The Different Types of Cuts of Beef

I have been a meat eater since very young. As we were growing up, I recall if my dad ever wanted to treat us to some nice meat, it would mean getting a nice beef sirloin steak from the butchers. I just accepted the fact that it was the best cut of meat but I was really none the wiser about any other cuts. Looking back, I recall with fondness how my overprotective parents would cook our beef steaks ‘super well done’. Any chance of it being a juicy succulent tender steak was surely frittered away!

Now with a house full of regular meat eaters, some time ago I decided to look up the various cuts of beef so that I would have a better idea of what I was looking at in the online butchers, as you can buy meat online or at the supermarket.

• Brisket – I first heard about this cut when I went on holiday in the US.  They seemed to use this cut in many of the eateries, although as I later found out, the US cuts are different to the UK cuts. In the UK, this comes from the lower chest/belly of the cow.  It is relatively cheap and is exceptionally succulent when slow roasted.
• Shin – this comes from the foreleg and is perfect for rich stews, casseroles or braised dishes.
• Chuck and blade – this comes from the fore ribs and can be quite tough if cooked incorrectly because of the connective tissue. They are usually sliced into chunks for stewing or slow cooking.
• Topside/Silverside – this cut of beef comes from the hindquarter.  It gets its name because of the “silverwall” on the side of the cut; this is a long fibrous “skin” of connective tissue, which has to be removed as it is too tough to eat.  Silverside is generally tougher than topside.
• Rib of beef – marbled with creamy fat which helps keep it moist when roasted, this is a succulent joint.
• Sirloin – taken from the upper middle.  It’s leaner than rib eye and can make a fabulous roast or steak.
• Rib eye – this comes from the eye of the fore rib. They have a little more fat than other steaks, which helps to keep them moist and makes them particularly flavoursome. They’re ideal for char-grilling or pan frying.
• T-bone – cut across the bone of the sirloin, T-bone steaks are fillet on one side and sirloin on the other, giving you the best of both worlds. They tend to be are slightly larger than average and are ideal for char-grilling or pan frying.
• Fillet – cut from the centre of the back, this is considered the most lean and tender steak of all.  It is perfect for char-grilling or pan frying and is packed full of rich flavour.
• Rump – this cut is a little firmer than fillet but is a great value steak packed full of delicious flavour.  As such, it is quite versatile and can be cut into strips or chunks for frying or grilled on a barbecue too.

Have you used online butchers before?  What are your thoughts about it?  What cuts of beef do you like to cook?

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