Celebrating British Beef Week with Premium Cuts to Transform Your Menus
Updated: 24 April, 2024
This British Beef Week (23rd - 30th April), we're shining a spotlight on five cuts of UK-sourced beef to elevate your menus. From sizzling burgers to comforting stews, birria tacos and roast dinners, we often forget how versatile beef can be.
 
But beyond its versatility lies testament to the dedication and skill of our local beef suppliers; where each cut represents a journey from farm to fork. From sirloin steaks to braising beef, British cuts boast a selection that allows chefs to experiment with a wide range of dishes, while contributing to a more sustainable, community-driven food landscape.
 

 

 

 
 
Bold Flavoured Flank Steak (MEA221)

 

 

 
Known for its bold flavour and lean, tender properties, this fresh pad of beef is cut from the flank of the cow. Often overlooked in favour of more well-known cuts, flank steak is an incredibly versatile cut that can be:
 
  • Sliced and stir-fried with vibrant Asian flavours
  • Slow cooked in a rich broth for tender birria tacos
  • Marinated and grilled for mouth-watering fajitas
 
 
Braised Beef Short Ribs (MEA416)

 

 

 
Taken from the mid-section of the ribs, this bone-in cut is incredible for braising, thanks to their ability to absorb flavours and spices. They are also quite fatty, which adds to their incredible richness once slow-cooked and melted down.
 
Although, they are also great under the grill or on the barbecue.
 
We recommend using this cut for:
  • Slow-cooked short rib ragu, served with pappardelle
  • Serving with creamy mash and a rich, red wine gravy
  • Asian style yellow bean, soy and chilli ribs, cooked on the barbecue
 
 
Succulent Roasting Joint (MEA361)

 

 

 
There's nothing more British than a roast dinner with all the trimmings, especially when you use a succulent beef joint, and especially when it's cooked to perfection.
 
What's more, the leftovers make the best roast beef sandwiches the next day!
 
We suggest:
  • Removing your beef from the fridge at least one hour before cooking, to reach room temperature and achieve an even cook
  • Cooking your roasting joint low and slow for more tender results
  • Drizzle the beef joint with oil and season well with salt and pepper
  • Cook your beef joint on a high heat (200°C) for 20 minutes, to give it a good crust, then reduce the temperature to 180°C, and cook for a further three hours for a medium centre
  • While the beef is cooking, remember to baste the joint at least 2-3 times, to prevent it from drying out
  • Rest your cooked joint for at least 20 minutes - this step is a must!
 
 
Hearty T-Bone Steak (MEA415)

 

 

 
A whopper on restaurant menus, T-Bone steak is one for the meat lovers and sharers. This higher-end, 28-day aged cut, is a stunning combination of sirloin and fillet, with a tender marbling for rich depth of flavour.
 
With a T-Bone cut, we recommend:
  • Cooking this steak to medium-rare, to fully embrace its natural flavour
  • Taking this steak out of the fridge at least 30 minutes before cooking, to come to room temperature
  • Season your cut just before you put it into the pan, to avoid removing too much moisture
  • Sear the T-Bone on a high heat to achieve a caramelised crust, continue to baste throughout and turn once before removing from the pan to rest well before serving
  • Serving on a wooden chopping block alongside triple-cooked chips, creamy mac & cheeses, sautéed crisp greens, or a crisp wedge salad
 
 
Beefy Braising Steak (MEA416)

 

 

 
When it comes to comfort food classics, these lean and tender cuts of steak are perfect for slow braising in stews, casseroles, curries and pies; infusing dishes with a rich, meaty flavour.
 
Trimmed and cut to order by specialist butchers, you will only need one pot for whatever dish you choose to cook.
 
Some top tips we'd recommend are:
  • Allowing the beef to reach room temperature, and season with salt and pepper before cooking
  • Dust the beef in plain flour, then fry for 7-8 minutes to achieve a golden-brown crust all over
  • Don't crowd the pan with meat when browning, otherwise it will steam instead of sear. Do it in stages if you need to
 
 
Click here to browse our full range of UK-sourced beef at JJ Foodservice.
 
These recipes have been prepared by our JJ foodies. We are not qualified caterers but we love cooking. Please use as a guide and enjoy the food.