Know your beef cuts
Have you ever seen a really great recipe on the telly, but don’t know what cut of meat to ask for? We’ve put together a really useful guide on which cuts are best for which dish! We have been a family run butchers for more than 40 years, bringing the finest halal meat products to Leicester and Leicestershire. We know that no two pieces of beef are the same. Depending on your needs and your budget we can recommend the right cut for you.
1 – Neck and Clod
Known as stewing steak, it is one of the cheaper cuts of beef. It more muscular and contains more sinew which can make it rubbery, but if it is marinated well or used in a slow cooked stew it is delicious. It is not a very well known cut in England but is increasing in popularity.
2 Chuck and Blade
The chuck, also called braising steak, is a very muscular cut and It works best cooked slowly. Used for casseroles or in a pot roast It is a very flavourful cut.
3 – Fore Rib
The richest, most flavourful cut of beef. The fore rib is most well known for being used in the traditional English Sunday roast. It is the most succulent cut which makes it a great candidate as a marinated steak, which in American it is known as the rib-eye.
4 – Sirloin
Known as the ‘perfect steak’ the sirloin can itself be cut into eleven different steaks, depending on your needs and budget. The beef loin pin bone, flat bone, round bone, wedge bone, top sirloin, top sirloin cap, top sirloin baseball cut, flap steak, ball tip and ti-tip. All of which, when marinated, make a beautifully tender and rich piece of beef.
5 – Rump
An extremely versatile and extremely flavourful cut, the rump cut is excellent value for money. It makes a tender steak (although it can be tougher than sirloin) and is very succulent. Whether pan fried or roasted for steaks or cubed for use in kebabs it is best served medium to medium rare.
6 – Silverside
A muscular cut it is cheap and lean, It gets it’s name from the ‘silver wall’ on the side of the cut. It benefits from slow cooking like in casseroles or braise and is most often used in beef sandwiches. It can become dry when roasted, but slow cooked in juices it is a delicious cut.
7 – Topside
A fantastically versatile and flavourful cut. It is most often sold as steak, but this cut makes a tasty casserole or diced in a rich stew. As a roast, it works best slow roasted and served pink. It is a large lean cut, sometimes sold with a layer of fat (called beef suet) wrapped around it to preserve it’s moisture.
8 – Thick Rib
Also known as a ‘braising steak’ or ‘flatiron steak’ this cut is a tender cut of beef. Whether it’s a casserole a stew or braised this is a tasty bit of meat. It is works best as a roasting joint, slow cooked in it’s own juicy it is succulent and tasty.
9 – Thin Rib
Most popularly used as mince, the thin rib or ‘short rib’ makes for mouthwatering glazed ribs. It is a fatty cut prone to toughness, so most benefits from very long very slow cooking. They are meatier than pork ribs and properly cooked makes wonderfully tender, rich tasting beef.
10 – Thin Flank
Taken from the belly, this is also known as a skirt or hanger steak. It is avery muscular piece of meat and benefits tremendously from tenderising before cooking. Grilled, fried or barbecued this cut is well worth the extra effort.
11 – Thick Flank
It is most commonly used in Mexican fajitas but is increasing in popularity in the UK as it has an intensely beefy flavour. It makes tasty steaks or mini roasting joints, and works fantastically in beef bourguignon.
12 – Leg
Only coming from the hardworking back two legs, this is a tough piece of meat. As with all muscular pieces it does not cost as much, but well cooked it makes a wonderfully delicious stew or pie. With the muscle and connective tissue it is also a great piece of meat to use for gravy.
13 – Brisket
This is the first cut of beef to be taken off, it can be fatty but this only adds to the taste and texture of this great cut. Used as lean mince or as a rolled roast, it is sometimes salted. It is great for pot roasting as it is a very flavourful cut, but it does benefit from slow cooking as it can be tough.
14 – Shin
The shin, by it’s very nature has a lot of connective tissue. This causes a large amount of marbling in the steak, all that tissue breaks down when it is cooked and makes a juicy, tasty, succulent piece of meat. It is best slow cooked, and produces a rich thick gravy, however because it is a lean meat, it can also be cut and cooked as a steak.
So whether you’re cooking nahari, brisket or a delicious sirloin steak know you know which cut you’ll need and where it came from! For more information or to buy some of our fantastic products, get in touch today http://syedkamal.co.uk/