Too good to waste: Beef

Too good to waste Beef

Helping you cut down on food waste, one ingredient at a time

Melt-in-the-mouth roast beef is a classic British favourite – a study last year showed that it even overtook lamb as the nation’s favourite Easter centrepiece*! Despite this, we throw away an enormous £400m worth of beef every year, mostly due to cooking too much or not using it in time** . Follow our tips to help cut down waste and enjoy it for longer.

PL AN AHEAD

Consider how many people you’re cooking for and buy accordingly. As an average, a serving of beef is about 200g, so a 1kg roasting joint would serve 4 with leftovers.

STORE IT RIGHT

Store raw beef on the bottom shelf of the fridge to reduce cross-contamination with other ingredients, and be mindful of the use-by date. If you won’t use it in time, whole joints can be frozen before the use-by date. Cool any cooked leftovers, then store in an airtight container in the fridge for up to two days, or freeze for up to three months.

FOR TOPSIDE

US E I T U P

FOR RUMP

Cheat’s beef rendang

Fry of rendang paste in a large pan. Add coconut milk and diced roast beef; simmer until piping hot and reduced, then add dessicated coconut. Serve with rice.

Roast beef bánh mì

Toss carrot and cucumber ribbons with rice wine vinegar and a little sugar to pickle. Pile into baguettes with sliced beef, mayo, coriander, crispy onions and chilli.