Beefiness cuts

The primal cuts of the beef carcass are the basic cuts separated from the carcass during butchering. Click on a cut below to see information nigh the derived sub-cuts. The term "primal" is not the same as "prime number" which characterizes the higher quality cuts.

Brisket

At that place are two briskets per animal bookkeeping for around seven.2% of the carcase. Derived from the underside chest area betwixt the front legs, brisket is a well exercised muscle with aplenty connective tissue.

VIEW ALL RECIPES

Point end brisket

Being a well exercised muscle, the point end has a high degree of connective tissue and is best suited to boring wet cooking methods such as braising and casseroling. This beef cut is perfect for shredding as it literally pulls apart when cooked.

Navel cease brisket

The Navel Cease is more than foursquare shaped than the bespeak end brisket and slices upwards more than neatly. Same as the point end brisket, this cut needs to be cooked low and slow.

Blade

Derived from the shoulder region of the animal, blade accounts for around 5.five% of the carcase. Flavoursome and versatile, it contains several muscles with layers of fat and connective tissue and performs well as a slow braise or roast.

VIEW ALL RECIPES

Bolar blade roast

Beef bolar bract roast is from the shoulder blade of the beef. Information technology is a very flavourful cut that is versatile enough to exist cooked whole as a roast, sliced into steaks and cooked on the charcoal-broil or in a pan, thinly sliced for a stir-fry or diced for tiresome cooking in a braise or casserole.

Bract steak

Blade steak comes from the shoulder bract. It is a versatile cut that tin can be barbecued and pan-fried, cut into strips and stir-fried or diced for slow-cooking in a braise.

Oyster blade roast

The oyster blade is continued to the shoulder blade of the beef. Information technology is a very flavourful cut that is versatile enough 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 deadening cooking in a braise or goulash.

Flat iron steak

Although oyster blade steak can sometimes exist referred to as flat iron steak, true flat iron steak has all of the connective tissue and silver skin removed from the oyster blade and is cut into easy to use portions that are lean and extremely tender, juicy and full of season.

Oyster blade steak

The oyster blade sits on the shoulder bract and when separated from the shoulder tin be cut into steaks for pan-frying or barbecuing. Information technology has a thin line of gristle that runs through the centre of the steak which should be scored to forestall curling when cooking. Information technology is also a perfect cut for stir-frying with its full flavor and tenderness.

Cheek

Cheek is the hard-working, lean facial cheek musculus, housing an abundance of connective tissue, known equally collagen.

VIEW ALL RECIPES

Cheek

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

Chuck

Made upward of multiple muscles, chuck is a well used surface area so contains a bully deal of connective tissue. Popular for its balance of meat and fat, the chuck offers ribs, roasts and steaks and suits a range of cooking methods. Perfect for curries and stews with groovy full season and a fantastic gelatinous texture.

VIEW ALL RECIPES

Chuck roll

Because of its high amounts of connective tissue, the chuck roll is popular as a dull melt or braising cut. And information technology's also good for thinly sliced Korean way grill cooking.

Chuck ribs

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

Chuck Steak

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

Chuck eye log

Chuck eye log is a boneless tender cut. Information technology is therefore extremely tender and juicy with exceptional flavor.

Cube Roll

The cube curl, or rib-eye coil, is prepared from the forequarter; running along the dorsum of the animate being from the fourth to the 13th rib betwixt the chuck and the striploin.

VIEW ALL RECIPES

Standing rib roast

The standing rib roast is the scotch fillet with the rib bones fastened. Because information technology'southward taken from muscles not heavily exerted, the meat is very tender and succulent. The retention of the rib bones impart extra flavour during cooking.

Rib cutlet

Accept a beef standing rib roast and slice it into steaks. This gives you a rib cutlet. If y'all remove the os from the steak information technology becomes a scotch fillet. Similar a scotch fillet, rib cutlets are tender, full of flavor and perform best when cooked in a pan, on a barbecue or sliced thinly for a beefiness stir-fry.

Scotch fillet steak

Scotch fillet steak is prepared from a boneless beefiness rib ready. The scotch fillet is institute on the back of the animal and runs from the striploin (sirloin) to the chuck. Being a 'support' muscle non subjected to the heavy work of moving the animal around, scotch fillet steaks are tender, tasty and moist and perform best 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 gyre sits between the chuck and the striploin (sirloin) muscles over the dorsum of the creature and is a very tender, moist and flavourful cut of beefiness perfect for a special roasting occasion. Given its tender nature information technology can too be sliced into steaks to charcoal-broil and pan-fry or strips to stir-fry.

Flank

Also known equally bavette, this long flat 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 too performs extremely well nether slow-cooking weather condition. After ho-hum-cooking, this beef cut tin be shredded with a fork and added to burritos or salads.

Hanger

Also known as thick skirt, there is only ane hanger per fauna - it 'hangs' from the last rib, fastened to the diaphragm.

