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The Different Cuts of Meat
The simple steps below will help you to choose the cuts with care for each dish. So from a Special Roast to a 10-minute Stir-fry it's all here - enjoy the great taste of perfect beef. For some tasty recipes, click here.
Neck/Chuck/Shoulder
This is the best cut for mincing, casseroling or braising. Very good flavour, trim well.
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Rib of Beef
This has the very best flavour. Roast on a high heat or cut a rib from the joint for the barbecue, one rib will serve two persons.
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Striploin
Roast in the piece or cut into steaks. It is best with some fat covering for flavour. It is also important that it is well aged (3 weeks).
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Fillet
Prime cut for grilling, frying or leave in the piece for a special roast.
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Sirloin
Prime steak cut, very important that it is well aged for maximum tenderness. Ideal for barbecue kebabs.
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Topside
This is the most tender part of the round, can be thinly sliced and stir-fried.
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Eye of the Round
Very lean joint, to pot roast, season and brown in hot oil, then cook slowly with root vegetables in a covered dish with some liquid - wine, stock, stout or water.
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Silverside
It is another cut from the round. Same cooking method as eye of the round (pot roast) or can be very thinly sliced and stuffed for paupiettes.
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Ball of the Round
This is a popular cut, pot roast or sliced into steaks for braising.
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Flank
This can be stuffed, rolled and cooked slowly as a pot roast or it can also be marinated (Chinese flavours are very good), then grilled and very thinly sliced.
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Brisket
Ideal for pot roasting, long slow cooking.
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Rolled Rib
Prime roasting joint, roast at a high heat.
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Diced Shin
This makes a wonderful braised dish. It must have a very long slow cooking time. Add lots of root vegetables, garlic, herbs, plus wine, stock, stout or water.
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Top Rib/Housekeepers Cut
Roast slowly with small amount of liquid – water, stock or wine. This will help to tenderise the joint, excellent flavour.
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