Our Beef is world renowned for its quality and taste. Its unique flavour is said to come from the fact that our cattle are mostly grass-fed.

Bord Bia has provided some information on the different cuts of beef available and how to cook it for the best results. For a range of beef recipes visit www.bordbia.ie/aboutfood/recipes/beef

How to Grill or Pan Fry
Cuts to Use: sirloin, striploin, fillet
The meat must be well aged (3 weeks) to ensure tenderness. A drizzle of olive oil, black pepper and balsamic vinegar will add extra flavour. Season well before cooking. Heat grill/pan to maximum, a cast iron ridged pan gives excellent results.

• Steak with mustard & herb dressing
• Steaks with plum sauce
• Beef burgers with spicy red pepper salsa
• Beef & fresh pineapple kebabs

How to Stir Fry
Cuts to Use: sirloin, striploin, fillet, topside
It is important to heat the wok or pan until it is very hot before adding the oil in order to prevent meat and other ingredients from sticking. Marinate the meat. Stir-fry the vegetables first and remove.Stir-fry the beef in batches. Return the vegetables to the wok and mix well.

• 10 minute beef stir fry
• Stir fry steak with green beans and chilli
• Singapore beef with spinach

How to BBQ
Cuts to Use: sirloin, striploin, fillet, burgers, kebabs

The time element is important in successful barbecuing - time for the barbeque to heat to maximum, the charcoal must be grey, and then time for the food to cook. Marinating and seasoning first add to the good flavour.

• Beef burgers with spicy red pepper salsa
• Beef & fresh pineapple kebabs
• Steaks with mustard & herb dressing

How to Roast
Cuts to Use: rib of beef, rolled rib, sirloin, topside, fillet
The beef must be aged for a minimum of three weeks. For accuracy when roasting a joint, use a meat thermometer. Push the thermometer into a thick part of the joint without touching the bone. When the thermometer reading shows 65°C (150°F) the meat is rare and at 70°C (160°F) it is medium. To prepare a joint for roasting, remove it from the fridge an hour before cooking and spread the fat surface with a mixture of mustard and freshly ground black pepper.

• Roast rib of beef
• Roast beef and Bernaise sauce
• Roast Striploin with Peppercorn Crust
• Pavarotti's Beef
• Marinated Roast Fillet
• Fillet with nicoise salad

How to Pot Roast/Braise
Cuts to Use: top rib/housekeepers cut, silverside, eye of the round, brisket

Pot Roast/Braising is a slow, moist heat cooking method which makes a succulent, flavoursome meal from the less expensive beef cuts. Meat is usually braised in serving-size portions. Pot Roast involves the whole joint. First seal well in hot oil for extra taste. Place in a deep casserole/braising dish. Add a selection of vegetabes, garlic, herbs and liquid - stock, water, wine or stout. Cover and cook slowly.

Traditional pot roast
Pot roast

How to Casserole
Cuts to Use: neck, chuck, shoulder, shin
Casseroling is suitable for the least tender cuts of beef. In this slow, moist cooking method, cubes of meat are cooked gently in liquid, on the stove top, or in the oven. Shoulder cuts are best for casseroling - they add more flavour and are preferable to round cuts which tend to dry out during cooking. Browning beef in oil for a casserole will seal in the meat juices, therefore improving the final flavour and colour.

• Mexican beef casserole
• Beef tagine
• Indonesian beef

Minced Meat

Cuts to Use: neck, chuck, shoulder, shin
When cooking mince, ensure it is cooked right through, that there is no pink meat and the juices run clear.

• Mexican Chilli
• Italian meatballs and pasta
• Beef burgers with spicy red pepper salsa

 The Bord Bia Quality Mark is the symbol used to indicate certification under Bord Bia’s Quality Assurance Programme. By purchasing food with the Bord Bia Quality Mark you know that it has been produced to the highest Bord Bia standards and where the food has been produced, processed and packed.