Beef is available all year round. The choice at supermarkets has improved, but usually you'll have to settle for what's on the shelf or at the meat counter (if there is one). Following the BSE ('mad cow disease') crisis in Britain stringent controls were brought into place in beef production and certain products were banned. With the decline of BSE in British herds, most traditional cuts of beef are once again available. However, there are now restrictions on the age of animals from which meat can come for certain products (such as T-bone steaks).
Butchers are likely to stock a greater variety of cuts than most supermarkets and should be able to give advice on preparing and cooking, and tell you where, and from which breeds, their meat came from - as should producers at farmers' markets. This sort of detail is also often available from mail-order companies specialising in meat.
For organically-raised beef - or beef from breeds noted for succulent meat, such as Aberdeen Angus - you should be prepared to pay more. Regardless, buying the best quality beef you can afford is always worthwhile.
Colour is often cited as a means of determining quality of beef but can't be used as the main indicator of quality. For example, meat that has been matured traditionally - hung and exposed to the air after slaughter for up to several weeks, or 'dry-aged' - will tend to be deep burgundy in colour with creamy, yellowish fat and will develop a more concentrated, complex flavour as it ages. The ageing process, if done correctly, can increase the tenderness of meat.
The characteristics of aged meat are highly rated by chefs, traditional butchers and many consumers.On the other hand, meat that has been vacuum-packed shortly after slaughter will retain a bright red appearance with white fat for a much longer time. This meat can still be tender but may lack the complexity of flavour of traditionally dry-aged beef. Most of the meat sold in supermarkets will be vacuum-packed and is seldom dry-aged for any length of time. Some supermarkets are now selling dry-aged beef which is clearly labelled as such.
A good butcher will be able to tell you not only how and how long your beef has been aged for, but will also be able to tell you about its provenance.
Brown colouring indicates the meat has been open to the air for some time and shouldn't be taken as an indication of quality. Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat.
Many people prefer beef that's 'marbled' (flecked throughout) with fat. Marbled meat is considered to be more flavoursome and tender because the fat lubricates the meat during cooking and adds another layer of flavour. However leaner meat needn't be lacking in flavour if cooked properly.
Organic beef
To many consumers, the provenance of the beef on their plate has become crucially important since the BSE crisis, and there's been an accompanying increase in demand for organic beef and beef from grass-fed herds. So what distinguishes organic beef from the rest?
To many consumers, the provenance of the beef on their plate has become crucially important since the BSE crisis, and there's been an accompanying increase in demand for organic beef and beef from grass-fed herds. So what distinguishes organic beef from the rest?
For a start, an organic beef system allows cattle to graze pasture for most of their lives. Feed must meet organic standards and 60 per cent of the ration must comprise roughage such as grazed grass and clover or conserved fodder such as silage. These feeds are produced without the use of agrochemicals. No artificial growth promoters can be used, and antibiotics for preventative purposes are banned. Animal health and welfare is managed with minimal use of veterinary medicines, concentrating on providing good housing and grazing conditions for the cattle.
Always store meat in the coldest part of the fridge. Ensure that the fridge maintains a temperature below 4 degrees Celsius (inexpensive thermometers can be bought for this purpose). If the meat is in a cling-filmed tray, leave it in the packaging until ready for use. If not, put the meat on a plate, loosely wrap in greaseproof paper or foil, and store in the fridge away from cooked meats. Never let the meat or its juices come into contact with other foods in the fridge, particularly ready-to-eat foods.
Beef will keep for up to five days in the fridge, depending on how fresh it is when you buy it. Mince and offal are best eaten within two days. Vacuum-packed meat will normally last even longer but check the use-by date to be sure.
Quickly freezing beef reduces the chance of damage to the texture or succulence of the meat. Use frozen beef within six months. Defrost, loosely wrapped, in the fridge allowing five hours per 450g (1lb).
If you've cooked beef for eating later, cool it as quickly as possible (ideally within one to two hours), cover and refrigerate and eat within two days. Do not place hot into the fridge, which would risk raising the temperature of other foods that need to be kept colds.
source by www.bbc.com/food
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