Beef Joint Which One ?

viv0147

[/BI am thinking of buying a joint of beef not sure what type of joint is suitable! I want to cook it then slice it into meal size portions and then freeze them. So suggestions would be most welcome as to the type of joint and the best place to buy the beef. Thanks

VoucherMan

I do this all the time. Usually stock up around Christmas when the offers are on.

I use Topside or Silverside.

Sainsbury's Asda and Tesco all have it on offer at under £5/kg at the moment. I find Sainsbury's one, although the most expensive of the three, to be the best quality. Might just be the way i cook them though.

Three joints in the freezer. One cooked and sliced last weekend. Hopefully getting a couple more this weekend:)

Realbairn

I'd agree with voucherman, topside or silverside. I'd avoid brisket as it tends to be rolled and when sliced it tends to break up into pieces as opposed to being slices.

Meadows

I do not like these always on offer large 'Topside / Silverside' (lean cuts of beef for slow roasting) for me they are quite tasteless as I joint I tend to buy and dice for stews and curries. The joint I prefer is Forerib, basically looks like a huge chop, may seem fatty as fat run through it but this melts during cooking and the meat is beautiful, not cheap but well worth it.

meg72

Asda is cheapest at £4.44 and I find it very good. I am planning to stock up this weekend, at this price its cheaper than stewing steak.

VoucherMan

meg72 wrote: »

Asda is cheapest at £4.44 and I find it very good. I am planning to stock up this weekend, at this price its cheaper than stewing steak.

Tesco have it at £4.00/ kg - but I've no idea on the quality.

Haffiana

Sirloin, rib or forerib for fast roasting and the best texture/flavour (I personally rate forerib the best), followed by corner-cut topside (butchers and Waitrose sell this - perhaps other supermarkets?), followed by topside and top rump which are usually only suitable for slow roasting and then only if they have a decent amount of fat. Silverside and brisket for braising or pot roasting.

If you like beef rare, and also if your beef is very lean and therefore not the best quality, try ultra slow roasting at gas mark 2 for approx 35 minutes per 500 grams. You can toss the joint in hot fat to start to caramelize the surface. This turns out perfect pink in the middle slices, and can keep an indifferent cut of beef from being tough. Add 5 minutes per 500g for medium if you prefer. The most accurate is to use a meat thermometer.

klemutot

viv0147 wrote: »

[/BI am thinking of buying a joint of beef not sure what type of joint is suitable! I want to cook it then slice it into meal size portions and then freeze them. So suggestions would be most welcome as to the type of joint and the best place to buy the beef. Thanks

Silverside is nice. A nice cut is the sirloin roasted. A bit pricey but it is beautiful.

Shins are lovely roasted too.

Wolfhound

The best ones we have tried have been Waitrose and Sainsbury's Taste the Difference silverside. We portion it and freeze it, freeze individual portions of the gravy we make from it too. It saves such a lot of time and energy.

viv0147

Thank you all for your advice I think this week I will try topside

peterpan567

i would go for waitrose, rather to pay more but at least the quality is good