Fatty beef

thelawnet

I bought some brisket which I boiled for 5 hours with star anise, cinnamon, white cardamom, szechuan pepper, garlic, ginger, chinese wine, and beef stock. Unfortunately while the result was ok, the beef really wasn't as fatty as you would get in Asia. Any ideas about a fattier, more sinewy cut than brisket, suitable for making soup?

anguk

We've just had flank of beef for dinner today and that was very fatty, it's the first time I've tried it and I think it was a bit too fatty for us. OH loved it but DD and I weren't too fussed.

Mind it was nice and cheap, about £3 for two big pieces from the butcher.

greenbee

It's not just down to the cut, it's down to the breed and 'lifestyle' too! Most beef in this country is bred to be lean, as that's what we like.

However, its worth making friends with your butcher, as occasionally they might get something a bit different and could put it to one side for you. Ideally you want something where the fat is distributed throughout the meat (marbled) rather than surrounding it. Apparently old dairy cow is the best, as it has developed much, much more slowly!

lil_me

http://en.wikipedia.org/wiki/Beef A description of each cut is on there. The more fatty cuts as listed are shin/shank, plate/brisket and flank. Agree it's more a marbled meat you're looking for which brisket doesn't tend to give, it's more fat on the outside with brisket.

kazwookie

Was it well hung first?

As it has been said, the life style makes the meat.

baby_fuzz

mmmmmmmmm...... I also like the beef tendon too - yumyumyum....

KarrieBee

i've just madea stew with some shin and that has a lovely marbled fat texture and has been hung well. It is our local aberdeen angus stuff but I think you can get it anywhere from a good butchers or farm shop.

thelawnet

I found a nice piece of beef in Sainsburys.

Just look at the fat on this:



And here with its mates in the pot:



Sainsburys call it 'pot roast beef', and at £5 for the piece above it's pretty cheap.

Butterfly_Brain

Rib of beef is very tender and fatty, the downside is it is very expensive.
Have you been to your local butcher(If you are lucky enough to have one in your town)?

thelawnet

Butterfly_Brain wrote: »

Rib of beef is very tender and fatty, the downside is it is very expensive.
Have you been to your local butcher(If you are lucky enough to have one in your town)?

We eat roast rib quite often. It is not really a soup cut though.

We also like ribeye steak, especially with the nice chunks of fat in the middle.

baby_fuzz

*salivating*