP cuts deal to sell Irish beef online in China Company’s premium beef cuts to be made available to consumers via JD.com Tue, Jul 17, 2018, 10:41. Beef - 100% British & Irish Beef | McDonald's UK 365 Beef Cuts; Nutrition; About Irish Beef; News and Blogs; Grass-fed Beef Wellington using Irish Chateaubriand wrapped in Braised Beef Boxty Pancake. Find out everything you need to know about Pork & Bacon from Bord Bia, the Irish Food Board. A relatively long and flat cut with a coarse texture, the flank is highly aromatic and tender. Depending on the amount of muscle and fat in the different parts of the animal, each cut will have it’s own distinct tenderness, flavour and texture. The best beef cuts for roasting in the oven are fillet, sirloin or striploin, and my personal favourite, the bone-in top rib of beef. Find out everything you need to know about Lamb from Bord Bia, the Irish Food Board. Works beautifully for feeding a crowd with steak fajitas. They are also scarce which ensures their position as a luxury cut, reserved for centrepiece dishes. Tender and flavoursome, the topside can be served pink and sliced very thinly. Roughly chop the carrots, large onion, celery and leek then place in … This ensures maximum flavour and juiciness during the cooking process. Carving is also a lot easier.Â. Prolonged, slow roasting results in a rich, indulgent meat that just falls from the bone, releasing its flavours in full. How do I make the most of topside? Suited to those who like their beef lean, the silverside comes from a well worked muscle located in the hindquarter. Beef cuts in the United Kingdom. Very similar in appearance to the oxtail, the shank and heel are extremely tough and lean cuts meaning they become incredibly tender and velvety when cooked low and slow. Suitable for pan-frying, grilling or roasting, the t-bone is a versatile steak that looks impressive on any plate. Sometimes described as the best of both worlds, this huge t-bone is really two steaks in one — flavour filled sirloin on one side of the bone, tender fillet on the other. Meat in the forequarter tends to be less tender than other parts, due to how hard the muscles here work. We can proudly claim that our beef cuts are succulent, nutritious and packed with flavours just waiting to be discovered through innovative new cooking methods and traditional recipes alike. Serve it medium rare to allow the fat to render down. Add Boswell Farms Diced Beef 400G Add add Boswell Farms Diced Beef 400G to basket. Succulent and flavoursome, the top rib is a great choice for slow cooking or pot roasting. This is the definitive guide to Irish beef, covering every aspect of buying, preparing and cooking it. Great when cut into medallions or left as a whole joint for a roast. Topside cuts are perfect for … The quality mark means that food has been produced to the highest standards. A guide to cuts. Irish organic steaks will be found on more shop shelves in Hong Kong, as appetites for premium beef cuts increase. Relatively lean, it’s flavour comes directly from the meat as opposed to the fat. Massaman Roasted Grass-fed Irish Rib-Eye with Beef Fat Curry Potatoes and Shaved Brussel Sprouts. A favourite among adventurous BBQers, the brisket is a joint that is full of mouth watering flavour and tender juiciness.  Located in a highly used muscle group in the lower shoulder, the brisket is tough meaning it needs to be cooked ‘low and slow’ — ideally smoked all day on the BBQ. Onglet should be cooked quickly over high heat and served either rare or medium-rare, sliced against the grain, The Bord Bia Quality Mark ensure your food has been produced to the highest standards, verified at every stage. Rump can be left as a whole cut for a roast, or alternatively cut into delicious steaks for frying, or cubes for BBQ skewers and kebabs. Aldi Price Match £ 2.55 £ 6.38 /kg. Known traditionally in Ireland as the Housekeeper’s Cut, the top rib is a heavily marbled cut found in the shoulder. Particularly juicy, beef cheeks are beautifully textured and meltingly tender when cut.Â. Available boned and rolled. Best of Beef champions the people, places and passion that go into producing and serving one of the world's most sought after beef, Certified Irish Hereford Prime. Highly succulent and very well marbled, the standing rib should be roasted standing on the ribs with the fatty side up. Beef farmers in the UK are bracing themselves for further price cuts between now and Christmas after warnings Irish imports could increase. Beef Cuts; Nutrition; About Irish Beef; News and Blogs; beef cooking tips cuts Tips topside. The Irish beef sector currently accounts for over 30% of the value of Irish agricultural output at producer prices. Beef fillet also comes from this section. Get my free guide: "3 Simple Steps to Feel Lighter All Day" We collect, … Côte de Boeuf (also known as Rib of Beef) is a decadent choice for a special occasion. So, what’s our secret? For roasting, pot-roasting and curing. Minister for Agriculture Michael Creed says after years of hard work, the Chinese authorities this morning confirmed access for Irish Beef exports. Versatile for all sorts of dishes from stir fry to kebabs or just served as a steak, the beefier flavour stands up well to flavoured sauces; try with blue cheese for an indulgent treat. Topside is generally known as being a lean portion of meat that features minimal marbling and comes from the hind. Considered to be one of the finest steaks, the Cote De Boeuf gets a rich, robust flavour from the bone’s marrow and natural fat covering. The name sirloin covers steak from the upper side of the true sirloin, wing rib and fore rib. Also called the short plate (or "long plate" depending on where it's … Pat Whelan, Ireland’s foremost butcher, shares the benefit of his inherited expertise as a fifth-generation farmer and butcher, empowering readers with the knowledge to seek out the very best beef available. 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