During the animals life different parts of the body will develop in different ways depending on the amount of work they do.This means that individual cuts will have differing proportions of muscle, fat and connective tissues. For example those that have worked the hardest such as (the neck which is constantly moving about as the animal grazes) will build up more fibre and sinew.
Other factors to consider are the provenance of the animal. We select meat from suppliers that have taken care to raise animals that will cook well with great flavour. Quality meats will have plenty of marbling (white lines of fat in and around the muscle) that will keep the meat moist as it melts away during cooking and impart a real depth of flavour. In the same way the layer of fat on the outside of a roasting joint will ensure you get a tasty result. Morley Butchers also age certain cuts to improve the final flavour and tenderness.
When “hung” or aged the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef on you plate also some moisture loss helps concentrate the flavour.
If you want to know more about the provenance or aging of our beef please ask us – we are your local experts and happy to talk about what we do. Find out more about the beef from Morley Butchers here >>
Below is a guide to the various UK cuts of beef with suggested cooking technique .