Cut from the flank this is an ideal cut for making a rich stock for soup. Known in some parts of the country as beef short ribs, the bone provides marrow that offers any stock a great depth of flavour. After boiling, the meat will fall from the bone. The tender meat can be finely chopped and added to the soup. Alternatively the meat can be used as a sandwich filling.
Place the boiling beef and vegetables in a deep pot or slow cooker and add sufficient water to cover the meat and any vegetables. Rustic root vegetables such as carrots, leeks, onion and potatoes are ideal. Bring to the boil and then reduce the heat and allow to simmer for a minimum of 3 hours. Use a sieve to drain off the stock and allow the meat to cool.
We select our beef weekly from regular local farmers. The cattle are reared traditionally and graze on pasture from early Spring to late Autumn. In the winter months the cattle roam free in large straw bedded barns and are fed silage and grain grown on the farm. I truly believe that Lanarkshire and the Scottish borders has some of the best beef herds in the country. This is due to the care and passion that these local farmers have for their stock. The mix of grass and clover on Lanarkshire’s permanent pasture most definitely adds a tremendous depth of flavour to the beef. The flavour and tenderness are also due to the maturation and storage process. Here at Henderson’s we allow the roasts and rumps to mature traditionally on the bone for up to 30 days. The various cuts are carefully prepared by us resulting in meat that has exceptional eating quality.
All the meat we supply is cut, packed and prepared to your specification by our skilled butchers on the day of your delivery. This allows you to either store in your fridge for up to 5 days or freeze and consume within 3 months. All meat is vacuum sealed and labelled with product information and storage guidelines.
Boiling beef is a type of meat cut that comes from tougher, leaner parts of the animal, such as the shank or brisket. It is typically used for slow cooking methods like boiling, braising, or stewing.
All the meat we supply is cut, packed and prepared to your specification by our skilled butchers on the day of your delivery. This allows you to either store in your fridge for up to 5 days or freeze and consume within 3 months. All meat is vacuum sealed and labelled with product information and storage guidelines.
Cut from the flank this is an ideal cut for making a rich stock for soup. Known in some parts of the country as beef short ribs, the bone provides marrow that offers any stock a great depth of flavour. After boiling, the meat will fall from the bone. The tender meat can be finely chopped and added to the soup. Alternatively the meat can be used as a sandwich filling.
Place the boiling beef and vegetables in a deep pot or slow cooker and add sufficient water to cover the meat and any vegetables. Rustic root vegetables such as carrots, leeks, onion and potatoes are ideal. Bring to the boil and then reduce the heat and allow to simmer for a minimum of 3 hours. Use a sieve to drain off the stock and allow the meat to cool.
We select our beef weekly from regular local farmers. The cattle are reared traditionally and graze on pasture from early Spring to late Autumn. In the winter months the cattle roam free in large straw bedded barns and are fed silage and grain grown on the farm. I truly believe that Lanarkshire and the Scottish borders has some of the best beef herds in the country. This is due to the care and passion that these local farmers have for their stock. The mix of grass and clover on Lanarkshire’s permanent pasture most definitely adds a tremendous depth of flavour to the beef. The flavour and tenderness are also due to the maturation and storage process. Here at Henderson’s we allow the roasts and rumps to mature traditionally on the bone for up to 30 days. The various cuts are carefully prepared by us resulting in meat that has exceptional eating quality.
But yeah, it’s nearly impossible to tell you what it is without pictures, though based on the rough description and that it’s labeled as being for boiling (ugh) and not grilling/steaks, I’d say it’s not any shank cut, tenderloin, ribeye, sirloin, strip, hanger steak, flat iron steak, skirt steak, or flank steak.
I’m not sure you do…that’s chuck, one of the toughest cuts on the cow if you don’t cook it right. And cooking it like a steak (hot, dry, fast heat) is not the way to go. Even slicing it thin doesn’t help. I mean…imagine eating a 1/2″ thick piece of leather…yeah, better than a 1″ thick piece, but that doesn’t mean you want to eat it! 
We got “beef for boiling” as part of a meat CSA package. It weighs three pounds, and is essentially an oblong slab of beef with less fat than you’d think something labeled “beef for boiling” should have. It is about 2.5 inches thick. I think it has a bone, but I’m not certain. I can provide pictures if necessary.
Does anyone know what this cut might be? I’m not at all keen on doing what the label tells me to. I’m guessing maybe a braise or crockpot would be decent, but it would be more helpful if I knew what it really was. And before you say “ask the farmer,” this has been sitting in the freezer since April and I’m guessing the farmer doesn’t remember at this point.
With that cut of meat I would either make a beef stir fry or a beef dip in a crock pot (thin cuts of beef). If you want the recipe let me know. You could make a stew but it be a second rate stew due to the lack of fat.
How to boil meat perfectly (TENDER MEAT and RICH STOCK)
FAQ
Is boiling beef the same as short rib?
What beef is good for boiling?
Does boiling beef make it tender?
What is the point of boiling meat?
How do you boil a cut of beef?
Boil a cut if you’re unsure of it, such as an unassuming but delicious piece of meat from your freezer. For a long time. Fill the pot with enough water to fully cover the meat. Use a wooden spoon to break up the meat into small crumbles. Bring the water to a boil, stirring often so the beef stays in small pieces.
What is the best way to heal a boil?
Here are some home remedies that you can try to help heal a boil: 1. Apply warm compresses. This can help to bring the boil to a head and promote drainage. Soak a clean washcloth in warm water and apply it to the boil for 10-15 minutes at a time, several times a day. 2. Use over-the-counter (OTC) antibiotic ointment. This can help to fight the infection and prevent it from spreading. Apply a thin layer of ointment to the boil 2-3 times a day. Keep the area clean and dry. Wash the area with soap and water twice a day, and pat it dry. Cover the boil with a bandage. This will help to keep the area clean and prevent the spread of infection. 3. Avoid touching or squeezing the boil. This can force the infection deeper into the skin and make it worse.
What cut of beef should I boil before cooking?
When it comes to boiling beef, cuts that are tougher and require longer cooking times are ideal. Look for cuts like chuck, brisket, or shank, as they contain enough connective tissue that breaks down during the boiling process, resulting in tender and flavorful meat. Q2: Should I marinate the beef before boiling?
Should you boil beef?
Boiling beef may not be the first cooking method that comes to mind when you think of beef dishes, but it is a simple and effective way to achieve tender and flavorful results. Whether you are a beginner in the kitchen or a seasoned chef, boiling beef can be a versatile and delicious option for your next meal.