The Importance Of Beef
Many of us are trying to eat healthily. We are adding more whole grains and fresh vegetables to our diets, and eating less saturated fat. Beef is part of a healthy diet. Beef makes a meal filling, satisfying, and festive. While red meat does contain a fair amount of fat, it is also a concentrated source of protein, vitamins, and minerals. Eaten in moderation, it can be a part of a well balanced diet.
Our aim is to offer to our customers always the best quality and variety and so we cooperate with the greatest cattle raisers of Cyprus, France and Holland.
In Cyprus we cooperate exclusively with the Cyprus Cattle Raisers’ Association who supply us with calves aged up to 14 months thus ensuring the best quality to our customers.
Every week we are supplied from France the delicious French Bon Fillet, T-Bone and Sirloin, which are the best and tastiest choices for steak lovers. The calves from France are aged up to 16 months and they come from a special breed that always ensures best quality.
To further enrich our variety we import on a weekly basis very young calves from Holland. They are recommended as best for children to consume as these calves are not older than 6 months. They also form a special class for cooked foods.
Beef is divided into primal cuts. From these larger sections, our butchers make smaller cuts suitable for individual or family size portions. Different cuts require different treatment. For instance, chuck makes an excellent roast, but will be tough and chewy if pan-broiled. With this in mind, we have prepared this handy chart. The following chart will give you some idea of the special characteristics and uses of each area.
Meat is muscle. Meat that has been heavily exercised tends to be tough, and chuck fits this description. However, chuck does have a saving grace. There is a lot of connective tissue in this area, in particular collagen. Collagen melts during cooking, making the meat intensely flavourful. Cuts from this area benefit from slow wet cooking methods, such as stewing, braising, or pot-roasting.
Blade Roast - This cut lies next to the ribs, and is more tender than most chuck. It makes an excellent roast. Alternatively, you can cut the roast into a rib-eye steak, and use the meat above and below the bone for stir-fry dishes.
Chuck roast (fat trimmed to 1/4 inch [0.6cm], braised). (85.05g)
Total Fat: 20.2g
The ribs are tender and flavourful, and can be cooked in a number of ways - roasted, sautéed, pan-fried, broiled, or grilled.
Rib Roast - Available with the bone, known as a standing rib roast, or without the bone for convenient slicing. It is one of the best choices for dry roasting. A 7 bone prime rib roast will be an excellent choice for a crowd, but for a small family of 3 or 4 a bone roast will do. You can ask our butchers to cut it to order.
Rib Steak - Cut from the rib section, these tender steaks can be purchased bone in or as boneless rib-eye, is very tasty and soft.
Beef ribs, whole (fat trimmed to 1/4" [0.6cm]) broiled, (85.05g)
Total Fat: 25.1g
Cuts from this area are very tender, and can be prepared without the aid of moist heat or long cooking times. You can cook them, pan fry, broil, pan broil, or grill these cuts. The steaks cut from this area are especially tender.
Porterhouse Steak - Cut from the rear end of the short loin, porterhouse is very popular. The name originated from the days when it was served in public alehouses that also served a dark beer called porter. It consists of a hefty chunk of tenderloin with an even heftier chunk of sirloin tip. By removing the tenderloin you can use it as filet mignon. Or you can either, cook the whole thing, and cut it into several portions.
T-bone Steak - Cut from the middle section of the short loin, a T-bone steak is similar to the porterhouse steak; it has a smaller piece of the tenderloin. Grilled or pan-fried, this steak is tender and tasty.
Club Steak - This steak has many names - New York strip loin, strip steak, and shell steak. It is cut from the rib end of the short loin. It has a bone along one side, and contains no portion of tenderloin.
Tenderloin - Although considered by many to be the most tender cut of beef, this portion of the loin seems to have less of that meaty flavor. For this reason it responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon.
T-bone steak (fat trimmed to 1/4 inch [0.6cm], broiled), 3 oz. (85.05g)
Total Fat: 19.8g
The sirloin is where the backbone's connected to the hipbone. Still very tender, these cuts respond well to stir frying, pan-frying, broiling, pan-broiling, or grilling. Marinating is recommended.
Sirloin Steaks - Come with three varieties of bones. The pin bone steak is the most tender, followed in order of decreasing tenderness by the flat, round, and wedge bone steaks. These are large steaks, suitable for the whole family. Sirloin steaks are also available in a variety of boneless steaks.
Sirloin Tip Roast - Tender enough for a dry roasting method, this roast is best when well marinated.
