Beef cuts

The primal cuts of the beefiness carcass are the bones cuts separated from the carcass during butchering. Click on a cut below to encounter data nearly the derived sub-cuts. The term "primal" is not the same equally "prime" which characterizes the higher quality cuts.

Brisket

There are two briskets per creature accounting for effectually seven.two% of the carcase. Derived from the underside chest surface area between the forepart legs, brisket is a well exercised musculus with ample connective tissue.

VIEW ALL RECIPES

Bespeak terminate brisket

Being a well exercised muscle, the betoken end has a high caste of connective tissue and is best suited to tedious wet cooking methods such equally braising and casseroling. This beef cut is perfect for shredding as information technology literally pulls apart when cooked.

Navel cease brisket

The Navel Terminate is more foursquare shaped than the signal end brisket and slices upwardly more neatly. Same as the signal end brisket, this cut needs to be cooked low and irksome.

Blade

Derived from the shoulder region of the brute, blade accounts for around five.five% of the carcase. Flavoursome and versatile, it contains several muscles with layers of fat and connective tissue and performs well equally a slow braise or roast.

VIEW ALL RECIPES

Bolar blade roast

Beef bolar blade roast is from the shoulder blade of the beef. It is a very flavourful cut that is versatile plenty to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for tiresome cooking in a braise or goulash.

Blade steak

Blade steak comes from the shoulder blade. It is a versatile cut that can exist barbecued and pan-fried, cutting into strips and stir-fried or diced for dull-cooking in a braise.

Oyster blade roast

The oyster blade is connected to the shoulder blade of the beef. It is a very flavourful cut that is versatile enough to be cooked whole every bit a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for dull cooking in a braise or casserole.

Flat fe steak

Although oyster blade steak can sometimes be referred to as apartment iron steak, truthful flat iron steak has all of the connective tissue and silverish pare removed from the oyster blade and is cutting into like shooting fish in a barrel to utilise portions that are lean and extremely tender, juicy and full of flavour.

Oyster blade steak

The oyster blade sits on the shoulder blade and when separated from the shoulder tin can be cut into steaks for pan-frying or barbecuing. It has a sparse line of gristle that runs through the eye of the steak which should be scored to prevent curling when cooking. It is likewise a perfect cut for stir-frying with its total flavour and tenderness.

Cheek

Cheek is the difficult-working, lean facial cheek muscle, housing an affluence of connective tissue, known every bit collagen.

VIEW ALL RECIPES

Cheek

This cut responds well to moist, slow extended cooking methods. Cheek is perfect diced in curries, braises and stews, but also holds its shape well when cooked whole.

Chuck

Made upwards of multiple muscles, chuck is a well used area so contains a great bargain of connective tissue. Pop for its balance of meat and fatty, the chuck offers ribs, roasts and steaks and suits a range of cooking methods. Perfect for curries and stews with cracking full flavour and a fantastic gelatinous texture.

VIEW ALL RECIPES

Chuck roll

Because of its loftier amounts of connective tissue, the chuck whorl is pop as a boring cook or braising cut. And it's as well practiced for thinly sliced Korean style grill cooking.

Chuck ribs

Chuck ribs are a crowd favorite, known for their richness and meatiness. Best tiresome-cooked for a flavourful, moist and tender result.

Chuck Steak

Boring-cook to bring out its full, savory flavor.

Chuck eye log

Chuck eye log is a boneless tender cutting. It is therefore extremely tender and juicy with exceptional flavor.

Cube Roll

The cube roll, or rib-eye roll, is prepared from the forequarter; running along the back of the animal from the 4th to the 13th rib between the chuck and the striploin.

VIEW ALL RECIPES

Standing rib roast

The standing rib roast is the scotch fillet with the rib basic attached. Because it's taken from muscles not heavily exerted, the meat is very tender and delicious. The retention of the rib bones impart extra season during cooking.

Rib cutlet

Take a beef standing rib roast and slice it into steaks. This gives you a rib cutlet. If y'all remove the bone from the steak it becomes a scotch fillet. Like a scotch fillet, rib cutlets are tender, full of flavour and perform best when cooked in a pan, on a charcoal-broil or sliced thinly for a beef stir-fry.

