Scottish Beef - How to Cook Beef

Choosing the right cut of beef

You don’t need to buy prime sirloin to enjoy Scotch Beef at its best – the secret to a great meal is in how you prepare the different cuts of meat.

Knowing how to cook some of these less well-known cuts will give you a head start when it comes to exploring new recipes using Scotch Beef.
Example of Cuts:

The Fore Rib (4)

A medium priced cut of beef taken from the back of the animal behind the blade. Sold on or off the bone, usually as a tender roasting joint to be cooked slowly for succulence. Also sold as steaks.

Chuck and Blade (2)

Also known as the shoulder, this is an inexpensive cut taken from beside the neck.
Like the neck itself, the shoulder is most suitable for slow, moist cooking in casseroles and for braising. Also sold as a joint for slow roasting.

The Shin (9), Neck and Clod (6.1/6.2)

Economical cuts particularly suited to mincing, stewing and casseroling. The shin is one of the toughest cuts, but its rich texture and flavour flood out when the meat is cooked slowly over a long period
of time.

Brisket (1)

An economical cut often sold boned and rolled or as ‘leg of mutton cut’ (LMC) steaks.
Although full of flavour, brisket is one of the tougher cuts, making it ideally suited to slow, moist cooking methods such as stewing, braising and pot-roasting.
LMC steaks can be grilled or pan-fried but require a little more cooking time than hindquarter steaks.
Brisket is also the most popular cut for corned beef.

How to Cook Beef

Make every morsel mouth-watering. Following a few simple steps will guarantee that you taste the quality of Scotch Beef in every bite.
Top tips for cooking steak

Before you cook your beef, allow it to ‘breathe’ at room temperature like a good
bottle of red wine.

Pre-heat your grill, griddle or frying pan to a high temperature and sear the steak quickly for 2–3 minutes on each side.

For a rare steak, remove after searing and allow to rest before eating.

For a medium-rare/medium, turn down the heat and cook each side for 2–3 minutes more.

For a steak that's well done, cook for a further 1–1½ minutes on each side.

Turning the meat as little as possible while you cook and letting it rest afterwards is the secret to a succulent, tender steak.

Why red meat is good for you

Like all red meat, Scotch Beef can be an excellent source of nutrients. Take a look at these facts for starters.

• Red meat is a good source of easily absorbed iron and zinc, and
• contributes to selenium intakes.
• Red meat is also a source of vitamin D.
• Red meat can be part of a healthy balanced diet