Beef cuts

The primal cuts of the beef carcass are the bones cuts separated from the carcass during butchering. Click on a cut below to see information about the derived sub-cuts. The term "primal" is not the same every bit "prime" which characterizes the college quality cuts.

Brisket

In that location are two briskets per animal bookkeeping for around 7.2% of the carcase. Derived from the underside chest area between the front end legs, brisket is a well exercised musculus with ample connective tissue.

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Point end brisket

Being a well exercised musculus, the betoken terminate has a loftier degree of connective tissue and is all-time suited to slow wet cooking methods such equally braising and casseroling. This beef cut is perfect for shredding as it literally pulls autonomously when cooked.

Omphalos end brisket

The Navel Terminate is more square shaped than the point end brisket and slices upwardly more neatly. Same as the point end brisket, this cutting needs to exist cooked low and wearisome.

Bract

Derived from the shoulder region of the animal, blade accounts for around 5.5% of the carcase. Flavoursome and versatile, it contains several muscles with layers of fat and connective tissue and performs well as a tedious braise or roast.

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Bolar bract roast

Beefiness bolar blade roast is from the shoulder blade of the beef. It is a very flavourful cutting that is versatile enough to exist 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.

Blade steak

Bract steak comes from the shoulder blade. It is a versatile cut that can exist barbecued and pan-fried, cut into strips and stir-fried or diced for boring-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 slow cooking in a braise or goulash.

Apartment iron steak

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

Oyster blade steak

The oyster blade sits on the shoulder blade and when separated from the shoulder tin can be cut into steaks for pan-frying or barbecuing. It has a sparse line of gristle that runs through the middle of the steak which should be scored to prevent crimper when cooking. It is besides a perfect cut for stir-frying with its full flavor and tenderness.

Cheek

Cheek is the hard-working, lean facial cheek muscle, 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, only also holds its shape well when cooked whole.

Chuck

Fabricated up of multiple muscles, chuck is a well used area so contains a slap-up 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 not bad full flavour and a fantastic gelatinous texture.

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Chuck ringlet

Because of its high amounts of connective tissue, the chuck curl is pop every bit a slow cook or braising cut. And it'southward also good for thinly sliced Korean manner grill cooking.

Chuck ribs

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

Chuck Steak

Tedious-melt to bring out its full, savory flavour.

Chuck eye log

Chuck heart log is a boneless tender cutting. It is therefore extremely tender and juicy with infrequent flavor.

Cube Roll

The cube curlicue, or rib-center whorl, is prepared from the forequarter; running along the dorsum of the animal from the fourth to the 13th rib between the chuck and the striploin.

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Standing rib roast

The standing rib roast is the scotch fillet with the rib bones fastened. Because it's taken from muscles non heavily exerted, the meat is very tender and succulent. The memory of the rib bones impart extra flavour during cooking.

Rib cutlet

Take a beef standing rib roast and slice it into steaks. This gives you a rib cutlet. If you remove the bone from the steak information technology becomes a scotch fillet. Similar a scotch fillet, rib cutlets are tender, full of flavour and perform all-time 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 beefiness rib gear up. The scotch fillet is found on the back of the beast 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 all-time 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 roll sits between the chuck and the striploin (sirloin) muscles over the back of the fauna and is a very tender, moist and flavourful cutting of beef perfect for a special roasting occasion. Given its tender nature information technology tin also exist sliced into steaks to barbecue and pan-fry or strips to stir-fry.

Flank

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

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Flank steak

The flank steak is extremely versatile. Perfect for sparse slicing for a stir-fry, flank steak also performs extremely well nether deadening-cooking weather. Later on slow-cooking, this beef cut can be shredded with a fork and added to burritos or salads.

Hanger

Likewise known as thick skirt, there is simply one hanger per animal - it 'hangs' from the final rib, attached to the diaphragm.

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Hanger

Hanger steaks tin exist hard to find as there's but i per creature. While not specially tender, it has a robust flavour and is best cooked apace over high rut.

Center of knuckle

The knuckle sits in a higher place the knee articulation at the front of the hind leg. Made up of three muscles, information technology's prepared from the thick flank past removing the cap muscle and associated fatty. Eye of knuckle is the lean, eye weight-bearing muscle with piffling connective tissue. Used for roasting or preparing farther into medallions, it produces a notably tender and succulent outcome when cooked with moist, slow methods.

Ox Tail

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

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Ox tail

Irksome cooking this distinctive cutting brings out a robust, concentrated flavor while creating meltingly tender meat.

Rump

The rump is a boneless five-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 peachy all-rounder steak, rump is perfect for a variety of cooking methods. It can be eaten as 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 crowd. 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 beef due to its marked flavour. 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 delicious beef stir-fry.

Rump cap

Rump cap is a cut of beef that is in some countries considered to exist the best cut of beef due to its marked flavour. It is famous and well liked in Due south American countries, especially Brazil where it is known every bit "Picanha". Rump cap 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 delicious beef stir-fry.

Rump centre steak

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

Rump medallion

One of the five muscles that make up the whole rump, heart of rump is a brusk, lean, log-shaped muscle ideally suited to cutting into medallions. These appealing medallions are perfect for fast cooking on a hot surface like a barbecue or pan, but are versatile enough to be sliced for a stir-fry or diced for a braise or casserole. It tin can too 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

Considering it comes from a well-exercised muscle, shin has little fatty and abundant connective tissue. Bone-in is oft cut across 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 allow the connective tissue to tenderise while enriching with flavour. The resulting meat is tender and rich in flavour.

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Shin os-in/ Osso Buco

Shin bone-in is prepared from the bottom portion of either the front 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 delicious gelatinous texture.

Boneless Shin

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

Short Ribs

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

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Short ribs

Full of flavour and fall-off-the-os tender, just also available boneless. Grill or slow-roast for a succulent beef dish.

Silver Side

Silverside comes from the exterior of the rear leg and sits between the knuckle and the topside. Made upward of five distinct muscles, it's named after the silver 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 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 succulent beef dish.

Skirt

Located on the inside of the abdomen wall but beneath the ribs, skirt steak can exist either of two long, apartment, well-marbled muscles: the diaphragm and the intestinal muscle.

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Skirt steak

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

Striploin

The striploin is located along 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 word sirloin was derived from the Old French word surlonge, meaning sur la longe or above the loin. Sirloin roast is the piece of beefiness betwixt the rump and the ribs. Coming from an area of the brute where the muscles do less work, the sirloin is tender and flavourful and well suited to roasting. If y'all don't feel like a roast though, this cut can besides be sliced into steaks or stir-fry strips.

T-bone

The t-shaped os in the T-bone steak is from the back of the animal. The fillet and sirloin muscles sit on opposite sides of this t-shaped os to grade the T-bone steak. With little 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 musculus, this is the about 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 beefiness with the least amount of connective tissue are those cuts that sit forth the spine of the animal as they exercise the least amount of work. The fillet or tenderloin (as the proper name suggests) is ane such cutting. With trivial or no fatty 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 cease of the tenderloin and is a tender cut of beefiness due to the little corporeality of work information technology undertakes. Barrel fillet can exist roasted whole or prepared farther into steaks. Because information technology'due south so lean and tender, it is all-time suited to fast, hot cooking methods to ensure it retains moisture, flavour and tenderness.

Peak Side

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

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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 wearisome in a goulash or braise.

Topside steak

Topside steak is sliced from the whole topside which comes from the within of the hind leg, between the thick flank and the silverside. Although sold every bit steak, performs best when diced for slow-cooking in a hearty casserole or braise.