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| Organic beef contains a better balance of good and bad cholesterol than intensively reared beef animals, due to the high content of grass in their diets whereas intensively reared beef animals may be fed solely on dry food. |
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| For a classic roast beef use either sirloin or fore-rib. Back rib and topside are ideal for slow roasting. If you are grilling or frying steaks use either sirloin, rib eye, rump or fillet steaks. Neck or clod are good for stews. For casseroles where whole slices are needed use chuck steak and top rump. Silverside and Brisket should be pot roasted slowly. Flank is minced to make cottage pies and etc. |
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