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Getting to know your beef

img_4699Beef is a wood fired favourite for many of our customers. From fillet and sirloin, to short ribs and brisket, the cuts to choose from can be overwhelming. Being massive foodies here as Stone Bake HQ we thought we would help you get to know what is what and how to get the best flavours from your beef.

Give your beef some TLC

Knowing how to treat your beef right will reward you with beautiful rich flavours that you can only dream about! Firstly remember that when cooking beef, more specifically steak you should always allow enough time for it to reach room temperature before cooking- rare or medium meat will be cold in the middle but cooked on the outside if you neglect this step- cooking it from fridge cold is a big no-no! Secondly, after cooking always remember that your beef deserves a 5-minute rest in a warm place. The difference this makes to the textures and flavours really is spectacular.

What’s what?

Fillet
Fillet is considered the crème de la crème in the world of beef, which is why it usually has a premium price tag. This cut virtually has no fat and when cooked right should cut like butter.

Sirloin
Sirloin is a prime cut of beef that is taken from the rear back portion of the cow from the ribs to the rump. It typically has a special slab of fat running along one side and is an all round flavourful cut. It’s ideal for grilling and a whole piece makes for a terrific roast.

Rib Eye
The name originates from the little of eye of fat that tends to sit in the middle. It’s cut from the small end of the rib and usually has a generous marbling of fat.

Rump
Rump is from the hindquarters of a cow and is often considered as the best tasting of all the steak cuts. A little toughness sometimes comes with all that flavour, so to make sure its most enjoyable serve rare, always allowing time for resting after cooking.

T-Bone
T-Bone otherwise known as ‘monster steak’ consists of sirloin on one side of the ‘T’ and fillet on the other. Always cook on the bone for maximum flavour.

Shin
The shin is usually used for stewing steak. As it’s taken from the front legs, which are known for the strong muscles to help support the weight of the cow, this cut boasts some really great flavours when coaxed out in a slow braise.

Brisket
This cut of meat is taken from the breast and lower chest and usually includes some of the outer and inner pectoral muscles. As this is a very worked muscle, brisket is a tough cut of meat, meaning it takes longer to cook. Smoking or slow cooking are the most popular ways of cooking often resulting in incredible textured strands of meat that are unseen anywhere else on the cow.

Bavetteimg_4452
Also known as the ‘Chef’s Cut’ this little known cut from the flank rivals the fillet for flavour- but is a fraction of the price! The key is to cook it medium rare or rare, any more cooking and the meat tightens up and toughens. Make sure you check out our Bavette Steak with Café De Paris Butter here.

Short Ribs
This cut is taken from the centre section of the rib and has such a tender texture when handled well. As the meat is still on the bone, the moisture remains even when cooked for longer periods.

For a whole host of delicious wood fired recipes head over to our recipes section!

If you’re interested in one of our wood fired ovens, then please head over to our product pages here.