Understanding Your Beef Cuts
By Jac Scholes Aged 8
Make the most of your cuts...
Different cuts of meat have different flavours and textures, all depending on how active that part of the animal was during it's lifetime. The neck for example is a pretty active part of the animal and so will have more muscle fibres - full of flavour and best cooked low and slow. The most tender and prized cut of the animal is the tenderloin and also the least active! This is where the melt-in-your-mouth fillet steaks come from.
A to Z of Cuts
Braising steak
This cut tends to come from the flank. It's ideal for cut up into strips for stir frys.
Rump steak
Although this is a prime cut, it’s often cheaper than fillet or sirloin because it’s not quite as tender. However many say that it has a far superior flavour than sirloin or fillet. Rump is suitable for quick cooking such as frying, stir-fry, grilling or the barbecue.
Brisket joint/Pot Roast/Slow Roast
We sell these cuts “boned and rolled”. These joints are full of flavour suitable for slow cooking or pot roasting. Large brisket joints are very popular for “low and slow” BBQ smoking.
Silverside joint
This very lean piece of meat is now most often used as a joint for slow roasting. We recommend regular basting whilst cooking.
Topside joint
Topside is a very lean joint and it usually has an extra layer of fat tied around it to help baste and keep it moist. This is also suitable cut into steaks for frying or grilling and in stir-fries.
Shin steaks
Amazing for long, slow cooking such as stews.
Sirloin Steaks
The sirloin steak has great flavour and is suitable for best cooked pan-frying, or on the BBQ.
Stewing Steak (diced)
This a beautifully flavoursome cut, but is best cooked at a low temperature for a long period of time. Cubes and dice are most suitable for casseroling or stewing.
Minced Beef
Prime, lean beef mince from the shoulder, shin and belly. This low fat, high quality meat is a firm favourite for a wide range of dishes including bolognese, meatballs and burgers.
Rib-eye Steaks
Rib eye steaks are cut from the eye of the fore-rib. Rib eye steaks carry a little more fat than other steaks so are great if you like your steak cooked a little longer, as the fat will melt and keep the steak succulent, tender and add lots of flavour.