Top sirloin steak (fat trimmed to 1/4 inch [0.6cm], broiled). (85.05g)
Total Fat: 13.0g
This meat is lean and muscular. As expected it is somewhat tough, but is also flavourful. Flank is primarily used for flank steaks and rolled flank steaks. Medium-rare is the perfect doneness for these cuts; anything more, and the meat will be dry and tough.
Flank Steak - This steak has a great flavour, and should be sliced against the grain for tenderness. Use for classic London Broil.
Beef (flank, cooked), (85.05g)
Total Fat: 10.6g
This is a very tough section of the animal. It is best used for stew meat, where its rich, beefy flavour can be appreciated. Do not expect it to become especially tender, no matter how long it is cooked.
Beef (plate, cooked), (85.05g)
Total Fat: 10.5g
Round has become popular due to the leanness of the meat. However, there is a lot a of variability in the tenderness of cuts from this section. Avoid long, moist cooking methods.
Top Round - This is the tenderest part of the round; it can be prepared as pot roast, or cut into thick steaks for braised dishes.
Rump Roast - This is a very popular cut for pot roast, but can also be roasted at low temperatures.
Beef top round steak (cooked), (85.05g)
Total Fat: 8.1g
Traditionally used for corned beef, brisket is tough, and should be prepared with moist heat. The best preparation methods for fresh brisket are stewing, braising, and pot-roasting.
Foreshank - A wonderful stew meat.
Brisket First Cut - This is a leaner cut of the brisket, for those who want the flavour but not the fat of a brisket pot roast.
Brisket Front Cut - Fork tender and wonderfully succulent, a pot roast made with this cut cannot be beat!
Beef brisket (fat trimmed to 1/4 inch [0.6cm], braised), (85.05g)
Total Fat: 24.2g
Corned beef brisket (cooked), (85.05g)
Total Fat: 16.1g
Methods of cooking
The method of cooking beef is largely determined by the cut of beef to be cooked. For example, tender (and generally more expensive and better quality) cuts of meat benefit from fast, high-heat cooking while tough cuts benefit from a slower and longer cooking method. (Check our Beef recipes!)
Cooking with dry heat
Tender cuts of beef from the loin and rib are best cooked via dry cooking methods, such as charcoal grilling, broiling, roasting, and sautéing
- Grilling is cooking the beef over or under a high radiant heat source, generally in excess of 343 °C. This leads to searing of the surface of the beef, which creates a flavorful crust. It is usually cooked over charcoal, is sometimes known as "barbecuing", often shortened to "BBQ."
- Broiling is similar to grilling, but specifically with the heat source above the meat.
- Roasting is cooking meat in a hot oven, making roast beef. Liquid is not usually added; the beef may be basted by fat on the top, or by spooning hot fat from the oven pan over the top. A gravy may be made from the cooking juices, after skimming off excess fat.
- Stir frying is a Chinese and oriental way of cooking. Cooking oil with flavourings such as garlic, ginger and onions are put in a very hot wok. Then slices of meat are added, followed by ingredients which cook quicker: mixed vegetables, etc. The dish is ready when the ingredients are 'just cooked'.
Grilled or roast beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer.
||Blood-red meat, soft, very juicy
||Red center, gray surface, soft, juicy
||Pink throughout, gray-brown surface, often remains juicy
||Pink center, becomes gray-brown towards surface
||Thin line of pink, firm texture
||Gray-brown throughout, tough textur
Cooking with moist heat
Tougher cuts of beef from the round, brisket, flank, plate, shank, shin, leg, and chuck are best cooked by moist heat cooking methods, such as braising, pot roasting, and stewing. Some of the tougher cuts may be prepared with dry heat if they are first tenderized with a marinade, or cooked for a long time at a low temperature.
- Stewing is simmering meat, whole or cut into bite-size pieces, in a water-based liquid with flavourings.
- Braising is cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid.
Meat has usually been cooked in water which is just simmering; higher temperatures makes meat tougher. Since thermostatic temperature control became available, cooking at temperatures well below boiling, 65 °C to 90 °C, for prolonged periods has become possible; this is just hot enough to dissolve connective tissue and kill bacteria, with minimal toughening.
Beef nutritional chart
To help you the next time you're going out, use the following chart. It shows the major cuts of meat along with the fat, calories and protein per 85.05g. serving. Cuts in GREEN are the healthiest options, YELLOW indicates caution while those in RED should be avoided or saved for a special occasion.
