What's The Beef?

For anyone who has struggled to understand the different cuts in the meat section, this should help you:


UK Fillet: Tenderloin, fillet mignon (cut into steaks).


UK Sirloin: Strip steak, New York Strip, Top Loin (Also Kansas Strip, Ambassador, Hotel).  Full of flavour and tender, best for frying or BBQing (rarely available as a roast unlike in the UK).


UK Rump Steak: Sirloin.  A bit hit and miss, can be tough… best for slow cooking.


UK Rib Eye: Rib Eye: very tasty steak.


UK Porterhouse: Porterhouse - boneless part UK sirloin and part fillet… very tender and supposed to be the best.


UK T-Bone: T-Bone.  Very similar to the porterhouse but with the T bone left in, less fillet steak.


UK Roast Beef: Typically Rib Eye is used for a boneless roast, rib roast without the rib bone. A Standing Rib roast is also delicious which is the rib meat, stillon the bone. A great choice for flavour and drama! You can also have a tenderloin roast (i.e. fillet steak) which is very lean and tender (butexpensive). It seems to be very unusual to have rolled sirloin (UKsirloin)as a roast but if you find it it could be called top loin roast.


UK Mince: Ground beef



Other cuts readily available in the US but which you might not be familiar with:


USA Skirt/USA Hanger: These are very tasty and tender and are not too expensive cuts whichare fantastic marinated and put on the BBQ. Don’t buy FLANK whichlooks similar but is much tougher.





Roast: Don’t be fooled - this does not always mean dry roasting in the oven.  It can also mean ‘pot’ roasting, or slow cooking.


Grill: Fry or BBQ.


Broil: Grill (put under the grill!).




4 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tsp dry mustard

2 cloves crushed garlic

1 tbsp soft brown sugar

1 tbsp runny honey

1 tbsp lemon juice

1.5 tbsp white wine vinegar

1 tbsp tomato puree

salt and pepper