Neck & Clod

The neck cut is generally sold as stewing steak. Long and slow cooking will release a good flavor and produce tasty gravy or sauce. The clod is an economical cut that is flavorful but a less tender meat. It is cut from the middle of the shoulder and usually sold as stewing steak or used in burgers. Suitable for slow cooking in stew

Chuck & Blade

This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise. Also Blade steak sometimes known as “Flatiron Steak” as it has a shape similar to that of an old-fashioned flat iron.

Thick Rib

Typically sold as Braising Steak. This cut is somewhat more tender than stewing steak. Ideal for use in casseroles, stews and for braising.

Brisket

Usually sold “boned and rolled” and sometimes salted. This joint is full of flavour suitable for slow cooking or pot roasting. Brisket is the cut traditionally used for making corned beef. It is also used for lean mince. Large brisket joints are very popular for “low and slow” BBQ smoking

Shin

Generally sold as Stewing Steak. Best suited for long, slow cooking to breakdown the high proportion of connective tissues and denser fibres and make thick sauces and gravy

Fore Rib

Sold “Boned and rolled”, “French trimmed” or “On the bone”. Has good marbling throughout the flesh and with excellent fat cover on the outside making for a superb roast. Can also be cut into steaks”Ribeyes” for grilling, frying or BBQ. The last few ribs before the sirloin are known as wing rib.

Thin Rib

One of the denser cuts and is usually sold as mince (ground beef) meat.

Sirloin

This is typically sold boned and rolled. A prime cut which is suitable for a classic sunday roast. Sirloin Steak comes from the same area but cut into steaks such as “T”-bone, Porterhouse and Entrecote. Prime cuts which are suitable for grilling, frying, stir-fries and barbecuing.

Beef Fillet also comes from this section. Probably the most prized cut of beef, the fillet is very tender and very lean, as a steak it is suitable for quick cooking under the grill or frying. Larger peices are used for dishes such as Beef Wellington. Other names for cuts of fillet include Filet Mignon, Tenderloin, Tournedos and Chateaubriand.

Flank

Meat from this area is often known as “Skirt”. Skirt steak is a thin, long cut of beef from the diaphragm, also known as “Hanger steak” (or “Onglet” in France). It has plenty of fat marbling which makes it moist and flavoursome. This cut is often used in Mexican recipes such as Fajitas. Good for grilling, frying or the BBQ. Flank steak looks very similar but is is from the lower abdominal area.

Rump

Although this is a prime cut, it’s often cheaper than fillet or sirloin because it’s not quite as tender. However many say that it has a far superior flavour than sirloin or fillet. Rump is suitable for quick cooking such as frying, stir-fry, grilling or the barbecue. The popular Brazilian steak “Picanha” is taken from the top section of the rump.

Silverside

Silverside was traditionally salted and sold as a boiling joint for salt beef. This very lean piece of meat is now most often sold unsalted as a joint for roasting. We recommend regular basting whilst cooking.

Topside & Oxtail

Topside is also a very lean joint and , often has a extra layer of fat tied around it to help baste and keep it moist.  This is also suitable cut into steaks for frying or grilling and in stir-fries.
Oxtail, one of the most, flavoursome and inexpensive cuts of beef . Oxtail is most often sold cut into individual vertebra.  Long and slow braising will release their excellent rich flavour.

Thick Flank

This joint is also known as Top Rump good for slow roasting as a joint or braised in pieces. Also sold as “stir fry” strips or flash fry steak. Bavette is the French name for flank steak.

Leg

Generally sold as Stewing Steak. Best suited for long, slow cooking to breakdown the high proportion of connective tissues and denser fibres and make thick sauces and gravy