Beef trimmings
Meaty beef pieces and trimmings, such as shin and rib cuts, used to add body, flavour and gelatine to stocks, broths and slow-cooked stews.
What it offers and why to use it
Meaty flavours and textures vary by cut. Collagen-rich cuts benefit from slow cooking, while tender cuts can be cooked more briefly.
From shopping to cooking
Choose
Buy beef trimmings from a trusted supplier. Check for a normal colour and smell, intact packaging and a valid use-by date. Reject swollen or leaking packs.
Store
Keep at 4°C or below in a closed container, separate from ready-to-eat food. Use minced meat and offal within 1–2 days and whole cuts within 3–5 days, or freeze; follow any shorter use-by date on the label.
Prepare
Avoid cross-contamination, do not wash raw meat and use a separate chopping board. Pat dry before browning and choose a cooking method suited to the cut.
How to make the most of it
Good pairings
Pairs with onion, garlic, wine, tomato, root vegetables, mushrooms, mustard, pepper and herbs.
How to substitute it
Choose another beef cut with similar fat and connective tissue. For a plant-based alternative, adapt the recipe to pulses, tofu or mushrooms; they will not provide the same gelatine.
Recipes with beef trimmings
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