which cut of beef

Nodding scooby · Post by **Nodding scooby** » 23 Sep 2014, 17:28

Want to do a low n slow beef joint which is gonna be pulled/ chunked and used in lasagne and chilli dishes. Which cut will be the best to use? any advice very welcome

BraaiMeesterWannabe · Post by **BraaiMeesterWannabe** » 23 Sep 2014, 18:19

Would be a full Brisket for me

tommo666 · Post by **tommo666** » 23 Sep 2014, 20:07

I think a chuck / 7 bone roast joint would fit the bill but i reckon you'd need a traditional butcher to find it.

YetiDave · Post by **YetiDave** » 24 Sep 2014, 11:20

There's always oxtail too

aris · Post by **aris** » 24 Sep 2014, 11:42

Nodding scooby wrote:Want to do a low n slow beef joint which is gonna be pulled/ chunked and used in lasagne and chilli dishes. Which cut will be the best to use? any advice very welcome

Shin works very well for slow-cook. Never smoked it though.

keith157 · Post by **keith157** » 24 Sep 2014, 14:10

I can vouch for a goodly sized piece of chuck, loads of connective tissue and the bonus is if it doesn't pull properly

it still tastes great sliced

CyderPig · Post by **CyderPig** » 24 Sep 2014, 15:20

Hi Keith
That's what you have got Saturday

Tiny · Post by **Tiny** » 24 Sep 2014, 18:14

Gentlemen,
of course slow cooked beef is like fried chicken and sex even if it is quite poor it is still extremely good.

But I would like to offer up the beef skirt, this is my cut of choice for slow cooker chilli, I have smoked it as well and its bloody fab......also those resteraunt owning buggers haven't made it trendy like belly pork and lamb shank so its still fair value......why cant they stick to their tenderloins and the like......because the thieving gypsy bastards can still charge £25 for beef 3 ways when 2 of them are the cheap cuts.....robbers and villains....

Sorry err, beef skirt very good....
Cheers
Tiny

Nodding scooby · Post by **Nodding scooby** » 24 Sep 2014, 18:19

Looks like a piece of chuck, what sort of internal meat temp should I be looking for?

essexsmoker · Post by **essexsmoker** » 25 Sep 2014, 06:40

Tiny wrote:
...also those resteraunt owning buggers haven't made it trendy like belly pork and lamb shank so its still fair value......why cant they stick to their tenderloins and the like......because the thieving gypsy bastards can still charge £25 for beef 3 ways when 2 of them are the cheap cuts.....robbers and villains....

Sorry err, beef skirt very good....
Cheers
Tiny

You never fail to make me smile. Such a way with words.

Here here. I love pork belly but it is silly money now.

I have heard skirt is good for slow cooking.
I think chuck is good too. As said lots of connective tissue n fatty bits.

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