Cuts of Meat


Cuts of beef

  • Neck and clod are usually cut into pieces and sold as stewing “steak” or mince.

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  • Chuck and blade steak is a large, fairly lean cut of high-quality meat, removed from the bone and sold as “chuck-steak”. Suitable for braising, stewing and pie fillings.


  • Thin and thick ribs, usually sold boned and rolled, are ideal for braising and pot roasting.


  • Shin (fore leg) are lean meat with a high proportion of connective tissue from the foreleg. Suitable for stews, casseroles, stock, soup and brawn.

Beef Leg_Tr

  • leg (hind leg) are lean meat with a high proportion of connective tissue from the hind leg. Suitable for stews, casseroles, stock, soup and brawn.
  • Brisket, sold either on the bone or boned and rolled, is suitable for braising or boiling, and is often sold salted. Good served cold.
  • Fore rib is the traditional cut of roast beef and is sold on the bone or boned and rolled.
  • Thick flank (top rump) is a lean cut suitable for roasting, pot roasting and braising or, when sliced, for braising and frying.
  • Thin flank is ideal for braising and stewing. Often salted or pickled. Frequently sold minced.
  • Sirloin is a tender and delicious cut of beef, sold on the bone or boned and rolled with or without fillet, for roasting.
  • Rump is an excellent large lean and tender cut, sold in slices for grilling and frying.
  • Topside, a lean cut of beef, with little or no fat, is often sold with a layer of fat tied around it. It can be roasted or pot roasted.
  • Silverside traditionally is salted and sold for boiling. Today, more often sold for roasting but, because it is lean, needs constant basting. Uncooked salted beef is grey, but turns pink during cooking.
  • Steaks are slices of the most tender cuts of meat, such as sirloin, fillet, rump, tournedos, chateau-briand, T-bone, porterhouse, entrecôte and filet mignon.
  • The tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and Porterhouse loin steaks.


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