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Cuts of Beef

Information about the different cuts of beef and their uses including sample recipes plus diagrams

As with most large animals, different parts of the carcass are more suitable for different cooking methods. This is due to several factors for example the amount of fat or sinew plus the amount of work the area has been put to throughout the animal's life: the parts of its body which are used frequently build up connective tissue and tend to be tougher e.g. the neck which is constantly moved about in order to the animal to graze.

Unfortunately, the closure of many butchers shops has meant that people no longer know which part of the animal they are buying apart from the generic "stewing steak" or roasting joint. However, if you are lucky enough to still have a good butchers or farmers market nearby, then asking for a particular cut can lessen the chance of incorrect cooking.

Below is a guide to the various cuts of beef. These may vary from country to country with different butchering techniques.

Description and recipes for Cuts of Beef (alphabetically)

Blade

This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Suggested recipe: Beef Ragout

Brisket

Often sold boned and rolled and sometimes salted. Suitable for slow or pot roasting. Traditionally used for making corned beef.

Suggested recipe: Ale Brisket

Chuck

This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Suggested recipe: Steak and Kidney Pie

Fillet

Also known as tenderloin. One of the prime cuts. Has little fat and is very tender. Used in dishes like Beef Wellington and for the cuts known as Tournedos and Chateaubriand.

Suggested recipe: Tournedos Rossini

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Flank

Thin Flank - often used for minced or ground meat. Suitable for cottage pie, Bolognese sauce and burgers. Think Flank - also known as Top Rump. Similar to topside and can be slow roasted as a joint or slow fried or braised in pieces. Also sold as "flash fry" steaks.

Suggested recipe: Bolognese Sauce

Fore Rib

Sometimes sold boned and rolled but is traditionally sold on the bone. Has a higher fat content throughout the flesh and makes a superb roast. Can also be cut into steaks for grilling or frying.

Suggested recipe: Roast Beef

Leg

This is one of the tougher cuts and is generally sold as Stewing Steak. Only suitable for very long, slow, moist cooking.

Suggested recipe: Beef Stifado

Neck

This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat. When sold in pieces it is only suitable for very long, slow, moist cooking.

Suggested recipe: Meatballs in Tomato Sauce

Rump

Although a prime cut, it is usually cheaper than fillet or sirloin because it's not quite as tender. Considered by many to have a far superior flavour than sirloin or fillet. Suitable for quick cooking e.g. frying, stir-fries, grilling or barbecuing.

Suggested recipe: Beef with Ginger and Bok Choy

Shank

This is one of the tougher cuts and is generally sold as mince (ground) meat.

Suggested recipe: Beef and Cabbage Bake

Shin

This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat. When sold in pieces it is only suitable for very long, slow, moist cooking.

Suggested recipe: Beef with Pine Nuts and Raisins

Silverside

Although this was traditionally salted and sold as a boiling joint, this very lean piece of meat is now most often sold unsalted as a joint for roasting. Requires frequent basting through the cooking time.

Suggested recipe: Spiced Silverside

Sirloin (Short loin)

Often sold boned and rolled. A prime cut which is suitable for roasting.

Suggested recipe: Beef with Orange

Sirloin Steak

Comes from the same area as sirloin but cut into steaks such as "T"-bone, Porterhouse and Entrecote. A prime cut which is suitable for grilling, frying, stir-fries and barbecuing.

Suggested recipe: BBQd Bourbon Steak

Thick Rib

This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Suggested recipe: Braised Beef with Mushrooms

Thin Rib

This is one of the tougher cuts and is generally sold as mince (ground) meat.

Suggested recipe: Caribbean Spicy Meat Loaf

Topside (Top round)

Very lean and when sold as a joint for roasting, often has a layer of fact tied around it to help baste and keep it moist. Also suitable cut into steaks for frying or grilling and in stir-fries.

Suggested recipe: Beef with Green Olives

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