A side of beef will give you a versatile range of delicious cuts of meat. Whether you prefer roasts, barbecues, slow cooking or pan frying, you will find plenty of options to please the whole family’s taste buds.
Our cut chart shows where on the animal the meat comes from, and how to best cook with it for optimal results.
1.) Blade/chuck/oyster blade: Comes from the neck muscles and shoulder area. Has a wonderful full flavour, but contains some connective tissue, so needs long slow cooking to break this down and become really tender. Use it in casseroles, curries or winter-warming braises. Perfect to slice thinly for stir frying, and well-suited to being kept as larger portions for roasting. Can be cut into tasty oyster blade or Y-bone steaks for throwing on the barbie.
Recipe idea: Moroccan beef casserole
2.) Cube roll: From over the rib area. As there is less connective tissue here, the meat is supremely tender, moist and juicy. Can yield succulent scotch fillet roasts, or elect to get yours cut into delicious scotch fillet steaks, perfect for pan frying or char-grilling.
Recipe idea: Aromatic Rib Roast
3.) Striploin: A premium cut that will yield wonderfully tender porterhouse steaks and T-Bones, or can be left in larger portions for a perfect sirloin roast.
Recipe idea: Soy and ginger T-bones
4.) Tenderloin: Thought to yield the tenderest meat possible, due to a lack of connective tissue. The eye fillet steak needs only a few veg on the side to become a fabulous family meal.
Recipe idea: Heston Blumenthal’s Perfect Steak
5.) Rump: We can all guess where on the animal this cut is from! Makes a perfect steak for the fry-pan or barbecue, or performs beautifully as a tender roast, casserole or stir-fry.
Recipe idea: Best Beef Stir-Fry
6.) Silverside/topside/round: Lean and tasty, topside and round make great steaks for the barbecue, or do really well when slow-cooked in a juicy curry or casserole. Pete likes to makes a handy “sandwich” sized steak from the silverside that is super-tasty when crumbed and fried.
Recipe idea: Corned beef patties with braised cabbage
7.) Brisket: From the pectoral area between the front legs. Has a lot of connective tissue which makes it well-suited for casseroles, curries and stews. Shreds beautifully when optimally cooked.
Recipe idea: Slow Cooker Shredded Beef Tacos
8.) Shin: Comes from the front and rear leg
Bone-in (Osso Bucco, literally translates to “bone with hole”) or boneless (gravy beef) – Imparts a deep, rich flavour but needs long slow cooking to break down the connective tissue.
Recipe Idea: Luke Mangan’s Osso Bucco with mashed sweet potato and gremolata
9.) Flank: Suitable for slicing thinly and cut into strips or cubes for stir-frying, or becoming the basis for a flavoursome slow-cooked casserole or braise.
Recipe idea: Beef in red wine
10.) Knuckle: A lean cut from the centre of the round which can be cut into an eye of the knuckle medallion, well-suited to roasting, barbecueing, or dicing into a stir-fry or casserole.
Recipe idea: Bombay Beef Skewers