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.

 

 

COOKING TERMS

 

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!).

  

TRY THIS MARINADE FOR SKIRT STEAK.  DELICIOUS ON THE BBQ!

 

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