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Food glossary

Beef

Beef

Beef fillet

This is the most tender cut of beef available and is cut from the centre of the sirloin along the back of the animal. A boneless beef fillet joint may be stuffed and roasted whole (when purchasing a beef fillet joint for roasting allow 100 to 175g per person) but it is more commonly cut into individual steaks. Fillet steaks are lean and tender round steaks cut across the sirloin.

Uses:
Whole fillet joints can be stuffed and roasted, steaks can be grilled or fried and served plain or with a sauce such as peppercorn, red wine or mushroom. Beef fillet can be cut into thin slices or strips which can be stir-fried or poached.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare:
Ensure all the steaks to be cooked are the same thickness for even cooking. For stir-frying trim away any excess fat and cut the meat into 1cm strips, cut across the grain to prevent shrinkage and to help tenderise the meat.

To cook:
Waitrose recommend beef should be thoroughly cooked. For a 2cm thick steak, cook for 6 to 7 minutes on each side for well done, for 4 to 5 minutes on each side for medium and for 3 to 4 minutes for rare. Grill or fry depending on taste cook under a hot grill initially, then adjust the temperature by moving the grill pan away from the heat source rather than altering the heat. To fry steak, heat a frying pan and brush with a little oil (try one of the ready-flavoured olive oils available in Waitrose), cook the meat quickly, turning once. To stir-fry cook even-sized strips of beef for 2 to 4 minutes in 1 tbsp oil. To roast a whole joint preheat the oven to 180°C, gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. Weigh the joint (with any stuffing, if using) in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Once the joint is cooked allow it to stand for 10 minutes this will make it easier to carve.

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Beefburgers

Beefburgers Waitrose offer a choice of fresh beefburgers, they are prepared from selected cuts of beef and are ready-to-cook. Choose from Aberdeen Angus beefburgers, available in packs of 4 (454g), Aberdeen Angus handmade beefburgers also available in packs of 4 (454g) or Waitrose beefburgers, sold in packs of 2 (227g).

Uses:
Grill or barbecue and serve with white or wholemeal rolls and a selection of salad leaves and relishes.

To store:
Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Do not reheat meat once cooled.

To prepare:
Remove all packaging. Wash all work surfaces, cutting boards, utensils and hands thoroughly after touching raw meat.

To cook:
Place under a preheated medium grill or on a preheated barbecue for 14 minutes, turning frequently until thoroughly cooked, the juices run clear and there is no pink meat.

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Braising steak

Cuts of beef sold as braising steak are from the front half of the animal, which contains more muscle and so needs to be cooked gently to tenderise it. By long, slow cooking, either in the oven or on the hob, with liquid and usually vegetables, the meat becomes deliciously tender and just as tasty as those cuts that require little cooking time. Aberdeen Angus diced braising steak and Aberdeen Angus sliced braising steak are available.

Uses:
In stews and casseroles, for a tasty variation add a topping to the casserole - cover with a layer of sliced potatoes an hour before the end of the cooking time or add dumplings 15-20 minutes before the end of the cooking time. Vegetables, herbs and spices can be added for extra flavour and the cooking liquid is usually stock sometimes with wine, cider or beer.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare:
The meat should be cut into even-sized pieces.

To cook:
Waitrose recommend beef should be thoroughly cooked. To stew or casserole meat, it is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours (check your recipe for specific cooking instructions and timings). This method of cooking produces a tender, melt in the mouth result. When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating.

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Brisket

A cut taken from just below the shoulder, brisket is a fairly firm cut of beef which tenderises during long, slow cooking, it is usually cooked in one piece. Aberdeen Angus brisket is sold in Waitrose

Uses:
Brisket is suitable for pot roasting, this method involves adding stock with wine, cider or beer and flavouring with vegetables (often root vegetables) and herbs and spices.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare:
Trim off any excess fat from the joint before cooking.

To cook:
Waitrose recommend beef should be thoroughly cooked. Pot-roasting is similar to casseroling meat but the joint is cooked in one piece. The joint can be cooked in the oven or on the hob. Brisket should be cooked at 180°C, gas mark 4 or simmered on the hob for 30-40 minutes per 450g plus 30-40 minutes (check your recipe for specific cooking instructions and timings).

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Casserole beef steak

Waitrose casserole beef is from economical cuts, such as chuck and blade steak.

Uses:
In casseroles or braised dishes. Vegetables, herbs and spices can be added for extra flavour and the cooking liquid is usually stock sometimes with wine, cider or beer.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare:
For best results, cut the meat into even-sized pieces.

To cook:
Waitrose recommend beef should be thoroughly cooked. The meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours (check your recipe for specific cooking instructions and timings). This method of cooking tenderises economical cuts of meat. When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating.

