A crash course in the cuts of beef

The different cuts of beef is no longer common knowledge to keen braaiers. The main reason for this is that retailers have taken a huge chunk of the meat market and butcheries are declining.

 We buy pre-pack beef/steaks with new and consumer friendly names like frying / strewing beef etc.

  

 So here is a crash course in beef cuts:

 Blade

This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Brisket

Often sold boned and rolled and sometimes salted. Suitable for slow or pot roasting. Traditionally used for making corned beef. 

Chuck

This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Fillet

Also known as tenderloin. One of the prime cuts. Has little fat and is very tender. Used in dishes like Beef Wellington and for the cuts known as Tournedos and Chateaubriand. 

Flank

Thin Flank – often used for minced or ground meat. Suitable for cottage pie, Bolognese sauce and burgers.  Think Flank – also known as Top Rump. Similar to topside and can be slow roasted as a joint or slow fried or braised in pieces. Also sold as “flash fry” steaks.

Fore Rib

Sometimes sold boned and rolled but is traditionally sold on the bone. Has a higher fat content throughout the flesh and makes a superb roast. Can also be cut into steaks for grilling or frying.  

Leg

This is one of the tougher cuts and is generally sold as Stewing Steak. Only suitable for very long, slow, moist cooking.

Neck

This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat.  When sold in pieces it is only suitable for very long, slow, moist cooking. 

Rump

Although a prime cut, it is usually cheaper than fillet or sirloin because it’s not quite as tender. Considered by many to have a far superior flavour than sirloin or fillet. Suitable for quick cooking e.g. frying, stir-fries, grilling or barbecuing.

Shank

This is one of the tougher cuts and is generally sold as mince (ground) meat. 

Shin

This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat.  When sold in pieces it is only suitable for very long, slow, moist cooking.

Silverside

Although this was traditionally salted and sold as a boiling joint, this very lean piece of meat is now most often sold unsalted as a joint for roasting.  Requires frequent basting through the cooking time.

Sirloin (Short loin)

Often sold boned and rolled. A prime cut which is suitable for roasting.

Sirloin Steak

Comes from the same area as sirloin but cut into steaks such as “T”-bone, Porterhouse and Entrecote. A prime cut which is suitable for grilling, frying, stir-fries and Braaing

Thick Rib

This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Thin Rib

This is one of the tougher cuts and is generally sold as mince (ground) meat. 

 

Source: recipes4us.co.uk

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