Higher Hall Farm, Brayford, Barnstaple, Devon. EX32 7QN. 

Email info@ higherhallfarm.co.uk  Telephone 01598 710 321

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Find out more …

Use this summary of methods to select the best way to get full flavour and melt-in-the-mouth succulence from our meats.

Slow-cook cuts
The parts of the animal used to exercise the most have a higher fat content, longer muscle fibres and more connective tissue which is broken down during slow cooking to produce a thick sauce with a full and rich flavour.


Once the tough fibres are broken down from a slow-cook, these cuts (not always the instinctive first choice) are some of the most flavoursome you can buy. Examples are shin, braising beef, brisket and Topside (although this can be open roasted too). Slow-cook methods include pot-roasting, stewing, braising

Quick-cook cuts

These are the more tender cuts from parts of the animal less exercised.  Examples are fillet, rump, sirloin, minute steaks and best methods are quick pan-frying, bbq, lightly roasted.A hot direct heat should be used to cook the beef quickly and care must be taken not to overcook or it can become dry.

Next: timing tips for joints and cuts 

 

Cooking Tips

TIP No.1
Choose a quality breed with fine marbling as the first step to getting amazing flavour and texture; Red Ruby is an excellent choice...

• Stews , Pies, Casseroles •

SLOW COOK

Rib of Beef on the Bone

Rolled Rib of Beef

Topside

Silverside

Brisket

Stewing Steak

Braising Steak

Skirt

Shin

• Stews , Pies, Casseroles •

JOINT/CUT

A

B

C

D

E

F

G

H

I

 

 

J

 

K

L

M

N

O

Rib of Beef on the Bone

Rolled Rib of Beef

Topside

Silverside

Brisket

Fillet Steak

Sirloin Steak

Rump Steak

Minute Steak

Minced Beef

Stewing Steak

Braising Steak

Skirt

Shin

Gourmet Burgers

INFO

Equivalent of a rack of lamb, this cut is from the rib area and has it all. Just needs practise to carve!

As above but easier to carve

From the large area inside the leg;  has long muscle fibres.  Long cooking times help the fibres become really tender.

A lean cut from back of thigh. Really benefits from slow-cooking

From the rib area, contains more fat and is arguably the most flavoursome joint

The least exercised muscle, this is the the tenderest cut

From the back of the animal, a popular and tender cut

From the back of the animal, a juicy flavoursome cut

Thin slices from the lean rump area

Mostly from the neck and shoulder area

Mostly from the neck and shoulder area

Mostly from the neck and shoulder area and usually sold in whole pieces

From a hardworking area in abdomen, lean and fibrous cut 

From the top of foreleg, contains lots of connective tissue which reduces to a delicious, thick sauce on slow cooking

These are made with mince and salt and pepper, nothing else needed

FOR BEST RESULTS...

Roast at 200°C for 15 mins, then at 170°C for 33/44/66 mins per Kg for rare/medium/well done. Baste throughout cooking.

Cook as above, same times and temperatures

Roast at 185°C for 20/25/30 mins per 450g plus 20/25/30 mins extra for a roast that is rare/medium/well-done. Don't forget to baste throughout cooking

Silverside is very similar to Topside but will need pot roasting to stop it drying out

Must be pot roasted at a low temperature for 3 hours plus. Longer cooking results in "pulled beef" which falls apart

Fillet needs cooking quickly at very high temperature, either fried or grilled. Overcooking will result in no flavour

Can be fried, grilled or barbecued to taste. Slightly more tender than rump steak

Can be fried, grilled or barbecued to taste

Fry in a very hot pan for a minute each side, take care not to overcook or they will become tough. Also perfect as stir-fry strips or in a steak sandwich

A essential for perfect for bolognaise, cottage pie, chilli etc. Water infused supermarket beef boils, this will fry!

Perfect for casseroles, stews or goulash.

 

Slow cooking methods makes this cut into melt-in-the-mouth beef

Succulent if cooked slowly in casseroles or the classic pie and pasty beef

Slow cook in stock or ale, many delicious casserole recipes make the most of this cut

Fry, grill or barbecue, avoid overcooking. When the inside is 71°C they are ready and safe to eat, even if pink inside.

A, B: RIB

H: RUMP

STEAK

F: FILET STEAK

G: SIRLOIN STEAK

C: SILVERSIDE

D: TOPSIDE

J, L: BRAISING STEAK, MINCE

E: BRISKET

K: STEWING STEAK

M: SKIRT

I: MINUTE STEAK

N:
SHIN

PETER'S CURRENT RECOMMENDATIONS