Beef Recipes | HelloFresh

There are a range of beef cuts available that can each add their own unique characteristics to a dish based on the way you choose to cook it and the desired taste or texture you're aiming for. Here are the main cuts of beef used in cooking:

• Ribeye: Known for its marbling, this cut is tender and flavorful. Best for grilling, pan-searing, or roasting to retain its juiciness.

• Sirloin: Lean and versatile, ideal for grilling, stir-frying, or broiling. Offers a balanced flavor to dishes and tenderness.

• Fillet/Tenderloin: The most tender cut, perfect for special occasions. Best cooked quickly by grilling or pan-searing.

• Rump: Affordable and robust, great for roasting or grilling. When sliced thinly, it's excellent for stir-fries.

• T-Bone/Porterhouse: Two cuts in one, with a tenderloin on one side and a sirloin on the other. Suitable for grilling or pan-searing.

Roast beef is a classic dish and a favorite of many across the globe. But, why? It's traditionally known to be a staple in medieval times and has since represented grand, prestige meals - picture Henry VIII and his infamous feasts. What makes roast beef such a classic nowadays, though, is its simplicity, timelessness, and comforting flavors.

It's an accessible dish that even novice cooks can master and a popular option for occasions or dinner parties with guests. It can be paired with a range of flavors and spices from rich, red wine to spicy cajun heat, enjoyed warm or cold, and - of course - is a close favorite behind the turkey at Christmas dinner.

To enjoy your own classic roast beef, follow these instructions:

1. Season the beef with salt, pepper, and your favorite herbs or spices.
2. Place the seasoned beef in a roasting pan or oven-safe skillet.
3. Roast the beef in the preheated oven for 15 minutes to sear the outside.
4. Reduce the oven temperature.
5. Cook the beef for about 20 minutes per pound (450 grams) for medium-rare doneness, or adjust cooking time based on your preferred doneness level.
6. Use a meat thermometer to check the internal temperature, aiming for 55-57°C for medium-rare.
7. Once cooked to your desired doneness, remove the roast from the oven and let it rest for 10 minutes before slicing.