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Cured

Also known as salt beef, cured beef is usually silverside or brisket which is soaked in brine with seasonings and spices. It can be bought uncooked for boiling and serving hot or cooked and sliced at the deli counter.

Uses:
A popular choice in Jewish-American cuisine, cured beef is traditionally served in rye bread or bagels with dill pickles. It can also be served as part of a buffet selection of cold meat and cheeses.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

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Ground

This, as its name suggests, is beef that has been finely ground and it is leaner than minced beef. Aberdeen Angus ground beef, Hereford ground beef and British ground beef are all available.

Uses:
Ground and mince beef can be used for the same recipes - the choice depends on personal preference for the specific texture. Use in a wide variety of popular dishes, including Bolognese sauce, chilli con carne, lasagne, cottage pie, burgers, meatloaves and meatballs.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To cook:
Waitrose recommend ground beef should be thoroughly cooked until the juices run clear. Ground beef can be shallow fried in the traditional way by heating oil in a frying pan and then cooking for the time stated in your recipe. For a healthier alternative try dry frying where only the melted fat from the meat is used, place the meat in an unheated pan (a non-stick pan is best), cook over a low heat until a little fat runs out, then increase the heat and cook as specified in your recipe. Take extra care when barbecuing burgers made from ground beef, if possible, fry or grill first and once cooked place immediately on the barbecue to finish off.

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Prime mince beef

Mince beef has a coarser texture than ground beef, choose from Aberdeen Angus prime mince beef, Hereford prime mince beef or British prime mince beef.

Uses:
Mince and ground beef can be used for the same recipes - the choice depends on personal preference for the specific texture. Use mince beef in a wide variety of popular dishes, including Bolognese sauce, chilli con carne, lasagne, cottage pie, burgers, meatloaves and meatballs.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To cook:
Waitrose recommend ground beef should be thoroughly cooked until the juices run clear. Mince beef can be shallow fried in the traditional way by heating oil in a frying pan and then cooking for the time stated in your recipe. For a healthier alternative try dry frying where only the melted fat from the meat is used, place the meat in an unheated pan (a non-stick pan is best), cook over a low heat until a little fat runs out, then increase the heat and cook as specified in your recipe. Take extra care when barbecuing burgers made from ground beef, if possible, fry or grill first and once cooked place immediately on the barbecue to finish off.

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Rib

This is a tender tasty joint cut from above the brisket, it is also known as forerib. Choose from Aberdeen Angus bone-in rib of beef or boned and rolled Aberdeen Angus boneless rib of beef.

Uses:
Bone-in and boned rib are popular joints for traditional Sunday roast beef, serve with Yorkshire puddings and horseradish sauce. When purchasing a roasting joint allow 100-175g per person for a boneless joint or 225-350g per person for a bone-in joint.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To cook:
Waitrose recommend beef should be thoroughly cooked. Preheat the oven to 180°C, gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Once the joint is cooked allow it to stand for 10 minutes - this will make it easier to carve.

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Rump steak

A tender cut, as the name suggests from the rump of the animal, which is quick to cook depending on the thickness of the steak and how well cooked you like your steak. Aberdeen Angus rump steaks, Hereford rump steaks and British rump steak are sold in Waitrose.

Uses:
Rump steak can be grilled or fried as a whole piece of meat and served plain or with a sauce such as peppercorn, red wine or mushroom. Rump steak is also ideal for making kebabs, quick and easy stir fry dishes, barbecuing or braising. A variety of flavours complement rump steak including garlic, ginger and crushed peppercorns.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare:
Ensure all the steaks to be cooked are the same thickness for even cooking. For stir frying trim away any excess fat and cut the meat into 1cm strips, cut across the grain to prevent shrinkage and to help tenderise the meat.

To cook:
Waitrose recommend beef should be thoroughly cooked. For a 2cm thick steak, cook for 6 minutes on each side for well done, for 4 minutes on each side for medium and for 2½ minutes for rare. Grill or fry depending on taste - cook under a hot grill initially, then adjust the temperature by moving the grill pan away from the heat source rather than altering the heat. To fry steak, heat a frying pan and brush with a little oil (try one of the ready-flavoured olive oils available), cook the meat quickly, turning once. To stir fry cook even-sized strips of beef for 2-4 minutes in 1 tbsp oil.

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Silverside roasting

Silverside is a lean boneless cut of meat that comes from the hindquarters of the animal. Aberdeen Angus silverside is sold in Waitrose.

