Beef cuts

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

Brisket

There are two briskets per brute bookkeeping for around vii.two% of the carcase. Derived from the underside chest area between the front legs, brisket is a well exercised muscle with ample connective tissue.

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Point terminate brisket

Beingness a well exercised musculus, the point cease has a high degree of connective tissue and is best suited to tiresome wet cooking methods such as braising and casseroling. This beef cut is perfect for shredding as it literally pulls autonomously when cooked.

Umbilicus stop brisket

The Navel End is more square shaped than the point cease brisket and slices upwardly more neatly. Same equally the point end brisket, this cutting needs to be cooked low and ho-hum.

Blade

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

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Bolar blade roast

Beef bolar blade roast is from the shoulder bract of the beef. It 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 ho-hum cooking in a braise or casserole.

Blade steak

Bract steak comes from the shoulder blade. Information technology is a versatile cutting that can exist barbecued and pan-fried, cut 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. Information technology is a very flavourful cutting 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 slow cooking in a braise or casserole.

Flat iron steak

Although oyster bract steak can sometimes be 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 piece of cake to use portions that are lean and extremely tender, juicy and total of flavour.

Oyster bract steak

The oyster bract sits on the shoulder blade and when separated from the shoulder can be cutting into steaks for pan-frying or barbecuing. It has a thin line of gristle that runs through the centre of the steak which should exist scored to prevent curling when cooking. It is likewise a perfect cutting for stir-frying with its full flavor and tenderness.

Cheek

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

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Cheek

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

Chuck

Made up of multiple muscles, chuck is a well used expanse so contains a keen deal of connective tissue. Pop 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 slap-up full flavour and a fantastic gelatinous texture.

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Chuck whorl

Because of its high amounts of connective tissue, the chuck roll is popular as a deadening cook or braising cut. And information technology's also good for thinly sliced Korean style 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 consequence.

Chuck Steak

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

Chuck eye log

Chuck middle log is a boneless tender cut. It is therefore extremely tender and juicy with exceptional flavor.

Cube Ringlet

The cube curlicue, or rib-eye coil, is prepared from the forequarter; running along the back of the animal from the fourth to the 13th rib betwixt the chuck and the striploin.

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Continuing rib roast

The standing rib roast is the scotch fillet with the rib basic attached. Because it's taken from muscles non 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 piece information technology into steaks. This gives yous a rib cutlet. If you remove the bone from the steak it becomes a scotch fillet. Like a scotch fillet, rib cutlets are tender, full of flavor 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 dorsum of the creature and runs from the striploin (sirloin) to the chuck. Being a 'support' muscle not 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 as pan-frying and barbecuing or stir-frying when thinly sliced.

Scotch fillet roast

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

Flank

Too known as bavette, this long flat steak is taken from a single muscle beneath the loin in the abdominal area.

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Flank steak

The flank steak is extremely versatile. Perfect for thin slicing for a stir-fry, flank steak also performs extremely well nether slow-cooking weather. Afterwards slow-cooking, this beef cutting tin can be shredded with a fork and added to burritos or salads.

Hanger

Too known every bit thick brim, there is just i hanger per animal - it 'hangs' from the final rib, attached to the diaphragm.

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Hanger

Hanger steaks can be hard to find as there's only one per animal. While not particularly tender, it has a robust flavour and is best cooked chop-chop over high heat.

Eye of knuckle

The knuckle sits above the knee joint at the front of the hind leg. Fabricated up of three muscles, it's prepared from the thick flank by removing the cap muscle and associated fat. Centre of knuckle is the lean, heart weight-bearing musculus with picayune connective tissue. Used for roasting or preparing farther into medallions, it produces a notably tender and delicious result when cooked with moist, tiresome 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 being cut into short joints.

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Ox tail

Slow cooking this distinctive cut brings out a robust, concentrated flavour while creating meltingly tender meat.

Rump

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

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Rump Steak

A great 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, slice thin against the grain to maximise tenderness.

Rostbif

Rostbif is a cut of beef that is in some countries considered to exist the best cutting of beefiness due to its marked flavor. Rostbif 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 delicious beef stir-fry.

Rump cap

Rump cap is a cut of beef that is in some countries considered to be the best cutting of beef due to its marked flavour. It is famous and well liked in South American countries, especially Brazil where information technology is known as "Picanha". Rump cap can exist 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 centre steak

The lean centre muscle of the rump, this steak is best suited to quick cooking on a hot charcoal-broil or pan. For best results, practice not cut more than than ane.5cm thick and do non cook more than medium-rare. Given its tender nature it can also exist thinly sliced into strips to stir-fry.

Rump medallion

1 of the 5 muscles that make upwardly the whole rump, eye of rump is a short, lean, log-shaped muscle ideally suited to cut into medallions. These highly-seasoned medallions are perfect for fast cooking on a hot surface like a charcoal-broil or pan, but are versatile plenty to be sliced for a stir-fry or diced for a braise or casserole. It can also exist kept whole and tied with string to grade a uniform shape for roasting. Perfect for a Beef Wellington or wrapped in salary for mignons.

Shin

Because information technology comes from a well-exercised musculus, shin has footling fat and abundant connective tissue. Bone-in is often cut across the os into osso-buco whilst boneless shin is prepared from either the shin expanse or the heel muscle in the silverside. Shin suits moist depression, wearisome cooking to allow the connective tissue to tenderise while enriching with flavor. The resulting meat is tender and rich in flavour.

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Shin bone-in/ Osso Buco

Shin os-in is prepared from the bottom portion of either the front end or rear leg. As this cut comes from a musculus used constantly for move, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full bodied flavour and a succulent gelatinous texture.

Boneless Shin

Much like other well exercised cuts of Beef, dull-moist cooking methods, such every bit braising and stewing are all-time used to pause the connective tissues and soften upwardly the meat.

Curt Ribs

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

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Short ribs

Total of flavour and fall-off-the-bone tender, but likewise available boneless. Grill or irksome-roast for a succulent beef dish.

Silver Side

Silverside comes from the outside of the rear leg and sits between the knuckle and the topside. Made upward of five distinct muscles, it'due south named afterward 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.

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Corned silverside

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

Brim

Located on the inside of the abdomen wall merely below the ribs, brim steak can be either of 2 long, flat, well-marbled muscles: the diaphragm and the abdominal muscle.

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Brim steak

Brim steaks are versatile and full of flavour. When cooked on loftier heat, the characteristic 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 higher up the tenderloin.

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Sirloin steak

The give-and-take sirloin was derived from the Old French discussion surlonge, significant sur la longe or above the loin. Sirloin roast is the slice of beef between the rump and the ribs. Coming from an expanse of the animal where the muscles practice less work, the sirloin is tender and flavourful and well suited to roasting. If you don't experience similar a roast though, this cut tin also be sliced into steaks or stir-fry strips.

T-bone

The t-shaped bone in the T-bone steak is from the back of the creature. The fillet and sirloin muscles sit on contrary sides of this t-shaped bone to form the T-bone steak. With niggling or not fat or connective tissue the T-bone 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-Bone and scotch fillet steaks.

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Fillet steak

Typically the tenderest cuts of beef with the least corporeality of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The fillet or tenderloin (every bit the proper noun suggests) is one such cutting. With footling 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 butt fillet comes from the larger end of the tenderloin and is a tender cut of beef due to the piffling amount of work information technology undertakes. Butt fillet can be roasted whole or prepared farther into steaks. Considering it's then lean and tender, information technology is best 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, between the thick flank and the silverside. Topside is extremely lean and performs all-time when diced for slow-cooking in a hearty casserole or braise.

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Topside roast

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