Many cuts of beef are expensive, and as
most of us are trying to cut down on red meats, it makes sense to make
the best of beef when you do eat it by preparing and cooking it
carefully. Choose a good quality beef, such as steak, for any
quick-cook recipes; the cheaper cuts are best for recipes with long,
slow cooking times that allow the meat time to tenderize. Trim the
meat well before cooking to avoid excess fat. When choosing minced
(ground) beef, select those with a lower fat content, or buy from a
quality butcher where you can see the meat that is put into the mince.
Many classic beef dishes are cooked on the bone.
However, due to the health risks
associated with beef during the late 1990s, you may not be able or may
not want to cook beef on the bone. Simply replace the joint of beef
with a boneless joint, but do remember to protect the meat well during
cooking and you may need to add a little more oil or water.
Veal is an extremely easy meat to
prepare and as it is lean there is little waste. It has a subtle
flavor that lends itself well to all kinds of recipes, from the
classic Wiener Schnitzel to Vealburgers. Veal is readily available in
supermarkets, usually as escalope, mince, or cubed meat. As with
mature beef, some veal recipes use veal on the bone which may not be
available, although you can substitute a boned joint.