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| Beef and veal consumption and choosing the right cut |
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| Quick facts |
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UK beef consumption totals about 1.04 million tonnes annually (carcase weight equivalent). About one-third of this is eaten outside of the home. Veal is not widely eaten in the UK.
Consumption of beef cuts and joints is particularly responsive to price. If the price increases, consumers tend to buy alternative meats/products. If the price is reduced, e.g. through promotions, consumers purchase more, often for future use.
Of the fresh and frozen beef purchased for consumption in the home, the most popular category is minced beef. Beef-based chilled and frozen ready meals are also very popular.
Beef is the most commonly eaten red meat in the UK. In 2005 UK per capita consumption of beef averaged 17.3 kg.
Fillet steak is the premium steak product, commanding a 50 per cent price premium over the more commonly purchased sirloin steak.
Over three-quarters of all beef is now purchased in supermarkets.
88% of GB households purchased fresh/frozen beef in 2006.
75.7% of households purchased burgers and grills. |
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| Where consumers buy beef |
GB Retail Sales 52wk Summary as at December 2006 |
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Fresh/Frozen beef |
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Multiple retailers
Butchers
Co-op grocers
Freezer centres
Other |
76.4%
12.9%
3.7%
2.6%
4.4%
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Value
Volume
No of households who purchased lamb
Avg 4 wkly weight of purchase
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£1509m
296,237 tonnes
88%
1.6kg |
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| What are the different beef cuts …. and how do I cook them? |
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Split of beef carcase |
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Topside A popular, compact, boneless, lean beef joint ideal for roasting. Often purchased with a layer of fat tied to it, to baste the joint during cooking. It can be thinly sliced and sold as topside steaks. Topside is suitable to roast, braise or microwave. Not as tender as sirloin or rib joints. |
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| Silverside A very lean joint sold for roasting. Needing regular basting, it may be sold with a layer of fat tied round it and is most suited for pot roasting. It can also be thinly sliced and sold as braising steak. |
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Thick flank A lean cut traditionally sold for braising or frying steak. Also produces a lean boneless joint for pot roasting.
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Rump A prime, tender, lean cut, rump is often considered the ‘best flavoured steak’. Ideal for cooking quickly by grilling, frying or BBQ.
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Sirloin A tender juicy beef cut, popularly sold as sirloin or fillet steaks to grill, fry or BBQ. Boneless rolled sirloin joints are suitable for roasting.
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| Fillet Ideal for frying and grilling and considered the most tender beef steak. |
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Brisket Commonly sold boned and rolled this fatty joint is heavily trimmed prior to sale. Needing long, slow cooking it is ideal for pot roasting or braising. If salted/cured it can also be boiled.
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Source: EBLEX
Click here to download a poster showing the breakdown of a beef carcase by cut |
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Thin and thick ribs These are usually boned and rolled, or sliced for braising and pot roasting.
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Forerib The traditional cut of roast beef, especially for the foodservice carvery when sold as a large, impressive joint on the bone. It’s also often boned and rolled into smaller joints for easier carving. The eye muscle of the rib is often sold separately as rib-eye steaks or roast - its high degree of marbling producing a succulent cut.
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Leg (hindleg) and shin (foreleg) These produce lean meat with a high proportion of connective tissue. Used in casseroles, stock and soup.
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| Stewing steak Often sold sliced or ready cubed with the fat and gristle removed, stewing steak is usually produced from the chuck, blade, shoulder, neck, shin or leg. It requires long slow cooking in a casserole to tenderise the meat. Braising steak may be cubed as a better substitute. |
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Stir fry Tender strips of beef cut from the topside, thick flank or shoulder, or from the rump or sirloin for a higher cost. All fat and connective tissue must be removed. Often sold ready marinated, stir-fry strips are suited to quick cooking over a high heat in a wok or frying pan.
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| Mince Mince can be prepared from any combination of lean cuts but is usually prepared from the chuck, blade, shoulder, (thin) flank, brisket, neck or clod. Widely used in the foodservice sector its versatility makes it ideal for use in dishes such as lasagne and bolognese. It is economical and suitable to grill, fry, microwave, casserole, bake or BBQ (products such as burgers). |
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For more information:
Services, publications & websites
RMIF Processing a beef carcase
Eblex – Guide to cooking and choosing beef
IGD Consumer Guides
Meatmatters.com Cooking Guidelines for beef cuts
MLC economics publications
Meat Buyers Guide for Caterers
Or call Meat Trades Journal direct on 0800 6526512
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