Uses:
Silverside is a versatile cut and can be roasted, pot roasted or braised. A variety of ingredients can be added to silverside during the cooking time, including chopped root vegetables, fresh herbs such as rosemary, thyme or parsley or finely chopped garlic or ginger.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare:
Silverside is a lean cut so to prevent it from drying out it should be barded (covered in a layer of fat) with beef dripping, olive oil or butter before roasting for best results.

To cook:
Waitrose recommend beef should be thoroughly cooked. To roast silverside preheat the oven to 180°C, gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking. To pot roast, the meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours (check your recipe for specific cooking instructions and timings). When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating. Once the joint is cooked (whether roasted or pot roasted), allow it to stand for 10 minutes - this will make it easier to carve.

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Sirloin

This is a prime roasting joint which has very tender meat, Aberdeen Angus sirloin is sold in Waitrose.

Uses:
Sirloin joints are roasted to produce lean, tender slices of beef traditionally served with Yorkshire puddings and horseradish sauce.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To cook:
Waitrose recommend beef should be thoroughly cooked. To roast sirloin preheat the oven to 180°C, gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking. Once cooked, allow the joint to stand for 10 minutes, this will make carving easier.

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Sirloin steak

Sirloin steaks are cut from the end of the sirloin, Aberdeen Angus sirloin steaks are sold in Waitrose.

Uses:
Ideal for grilling, frying or stir-frying.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare:
Ensure all the steaks to be cooked are the same thickness for even cooking. For stir frying, trim away any excess fat and cut the meat into 1cm strips, cut across the grain to prevent shrinkage and to help tenderise the meat.

To cook:
Waitrose recommend beef should be thoroughly cooked. For a 2cm thick steak, cook for 6 minutes on each side for well done, for 4 minutes on each side for medium and for 2½ minutes for rare. Grill or fry depending on taste - cook under a hot grill initially, then adjust the temperature by moving the grill pan away from the heat source rather than altering the heat. To fry steak, heat a frying pan and brush with a little oil (try one of the ready-flavoured olive oils available), cook the meat quickly, turning once. To stir fry cook even-sized strips of beef for 2-4 minutes in 1 tbsp oil.

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Stir fry beef

These are thin ready-to-cook strips of lean, tender steak. Stir fry steak sold in Waitrose is British stir fry beef.

Uses:
Stir fry beef can be used as the basis of a wide variety of Oriental-style dishes. Try adding any of the following flavourings: honey, mustard, orange juice, garlic, ginger or soy sauce; with a combination of any prepared chopped vegetables: dwarf corn, mangetout, carrots, peppers, spring onions, courgetttes, broccoli, mushrooms or beansprouts. Serve beef stir fry dishes with rice, noodles or plenty of crusty bread. To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare:
Dry the strips of beef on kitchen paper to prevent any oil spitting during the cooking time.

To cook:
Waitrose recommend beef should be thoroughly cooked. Heat 1 tbsp oil in a large frying pan or wok, add the meat and cook until browned (2-4 minutes), add your

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Stuffed beef olives

A thin slice of beef wrapped around a log of beef and wild mushroom stuffing, to make an individual one-portion roll. Waitrose beef olives are made with Aberdeen Angus beef and are available from the service counter.

Uses:
Serve beef olives as a main course accompanied by green beans and carrots and potatoes au gratin. Or cut into thin slices and serve 3 or 4 slices per portion for a starter.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To cook:
Cook beef olives according to the specific instructions on the pack. Waitrose recommend beef should be thoroughly cooked.

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Top rump roasting

Also known as thick flank, top rump is a very lean cut that tenderises during long, slow cooking methods. Aberdeen Angus top rump roasting beef is sold boned and rolled.

Uses:
Top rump is suitable for pot-roasting or braising.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To cook:
Waitrose recommend beef should be thoroughly cooked. To pot roast the meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours (check your recipe for specific cooking instructions and timings). When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating. Once the joint is cooked allow it to stand for 10 minutes - this will make it easier to carve.

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Topside roasting

This is a lean, tender joint of beef, which is available boned and rolled for roasting. Aberdeen Angus topside roasting beef is sold in Waitrose.

Uses:
Topside is suitable for roasting or pot roasting. Add root vegetables, chopped garlic, fresh herbs, wine or beer to the meat during cooking (check your recipe for specific quantities) to add extra flavour.

To store:
Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare:
Topside is a lean cut, so to retain its moisture it should be barded (covered in a layer of fat) with beef dripping, olive oil or butter before roasting for best results.

To cook:
Waitrose recommend beef should be thoroughly cooked. To roast topside preheat the oven to 180°C, gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking. To pot roast the meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours (check your recipe for specific cooking instructions and timings). When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating. Once the joint is cooked (whether roasted or pot roasted), allow it to stand for 10 minutes - this will make it easier to carve.

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