Know your cuts

Brisket

Although you can buy this cut on the bone these days it’s usually sold boned and rolled, ready for slow roasting or pot-roasting.

Rolled brisket

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Chuck & Blade

This is a fairly lean cut of high-quality beef removed from the bone and sold as chuck steak and diced chuck. Suitable for braising, stewing and is excellent for pie fillings.

Diced chuck

Chuck steak

Burgers

Mince

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Fillet

This most tender of beef cuts is the fillet muscle found on the inner side of the rib bones. It’s normally removed in one piece and typically cut into thick slices as fillet steak or kept whole for Beef Wellington.

Fillet steak

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Forerib

This is the traditional cut of roast beef and where you get your rib-eye steaks from. You can buy it either on the bone or boned and rolled.

Rib-eye steak

Forerib

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Neck

This is usually cut into pieces for mincing. Also suitable for stewing and braising, which means frying the meat lightly first to brown it before simmering in liquid.

Burgers

Mince

Diced chuck

Chuck steak

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Rump

This is an excellent lean and tender cut, normally sold in slices for grilling, frying and barbecuing.

Top Rump: This is a lean cut of beef suitable for roasting and pot-roasting, or braising whole or in slices.

Rump steak

Stir fry strips

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Shin

This is usually cut into pieces for mincing or into rings for stewing and braising.

Shin rings

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Sirloin

A very tender and succulent cut of beef that you can buy on the bone or boned and rolled to make an easy-carve top quality roasting joint. You can also buy sirloin steaks suitable for frying, grilling or barbecuing.

Sirloin steak

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Topside & Silverside

Topside: This is a lean cut of beef with little or no fat that makes ideal roasting joint. You can buy with a thin layer a fat wrapped around it to help keep the meat moist while roasting. You can also buy it in slices for quick-frying steak.

Silverside: This is a lean cut of beef typically used for roasting and pot-roasting, and is also the cut they traditionally used for sliced salt beef.

Silverside joint

Topside joint

Topside steak

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Cheek

Comes from the facial muscle of the animal. A very tough piece of meat but packed with flavour – requires  slow cooking methods which results in very tender meat. Much sought after by Chefs.

Cheek

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Oxtail

Culinary name for the tail of the animal. Robust in flavour and texture. Requires slow, moist cooking methods resulting in very tender meat.

Oxtail

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Plate

Centre belly part below the ribeye, here we have the short plate – short ribs which requires slow cooking methods. Skirt steak and hanger steak which suits marinating and then cook quickly med-rare.

Shortrib

Hanger steak

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Flank

Belly area located below the sirloin therefore contains a lot of working muscles. Flank steak (Bavette) now popular – great for marinating to tenderise and then cook quickly to med-rare.

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Fillet

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