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. 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. Relatively lean, itâs flavour comes directly from the meat as opposed to the fat. Itâs also one of the most cost effective. Irish Hereford Prime is a farmer led, farmer run organisation dedicated to producing the highest quality certified Hereford beef. Beef cuts in the United States. 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. Beef shin comes from the foreshank of the cow and is a cheap and tough cut of meat. Succulent and flavoursome, the top rib is a great choice for slow cooking or pot roasting. Remedy its natural texture by cooking low and slow, a method which will break down the fibres and create a texture perfect for stews, thickening the sauce as it cooks, Often known as the “Butchers Cut”, Onglet is a fine-flavoured piece of meat less well known here than France where it has been a favourite for years. You’re after a … This means it is bursting with flavour and highly juicy making it a classic steak served in restaurants the world over. Premium Hereford Irish Beef Hereford beef is renowned for its unique superior flavour and tenderness due to the natural marbling of meat. Low in fat and extremely tender, fillet steaks are melt in the mouth flavoursome. 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. Probably the most prized cut of beef, the fillet is very … Aldi Price Match £ 2.55 £ 6.38 /kg. Serve it medium rare to allow the fat to render down. 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. 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. Find out everything you need to know about Lamb from Bord Bia, the Irish Food Board. Sirloin cuts are lean but full of flavour with high protein and low fat content. Relatively fatty itâs a cut suited to braises, casseroles, pies and stir-frying. 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. Choosing the right cut of beef will make a massive difference. 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. Beef Cuts; Nutrition; About Irish Beef; News and Blogs; beef cooking tips cuts Tips topside. Irish beef is being allowed back into China. Tender and flavoursome, the topside can be served pink and sliced very thinly. 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. A cut straight from the breast, low in marbling and ideal for pot roasting. 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. When left to age it becomes ever more complex, deep and flavoursome. … 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 âlow and slowâ â ideally smoked all day on the BBQ. Due to itâs marbling and proximity to the bone, the meat is particularly aromatic and tender. Works beautifully for feeding a crowd with steak fajitas. Premium Irish Wagyu Beef from Ridgeway Farm in Wicklow. Minister for Agriculture Michael Creed says after years of hard work, the Chinese authorities this morning confirmed access for Irish Beef exports. The quality mark means that food has been produced to the highest standards. Sear quickly or slow cook.Â. A classic cut with a wonderful rich flavour thanks to the marbling of fat. Choose Prime Rump for a tender finish or Rump Cap for a fuller flavour. Suited to those who like their beef lean, the silverside comes from a well worked muscle located in the hindquarter. Beef cuts in Spain Want to get your energy back and improve your digestion? The ribeye comes from one of the most widely used muscle groups in cattle, and as such can have more marbling and texture than a lot of other cuts. Irish beef is recognised around the world as being of extremely high quality, but many people stick to more old favourites such as fillet steak or minced beef. Usually containing between two and seven ribs, the standing rib is a centrepiece dish, perfect for special gatherings. 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. Fillet. An in-vogue gem. Beef - 100% British & Irish Beef | McDonald's UK 365 Our beef in beer recipe is easily mastered and you can add it to your arsenal of beef dishes with confidence. Great on the grill, roasted or broiled, fillet is also perfect for ambitious dishes such as Steak Tartare.Â, Usually found on the menus of speciality restaurants, beef cheeks are a tough cut of meat that should be slow cooked or braised for a long time. The only other sector of Irish agriculture of a similar size is the dairy sector. Write a review Rest of Casserole & Stewing Beef shelf. A slightly cheaper cut but with amazing flavour. Because of itâs size, the tomahawk isnât as practical to fry as regular sized steaks. 