Chuck Mock tender
|Plate & Flank
Skirt Steak- Inside
Skirt Steak- Outside
||Rib/ Rib Eye
What cut to choose for specific methods of cooking?
Beef cuts should be selected according to the planned method of cooking. For example, if beef is to be cooked on a grill, a tougher cut from the round or plate should not be purchased, unless the intention is to tenderize the meat before cooking it. Even if the meat is tenderized, it will still not be as tender as a cut from the loin or rib, which does not require tenderizing. Or there is no point in buying a more expensive tender cut, such as the tenderloin, if the recipe calls for the meat to be braised or stewed.
An oven roast is a cut of beef that is usually a minimum of 2 inches thick. The best roasts are obtained from the loin and rib primal cuts which are the tenderests cuts.The tenderloin, standing rib, and rib-eye are among the best oven roasts and benefit from the dry heat of roasting, but only if the meat is not overcooked.
Also cuts from the sirloin, such as the tri-tip or the top sirloin butt roast, are used very often than for roast as they are less expensive cuts. Some of the cuts from the round, such as the top round or eye round, are slightly tough and are better suited to braising than oven roasting. The bottom round (pictured) may be used as an oven roast if it is roasted in a hot oven (450ºF- 232°C), which will sear the exterior.
Finally trimmed tenderloin makes an excellent roast or it can be cut into smaller pieces and sold as filet steaks.
A pot roast is basically a cut of beef that is cooked in liquid in a pot on top of the stove. Beef cuts from the chuck and round are most often used for pot roast. The chuck section has more fat than the round, which makes chuck roasts more flavorful than round roasts. Among the chuck cuts to look for when preparing pot roast are the 7-bone, boneless shoulder, arm, top blade (pictured), cross rib, and the boneless eye.
Most of the round cuts, which are often mistakenly purchased as oven roasts, are better suited to pot-roasting. Some of the best pot roasts from the round include the standing rump, the eye round, and the top round.
The brisket cut is also used for pot roast because it is very tough. The moist heat of braising helps to tenderize the meat.
Some of the most tender steaks are obtained from the loin and the rib sections of the beef carcass. Among these are the filet mignon, T-bone, Porterhouse, rib-eye (pictured), and top loin strip, which are most often prepared with grilling or broiling.
A little less tender but less expensive choices are the top boneless sirloin, tri-tip, and pin bone. They are also best when grilled or broiled, but they can become a bit tough if overcooked.
Steaks that are flavorful, but tough and require some tenderizing, especially if they are to be grilled or broiled, include the chuck top blade, chuck eye, chuck arm, top round, flank, skirt and hanger steak.
A short rib refers to a small piece that has been trimmed from the main portion of a rib when the rib cage is trimmed into smaller cuts. Short ribs are cut from the chuck and plate primals and back ribs are from the rib primal. Short ribs cut parallel to the bone are known as English style short ribs. They may include a bit of the bone or may be sold boneless.
Short ribs that are cut across the rib bones are known as flanken.
Back ribs (pictured) are the portion remaining after a rib roast is boned. The full back ribs are long and do not have a lot of meat, but they are tender and tasty when grilled.
When choosing beef for stir-frying, select cuts that are tender and benefit from the quick, high heat cooking process of stir-frying. The beef should be cut into small strips and should have very little fat. The strips will ensure that the meat will cook thoroughly, even when it is only cooked for a short time.
The best beef cuts to use for stir-fry are various sirloin cuts or more expensive top loin and rib-eye. It is more practical to use tougher, less expensive cuts, such as chuck arm, bottom round, flank, or brisket, which can be marinated first to tenderize. Cutting the meat across the grain into small strips also makes a tougher cut seem a bit more tender.
Beef for stewing can be purchased already trimmed, cubed, and packaged from our stores.
You can also purchase the beef cut of your choice and cut it into pieces at home. You can ask from our butchers to trim and cut the beef of your choice with no additional cost.
Much of the beef used for stewing is obtained from the round cut, but almost any tough cut can be used because the stewing process helps to tenderize the meat. The best beef for stewing, in terms of tenderness and flavor, comes from the chuck. It has plenty of fat and connective tissue that melts during the stewing process, providing flavor and preventing the meat from becoming tough.
In order to be labelled ground beef, the product must be at least 70% lean. The fat content of ground beef can be determined by the cut from which the ground beef has been obtained. Some of the better ground beef are the cuts from ground round or ground sirloin.
If you prefer you can ask our butchers to grind the beef cut of your choice.