Neck & Clod
As the neck and clod endures a lot of exercise and activity –they do eat a lot- it’s an incredibly tasty cut if cooked right. Great for braising & stewing steak as well as mince for delicious burgers.

Chuck and Blade
Probably the most used muscle in the whole animal, the chuck contains a lot of connective tissue, including collagen. Collagen melts during the cooking of the meat, making the flavour intensely stronger. Meat from the chuck is usually used for stewing, slow cooking, braising, or pot roasting.

Brisket
Brisket is a cut of meat from the breast or lower chest. It is a common cut of meat for use in Vietnamese Phở soup. Brisket is also the most popular cut for corned beef.

Rib
The rib steak or rib eye is a steak from the rib section. When cut into steaks, the rib eye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is more tender and fattier (the meat is said to be "marbled") than other cuts of beef. This extra fat makes rib eye steaks and roasts especially tender and flavourful and well suited to dry heat cookery. A Rib Eye is a boneless steak where as a rib steak has the bone in. A justification sometimes used for leaving the bone in is that extra moisture and fat alongside the bone will enhance the flavour, although the inclusion of bone may also be used to inflate the weight of the steak. It is recommended for this cut to be served at medium-rare to medium, as this will melt fat in the meat and give more flavours.

Shin and Leg
The ultimate cuts when stewing or braising beef. These cuts are filled of tasty marrow bone.

Fillet
The fillet is a long, narrow wedge inside the ribcage. Starting where its thinnest point is attached to the kidneys, it’s the only muscle these beasts do not use. It’s surrounded but a film of fat –sinew-, so thin you can rub it off with the tip of your fingers. The fillet is made up of three main sections –the tail which is the flat end is used for Steak tartar and medallions, The thick end –also called the head- is used for Chateaubriand*, & Beef Wellington. The middle of the fillet is used for steaks and carpaccio. The fillet steaks are normally cut a minimum of 1 inch thick up to 2.5 inches and need minimum seasoning. Should you choose to marinate a cut from the fillet to add flavour, do not do so for more that 20 minutes.

*Chateaubriand is named after Francois René Vicomte de Chateaubriand (1768-1848) French author and statesman. It was created for him by his chef, Montmireil (possibly in 1822) in the time of Napoleon.

Sirloin
Sirloin steaks come from the section behind the ribs. You also get Porterhouse and T-bone steaks from this section which contain both Sirloin and Fillet, Porterhouse containing more Fillet.

Rump
The rump is a little bit tougher than the sirloin and fillet but cooked properly produces all the more flavour. It should be marinated for 6-12 hours and benefits from rubs and baths.

Flank
Basically the belly of the animal. Great for roasts, stews and casseroles, must be marinated for at least 6 hours. Because it comes from a strong, well-exercised part of the cow, it is best prepared when cut across the grain. Additional tenderness can be added by marinating the meat in a tenderizing liquid, including acids like tomato-based products, lemon juice, wine, vinegar, pineapple or ginger. Because the marinades in Asian cuisine tend to be tenderizing, flank steak is frequently used in this cuisine.

Silverside
Beef silverside also known as Top Round in the U.S. is a lean, tough cut of meat from the hind part of the animal. It gets its name because of the "silver wall" on the side of the cut. This is a long fibrous "skin" which has to be removed for it is too tough to eat. Silverside provides a great flavour and is superb for stews, casseroles and pies - or to make mince.

Topside
Topside of beef is a lean boneless cut from the top of the inside hind leg, also called buttock steak. Topside is ideal for roasting as well as cold cuts and makes lovely spiced beef. Stews, casseroles and pies also work beautifully with this cut.


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