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. Great roasted as an entire piece (on or off the bone) or cut into steaks for grilling or frying. Côte de Boeuf (also known as Rib of Beef) is a decadent choice for a special occasion. €8.99 per kg. For a very special occasion I'd go for either a striploin or ribeye-on-the-bone. Fillet. Still regarded as the king of all steaks, fillet is a prime cut that tends to be associated with … A backlog of up to … 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. This means many people choose to simply season it, then roast, grill or BBQ it. Once cooked the beef becomes deliciously tender and rich in beefy flavour. A prime fillet melts in the mouth but remember to cook it super-hot and serve it rare or medium rare. Highly succulent and very well marbled, the standing rib should be roasted standing on the ribs with the fatty side up. Unlike many countries in Europe, in Ireland our cattle spend most of the year grazing on lush, grassy pastures. Prolonged, slow roasting results in a rich, indulgent meat that just falls from the bone, releasing its flavours in full. The name sirloin covers steak from the upper side of the true sirloin, wing rib and fore rib. The rump is incredibly flavoursome, with a rich beefy taste. 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). Bbq in the summer months to create a delicious charred and smoky finish or pan sear, basting generously with butter to accentuate the flavour. Roughly chop the carrots, large onion, celery and leek then place in … Topside cuts are perfect for … The striploin has a visible fatty edge which should not be removed as it gives the cut an amazing falvoursome juiciness. 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. Particularly juicy, beef cheeks are beautifully textured and meltingly tender when cut.Â. In a large stockpot, combine 2 quarts of water with the pickling spice, salt, pink salt, brown sugar … Topside is generally known as being a lean portion of meat that features minimal marbling and comes from the hind. A perfect cut for creating warming winter dishes. The tomahawk steak is essentially a ribeye steak with the entire rib bone left on. It can be chewy so marinade it first to tenderise. So, what’s our secret? Charlie Taylor. Leaving the bone in during cooking helps the joint retain moisture and … Beef Cuts; Nutrition; About Irish Beef; News and Blogs; Grass-fed Beef Wellington using Irish Chateaubriand wrapped in Braised Beef Boxty Pancake. For roasting, pot-roasting and curing. Unlike many countries in Europe, in Ireland our cattle spend most of the year grazing on lush, grassy pastures. Carving is also a lot easier.Â. 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. Add Boswell Farms Diced Beef 400G Add add Boswell Farms Diced Beef 400G to basket. And here is a guide on How To Pick The Perfect Cut Of Beef. A guide to cuts. Known traditionally in Ireland as the Housekeeperâs Cut, the top rib is a heavily marbled cut found in the shoulder. Beef cuts in the United Kingdom. As itâs name might suggest, the chuck tender is a deliciously tender cut. Find out everything you need to know about Pork & Bacon from Bord Bia, the Irish Food Board. Add Boswell Farms Thin Cut Beef Steaks 395G Add add Boswell Farms Thin Cut Beef Steaks 395G to basket. Our guide to tasty topside cuts. These primal cuts are then broken down into sub-primal cuts, including specific steaks and … For perfect cooking results, ensure you rest your steak well after cooking. In saying that when trimmed and minced, forequarter meat has a very good flavour. Ox Tail. Great when cut into medallions or left as a whole joint for a roast. A more affordable cut, Ox Cheek is a rich, meaty cut perfect for slow cooking and delicious casseroles. Put the bones into a large pot. A value-for-money favourite for roasts, the topside is a large, lean joint that is best suited to long, slow cooking. A trusted and flexible cut. 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. Below you will find the different beef cuts and their names in the US, the UK, France, and Spain. How do I make the most of topside? Used in the traditional Italian dish osso bucco, the oxtail is also great in rich casseroles and braises. The Round Roast is also commonly known as the the housekeepers cut is a traditional Irish favourite cut from the shoulder of beef. They are also scarce which ensures their position as a luxury cut, reserved for centrepiece dishes. Massaman Roasted Grass-fed Irish Rib-Eye with Beef Fat Curry Potatoes and Shaved Brussel Sprouts. Although the joint is off the bone, its still packed with enough tenderness and flavour to raise any occasion. It packs an intense flavour and is often used in dishes such as fajitas. Beef farmers in the UK are bracing themselves for further price cuts between now and Christmas after warnings Irish imports could increase. A rich, red and lean cut which represents excellent value for money. Grass-fed Irish Bavette with Nduja Sprouts. Not only is silverside economical, but when cooked correctly and with care, it can be the epitome of full bodied, rich flavour. 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. Grill or flash fry and slice into thin strips. 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. 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