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How to Choose the Right Cut of Beef
Which cut of beef should you choose? Nigel explains some of the choices…
Brisket
Now talk about a revival cut. The brisket comes from the breast section at the bottom of the shoulder. It comes from a very hard working part and has a bit more fat and requires longer slower cooking. This roast is best suited for the pot / slow cooker / or in a casserole dish cooked with plenty of liquid (stock, wine or beer), vegetables and cooked at a lower temperature for longer. Brisket can be rolled or left flat its also great for home smoking and the BBQ.
We would recommend 1.5Kg for 4 people as it does shrink a little more but the beef just pulls apart and the flavour is something special. It’s also a very economical cut. We also offer pickled brisket – perfect for the best salt beef sandwich.
Buy McCaskie’s Pickled Brisket
Traditional Roasting Joints
These are probably the most common and best known roasting joints and are usually the Silverside, Salmon cut and Topside. These cuts come from the top of the hind leg known as the Rump.
The Silverside is a very popular roast with the best and strongest beef flavour of the three rump roasts and is a very popular choice. It’s a little drier and grainer in texture and best roasted medium to well done.
The Salmon Cut is the smallest section of the rump and with its shape and shiny colour got its name. A lovely roast and is excellent as pot roast or oven roast. Lovely flavour, easy to carve and has a slightly more oily tight texture but still very tender. Best cooked medium to well.
The Topside is the largest section from the Rump and we carefully prepare it to produce lovely sized joints. Like all the cuts we add a little fat on the top (know as basting fat) to keep your roast juicy and prevent the top drying out. Topside is a perfect roast and has a lovely texture, goof beefy flavour and can be roasted rare to well done.
If you’re looking for a larger roast Topside is the perfect choice. We can also deliver these roasts in fantastic oven roasting bags that self baste and keep the meat very juicy.
A 1Kg piece of any of these roasts will cost around £16 and will feed 4. Economical, easy and delicious cold for the lunch box the next day.
Buy McCaskie’s Traditional Beef Roasting Joint
Luxury Rump
Now we are starting to move from the first division to the premier league of roasting joints.
Nigel raves about this cut. The luxury rump comes from the piece at the top of the leg/hip that joints to the Sirloin known as the Popeseye.
This roast has an amazing texture that’s so tender but also has a fantastic flavour. Nigel and his team take great preparing this roast and comes highly recommended. It requires a little less cooking than the traditional roasts but still offers exceptional value for money and can be cooked rare to well done with excellent results.
Buy McCaskie’s Luxury Rump Joint
Sirloin
Now the roasting joints start getting a bit more expensive but there is a reason for that.
Sirloin is simply out of this world. It comes from the back / loin of the carcass and Nigel prefers to sell his sirloin roasts flat to allow the meat to remain loose and easy to carve.
The traditionalists like the sirloin to be rolled but this really doesn’t serve any purpose as no additional fat is added to the sirloin and it pulls the muscle fibres together. While the sirloin does come with its own delicious jacket of natural fat it has very lean eye muscle.
At McCaskie’s we mature our sirloin on the bone for up to 35 days. The flavour is truly outstanding and this roast is best served rare to medium. The texture is light and tender with an intense meaty flavour. This roast deserves is perfect for the Festive table and special occasions.
Buy McCaskie’s Luxury Sirloin Roast
Rib Roasts
The Rib Roast come from the shoulder end of the loin joining the loin with the shoulder.
Rib roasts are available on the bone or off the bone and rolled. No festive brochure doesn’t feature a Rib Roast. Like the Sirloin it’s a more expensive cut and deserves a special occasion.
At McCaskie’s we give the Rib Roast very special treatment. Aged for 30 days minimum and specially trimmed to ensure only the eye of the rib is presented with a little of the natural fat on the top. The rib roast does have an eye of fat running through the meat that does add an extra kick of flavour and keeps the roast moist but for the fat conscious can put some off.
Like Sirloin the Ribeye is best served rare to medium and requires less cooking.
The Rib Roast on the bone is a show stopper and the way we carefully prepare this roast only the rib bones are left so its is very easy to carve. For a special occasion or centre piece on the table the RIB ON THE BONE is the number one choice. We would recommend 350g per person if on the bone.
Buy McCaskie’s Roast Rib Of Beef (on the bone)
Buy McCaskie’s Rolled Rib of Beef
Fillet of Beef
Now Fillet is more well known in its steak form but also makes a sublime roast. The fillet comes from the underside of the sirloin and is a very lazy muscle so is very lean and tender that allows this cut a much shorter roasting time. Fillet is very expensive as it’s the most sought after cut and there is not much of it. Why not wrap in parma ham or smoked streaky to protect the lean tender fillet and give it a salty kick.
A centre cut or Barrel fillet is fully trimmed and ideal for beef wellington. A great roast for 2-3 is the chateau briand from the head of the fillet. This requires a quick roast at high temperatures and is both tender and delicious. At Christmas and New Year the whole fillet is a very popular choice and allows the option of cutting into steaks and/or keeping a piece for roasting. Best served RARE and allow 150g-180g per person.
Buy McCaskie’s Whole Fillet of Beef
Buy McCaskie’s Barrel Fillet/Fillet Log