Susan Campbell, Caroline Conran

Beef

Appears in
Poor Cook: Fabulous food for next to nothing
Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About
  • 1 Leg ** (for stews)
  • 2 Top Rump *** (or Thick Flank, for pot-roasting)
  • 3 Round
  • 3a Topside *** (buttock steak from here for pot-roasting)
  • 3c Aitchbone ** (usually included with topside or silverside)
  • 4 Rump **** (grilling steak)
  • 5 Fillet ***** (sometimes sold as one piece)
  • 5a Rump Fillet *****
  • 5b Chateaubriand *****
  • 5c Tournedos *****
  • 5d Filet Mignon *****
  • 7 Wing Rib ****
  • 8 Skirt * (for stews)
  • 9 Kidney * (and beef suet)
  • 10 Flank * (sold boned for stews and pies and salted for boiling, also for sausages)
  • 11 Forerib *** (or Chine, also sold boned and rolled and as entrecote steaks ****)
  • 12 Middle Rib ** (or Back Rib, for braising and pot-roasting)
  • 12a Top Rib **
  • 12b Flat Ribs ** (or oven-busters, for slow braising)
  • 13 Brisket * (also sold boned and rolled and salted for boiling. Sometimes includes lower ends of clod, chuck, and flat ribs.)
  • 14 Shin * (for beef tea and stock)
  • 15 Chuck ** (sold boned, for stewing, braising or pot-roasting)
  • 15a Top Legs ** (or Leg-of-Mutton cut)
  • 15b Flat Ribs **
  • 16 Neck * (or Sticking, for stewing)
  • 17 Clod * (for stewing)
  • 17b Part of Clod sometimes sold with brisket