VIEW ALL RECIPES

Hanger

Hanger steaks tin be hard to find as in that location's only one per animate being. While non peculiarly tender, it has a robust flavour and is all-time cooked quickly over loftier rut.

Heart of knuckle

The knuckle sits above the articulatio genus joint at the front of the hind leg. Fabricated upwardly of 3 muscles, information technology's prepared from the thick flank by removing the cap musculus and associated fat. Eye of knuckle is the lean, heart weight-bearing musculus with picayune connective tissue. Used for roasting or preparing further into medallions, it produces a notably tender and delicious result when cooked with moist, slow methods.

Ox Tail

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

VIEW ALL RECIPES

Ox tail

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

Rump

The rump is a boneless five-muscled primal that sits betwixt the sirloin and topside. Extremely versatile rump 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 bully all-rounder steak, rump is perfect for a variety of cooking methods. It can be eaten every bit 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, piece thin against the grain to maximise tenderness.

Rostbif

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

Rump cap

Rump cap is a cut of beefiness that is in some countries considered to be the best cut of beef due to its marked season. It is famous and well liked in Due south American countries, especially Brazil where it is known as "Picanha". Rump cap can be roasted whole in a hot oven, barbecued whole or cut (beyond the grain) into steaks or sliced into thin strips for a tender and succulent beefiness stir-fry.

Rump middle steak

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

Rump medallion

One of the v muscles that make up the whole rump, eye of rump is a short, lean, log-shaped musculus 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 casserole. Information technology tin can besides be kept whole and tied with string to form a uniform shape for roasting. Perfect for a Beef Wellington or wrapped in salary for mignons.

Shin

Because it comes from a well-exercised muscle, shin has little fat and abundant connective tissue. Os-in is often cut beyond the bone into osso-buco whilst boneless shin is prepared from either the shin area or the heel muscle in the silverside. Shin suits moist low, slow cooking to permit the connective tissue to tenderise while enriching with flavour. The resulting meat is tender and rich in flavour.

VIEW ALL RECIPES

Shin bone-in/ Osso Buco

Shin bone-in is prepared from the bottom portion of either the front or rear leg. Equally this cut comes from a musculus used constantly for movement, it contains a high amount of connective tissue. This tissue breaks downward when prepared using tedious moist cooking methods such as casseroling and braising imparting a rich, full bodied season and a succulent gelatinous texture.

Boneless Shin

Much like other well exercised cuts of Beef, slow-moist cooking methods, such equally braising and stewing are best used to break the connective tissues and soften up the meat.

Short Ribs

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

VIEW ALL RECIPES

Brusque ribs

Full of flavor and autumn-off-the-bone tender, but also available boneless. Grill or ho-hum-roast for a succulent beef dish.

Silvery Side

Silverside comes from the exterior of the rear leg and sits between the knuckle and the topside. Made up of five singled-out muscles, information technology's named after the silvery wall of connective tissue that sits on the side of the cut, which is removed earlier cooking. As a well-exercised group of muscles, knuckle cuts demand 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 abdomen wall just below the ribs, skirt steak can exist either of two long, flat, well-marbled muscles: the diaphragm and the abdominal musculus.

VIEW ALL RECIPES

Skirt steak

Skirt steaks are versatile and full of flavor. When cooked on high estrus, the feature marbling imparts an outstanding flavour. Slice information technology thick against the grain before serving to ensure maximum tenderness.

Striploin

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

VIEW ALL RECIPES

Sirloin steak

The give-and-take sirloin was derived from the Onetime 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 area of the fauna where the muscles do less piece of work, the sirloin is tender and flavourful and well suited to roasting. If you don't feel like a roast though, this cut can also exist sliced into steaks or stir-fry strips.

T-os

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

Tenderloin

A long and lean musculus, this is the near tender cutting of beef bachelor. 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 amount of connective tissue are those cuts that sit along the spine of the animal as they practice the least corporeality of piece of work. The fillet or tenderloin (as the name suggests) is one such cutting. With little or no fat or connective tissue the fillet is best suited to portioning into steaks for pan-frying and barbecuing or strips for stir-frying.

Butt fillet

The barrel fillet comes from the larger terminate of the tenderloin and is a tender cut of beef due to the little corporeality of piece of work it undertakes. Butt fillet can be roasted whole or prepared further into steaks. Because it's then lean and tender, it is all-time suited to fast, hot cooking methods to ensure it retains wet, flavour and tenderness.

Top Side

Topside comes from the inside of the hind leg, betwixt the thick flank and the silverside. Topside is extremely lean and performs best when diced for slow-cooking in a hearty goulash or braise.

VIEW ALL RECIPES

Topside roast

Equally 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, between the thick flank and the silverside. Although sold as steak, performs best when diced for slow-cooking in a hearty casserole or braise.