Beef

About Beef

One of the questions that we get asked a lot is “how do I know what bit to use for what?”. Angus cows& Cross CalvesThere are numerous cuts of beef and the different cuts often go by different names depending on where you are in the country. However before we get into that, it is important that the raw material is up to scratch. Whether you get your meat from Fenelon’s or elsewhere, it is important to establish the provenance of what you are buying – in an ideal world down to the farbord_biam from which it originates. For the best beef you ideally would like something that is extensively reared, grass fed and definitely only fed on natural feedstuffs. One way of ensuring that you are getting this is looking out for quality assurance marks such as the Bord Bia Quality Assurance logo. This signifies that the animals have been raised and looked after to a specific code setting out high standards of animal husbandry and welfare. So now that we have an idea of the ethos with which we should be buying, the next question is what do we buy?

Beef-Side

As we know it can be very daunting to know what to chose when you are picking a bit of beef to cook, we have broken it up into three areas which are explained in a bit more detail beef-shoulderbelow.

Shoulder

Usually used for slow cooking cuts such as pot roasts, stew, braising beef and mince. This area of the animal provides the staple ingredients of many simple and delicious dishes.

More About Slow Cooking Cuts

Beef-Top

Hinds

This is where we get our more economical roasting joints from. These tend to be quite lean and some customers will ask for extra fat to be rolled round the outside of the joint (this is OK by the way!)

More About Boneless Roasts

roasting

Steaks and Roasts

Where we get our prime cuts from – either for roasting or to use as steaks. Roasting joints can be left either on the bone or they can be boned and rolled for easier carving. Steaks, on the other hand, are the ultimate in fast food! Also as a little bit of trivia, a roasting without the rump is known as a roast.

More About Steaks And Roasts

Beef – Steaks

The ultimate in fast food! Steaks are a very versatile cut and very quick to cook as well as being a healthy option. There are a number of different types with differing attributes and cost and once you have worked out which one you would like, our steak cooking guide will help you cook it to your taste.

Fillet

The most expensive cut on the animal, this is extremely lean and tender. It is mostly cooked as a steak but is also used for Beef Wellington and for the really adventurous, Carpaccio. If you ever wonder at the high price of fillet, remember that there is only about 5kgs of fillet on each animal as opposed to about 50kgs of stewing beef! 6oz (185g) per serving.

Sirloin

An extremely tasty and tender steak with a good cover of fat on the outside and well marbled through the centre. We trim each steak so that it keeps a thin even layer of fat on the outside to maintain the famous sirloin taste. However as each steak is prepared to order you can feel free to specify the level of fat cover. 8oz (225g) per serving.

T-Bone

At Butcher’s Best, we call this the lovers’ steak as it is a great one for sharing. Cut from the sirloin roast and left on the bone, it is made up of the fillet and the sirloin – just make sure you both get a bit of each side! 14oz (395g) per serving.

Rib-Eye

An ever more popular steak, this is an extremely well marbled steak with a seam of fat running through the middle which gives it its great flavour. This is a great cut for a relaxed quick cook meal. 10oz (285g) per serving.

Rump Steak

Our favourite at Butcher’s Best, this is a lean, tender cut but full of flavour. It is great as a steak but also cut thinly, it makes a fantastic ingredient for salads or stir fry. 6oz (185g) per serving.

Minute Steak

A great steak for flash frying in, well about a minute!!! Ideal for steak sandwiches or stirfry. 6oz (185g) per serving.