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Beef Week: Week 30 of BigBarn’s Food & Drink Weeks

Beef is one of ours most versatile meats we have. Stew it, roast it, grill it, pot it, burger it, or how ever you like it. Understanding your cuts, and even where your beef came from, is important for health, and to how you cook your beef.

You might find yourself pleasantly surprised by what some of your cheaper cuts can do.  This is when your local butcher will come in handy. Local butchers will not only tell you the best way to cook your beef but what you can do with each bit, the breed, how long to rest it etc. They are a fountain of knowledge that the supermarkets just wont offer.

My cousin, for instance bought the finest ‘fillet’ of beef from a supermarket only to throw most of it away because it was so tough. A piece of well-hung ‘topside’ would probably have been half the price and twice as good. Likewise the ‘chopped shin’ of a well-hung rare breed animal could be better and cheaper for stewing, than the more expensive ‘best stewing steak’ from the supermarket.

Quality, well hung, grass fed beef

Quality, well hung, grass fed beef

The great news is you don’t have to go to college or even buy a book, simply ask. Use our local food map and go and see your local butcher or better still, local beef farmer and ask what they recommend as well as how to cook it (resting after cooking is crucial, at least 10 minutes, especially steak!). It is in their interest to look after you, as they want to see you buying again.

So all you have to do is use our map to find your local beef, or for a delivery check our MarketPlace for beef and don’t be afraid to phone first and get a recommendation. And for inspiration try our recipes.

Or if you have a favourite beef recipe, or any other recipe, and would like the chance to win a prize, please video your recipe and add it to KIS (Keep it Simple) Cookery. Please have a look at existing videos here and try and keep your video less than 2 minutes long.

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