BEEF CUTS
Hover over the animal and click through each cut
to discover which one is right for your cook type.
NECK
One of the tastiest cuts of the animal, neck is sensational when braised, or with good technique, it can be ground for use in burgers.
CHUCK ROLL
Because of high amounts of connective tissue, the chuck roll is popular as a slow cook or braising cut. And it’s also good for thinly sliced Yakiniku and Korean style grill cooking.
CUBE
Because of high amounts of connective tissue, the chuck roll is popular as a slow cook or braising cut. And it’s also good for thinly sliced Yakiniku and Korean style grill cooking.
RIBS
Because of high amounts of connective tissue, the chuck roll is popular as a slow cook or braising cut. And it’s also good for thinly sliced Yakiniku and Korean style grill cooking.
Clod
Clod, also known as blade, breaks down further into
* bolar blade
* chuck tender
* oyster blade
Full of flavour, these are versatile cuts and can be used in anything from stir fry and thin slice grill to roasts and braising.
STRIPLOIN
One of the most popular cuts, this piece of beef is a great mix of tender and flavour. It’s also known as
* sirloin
* porterhouse
* NY Cut
Ideal for grilling, pan frying, or as a primal it makes a great roast.
TENDERLOIN
Also known as the eye fillet here in Australia, this is one of the most tender and most popular cuts of beef. It’s got very little fat and connective tissue, which means it’s ideal for cutting into steaks and pan frying or grilling.
RUMP
This flavourful primal is a boneless cut from the hindquarter. The grains in each of the muscles that make up the rump run in opposing directions and have varying textures and levels of tenderness. The three cuts that come from the rump are
* rump cap
* rostbiff – both good for roast and grill
* tri tip – ideal for thin cut, quick cooking and roasting
RUMP – Below
This flavourful primal is a boneless cut from the hindquarter. The grains in each of the muscles that make up the rump run in opposing directions and have varying textures and levels of tenderness. The three cuts that come from the rump are
* rump cap
* rostbiff – both good for roast and grill
* tri tip – ideal for thin cut, quick cooking and roasting
THIN FLANK
We cut two pieces from this primal
* flank steak
* flap meat
Flank is a tender and flavourful, cut with a strong meat grain running in a single direction – perfect for thin steaks, stir fry and grilling. The flap meat should be cut thinly across the grain and cooked no more than medium rare for the best results.
POINT END BRISKET
This part of the brisket is full of flavour and because of its high degree of connective tissue that needs to break down over a long slow cook, it’s best for braising, slow cooks and BBQ low and slow.
NAVEL BRISKET
Prepared by being removed from the point end brisket, this cut is ideal for curing, braising and slow cooking.
SHIN
Also known as shank this highly worked muscle has a high level of connective tissue which needs to break down to allow for a tender, flavourful result. Do this through low and slow cooking types like braising. Cuts from the shin are
* osso bucco (bone in)
* gravy beef (boneless)
SHIN BACK LEG
Also known as shank this highly worked muscle has a high level of connective tissue which needs to break down to allow for a tender, flavourful result. Do this through low and slow cooking types like braising. Cuts from the shin are
* osso bucco (bone in)
* gravy beef (boneless)
KNUCKLE
This cut is full of flavour but as a muscle that’s highly used, it’s best flavour and tenderness comes out when it’s slow cooked.
OUTSIDE TOPSIDE & TAIL
This area yields four different cuts,
* eye round – versatile and good for roasting, thin steak grilling and slow braising
* topside – ideal for roast
* outside flat – versatile and good to braise, corn, roast or grill
* tail – often called oxtail is perfect for braising
CHEEK
This cut is high in connective tissue and is perfect for braising or low and slow cook types that allow the tissue to break down slowly, yielding a soft, tender texture that’s full of flavour.
