Meat Cuts

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Top Rib / Housekeeper’s Cut: This is a more economical cut than a rib of beef and its heavy marbling and extra fat content make it the perfect choice for slow roasting. With the bone left in, the beef takes on a sweeter, more intense flavour. Roast it slowly with a little liquid and this will help the joint tenderise and give excellent flavour.

Whilst at the meat counter in Tesco's supermarket yesterday morning I enquired about a cut of beef once known as "rib steak".

They hadn't heard of it. I'm sure a traditional butcher would know what I meant.

It transpires that this rib steak alludes to Top Rib or "leg of mutton cut", a lean but rather coarse cut, requiring slow, moist cooking.

My tiny traditional cooking book suggests this cut for stew or casserole.


THE BIG SUPERMARKETS also sell lamb rump steaks.

I bought a pound of these - about three steaks - which cost me £7.91.

Thus, the Belmont Stew is not so frugal! Is lamb rump too "prime" a cut for stew?

Readers, what cut of lamb would you consider suitable for stew? It must have plenty of lean meat.

The vegetables are very cheap, though good meat pushes the price up considerably.

I believe that lamb rump steaks are from the the fillet (buttock) end of the leg.