When shopping for joints allow 225-300g/8-10oz raw meat per person for boneless joints and 300-400g/10-14oz for bone-in joints.
Buying rare breed beef from a Taste Tradition Direct will ensure that your beef has been matured long enough to ensure optimum flavour and tenderness. Colour may vary from pink to dark red depending on the age of the animal and the length of hanging or maturing. Streaks of fat that run through the leaner parts of the muscle (referred to as marbling) are beneficial in that they baste the joints during cooking. This fat is often unsaturated fat.
As a guide, beef will keep for between three to five days in the refrigerator at a temperature of between 0-4°C and ensure you follow any ‘use by’ dates on packaging. Store raw meat in clean sealed containers on the bottom shelf of the fridge.
Selecting the right cut of meat for your recipe is important. It can make a huge difference to the end result in terms of cost, time to cook and flavour.
The beef carcass is divided into four quarters – two forequarters and two hindquarters. The forequarter runs from the neck to the loin. The cuts from the forequarter can be less tender, as these muscles work the hardest, but this does not affect the flavour or taste. They often require slower methods of cooking, such as stewing, casseroling, braising and pot-roasting. The hindquarter is the back end of the animal, with more tender cuts that are suitable for roasting and quicker cooking methods.
Don’t be afraid to ask
Ask our butcher for advice. If you can’t find what you need to know in our guides, explain how much you want to pay, what you would like to cook and the meal occasion. Ask which type of cut would be best and how many people it would serve.
• The size, weight and cost of the beef cut
• The cooking information and serving suggestions
• The food hygiene issues when you get your beef delivered.