Scotch fillet steak

Scotch fillet steak is prepared from a boneless beef rib set up. The scotch fillet is found on the back of the animate being and runs from the striploin (sirloin) to the chuck. Being a 'support' muscle not subjected to the heavy work of moving the creature around, scotch fillet steaks are tender, tasty and moist and perform all-time with fast hot cooking methods such every bit pan-frying and barbecuing or stir-frying when thinly sliced.

Scotch fillet roast

The scotch fillet or cube coil sits between the chuck and the striploin (sirloin) muscles over the dorsum of the animal and is a very tender, moist and flavourful cut of beef perfect for a special roasting occasion. Given its tender nature it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry.

Flank

Also known every bit bavette, this long apartment steak is taken from a single muscle beneath the loin in the abdominal area.

VIEW ALL RECIPES

Flank steak

The flank steak is extremely versatile. Perfect for thin slicing for a stir-fry, flank steak also performs extremely well under slow-cooking conditions. After slow-cooking, this beef cut tin be shredded with a fork and added to burritos or salads.

Hanger

Also known as thick skirt, in that location is only one hanger per animal - it 'hangs' from the last rib, attached to the diaphragm.

VIEW ALL RECIPES

Hanger

Hanger steaks can be hard to find equally there's only one per animate being. While not particularly tender, it has a robust flavour and is best cooked speedily over loftier heat.

Eye of knuckle

The knuckle sits to a higher place the knee joint joint at the front of the hind leg. Fabricated up of three muscles, it'south prepared from the thick flank by removing the cap muscle and associated fat. Heart of knuckle is the lean, centre weight-bearing muscle with footling connective tissue. Used for roasting or preparing further into medallions, it produces a notably tender and delicious result when cooked with moist, boring methods.

Ox Tail

The ox tail cut starts at the base of the spine. The fat is trimmed and the last two to three tail bones removed, before beingness cut into short joints.

VIEW ALL RECIPES

Ox tail

Slow cooking this distinctive cutting brings out a robust, full-bodied flavour while creating meltingly tender meat.

Rump

The rump is a boneless v-muscled cardinal that sits between the sirloin and topside. Extremely versatile rump tin can be sliced whole into rump steaks or subprimaled to reveal a range of cuts with varying textures and tenderness.

VIEW ALL RECIPES

Rump Steak

A great all-rounder steak, rump is perfect for a diversity of cooking methods. It can be eaten as a steak, diced for kebabs or sliced into strips for a stir-fry.

Rump roast

Lean and economical, this cut is best for feeding a oversupply. When roasted in the oven, slice thin against the grain to maximise tenderness.

Rostbif

Rostbif is a cut of beefiness that is in some countries considered to be the best cut of beef due to its marked flavour. Rostbif tin can be roasted whole in a hot oven, barbecued whole or cut (across the grain) into steaks or sliced into thin strips for a tender and delicious beef stir-fry.

Rump cap

Rump cap is a cut of beef that is in some countries considered to be the all-time cut of beef due to its marked flavor. It is famous and well liked in South American countries, particularly Brazil where information technology is known as "Picanha". Rump cap can be roasted whole in a hot oven, barbecued whole or cutting (beyond the grain) into steaks or sliced into thin strips for a tender and delicious beef stir-fry.

Rump centre steak

The lean heart muscle of the rump, this steak is best suited to quick cooking on a hot barbecue or pan. For best results, do non cutting more than 1.5cm thick and practice not cook more medium-rare. Given its tender nature it can also be thinly sliced into strips to stir-fry.

Rump medallion

Ane of the v muscles that brand up the whole rump, eye of rump is a curt, lean, log-shaped muscle ideally suited to cutting into medallions. These appealing medallions are perfect for fast cooking on a hot surface similar a barbecue or pan, but are versatile enough to be sliced for a stir-fry or diced for a braise or goulash. Information technology can likewise be kept whole and tied with string to form a uniform shape for roasting. Perfect for a Beef Wellington or wrapped in bacon for mignons.

Shin

Because it comes from a well-exercised muscle, shin has little fat and arable connective tissue. Os-in is oftentimes cut across the bone into osso-buco whilst boneless shin is prepared from either the shin expanse or the heel muscle in the silverside. Shin suits moist depression, boring cooking to allow the connective tissue to tenderise while enriching with flavour. The resulting meat is tender and rich in flavour.

