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Old 18-04-2010, 12:30
holidaynumpty
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Never had it before and don't know how to cook it.
Does it need long and slow ?
Been googling for last half hour and can't see it mentioned on UK cuts.
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Old 18-04-2010, 14:31
Elanor
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I've never heard of it, what is it?
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Old 18-04-2010, 14:37
epicurian
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Is it beef or pork?

Try googling tenderloin instead of centre cut.
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Old 18-04-2010, 14:58
holidaynumpty
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Its beef, absolutely no fat and very lean.
OH brought it from supermarket. Was googling to see which part of the cow it came fromand so how to cook.
Could it be tenderloin? wasn't very expensive.
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Old 18-04-2010, 15:17
epicurian
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Its beef, absolutely no fat and very lean.
OH brought it from supermarket. Was googling to see which part of the cow it came fromand so how to cook.
Could it be tenderloin? wasn't very expensive.
I don't know why tenderloin came to mind. That is strange. It doesn't say anything else on the package? Usually there are cooking instructions behind the label.
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Old 18-04-2010, 15:26
holidaynumpty
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I don't know why tenderloin came to mind. That is strange. It doesn't say anything else on the package? Usually there are cooking instructions behind the label.
No, no cooking instructions..first place I looked in fact.
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Old 18-04-2010, 15:30
indianwells
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The only time i've heard this term is in America and it refers to the thickest (in the centre) part of the fillet, normally used for Chateaubriand. The way I would test it is slice a thin piece off one end, flash fry for a minut each side and taste it. If it's very tender it's probably fillet. I'm guessing it's not though as you would have paid a high price.
If i'm not sure of a cut of beef I always play safe and pot roast long and slow, at least that way it's going to be tender!
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Old 18-04-2010, 16:42
degsyhufc
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It will be easy to tell if you bought the best end of fillet. Just check your bank account

It is most likely a Chuck/Brasing roasting joint. Could also be Thick Rib or Flank. You can braise it, pot roast.
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Old 18-04-2010, 17:24
holidaynumpty
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Bank account is still intact
Decided to play safe so its in the slow cooker as we speak.
Will ask at the butchers next time I'm in and report back.
Thanks for the replies.
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Old 18-04-2010, 20:11
epicurian
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I hope it turned out alright! I have a feeling you and degsyhufc had the right idea.
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Old 18-04-2010, 21:30
norbitonite
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http://www.jamieoliver.com/foodwise/...ew.php?id=3207

Sounds like you did the right thing.
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