Poor cow: the meat, now in editor's-office-fridge-sized pieces
How to cook a whole cow
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By John O'Connell, Rachel Halliburton, Alan Rutter. Photography Rogan Macdonald
Posted: Tue Jan 22 2008 -
We Londoners have a strange relationship with meat, consuming it voraciously but preferring to ignore its bloody origins and turn up our noses at the rarer cuts. So, in a unique experiment, Time Out decided to buy a cow, cut it up and eat the lot; look out for our series of recipes and cooking tips
Week one: butchery
The Time Out amateur meat team take lessons in butchery at the Ginger Pig, one of London’s best butchers.
Week two: the tongue
How to make Welsh chicken and leek pie with an ox's tongue.
Week three: ageing
Understanding the ageing process plus how to cook a Thai beef salad for two.
Week four: knives
Beef stroganoff for four plus how to slice and dice without ending up in A&E.
Week five: the shin
Once the pauper's choice, shin is now revered by dedicated beef eaters as the best stewing cut.
Week six: brisket
Admittedly not the most fashionable cut, but perfect for slow-cooked casserole.
Week seven: rib
Find out how to cook a classic French rib roast.
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Week eight: mince
How to cook a not-so-perfect bolognese.
Week nine: wing rib
Prized by beef aficionados, but how do you get the best from a wing rib?
Week ten: biltong
How to cure and flavour your finest cuts, South African-style.
Week eleven: filet mignon
How to make a beef stroganoff using a tender sirloin cut.
Week twelve: stewing steak
Our cow, Del Boy, travels up the east African coast as we make a delicious Eritrean stew.
Week thirteen: the heart
Delicious cuisine awaits those brave enough to try the less popular cuts.
Week fourteen: tenderloin
How to cook the king of beef dishes: Beef Wellington.
Week fifteen: silverside
The perfect way to cook pot-roasted beef in red wine sauce with red onion marmalade.
Week sixteen: tripe
It's not fondly remembered, but is there any hope for austerity staple tripe?
Week seventeen: mince
The perfect recipe for home-made burgers.
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3 comments
"Not the triumph I’d hoped for", eh? Well, that would be because you botched the prep, and then bottled the long, slow cooking.
where do i find the Fillet Steak on the animal, Please
I originally thought this article was going to be grossly barbaric however now having fully read the content I love the way your team gave description and fact. It makes me want to read more where I once would have cringed. Thank you Time Out !