Beef is a red meat commonly eaten throughout the world. Chicken and pork are the only two meats consumed in larger quantities than beef. It comes from cows or cattle mostly but other bovine animals like the bison and buffalo can also be used. The largest producers of beef in the world are Brazil, India, Australia and the United States.
Different cuts of beef are used for different methods of cooking and the prices paid can vary widely. While the flesh is most commonly sold the organs or offal like the brain, stomach, tongue and testicles are also eaten. Countries will cut their beef differently and refer to cuts with different names.
The image above shows the various cuts of beef in the United States. Beef cuts in the US include chuck, rib, brisket, shank, plate, flank, short loin, tenderloin, sirloin, round, and shank.
The picture above shows the various cuts of beef in the United Kingdom. Beef cuts in the UK include neck and clod, chuck and blade, thick rib, fore rib, thin rib, brisket, shin, sirloin, flank, rump, topside, silverside, thick flank, and leg.
Here’s some common cuts of beef that I have used on the Good Food Recipes blog..
Chuck Steak
This is a cheaper cut of beef that is generally cooked for longer periods of time because it’s a much tougher part of the animal. In the UK chuck steak is called braising steak. Things like stew, soup, casserole, Indian curry, and other slow cooked dishes use the cut of beef as the connective tissues will melt down and make the meat very tender after being cooked for a couple of hours or more.
Chuck steak may be one of the more affordable cuts of beef but it is also one of the more flavourful cuts of beef when it is prepared properly. It is also sometimes referred to as 7 bone steak. Chuck is also often used to produce ground beef or minced beef.
Beef Recipes on Good Food Recipes
Some of my favourite beef recipes include this slow cooked beef curry and a quickly cooked beef stir fry.. oh and of course ground/mince beef used in spaghetti bolognese! See more Beef Recipes here.
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