Shopping for Beef
- BBQ: Striploin, Sirloin, Fillet, Ribeye, Rump Cap
- Stir-fry: Round, Sirloin, Rump Tail
- Stew, Casserole: Chuck, Shin, Neck
- Roast: Rib, Top Rib, Rump, Round, Eye of Round
- Corned Beef: Tailend, Brisket
- Burgers, Chilli, Bolognese: Minced beef.
When choosing beef a bright red colour is not necessarily the best thing. When beef is cut first it will develop a bright red colour when it meets the oxygen in the air. This fades after a couple of hours and if the beef is matured properly it will be a brick red and the fat will be a creamy colour.
Some of the beef you will see for sale is in MAP (Modified Atmosphere Packaging), which creates an atmosphere where the colour remains bright red for longer. This is not necessarily a bad thing but it is preferable to get to know your Craft Butcher and learn about meat from him. He or she in turn will learn what you want in meat and will always try to have it for you. Your Craft Butcher is local and buys local.
When you are next buying meat in your local Craft Butcher, ask how long the beef has been hung. Heifer beef should be hung for a minimum of two weeks to maximise flavour and tenderness. Hanging allows the blood sugars to turn acidic which breaks down connective tissues and fibres and adds that rich beef taste we all love. Your CraftButcher knows how long to hang beef to get the absolute best.
Beef sold in Craft Butcher shops is from female cattle under 30 months old. 62% of the beef sold in this country is sold in butcher's shops and a large percentage of that is from local farms. The issues of food miles and carbon footprint are minimised when you buy local beef from a local butcher. The CraftButcher has the skills, from long years of training, to identify the best animals and to mature them to perfection before selling them to the customer.
http://www.safefood.eu/en/Consumer/Healthy-Living/Eating-Well/Why-family-meals-matter-/