VIEW ALL RECIPES

Shin os-in/ Osso Buco

Shin bone-in is prepared from the bottom portion of either the front or rear leg. As this cut comes from a muscle used constantly for motility, it contains a high corporeality of connective tissue. This tissue breaks down when prepared using ho-hum moist cooking methods such as casseroling and braising imparting a rich, full bodied season and a delicious gelatinous texture.

Boneless Shin

Much like other well exercised cuts of Beefiness, slow-moist cooking methods, such as braising and stewing are best used to pause the connective tissues and soften upward the meat.

Short Ribs

Short ribs are taken from the forequarter after the brisket is removed. They're made up of the rib bone and layers of rib meat and fatty.

VIEW ALL RECIPES

Brusque ribs

Total of flavour and fall-off-the-bone tender, simply likewise bachelor boneless. Grill or tiresome-roast for a succulent beef dish.

Silver Side

Silverside comes from the exterior of the rear leg and sits between the knuckle and the topside. Fabricated upwardly of five singled-out muscles, information technology's named after the silver wall of connective tissue that sits on the side of the cut, which is removed before cooking. As a well-exercised group of muscles, knuckle cuts need gentle, moist cooking. The resulting texture melts off the fork.

VIEW ALL RECIPES

Corned silverside

Beingness a muscle heavily used for walking, the silverside requires the gentle moist cooking of corning to produce a tender and delicious beefiness dish.

Skirt

Located on the inside of the belly wall just beneath the ribs, skirt steak can be either of 2 long, flat, well-marbled muscles: the diaphragm and the intestinal musculus.

VIEW ALL RECIPES

Brim steak

Skirt steaks are versatile and total of flavour. When cooked on high rut, the characteristic marbling imparts an outstanding flavour. Slice it thick confronting the grain earlier serving to ensure maximum tenderness.

Striploin

The striploin is located along the spine in the hindquarter and runs from the ribs to the rump, sitting above the tenderloin.

VIEW ALL RECIPES

Sirloin steak

The discussion sirloin was derived from the Old French word surlonge, meaning sur la longe or above the loin. Sirloin roast is the piece of beefiness between the rump and the ribs. Coming from an expanse of the animal where the muscles practise less work, the sirloin is tender and flavourful and well suited to roasting. If you don't feel like a roast though, this cutting can also be sliced into steaks or stir-fry strips.

T-bone

The t-shaped bone in the T-bone steak is from the dorsum of the animal. The fillet and sirloin muscles sit on reverse sides of this t-shaped bone to form the T-bone steak. With little or not fat or connective tissue the T-os is a quintessential Aussie steak perfect for pan-frying or barbecuing.

Tenderloin

A long and lean muscle, this is the well-nigh tender cut of beef available. The tenderloin is the source of tenderloin steak or filet mignon, and is a component of the T-Os and scotch fillet steaks.

VIEW ALL RECIPES

Fillet steak

Typically the tenderest cuts of beef with the least corporeality of connective tissue are those cuts that sit forth the spine of the fauna as they do the least amount of work. The fillet or tenderloin (as the proper noun suggests) is 1 such cut. With little or no fatty or connective tissue the fillet is all-time suited to portioning into steaks for pan-frying and barbecuing or strips for stir-frying.

Butt fillet

The butt fillet comes from the larger end of the tenderloin and is a tender cut of beef due to the little amount of work information technology undertakes. Butt fillet can be roasted whole or prepared farther into steaks. Because information technology'due south so lean and tender, it is all-time suited to fast, hot cooking methods to ensure it retains moisture, flavour and tenderness.

Top Side

Topside comes from the inside of the hind leg, between the thick flank and the silverside. Topside is extremely lean and performs all-time when diced for deadening-cooking in a hearty casserole or braise.

VIEW ALL RECIPES

Topside roast

As a well-used muscle, the topside roast is extremely lean with a lot of connective tissue. Topside roast also performs well diced and cooked slow in a casserole or braise.

Topside steak

Topside steak is sliced from the whole topside which comes from the inside of the hind leg, betwixt the thick flank and the silverside. Although sold as steak, performs all-time when diced for dull-cooking in a hearty casserole or braise.