Getting the best from British Beef
By Sophie Law
Steak. Unless you’re a vegetarian, what’s not to love? But maybe you’ve grown a little tired of the same old Rump, Sirloin, Fillet and Ribeye recently. Maybe you’re hankering to take your meaty cuts a little ‘off piste’. Good news for you then that a new breed of steak cuts is in town. They’re tasty, exciting and most often a darned sight cheaper than the traditional big four due to their current anonymity.
At a recent event hosted by the lovely folk at Quality Standard Beef & Lamb, I discovered that Brits scoff an enormous 43 million kilos of steak annually, but only 3% of people have ever strayed from the familiar cuts. Now they want to change that, so they’ve created the Steak Bar to help introduce new cuts to UK supermarkets, butchers and dinner tables.
Take Picanha. No, not a tiny, bitey fish but instead an absurdly delicious cut from the cap of the rump that’s been a hit in South America for years. It gets its great flavour from its back fat and was my favourite of all the new cuts.
If that’s not enough to get your teeth into and you’re prepared to work slightly harder for your flavour, try Flat Iron Steak. Sitting in front of the shoulder blade, it’s worked hard and packs the taste to prove it. Price is tempting too – around £9 per kilo compared to upwards of £15 per kilo for the big four.
Or play it a little safer with a cut you may already have tasted – Bistro Rump. It looks like Fillet and is similarly tender but has a much better flavour kick. M&S should know, they have been selling the cut as pepper steak for nearly a year.
Those three are just the tip of the new cut iceberg, with plenty of others to try. So ask your butcher or supermarket and dare to try a new cut this Christmas, it might just suit you.
For more see www.simplybeefandlamb.co.uk