Welsh Beef is so versatile, but understanding more about the composition of meat will help you choose the best method of cooking for a particular cut. Meat that has been matured for longer tends to be darker and firm and is packed with flavour. The colour of meat or fat can vary, but this doesn’t affect the eating quality. Welsh Beef is widely available in butchers’ shops, farm shops and supermarkets. To prepare, cook and enjoy Welsh Beef at its best, follow our top tips below.
- Ensure the heat is at room temperature before cooking as it helps to distribute heat more evenly and reduces the chance of burning
- Choose joints that are best suited to the dish in question. On the bone joints conduct heat and add flavour, while boneless joints will usually have a layer of fat over the surface, which will melt to add flavour and keep the joint succulent.
- If roasting a joint of beef or frying / grilling a steak, rest the meat before serving as it allows the muscle fibres to relax and the juices to distribute evenly so the meat is succulent and tender
- High fat marbling content usually indicates that fat is evenly distributed through the meat and adds more flavour
- Prepare your marinade in advance, especially with a tougher cut, as it really makes a difference. Marinating beef for several hours or more will tenderise it and give it more flavour.
- Flavourless and neutral oils like sunflower, vegetable and rapeseed oil work well when frying beef and it’s advisable to oil the meat prior to cooking
- Season before cooking – if adding salt, cook immediately as it can draw out moisture from the meat, making it tougher. However, many also prefer to season their steaks after cooking.
- Tender cuts of beef are better suited to quick cooking, e.g fillet steak, sirloin, rump, rib-eye etc.
- For slow cooking methods, use cuts like braising beef, shin, cheeks, oxtail and brisket.
- Use a meat thermometer if you want to accurately check that your meat is cooked to your liking.
