Cuts of Beef

With an eight ounce sirloin steak containing more iron than six suitcases of spinach, you've got to wonder if Popeye got it all wrong, and the same cut impressed Henry the eigth so much he actually knighted it... 'Arise Sir Loin'.

Of course, sirloin isn't the only amazing part of a cow, in fact the sheer diversity of cuts is mind boggling.

From prime rib-roasters to rumps, fillets to feathers, goose-skirt, oxtails and cheeks for braising, and of course burgers. Ok there isn't a cut called 'burger' but treat it with a little TLC and it's as good as anything else you'll find on a cow.



Cheek

As a general rule of thumb the extremities of a cow require the most cooking because they do the most work. Being in use all day long the cheek needs more cooking than most if not all cuts. It is tough but flavoursome and full of connective tissue which will break down during cooking to give an unparalleled depth of flavour to the meat and the sauce but if you want to eat it tomorrow you'd better start cooking it now - as long and slow as you possibly can.

Neck

Tough as old boots but packed with flavour the neck can be cut into cutlets, sliced or diced but they all need to be cooked the same way... long and slow and longer.

Chuck and Blade

Chuck and blade, also known as "shoulder", is primarily sliced for braising long and slow or diced and stewed for steak pies and casseroles. It can be ground for burgers or minced for bolognese and chilli. The shoulder also contains what is known as the "Butlers steak" in England, "Flat Iron" or "blade steak" in America, and "oyster blade" in Australia and New Zealand.

Forerib

With its full flavour and fat marbling forerib is the king of roasting joints, particularly good cooked on the bone. Forerib can be cut into cutlets, sometimes called "cowboy ribeye" or "Cote de Boeuf" and grilled for two or more to share and also de-boned and cut into rib-eye steaks which are sometimes known as "Rudding Ribs" or "Delmonicos." A roasted rib is best, in my opinion, when just drifting towards the medium side of medium rare.

Sirloin

Sirloin is a prime roasting or steak joint. Once upon a time it was just plain old loin until an impressed Henry 8th knighted it! Sirloin steaks are also known as "entrecôtes." The sirloin forms the largest eye of meat on a "T-bone" which is also known as "Porterhouse" coupled with a smaller eye of meat from the "fillet" or "tenderloin."

Fillet

Stuck between the sirloin and the spine the fillet does no work whatsoever so is the leanest and most tender of all beef cuts. Generally cut into steaks or medallions because it is so expensive, the fillet can also be smoked or cured and used for "carpaccio" or "steak tartare". Nothing screams "i'm richer than you" louder than a whole roasted beef fillet, rare side of medium rare.

Rump

Rump can be used as a roasting joint or for steaks. It is also ideal (but maybe a tad pricey) for burgers because its top edge of soft fat provides an ideal meat to fat ratio (80/20). Not as tender as sirloin but considered by many to have a superior flavour, roast and grilled rump will benefit from a tad longer cooking. I like it just on the medium side of medium rare.

Topside

A secondary roasting joint, ideal if you can't afford rib, sirloin or rump. Topside is often cut into steaks which can be a bit chewy or cut into strips for stir-fries which works well after a short marinade. Topside is known in America as "top round" or just "the round."

Silverside

Silverside is often sold as a roasting joint by supermarkets which is a bit optomistic. It's too tough for a prime roaster and too lean for stewing. Its most popular use is for corned beef and can be minced but will need added fat if using for burgers.

Leg

The leg or "shank" is flavourful, fatty and tough with lots of connective tissue which makes it perfect for dicing and stewing.

Thick Flank

Inexpensive and flavour packed but a bit fatty, thick flank is mostly diced for stewing beef and requires long slow cooking. Sometimes called "top rump."

Hindquarter Flank

Inexpensive and flavour packed but a bit fatty, Hindquarter flank is mostly diced for stewing beef and requires long slow cooking.

Thin Rib

Also known as thin flank, meat from the thin rib - because it does less work than the thick rib, is often cut against the grain into wafer thin "minute steaks" for quick frying or quicker stir frying.

Thick Rib

Thick ribs or "rib sheet" contain a huge ammount of well flavoured meat. Once upon a time this meat was chopped up for the cheapest stewing or ground beef until chefs threw butchers a licence to make money! Thick ribs are no longer cheap and, when cut down, are sold as shortribs which are ideal for slow and long braising. Because of the high fat marbling they can also be slowly dry cooked without becoming too dry and can be hot-smoked until the meat almost falls from the bone. I find a combination of slow cooking then smoking gives the best results.

Brisket

Brisket is ideal for corned beef or pot-roasting long and slow then "pulled" for use in cottage pie. It's too chewy for quick roasting but ain't half bad when seasoned with salt, pepper, garlic and thyme, and roasted for 5 hours at at 140°c.

Clod

The clod is one of the cheapest cuts, lying between the neck and the shin, and generally finds its way into sausages. Confusingly, the chuck and blade, aka the shoulder, is called "clod" in America.

Shin

Needs to be cooked long and slow, preferably attached to the bone so the marrow can melt into the sauce. Shin is the "Osso Buco" cut.