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Beef Cuts Guide

  • Oxtail

    Oxtail is probably the most flavoursome and the most inexpensive beef cut available. With its deep, rich flavours it has become a favourite with high end restaurants. It is normally sold cut into segments between the tail bones and should be gently stewed for several hours, until meltingly soft.


  • Brisket

    A firm, but fairly fatty forequarter cut that is usually sold boned and rolled. Brisket makes a delicious pot roast or can be braised or poached. Good inexpensive cut for slow cooking.

    Brisket Cuts
  • Neck and Clod

    Traditionally used as a cheaper stewing steak for dicing or mincing. Lean and tough and better used for slow cooking.


  • Leg

    The leg yields rather tough and lean meat than needs to be cooked long and slowly. Occasionally sold for braising or mincing.


  • Fore Quarter Flank

    The flank is divided into Hindquarter Flank and Forequarter Flank. Both provide very flavoursome, fatty, fairly tender and inexpensive meat. Flank Steaks are popular in Asian cuisine.

    Fore Quarter Flank Cuts


  • Fore Ribs

    The 5-bone Carvery Rib of Beef on the bone is a classic - beautifully marbled meat with just enough fat, cooked on the bone to provide full flavours and moist tenderness. Smaller 3 or 4 rib pieces are better suited for smaller groups. A trimmed, single Carvery Rib Eye Steak (or Cote de boeuf) makes a luxurious Steak for two to share (optional). The boned and rolled Rib makes a tasty joint that is easier to prepare and carve and is only surpassed by the trimmed eye of the forerib or Ribeye. Cut from the Ribeye roll are the sought-after Ribeye Steaks.

    Fore Rib Cuts
  • Rump

    The muscle above the hipbone is the Rump. As a working muscle a boned  whole rump joint or Rump Steaks are lean and full of flavour, but can be a bit on the tough side. In Scotland they are also known as Popes Eye Steak. Steaks cut from the eye or heart of the rump, the so called Bistro Steaks or Pavé Steaks are more tender and make very good frying and grilling steaks. Very thin slices of Rump make perfect Minute Steaks and are excellent for barbecues.

    Rump Cuts
  • Shin

    A bargain cut from the foreleg with rich, full and deep flavours. Best slowly braised for at least 4 hours, until the meat is meltingly tender. Shin of beef is now popular in high end restaurants either cooked on or off the bone.

    Beef Shin Cuts
  • Silverside and Topside

    Silverside is leaner than Topside and can be used as inexpensive roasting joint, but the lean meat yields much better results as a slowly cooked pot roast. Steaks cut from the Silverside make excellent, tasty Braising Steaks.

    Traditionally sold rolled and tied, Topside makes a good, roasting joint full of beefy flavours. As a working muscle the meat is fairly lean and should be roasted gently, still pink at the centre. It is very versatile, makes a very good pot roast and can be braised or boiled. Thin slices of Topside make ideal Minute Steaks for flash frying.

    Silverside and Topside Cuts
  • Sirloin and Fillet

    There is a beautiful myth that an English king, deeply impressed by a piece of beef loin he dined on, knighted the meat 'Sir Loin'. Although this is just a legend it is true that from the Sirloin are produced the most delicious, tender and highly prized cuts, both for roasting and frying.

    Sirloin on the bone is a prime roasting joint for a larger number of guests. The lightly marbled meat is tender and contains no visible fat. A protective layer of fat on top and the bone ensure that the meat remains flavoursome and succulent when roasting. Even better is the Sirloin with undercut, where the fillet is still attached to the other side of the bone. The T-bone Steak is a slice of this cut with the sirloin on one side and a fillet portion on the other side of the bone. The boned Sirloin is the Striploin, trimmed of just the right amount of fat for rich flavours and to retain moisture when cooking. The elegant and tender Sirloin Steaks are cut from the Striploin. The boned and rolled Sirloin is a great roasting joint, tender, but less expensive since the fillet is removed.

    The big, meaty and boneless Porterhouse Steaks are cut from the rump end of the Striploin.

    Where the sirloin meets the forerib sits the Wing Rib, which makes a perfect roasting joint on the bone, almost as tender as the fillet, but not as expensive and with less fat as the forerib.

    The Fillet - the most tender and most luxurious cut of Beef - runs on the inside of the sirloin down to the rump. The thick top end or head of the fillet is the Chateaubriand, best cooked as a small Miniroast, the flat, thin end or tail is usually sliced and sold as Stroganoff. The supremely tender centre part can be either used whole as a roast or cut into thick slices as Fillet Steaks.

    Sirloin and Fillet Cuts
  • Hind Quarter Flank

    The flank is divided into Hindquarter Flank and Forequarter Flank. Both provide very flavoursome, fatty, fairly tender and inexpensive meat. Flank Steaks are popular in Asian cuisine.


  • Chuck

    These muscles are full of flavour excellent for stewing and braising. Diced chuck makes perfect casseroles and stews. Daubes - large, thick pieces cut from the chuck are excellent, slowly cooked for 4-5 hours. The Featherblade makes a good, inexpensive joint that will benefit from long, slow braising until meltingly tender. A top layer of fat will stop it from drying out when it cooks. Flat Iron Steaks or Top Blade Steaks, cut from the Featherblade, have a deep, rich flavour and are excellent for braising. Lean Steak Mince is ideal for Burgers and the UK’s family favourite - Bolognese.

    View Chuck Cuts


  • Thick Flank

    Thick Flank or Top Rump (English), not to be confused with Rump, is a lean and tough cut above the leg. Good for braising.


  • Ox Cheek

    Like Shin and Oxtail, Ox Cheek is a bargain cut with strong, rich flavours that requires long slow cooking to tenderise the meat and release the full flavours. Increasingly popular, but sometimes hard to find.

    View Ox Cheek Cuts