Cuts and Methods of Cooking Beef
SHIN (Fore leg) and LEG (Hind leg)
These are lean meats with a high proportion of connective tissue. Suitable for stews, casseroles, stock and soups.
SILVERSIDE
This is a boneless joint traditionally salted and sold for boiling. Today it is more often sold for roasting but, because it is lean it needs constant basting. Ideal for pot roasting.
RIBS
Traditional large roasting joint. Sold either on the bone or boned and rolled. May also be sold as RIBEYE STEAKS.
SIRLOIN
This is a tender and delicious cut of meat. Sold boned and rolled. Ideal for roasting or more often as steaks.
FILLET
This is the smaller “eye” on the inside of the rib, usually removed and sole in slices as Fillet Steak or as a whole fillet, as in Beef Wellington (see recipe). It is the prime beef cut.
TOP RUMP or MINUTE STEAK
This is a lean steak ideal for frying or sliced for use in a Stir Fry.
RUMP
This is a large lean tender cut from the hindquarter, sold in slices for grilling or frying.
TOPSIDE
This is a lean cut, sold with a layer of fat tied around it. It can be roasted or pot roasted.
BRAISING STEAK
This can be sold sliced or cubed.
STEWING STEAK
This is from the forequarter and requires long slow cooking.
MINCE
Ideal for Lasagne, Chilli, Cottage Pie.
INFORMATION COURTESY OF EBLEX
