BRITISH BEEF Know your cuts Boneless Silverside Chuck steak Diced chuck Rib-eye steak Fore rib Fillet steak Sirloin steak Knuckle Rump steak rolled sirloin joint
Fillet Rolled brisket Braising steak Stir-fry strips Ranch steak Topside joint
Oxtail
Sirloin Rump Fore rib Fore Topside/ Neck Chuck Knuckle Silverside Thick rib Thin
Shin beef Beef burger Beef mince Brisket flank Oxtail Hind shin
Fore shin
Different cuts of beef Neck Chuck Brisket Fillet Rump Thin flank Cooking techniques Produces cuts suitable for stewing. When trimmed, produces lean cuts A traditional beef cut, which is ideal Is the tenderest muscle on the A lean and tender cut, commonly Cuts that are flavoursome and tends Meat from this section is commonly often sold as chuck steak and diced for slow roasting, or as a pot roast. carcase and is cut into steaks sold in large steaks for grilling, to be well marbled. Once trimmed, used to produce mince. chuck. It is suitable for braising, More recently, it has become a suitable for grilling or frying. frying and barbecuing. thin flank can be used for mince. stewing and used for pie fillings. favourite for slow cooking on the BBQ. Barbecuing Frying and Fore/Hind shin Topside/Silverside Knuckle Oxtail Cuts from the shin consist of lean Thick rib Topside is a lean cut of beef, which Contains some connective tissues Oxtail is a gelatine-rich meat, which and grilling stir-frying meat with a high proportion of Cuts from the thick rib are suitable Sirloin is traditionally used for roasting joints and, when trimmed, it produces mini is usually slow-cooked as a stew connective tissue suitable for slow for braising or slow cooking. The Sirloin steaks are a popular choice but can also be used for thin-cut roasts and thin-cut frying steaks that or braised cooking methods such as for stews, meat is slightly more tender than with consumers. They are suitable steaks and stir-fries. Silverside can are ideal for steak sandwiches or casseroles, soups and stocks. other stewing cuts. for grilling, frying or barbecuing, it be used as a roasting joint, mini beef stir-fries. Roasting Slow cooking also makes a great roasting joint. joint or as a pot roast; it can also be salted and sold sliced as salted beef.