You have heard of a Beef Rump and you have heard of a Top Sirloin. What is the difference? There is no difference, they are the same cut of beef. It depends on where in the world you are and the names given to cuts of meat in your area. In the UK, Australia and New Zealand, … [Read more...]
Cheaper Cuts of Meat For Home Cooks To Try – Staying On Budget Without Sacrificing Flavor
When many of us commuted to work daily, we'd arrive home from work and look for quick and simple food to prepare. But now that we have more time at home, many people are learning about cheaper cuts of meat and how to get the best from them with "slow cooking". Our cooking … [Read more...]
What Is Beef Knuckle & How To Prepare It
The beef knuckle is a sub-primal from the beef round. It weighs from between 4 kg to 6.5 kg, depending on the carcase weight. The knuckle goes by many names: The ball of the round, sirloin tip, round tip, tip center (centre in UK and Ireland) and sometimes thick flank, beef … [Read more...]
Alternatives to Turkey for Christmas
As Christmas approaches, we think of turkey and ham as the centrepiece of the Christmas feast, but there are a growing number of people who are happy to try something different. Some of the alternatives are Goose, Duck, Chicken Pork, Spiced Beef, Rib Roast on the bone, and … [Read more...]
Flank Steak: The Butcher’s Well-Kept Secret
Flank is a lesser-known cut you should know about. The cut is great for fajitas, steak sandwiches, and beef olives (stuffed steak). It's a cheaper cut but has a fabulous beef flavour and is great for feeding the entire family. … [Read more...]