Cuts of beef

Deliciously prepared Flank Steak

At some point in time we've all walked past the local butcher and heard him yelling unintelligeble mutterings, using words that sound vaguely meat-related and thought "What in the world is this guy on about?". Turns out however, that there's actually a deep science behind butchering, specifically the different cuts of beef they provide, the characteristics of each of these cuts of beef, and ultimately, how they can be used in your kitchen!

Fear not though! We've compiled a list of the most common cuts of beef to help you navigate through them, so next time you can walk into your local butchers as an absolute expert!

Braising Steak

The braising steak is a cut of beef that actually comes from the larger “Chuck steak” which in turn comes from the shoulder of a cow! As you can imagine, this is perhaps the hardest working part of a cow’s body so braising steaks can get awfully tough if you don’t cook them right! But, cooked right, and you’ve got yourself an incredibly cheap cut of beef that provides an incredibly delicious and satisfying eating experience!

Braising steaks are usually found in casseroles and stews which you need to cook for some time — allowing for the natural fat of this particular cut of beef to be broken down! Here’s a more detailed guide on how to cook braising steaks!

Fillet Steak

The Fillet steak is consistently considered as the most premium, prime cut of beef. This is because of it's unique tenderness which in turn owes to the fact that it derives from the part of the cow that does least work: the lower-mid back! But make no mistake, though it’s tender, it actually has a very little fat — just pure, unadulterated, tender beef!

As outlined in our detailed guide, the Fillet Steak should always, always be cooked over a blazingly hot temperature, and at blazingly fast speed to make sure it’s doesn’t dry! Check out more here!

Rib-eye Steak

The Rib-eye is a cut of beef that comes from a part of the cow which does quite little work — just above the ribs! That means the meat is very, very, very tender and its taste is very ‘beefy’ and lusciously rich! What adds to the intense flavor of the Rib-eye are the strips of intermuscular fat (marbling) typically throughout the cut of beef. Because of this, the Rib-eye is usually recommended to be done to the point of medium at the very least in a bid to ensure all the fat as been rendered down.

Rump Steak

Whilst the Filet steak is known for its incredible tenderness and fine, mild taste, the Rump is a cut of beef known for the very opposite. It’s cut from undoubtedly the most hard working part of the cow: the bum! Rump steaks are the kebab & skewer maestro’s dream as they retain marinades expertly well yet don’t allow sauces to drown out their natural, beefy flavour. Also perfect for the BBQ season!

Silverside (Roast)

The silverside steak comes from the section of the cow which sits just above the leg. Most often used as a whole joint to roast in the oven, it’s a relatively lean cut of beef which means one should always make sure its sat in a small pool of liquid to make sure it’s not dried out when done - alternatively you could sit by the oven and baste it continually but our experience tells us that you’ll end up with a Roast meal with a warm roast but cold or burnt potatoes!

Sirloin Steak

The Sirloin Steak. What else is there to say? Sits right between the fillet and the rib, which means that it’s got the perfect balance of fat ( = taste) and mighty tenderness! Like the Rib-eye, you want to make sure you cook this cut of beef long enough for the fat to melt!

Topside Steak

This cut of beef comes from the inner thigh of the cow! If you’ve ever held one in your hand you’ll know that it usually has a layer of slippery fat stuck to it — that’s kept on there to naturally baste the steak as it’s cooking! Topside Steaks have a low fat content so are perhaps the most flexible and easy cut of beef when it comes to cooking! You can slow cook it on low heats, but our recommendation is to go fast and on high temperatures!

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