Forgotten Traditional Cuts

Added March 4, 2019 in

Hugh Maguire

The House keeper’s Cut

Irish beef is recognized around the world for its high quality, With favorites such as the fillet steak, Sirloin or minced beef. Red meat is full of nutrients such as zinc, vitamin A and protein which our body needs. Zinc for example, is an essential mineral for maintaining healthy skin and it aids our immune system. But often enough cuts like the house keepers cut is over looked.

Cooking with meat can be a daunting task for some people so when Hugh was asked to share his knowledge on the Food & Wine magazine – He was was happy to oblige.

“When shopping for beef, the colour of the meat is also so important and it should be unbruised. There is a little bit of fat on the top of the housekeeper’s cut that should always be a slightly off-white colour as if it’s too yellow then that means it’s old.”

The housekeeper’s cut comes from the forequarter of beef, some people call it top rib. This cut sits on top of the animal’s rib and it’s quite a lean piece of beef that requires careful cooking. Pot roasting is the traditional way to cook the housekeeper’s cut. Lean beef like housekeeper’s cut doesn’t have much fat to protect it, so it needs to be kept covered in the oven to make sure it doesn’t dry out.  ” I recommend using the traditional heavy duty pot to pot roast housekeeper’s cut and cook it at a low temperature with some stock, carrots and onions”.

To read Jordan Mooney’s full article on the Food & Wine magazine please click the link below:

“Back to Basics: Housekeeper’s Cut ”

Share This

Reader Interactions