Braithwaites - Cooking Information, Beef Cuts

Cooking Information, Beef Cuts Timings vary according to the thickness of the meat and the degree of cooking preferred. Timings given are approximate each side.

	Grilling	Frying	Stir frying	Roasting

Beef Steaks

Sirloin, rump, rib eye (2cm thick)	Rare: 2½ mins Med: 4 mins Well: 6 mins (Each side)	Rare: 2½ mins Med: 4 mins Well: 6 mins (Each side)	Cut into strips: 2-4 mins+2 mins with veg	n/a

Fillet Steak (2-3cm thick)	Rare: 3 - 4 mins Med:4 - 5 mins Well: 6 - 7 mins (Each side)	Rare: 3 - 4 mins Med:4 - 5 mins Well: 6 - 7 mins (Each side)	n/a	n/a

Stewing Steak	n/a	n/a	n/a	Oven temp: Gas mark 3, 170°C, 325°F Stew: 2-3 hours

Beef Joints

Sirloin, Topside/Silverside, Rib:	n/a	n/a	n/a	Sirloin, Topside/Silverside, Rib: Oven temp:Gas mark 4-5, 180°c,350°F Rare 20 mins per 450g (apx 1lb) + 20 mins Medium 25 mins per 450g (apx 1lb) + 25 mins Well done 30 mins per 450g (apx 1lb) + 30 mins
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