Cuts of Beef As with most animals that are eaten, different parts of the carcase eat differently and are more suited to certain cooking methods. This is due to several factors including the amount of ‘work’ the muscle has done over the lifetime of the animal. A rough guide A rough guide to go by is the further the cut of meat from ‘hoof & horn’ the more tender it is. For example neck and leg muscles which are in constant use for grazing and moving tend to be tougher due to the build up of connective tissue. Other areas of the carcass can also be fattier or have more sinew present due to the job that they are designed to do. Therefore to get the best results from your beef, you have to adapt your cooking techniques for each individual piece. Different cuts Blade This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise. Braised Steak Brisket Often sold boned and rolled and sometimes salted. Suitable for slow or pot roasting. Pulled Brisket Chuck This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise. Casserole Fillet Also known as tenderloin. One of the prime cuts. Has little fat and is very tender. Beef Wellington Head Beef cheeks - slow cooked as less tender than other muscles Slow cooked BBQ cheeks Thin Flank Often used for minced or ground meat. Bolognese Sauce Thick Flank Thick Flank - also known as Top Rump (knuckle). Similar to topside and can be slow roasted as a joint or braised in pieces. Also sold as "flash fry" steaks. Ideal Mid-Week Joint 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. Traditional Sunday Lunch Roast Beef Leg This is one of the tougher cuts and is generally sold as Stewing Steak. Only suitable for very long, slow, moist cooking. Beef Bourginon 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. Meatballs in Tomato Sauce 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. Beef Stroganoff Shank This is one of the tougher cuts but can be slow roasted for a very long time for a very flavoursome cut. Beef Shank on the bone Shin This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat. Can be sold as bone in pieces but it is only suitable for very long, slow, moist cooking. Osso Bucco 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. Silverside Joint Sirloin Can be boned and rolled which is suitable for roasting. Also can be sold as steaks such as "T"-bone, Porterhouse or Sirloin steak. Herb Crusted Porterhouse Thick Rib This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise. Slow Cooked Ragout Thin Rib This is one of the tougher cuts and is generally sold as mince (ground) meat. Chilli con Carne Topside Very lean and when sold as a joint for roasting, often has a layer of fact tied around it to help baste and keep it moist. Also suitable cut into steaks for frying or grilling and in stir-fries. Roasting Joint or Traditional Beef Olive Ox-Tail This is a bony, gelatin rich piece of meat which requires slow-cooking such as stewing or braising. It is traditionally used as stock for soup. Ox-tail Soup Heart As the heart works a lot during its lifetime it is quite a tough muscle. In modern cuisine heart is often marinated to tenderise then grilled or braised. BBQ Heart Liver Liver can be baked, boiled, broiled, fried, stir-fried or eaten raw. Liver has a very distinct offal texture and taste Braised Liver & Onions Kidney Kidney is often braised or stewed. Traditionally found in pies and casseroles. Steak & Kidney Pie Tripe This dish is cooked through boiling the bleached tripe with onions in milk. Traditional Tripe & Onions ABOUT US PRODUCER LOGIN NEWS JOBS/CAREERS PRIVACY POLICY THE JUICY MEAT COMPANY MODERN SLAVERY STATEMENT Dovecote Park Ltd Bank Wood Road Stapleton Pontefract North Yorkshire WF8 3DD Tel. 01977 620 327 Fax. 01977 621 435 info@dovecotepark.co.uk © DOVECOTE PARK 2019 | DESIGN BY GRAPHIC POWER | PHOTOGRAPHY BY IMAGEN PHOTOGRAPHY More info Got it!