Beef is a wonderful, versatile ingredient and is the base of many delicious meals. I’ve pulled together my top 4 beef recipes- perfect for this time of year!
Why should I buy British beef?
In Britain, we have some of the highest welfare standards in the world to regulate the way that our beef is produced, which means that by buying British beef you know that you are eating the best quality and also supporting British farmers, and your beef is fully traceable to its source.
how do I know I’m buying british beef?
Local butchers and farm shops will be able to tell you where their beef is sourced from, but if you are relying on the supermarket, you can look for the Red Tractor logo which represents quality assurance from British farms.
What are the health benefits of eating beef?
Beef can be a vital part of a healthy, balanced diet. It is packed full of protein and iron: protein is essential for growth and repair in the body, and is a key building block for bones, muscles, cartilage and skin. Protein rich food also helps keep you fuller for longer.
Iron is essential in preventing anaemia, and a sign of deficiency can be feeling weak, tired and irritable. Iron is used in the body to produce hemoglobin, contained within red blood cells, it allows them to carry oxygen to the body’s tissues. Red meat contains heme iron, which is only found in animal proteins and is absorbed more efficiently by the body that non-heme iron (found in green vegetables).
Red meat also contains essential B vitamins and minerals, vitamin D, zinc and selenium. Vitamin B12 is vital for the human body- it keeps our body’s nerve and blood cells healthy, and produces DNA. You can only get vitamin B12 through a balanced diet, as the body cannot produce this on its own.
Grass-fed beef also tends to be lower in fat, and have a slightly higher proportion of omega-3 than conventionally fed cattle.
How do I know what cut of beef to use?
As a rule of thumb, cheaper cuts of beef require longer cooking times to make them tender, but produce delicious results. Here is a quick guide to what cut to look for:
For roasting: topside, silverside, top rump, fillet, sirloin, fore rib.
Pan-frying, grilling and griddling: rib-eye, sirloin-t-bone, rump and fillet steaks
Slow-cooking: shin, leg, brisket, chuck and blade (braising), neck, flank and silverside
Now onto some fantastic beef recipes, that are always popular on the blog!