Cuts of Beef Explained
When selecting your meat at a butcher or an online meat supplier, it can
be difficult to know what you’re ordering. The different cuts of beef
are numerable and therefore hard to remember. This guide is aimed at
helping you understand the main cuts of beef so that next time you go
shopping for meat, you know what you’re buying.
Brisket:
The brisket is a cut of beef from the lower chest (just above the front
legs). It can be cooked in multiple ways including the obvious: baking,
roasting and boiling. Brisket is normally a tough cut of meat due to its
location in the cattle and the collagen fibres that make up the
connective tissue. In the UK especially, Brisket is rolled as a roasting
joint. It’s also known to be a low cost option for a casserole. Often
cooked very slowly in a slow cooker, is often served with a selection of
vegetables.
